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    You are in: Home / Italian / White Lasagne With Parmigiano Besciamella (Lasagne in Bianco ) Recipe
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    White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

    Average Rating:

     3 Total Reviews

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    • on May 15, 2012

      I just made this. I used barilla no- boil lasagne noodles and I skipped the wine, substituted onions for shallots and added chopped spinach and 4 cloves chopped garlic to the sauce as well as a bag on coarsly chopped califonia blend veggies. I also added more cheese. It is very good. Mushrooms would have been good too!

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    • on February 25, 2010

      Really wonderful. Like Parsley, I added some chopped sauteed shiitake mushrooms, and a bit of leftover seafood (shrimp and scallops) which didn't hurt a bit! The sauce is the secret, though. And instead of the boxed lasagne, I got out my trusty Marcato and rolled out my own paper-thin pasta sheets! Thanks, Ms, Kitty, for tonight's delicious dinner idea...

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    • on December 24, 2008

      A nice, elegant lasagna. I added sauteed mushrooms and garlic to the sauce. I'm glad I did, because the garlic gave this great flavor. I felt 1 cup of cheese was not enough for a big lasagna, so I doubled that amount. Thanx for sharing this great recipe. I'll make this again with my mentioned adjustments.

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    Nutritional Facts for White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

    Serving Size: 1 (356 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 416.4
     
    Calories from Fat 250
    60%
    Total Fat 27.8 g
    42%
    Saturated Fat 16.6 g
    83%
    Cholesterol 131.5 mg
    43%
    Sodium 911.9 mg
    37%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 0.3 g
    1%
    Sugars 8.4 g
    33%
    Protein 17.8 g
    35%

    The following items or measurements are not included:

    lasagna sheets

    Detailed Nutrition Values About Nutrition Info

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