Lasagna Bianca, a Vegetarian Option and a Plate of Comfort #FoodieReads

This is my favorite vegetarian lasagna that I've been making for years, a white, meatless lasagna that gets its bite from carrots and zucchini. Che squisito! I was inspired to make it after reading A Christmas Murder by Mary Grand.

On the Page

This culinary cozy mystery - A Christmas Murder by Mary Grand - is set on the Isle of Wight, an island in the English Channel. Susan, an amateur sleuth is invited to help at the local inn when media mogul Duncan Fern and his family check-in for the holidays. This group will be the inaugural guests, but not long in to the novel, Duncan is found dead in his bed and every member of the family is a suspect. It turns out that he isn't a very scrupulous mediaman and there are as many people with motive and opportunity as there are people in the inn.

As Susan gets closer to the truth, the murderer has her in the crosshairs, attacking her in the parking area of the inn as well as during an icy swim in the Channel. This mystery definitely had me guessing (incorrectly, I might add) as to the murderer until the very end!

The talented chef, Gary, sets about bringing his A-Game to every meal especially since Duncan's daughter-in-law, Victoria, is a renowned restaurant critic and her comments might make or break the inn's culinary program. He serves lavish dinners to the guests every evening. Here's one night's offerings: "Along the centre of the table were arranged sharing plates of warm olives, monkfish and sesame toasts, cuttlefish ink crackers and bruschetta. ...Beautiful dishes of locally caught crab and lobster and island garlic with vegetables were presented. ... Plates of thick island beef steaks, roast lamb, lobster, hake and mushroom gnocchi were handed out, and for a moment conversation stilled as the family took in the feast before them" (pp. 50-51).

The Christmas meal itself also sounded delicious, "Susan gave a brief smile and sipped her wine as the first course of sharing platters of vegetable fritters, bruschetta, seafood, and cannelloni stuffed with pheasant was served. ...The rest of the meal was a success. The desserts included Christmas pudding, but there was also pavlova with winter berries and panna cotta" (pp 216-217).

But it was a meal that Gary made for Susan - a special vegetable lasagna - that inspired me. Susan is a vegetarian and constantly surrounded by a parade of meaty options. When Gary made her a vegetable lasana, she grabbed her dish and ...

She took it back to eat in the flat and felt a lot better for it.

On the Plate

This is a dish I have been making since I lived in Italy. You can add in any vegetables you like. I have added sweet potatoes to the carrots and used mushrooms instead of zucchini.

Ingredients

Bianca Sauce

• 4 cups shredded carrots

• 1-1/2 Tablespoons garlic, minced

• olive oil

• 1 cup thinly sliced zucchini

• 4 Tablespoons butter

• 1/3 cup flour

• 3 cup milk

• 1/2 cup cream

• 1/2 cup shredded parmesan cheese

• 1 to 2 teaspoons freshly grated nutmeg

• salt and pepper to taste

Lasagna

• no boil lasagna noodles

• 3 cups shredded cheese (I used a mixture of provolone, aged mozzarella, asiago, and pecorino)

• 1 cup shredded parmesan + more for sprinkling on top

• 1 cup small curd cottage cheese

• 1 cup ciliegie (small fresh mozzarella balls)

• 1 cup whole milk ricotta

• 1/2 cup pesto (you can use any jarred pesto you have or I used my Chimichesto)

Procedure

In a large, flat-bottom pan, sauté the carrots in a splash of olive oil until they are softened. Stir in the garlic and zucchini. Add butter and melt. Whisk in the flour and create a roux. Pour in the milk and cream. Stir until it thickens slightly.

Stir in the freshly grated nutmeg, then, season to taste with salt and pepper, as needed. Finally, stir in the shredded parmesan cheese.

Preheat oven to 375 degrees Fahrenheit. To assemble the lasagna, layer white sauce, noodles, shredded cheese blend, cottage cheese, ricotta, ciliegie, parmesan, pesto, and more sauce. I probably put three or four ciliegie and a couple of tablespoons of shredded cheese, cottage cheese, ricotta for each layer.

Repeat till your pan is full though the last layer should be the sauce so that the noodles are completely covered. Cover with foil.

Bake in the 375 degree Fahrenheit oven for one hour. Remove the foil. Sprinkle with shredded parmesan. Return pan to the oven for another 10 to 15 minutes until the sauce is bubbling and the cheese melted. Let cool for 10 to 15 minutes before slicing. Serve hot.

I am adding this to the January 2025 #FoodieReads Link-Up.