Lasagna Bianca

Whenever we weren’t feeling well as kids, nonna would cook “in bianco” (white cooking) and it was easy on the tummy.  Lasagna Bianca is a dish that reflects this.   I discovered that “La Cucina Bianca” is a traditional part of northern Italy in the province of Liguria.  In this province on top of the mountains the recipes come from the land.  They lack colour because these are the products from the land:  cheese, legumes and dairy products.

La Cucina Bianca looks bland, but it is healthy and flavourful.  It goes hand in hand with “Cucina Povera” because they are single dishes made to fill the belly.  Good cooking is as simple as going back to the land and using a few ingredients to enhance the experience. As always, I think the most important part about cooking is to gather in the kitchen and have a party.

Another dish on my blog that is basically a white one https://recipesatmytable.com/butternut-squash-risotto/

Ingredients

• 3 medium sized zucchini ( cut on the mandolin length wise )
• 6 medium sized potatoes ( cut on the mandolin length wise)
• 12oven ready lasagna noodles (I only use Molisana Brand)
• 1 recipe for béchamel sauce ( see below)
• 1/2 cup of good grated Parmesan Cheese
• 6 slices Provolone ( 6 more optional)
• 1 tbsp Italian seasoning

Process

Generously butter a 9 X 13 pan.  Take your lasagna noodles and soak them in warm water while you slice the vegetables. These are oven ready noodles and the warm water makes them pliable. 

Now slice the vegetables lengthwise and all the same thickness.  My Mandolin has a slice selection.

Start by putting 6 lasagna noodles along the bottom.   Sprinkle with a good tbsp of parmesan, add the Provolone slices and dot with béchamel.

Next comes a layer of potatoes, parmesan cheese, italian seasoning and again dot with béchamel.

The Bechamel Sauce

• 2 tbsp butter or olive oil
• 1/4 cup flour
• 3 cups milk
• 1/2 cup grated parmesan cheese
• 1 tbsp chopped parsley
• salt and pepper

Follow with a layer of zucchini, parmesan cheese, italian seasoning and again dot with béchamel.  Repeat the potato and zucchini layer one more time.

 

Use your last 6 lasagna noodles for the top and pour the remaining béchamel sauce over it all.  Finish with the leftover parmesan cheese.  Put a piece of parchment over the top of the pan and secure with aluminium foil.  No extra liquid is needed, it will come from the potatoes and zucchini.  Place into a 350F oven for 50 minutes.

Once done remove the foil and at this point, if you want to add the other 6 slices of provolone, lay them over the top.  Return to the oven for 7 to 10 minutes or until melted.  If you don’t want the extra cheese the lasagna is done and golden brown already.

It cuts beautifully and you can see the butter and there is no liquid, just layers of golden yummy!!

First slice for me!!