I don't have a photo of my own, but I found one that would give you an idea of how white lasagna looks like:
INGREDIENTS (6-8 people, 24cm*32cm tray)
- 1/2 kg of lasagna
- bechamel for the topping
For the filling
- 3-4 pork sausages
- 3-4 thick slices of bacon
- 1/2 kg of deep-frozen peas
- 1/2 kg of deep-frozen mushrooms
- 250 g of deep-frozen artichoke hearts
- 600 ml of cream
- 500 ml of bechamel
- olive oil
Crumble the sausages and chop the bacon into cubes. Then put both in a capacious saucepan together with some olive oil.
Brown the sausages and the bacon and then add the peas, the mushrooms and the artichoke hearts (you might want to dice them a little first).
Once everything is well cooked - I don't know how much it takes, but if you want to make sure, taste the mushrooms, peas and artichokes, because those are the ingredients that take longer to be properly cooked - add the cream and the bechamel. At this point you can turn it off or cook it for 2-3 minutes more, it doesn't make much difference.
Important: sausages and bacon are salty enough, don't add salt to the filling!
Put plentiful hot water in a pot and add some salt. When it's boiling, add the lasagna and cook it for 3-4 minutes. Then drain the pasta with cold water and lay it down on a dishcloth.
PUTTING ALL TOGETHER
Grease the tray with butter and pre-heat the oven to 200°C.
Make a first layer of pasta, then a second layer of filling. You don't want to add too much filling, just a couple of ladlefuls. Finally, add parmesan.
Go on like this - pasta, filling, parmesan - till you're out of ingredients. On top, make a thick layer of bechamel.
Put the tray in the oven for 40-45 minutes.
ENJOY THE DELICIOUS MEAL AND DON'T THINK ABOUT THE CALORIES! ♥