Does traditional lasagna have bechamel or ricotta?

Most commonly recognized as lasagna, or what some would call traditional, typically includes ricotta cheese with a tomato or marinara sauce rather than a white béchamel sauce. Lasagna is prepared differently in different regions of Italy where it is more common to include a bechamel sauce. Variations such as this white lasagna use bechamel sauce to enhance their flavors or textures making it more creamy and richly flavored.

What is the white sauce in lasagna made of?

White sauce, also known as bechamel sauce is a milk based sauce, thickened with flour and flavored with a pinch of nutmeg. Bechamel sauce, though flavorful does not have a specifically distinct flavor making it a perfect building block for many dishes.

What is the difference between alfredo sauce and bechamel sauce?

Alfredo sauce is a cheesy cream based sauce while bechamel is a lighter smoother, milk based sauce. Alfredo sauce tends to have a rich thick texture with a buttery taste while bechamel will offer a smooth, creamy texture with a subtle nutty flavor.

Why do you put sauce on the bottom of lasagna?

Sauce is spread on the bottom of the baking dish when preparing lasagna to prevent the lasagna noodles from sticking to the bottom of the baking dish but it also allows the bottom layer of pasta to have enough moisture not to bake into a hard crunchy layer of pasta.

How do you thicken white sauce for lasagna?

If your white sauce is not thick enough, you can continue simmer the sauce for a bit longer until it thickens to your liking. Be sure to lower the heat and continue to whisk to avoid the sauce burning and sticking to the bottom of the pan. Alternatively, if the white sauce becomes too thick, add a small amount of additional milk and whisk until it thins properly. Keep in mind the sauce with thicken slightly on its own as it cools.

Should I put egg in my ricotta cheese for lasagna?

Adding egg to your ricotta cheese mixture for lasagna will give each bite a bit more texture and creaminess. The egg also lends a hand in keeping the structure of the lasagna intact when slicing and serving, since it acts as a binding agent and will set up slightly when cooked.

Vegetable Lasagna with White Sauce

Description

This recipe for vegetable lasagna with white sauce is a delightful vegetarian twist on a traditional lasagna. Made easy with oven ready lasagna noodles smothered in a luscious white sauce and layered between slices of fresh veggies and a spinach ricotta cheese blend, this baked pasta dish is wholesome and family friendly.

Ingredients

Scale

For the lasagna:

1 16 ounce package oven-ready lasagna noodles
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 cup broccoli florets, chopped
1 cup mozzarella
Salt and pepper to taste

For the white sauce:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper to taste

For the ricotta mixture:

1 15-ounce container ricotta cheese
1/2 cup grated parmesan cheese
1 cup mozzarella cheese
2 cups fresh spinach, washed and chopped
1 egg
2 tablespoons dried parsley
Salt and pepper to taste

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Instructions

Make the white sauce. In a large saucepan, melt butter over medium heat and whisk in flour to make a roux. Slowly whisk in milk. Stir in cheese and season to taste. Set aside.
In a mixing bowl, mix ricotta with parmesan cheese and egg until smooth. Stir in spinach and parsley. Season with salt & pepper, to taste. Set aside.
To layer the lasagna, spread a thin layer of white sauce in the bottom of a 9×13 pan then layer as follows: noodles, ricotta, zucchini, white sauce, noodles, ricotta, broccoli, white sauce, noodles.
Top with mozzarella cheese
Bake at 350˚F covered for 45-55 minutes, or until the sides are bubbly.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Lasagna
Method: Baking

Nutrition

Serving Size:
Calories: 365
Sugar: 4.4 g
Sodium: 378.4 mg
Fat: 14.1 g
Saturated Fat: 7.6 g
Carbohydrates: 36.6 g
Fiber: 4.1 g
Protein: 21.1 g
Cholesterol: 55.6 mg