Total Time
Prep 30 mins
Cook 20 mins

Luciana (from Curitiba, Brazil) taught me this. She grew up with this back home. It's a white lasagne, with ground beef and ham slices. Conceptually similar to the familiar "red" lasagne, but a completely different taste. We loved it.

Ingredients Nutrition


  1. Melt butter with flour in saucepan over medium heat. Add nutmeg, salt and pepper. Add milk slowly while stirring mixture with a wooden spoon. Bring sauce to boil and cook 10 minutes. Set white sauce aside until it's time to assemble the lasagne.
  2. Brown ground beef in a large sauce pan over high heat with vegetable oil, onion and garlic. Add tomatoes and water just enough to cook a thick meat sauce. Set meat sauce aside until it's time to assemble the lasagne.
  3. Preheat oven to 350°F Bring four quarts of water to a boil. Stir in salt then add noodles four at a time and cook uncovered until tender but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking dish.
  4. Spoon meat sauce into baking dish. Make four layers of noodles, as follows: Put first layer of noodles on top of meat sauce. Then alternate each layer with meat sauce, mozzarella and ham. In one of the layers put only white sauce with ham. Cover lasagne with sauce, grated parmesan and a sprinkle of oregano. Bake for 20 minutes. Cover with foil during baking to avoid cheese from burning.
Most Helpful

This is a great recipe, but I made two tweaks the second time I made it. 1- use twice the amount of fresh tomatoes called for and 2- cut the amount of white sauce in half

Jennifer A. December 17, 2015

Thanks for this recipe it was great, my husband is brazilian and he loved it!

mikenbri17 June 16, 2013

Even without trying I know this is THE real Brazilian lasagna--as we say in Portuguese! There are few things I miss from Brazil and this is one of them. Your friend is from a State in South of Brazil, close to where I lived; this is a very common weekend family lunch. Now I will have to make lasagna next Sunday! ;-)

MrsK September 12, 2012