Oggi mi sono dedicata a preparare una gustosa lasagna in bianco con funghi e piselli❤️

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and still nutritious.

Prepare the lasagna sheets according to package instructions.

In a pan, heat a little olive oil and sauté the chopped shallot until translucent.

Add the sliced mushrooms and frozen peas to the pan, cooking until tender. Season with salt.

Prepare the béchamel sauce by melting the butter in a saucepan, then whisk in the flour and gradually add the milk, stirring until thickened.

Assemble the lasagna by layering the lasagna sheets, the mushroom and pea mixture, béchamel, grated parmesan, and mozzarella.

Repeat the layers until all ingredients are used, finishing with a layer of béchamel and cheese on top.

Bake in the oven until golden and bubbly.

Cooking Techniques

Spice Level:

Dietary

Allergens