Skip to main content

Lasagna Bianca #SundayFunday

Today the Sunday Funday group is sharing creative lasagna recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. 

And, for this event, Stacy is hosting. She wrote: "I'm looking for layered casseroles that have a lasagna vibe so you can put a spin on your favorite lasagna recipe but add veggies or a spicy sauce. Change out beef for another protein source (fried tofu crumbles or ground turkey sauce, anyone?) or make a white sauce to layer with lasagna noodles and cheese for a seafood lasagna. OR make a traditional lasagna with meat sauce and cheese but replace the pasta layer with vegetables. The options are endless and I'll be happy with whatever you make that isn't just a random casserole like enchiladas or mac and cheese. I want lasagna layers!" Here's the line-up of our lasagna dishes from the #SundayFunday bloggers...

  • Chicken Marsala Lasagna from Palatable Pastime
  • Keto Chicken Alfredo Zucchini Lasagna With Homemade Keto Alfredo Sauce from Sneha’s Recipe
  • Mexican Chicken Lasagna from Karen’s Kitchen Stories
  • Lasagna Bianca from Culinary Adventures with Camilla
  • Pesto Lasagna with Homemade Noodles from Amy’s Cooking Adventures
  • Pierogi Lasagna from A Day in the Life on the Farm
  • Saucy Lasagna Rolls from Sid’s Sea Palm Cooking
  • Vegetable Lasagna from Mayuri‘s Jikoni
  • Zucchini Noodle Lasagna from Food Lust People Love

  • Lots and Lots of Lasagna

    We make a lot of lasagna. I mean a lot! It's probably my most requested dish; friends ask me to make it for birthday celebrations and more. I've shared Ostrich Lasagna and Pumpkin Lasagna. But most of the time, it's a joke about how many meats and cheeses it contains such as this 4-2-5-5 Lasagna. The one photographed above was an eight cheese, three meat that I made and sent up to Tahoe with Jake for a recent guys' trip. And I'll be making lasagna for fifty in a couple of weeks. But, for this event, I wanted to share one of my favorite lasagnas that I've been making for years, a white, meatless lasagna that gets its bite from sweet potatoes and carrots. Che squisito!

    Lasagna Bianca

    Bianca Sauce
    • 1 cup diced onions
    • 1 cup diced celery
    • 1 cup diced fennel
    • olive oil
    • 4 Tablespoons butter
    • 1/3 cup flour
    • 3 cup milk
    • 1/2 cup cream
    • 2 ciups shredded carrots
    • 1 cup shredded sweet potatoes
    • 1/4 cup fresh parsley, chopped
    • 1 Tablespoon fresh thyme
    • 2 teaspoon fresh sage leaves, finely sliced
    • 1/2 cup shredded parmesan cheese
    • 1 to 2 teaspoon freshly grated nutmeg
    • freshly ground salt
    • freshly ground pepper

    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

    Procedure
    In a large, flat-bottom pan, saute the onions, celery, and fennel in a splash of olive oil until the onions are softened and translucent. Add butter and melt. Whisk in the flour and create a roux. Pour in the milk and cream. Stir until it thickens slightly.


    Fold in the carrots, sweet potatoes, and herbs. 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, 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.

    That's a wrap on the #SundayFunday creative lasagna event. I hope you were inspired to make some lasagna of your own. We'll be back next week as celebrate Burger Month. Stay tuned!

    Comments

    1. Love this version of vegetarian lasagna. Can't wait to try it.

      ReplyDelete
    2. I made this one when you first published it back in 2018 and it was delicious!

      ReplyDelete
    3. Like the different veggies you've used for the lasagna and a a creamy sauce with lots of cheese. Will have to try this recipe out.

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

    Hot Chocolate Agasajo-Style {Spice It Up!}

    photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

    Jamaican Stew Peas #EattheWorld

      Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas