White Lasagna Recipe with Kale, Mushrooms & Béchamel Sauce

A delicious, meatless lasagne recipe with white sauce and veggies.

  • 463
  • 24g
    Total FAT
  • 42g
  • 20g
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Ingredients for 12 people

  • 1 box Barilla® Oven-Ready Lasagne
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 15 ounces Ricotta cheese
  • 1 small bunch kale, cleaned and stemmed
  • 4 portobello mushrooms, sliced
  • 2 cups Parmigiano-Reggiano cheese, grated, divided
  • 8 cups milk
  • 4 tablespoons flour
  • 4 tablespoons butter


  1. 1
    To prepare Béchamel sauce:
    • Bring milk to a simmer in a large pot.
    • Melt butter in a separate large pot and mix in flour.
    • Cook butter and flour until mixture is a golden color and smells nutty.
    • Add milk slowly to the flour mixture; stir frequently and cook for 20 minutes. Season with salt and white pepper. Stir in ½ cup Parmigiano cheese.
  2. 2
    Preheat oven to 375° F. In a medium skillet, sauté garlic in olive oil until slightly yellow. Add sliced mushrooms and cook until tender. Add kale, salt and pepper; cook until kale is wilted down. Allow to cool down, then combine with the ricotta cheese.
  3. 3
    In a 13 x 9 inch baking dish, pour 1 ladle of the béchamel sauce. Layer 3 lasagne sheets and spread a layer of the ricotta and kale mixture. Pour another ladle of béchamel on top and continue to repeat the layering process for a total of 5 layers. Sprinkle Parmigiano cheese on top layer.
  4. 4
    Cover with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes to brown the top layer. Let rest for 10 minutes before serving.

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