{"id":4102,"date":"2011-06-28T13:00:40","date_gmt":"2011-06-28T11:00:40","guid":{"rendered":"https:\/\/www.arttrav.com\/?p=4102"},"modified":"2014-02-12T19:57:02","modified_gmt":"2014-02-12T18:57:02","slug":"how-to-make-vegetarian-lasagna-bianca","status":"publish","type":"post","link":"https:\/\/www.arttrav.com\/expat-life\/how-to-make-vegetarian-lasagna-bianca\/","title":{"rendered":"How to make vegetarian lasagna bianca"},"content":{"rendered":"<p>Italians place a higher value on &#8220;pasta al forno&#8221; than &#8220;pasta asciutta&#8221; for some reason. Perhaps because making it &#8220;al forno&#8221; requires lengthier preparation and a bigger mess in your kitchen. But sometimes a good lasagna is just what you need &#8211; particularly if you are inviting a large group of hungry people over for dinner and prefer not to be cooking when they arrive.<\/p>\n<p>Since I am vegetarian, I have always made lasagna with tomato sauce and vegetables. Recently, my father in law made a &#8220;white lasagna&#8221; or &#8220;lasagna bianca&#8221; with spinach and ricotta filling and bechamel sauce and it was surprisingly light and delicious. This is his recipe.<!--more--><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 package dry egg-pasta lasagna (works also with fresh egg pasta)<\/li>\n<li>2 containers ricotta (500 grams total)<\/li>\n<li>400 grams boiled and chopped spinach or similar greens<\/li>\n<li>1 ball of mozzarella<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<p>And for the <a href=\"http:\/\/www.turismo.intoscana.it\/allthingstuscany\/tuscanycious\/bechamel-sauce-sauce\/\" target=\"_blank\">Bechamel sauce<\/a> I followed the recipe provided by my friend Oriana at Tuscanycious<\/p>\n<ul>\n<li>1 litre PS milk<\/li>\n<li>60 g butter<\/li>\n<li>60 g flour<\/li>\n<li>salt and nutmeg to taste<\/li>\n<\/ul>\n<p>Prepare the bechamel, making sure to stir constantly.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-large wp-image-4103\" title=\"summer_0868\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0868.jpg?resize=580%2C385&#038;ssl=1\" width=\"580\" height=\"385\" srcset=\"https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0868.jpg?resize=580%2C385&amp;ssl=1 580w, https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0868.jpg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0868.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"(max-width: 580px) 100vw, 580px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Meanwhile, par boil the lasagna leaves and place them on a damp, clean tea-towel.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-large wp-image-4104\" title=\"summer_0869\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0869.jpg?resize=580%2C385&#038;ssl=1\" width=\"580\" height=\"385\" srcset=\"https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0869.jpg?resize=580%2C385&amp;ssl=1 580w, https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0869.jpg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0869.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"(max-width: 580px) 100vw, 580px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Mix your greens and ricotta together in a large bowl, add salt. (That&#8217;s not just out of focus, it&#8217;s a photo taken while Tommaso was dutifully whisking these materials together&#8230;)<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-large wp-image-4106\" title=\"summer_0871\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0871.jpg?resize=580%2C385&#038;ssl=1\" width=\"580\" height=\"385\" srcset=\"https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0871.jpg?resize=580%2C385&amp;ssl=1 580w, https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0871.jpg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0871.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"(max-width: 580px) 100vw, 580px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Simply layer your parts into your lasagna dish, with a little oil on the bottom: pasta, bechamel, ricotta mixture, more bechamel, repeat. On the top, a layer of white sauce and a few slices of mozzarella to make a nice brown effect.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-large wp-image-4105\" title=\"summer_0870\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0870.jpg?resize=580%2C385&#038;ssl=1\" width=\"580\" height=\"385\" srcset=\"https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0870.jpg?resize=580%2C385&amp;ssl=1 580w, https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0870.jpg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0870.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"(max-width: 580px) 100vw, 580px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Apologies for the finished product photo &#8211; it was dark and we had guests eating outside in the garden&#8230;<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-large wp-image-4107\" title=\"summer_0921\" alt=\"\" src=\"https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0921.jpg?resize=580%2C385&#038;ssl=1\" width=\"580\" height=\"385\" srcset=\"https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0921.jpg?resize=580%2C385&amp;ssl=1 580w, https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0921.jpg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.arttrav.com\/wp-content\/uploads\/2011\/06\/summer_0921.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"(max-width: 580px) 100vw, 580px\" data-recalc-dims=\"1\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Italians place a higher value on &#8220;pasta al forno&#8221; than &#8220;pasta asciutta&#8221; for some reason. Perhaps because making it &#8220;al [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4107,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[818],"tags":[132],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to make vegetarian lasagna bianca - ArtTrav<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arttrav.com\/expat-life\/how-to-make-vegetarian-lasagna-bianca\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to make vegetarian lasagna bianca - ArtTrav\" \/>\n<meta property=\"og:description\" content=\"Italians place a higher value on &#8220;pasta al forno&#8221; than &#8220;pasta asciutta&#8221; for some reason. 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