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  • Writer's pictureCulinary Cam

Lasagna Bianca, a Vegetarian Option for Lasagna Night

When I volunteered to bring lasagna to a board meeting this month, I knew I needed a vegetarian option for a couple of board members. I made one of my favorite lasagne that I've been making for years, a white, meatless lasagna that gets its bite from carrots and zucchini. Che squisito!



You can add in any vegetables you like. I have added sweet potatoes to the carrots and used mushrooms instead of zucchini.


Ingredients

Bianca Sauce

  • 4 cups shredded carrots

  • 1-1/2 Tablespoons garlic, minced

  • olive oil

  • 1 cup thinly sliced zucchini

  • 4 Tablespoons butter

  • 1/3 cup flour

  • 3 cup milk

  • 1/2 cup cream

  • 1/2 cup shredded parmesan cheese

  • 1 to 2 teaspoons freshly grated nutmeg

  • salt and pepper to taste


Lasagna

  • no boil lasagna noodles

  • 3 cups shredded cheese (I used a mixture of provolone, aged mozzarella, asiago, and pecorino)

  • 1 cup shredded parmesan + more for sprinkling on top

  • 1 cup small curd cottage cheese

  • 1 cup ciliegie (small fresh mozzarella balls)

  • 1 cup whole milk ricotta

  • 1/2 cup pesto (you can use any jarred pesto you have or I used my Chimichesto)


Procedure

In a large, flat-bottom pan, sauté the carrots in a splash of olive oil until they are softened. Stir in the garlic and zucchini. Add butter and melt. Whisk in the flour and create a roux. Pour in the milk and cream. Stir until it thickens slightly.


Stir in the freshly grated nutmeg, then, season to taste with salt and pepper, as needed. Finally, stir in the shredded parmesan cheese.



Preheat oven to 375 degrees Fahrenheit. To assemble the lasagna, layer white sauce, noodles, shredded cheese blend, cottage cheese, ricotta, ciliegie, parmesan, pesto, and more sauce. I probably put three or four ciliegie and a couple of tablespoons of shredded cheese, cottage cheese, ricotta for each layer.

Repeat till your pan is full though the last layer should be the sauce so that the noodles are completely covered. Cover with foil.


Bake in the 375 degree Fahrenheit oven for one hour. Remove the foil. Sprinkle with shredded parmesan. Return pan to the oven for another 10 to 15 minutes until the sauce is bubbling and the cheese melted. Let cool for 10 to 15 minutes before slicing. Serve hot.

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