Lasagna Bianco Recipe

Preparation Steps

1. 1

   Prepare the Roasted Vegetables

   Preheat your oven to 200°C (400°F). Toss sliced mushrooms with olive oil, minced garlic, salt, and black pepper. Spread them on a baking sheet and roast for 20 minutes until tender and golden.

2. 2

   Cook the Lasagna Noodles

   While the mushrooms are roasting, cook the lasagna noodles in a large pot of salted boiling water according to package instructions. Drain and set aside.

3. 3

   Mix the Cheese Filling

   In a mixing bowl, combine ricotta cheese, chopped artichoke hearts, fresh parsley, and a pinch of salt and black pepper. Mix until well combined.

4. 4

   Assemble the Lasagna

   In a baking dish, spread a thin layer of the roasted mushrooms on the bottom. Layer 4 lasagna noodles over the mushrooms. Spread half of the ricotta mixture over the noodles, followed by a third of the grated fontina cheese. Repeat the layers, ending with noodles on top.

5. 5

   Add the Final Touch

   Spread the remaining roasted mushrooms over the top layer of noodles and sprinkle with the remaining fontina and grated parmesan cheese.

6. 6

   Bake the Lasagna

   Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is bubbly and golden.

7. 7

   Serve

   Let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy your lasagna bianco!