Our Classic Lasagna Bianca with zucchini and potatoes is a delicious vegetarian dish. Using our speedy cheats white sauce another meal won’t disappoint.
PREHEAT your oven to 180*C
SLICE the potato and zucchini on a mandolin or as thin as possible by hand.
CHOP your herbs and slice the mozzarella.
MIX the ricotta with the milk in a bowl and add the prepared herbs
SEASON with salt, pepper and a little nutmeg.
DIVIDE by eye into 3, all your prepared ingredients and in a medium baking dish layer your lasagna in this order:
1st the sliced zucchini
2nd the potato
3rd white sauce
4th the sliced mozzarella
and finally a sprinkling of parmesan cheese.
REPEAT this procedure until all your ingredients are used up
DOT the top layer with the butter.
BAKE in the oven at for 30 mins until golden and bubbling.