Homemade Creamy White Sauce Lasagna, an easy delicious Italian Lasagna Recipe, layered with peas, sausage, mushrooms and the perfect Bechamel Sauce. It just might become your new favorite Dish.
Everyone has eaten Lasagna I’m quite sure. I know I have eaten alot of pans of Lasagna made by my Mom and my sister’s mother-in-law in Canada. But they were all the traditional Red Sauce Lasagna.
Delicious and different in their own way. Some made with eggs, some with ricotta cheese and some with meat.
But not everyone has had the good fortune of eating a White Sauce Lasagna (or lasagna bianca). This I’m sure will become one of your favourites. Quite rich but oh so delicious.
It does take a little bit of extra time, (fortunately there are those oven ready lasagna noodles which makes life easier) and few extra pots, but well worth it. Which makes this Lasagna recipe the perfect Special Occasion Dish.
The first White Sauce Lasagna I had ever tasted was made by my sister-in-law. I really didn’t know what to expect, but I knew the ingredients of peas, mushrooms, Italian Sausage and that creamy homemade white sauce were everything I loved.
So just imagine it all in a Lasagna and you know it can’t get much better than that! So needless to say you can certainly bet I got that recipe written down before the evening ended.
After living in Italy for a few years I came to realize that there are so many delicious RECIPES FOR LASAGNA. Every region has their own and every family has their own way of making this Classic Italian Dish.
But I am sure after tasting a few of these different types you will decide what your favourite is or if you are like me, you will have more than one that is your preference. Buon Appetito!
White Sauce Lasagna
- 2 cups frozen peas
- 3 Italian sausages skinned and broken into bits
- 1 1/2 cups chopped mushrooms
- 2 tablespoons olive oil
- 1/4 teaspoon oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 cup water
- 1 1/2 large fresh mozzarella chopped
- 1 1/4 cups freshly grated parmesan cheese
- 1 medium baking pan
- 16 lasagna noodles also referred to as strips
- for the sauce
- 3 1/2 cups of milk
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 3 1/2 cups milk
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon salt
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In a small pot of boiling water add peas and cook until tender about 10 minutes, cook sausage in a small frying pan adding a 1/4 cup of water, cook until browned and cooked thoroughly and water has evaporated (watch that it doesn't burn), in a medium frying pan add 2 tablespoons of olive oil, add mushrooms, 1/4 teaspoon of oregano, 1/4 teaspoon of parsley ,1/4 teaspoon of salt and 1/4 cup of water, cook on medium heat until tender and water has evaporated, stirring occasionally , watch that they don't burn. When done, add the drained peas, italian sausage (break into smaller bits if too large) to the mushrooms and combine well.
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FOR THE WHITE SAUCE
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In a large pot melt butter over medium heat, blend in flour and salt, gradually stir in milk , cook and stir over medium heat until mixture begins to bubble and thicken, remove from heat. In a medium baking pan (I used a 12x10) spread a ladle (using a 1/2 cup ladle) of sauce on the bottom of the pan (keeps the noodles from sticking) then doing 4 layers , place lasagna noodles (or strips) on top (I used 4 for every level, 1 noodle break in half length wise to fit the pan if need be), add 1 1/2 to 2 ladles of sauce (spread so that it covers the noodles), 1/4 of the mixture spread on top, 1/4 of the chopped mozzarella, and a 1/4 of the grated parmesan cheese for 4 layers. Bake in 350° degree oven for approximately 20-25 minutes, broil for approximately 3 minutes until top is browned. Let sit for 5 minutes before cutting . Enjoy!
Would you please say how many fluid ounces in a cup or half acup? Thank you.
Hi Lynne there are 8 fluid ounces in a cup. Hope that helps.
I just came across this recipe and it looks so scrumptious! I am not a fan of Italian sausage though. Do you have any suggestions on what would be best to use for a substitute (pork sausage, beef?), and how much to use. Thank you!
Hi Wanda, thank you and you could certainly substitute with pork sausage, that would work perfectly. Let me know how you enjoyed it.
This looks delicious! My husband is not a fan of peas, any ideas for a substitute?
Hi Gina, how about broccoli or green beans (chopped small pieces) maybe even try zucchini (if using zucchini don’t boil it sauté it with the mushrooms. Let me know what you choose and how it was. Have a great weekend.
I like it here, my second pea fest 😉 I have never heard of white lasagne but it looks and sounds wonderful… I make a ‘carbonara’ style dish with peas, smoked ham hock that sounds almost similar in some ways but love the indulgence of this! Definitely pinning for later.
I’d gladly wait for you to come and make it for me 🙂 But seriously, I’ve never made a white lasagna, but this looks so delicious, I think I need to.
Hi Renee, seriously give it a try, a delicious change from the classic.
wow great blog! how do you like living in Rome then? I live in UK now but I miss Rome evry day 🙂 I guess this will never change <3
Hi Anna, Thank you very much, I do enjoy living in Rome and yes it does take getting used, being from Canada I miss it all the time too, so I understand how you feel.
this is so divine!!! Thank you for helping to make the Thursday Favorite Things Blog hop so much fun. Big Hugs ♥
Hi Katherine, again thanks for all your help and see you again on thursday. hugs to you Rosemary
I am so looking forward to making this! I’ve only ever made the tomato version. Blush…I’m a white lasagna virgin:)
Hahaha! Or are you going to wait till I come to make it? Seriously make it , it is really good if i do say so myself!
I’ve had the pleasure of eating this dish when I was in Italy visiting my aunt Rosemary. I’m not a major foodie, so food isn’t something that I give extra thought too. However in Italy, that goes out the window. Even more so, with Rosemary’s dishes I can’t help but become enamored with food. It’s one of those standout, memorable meals. Much like most of her cooking. Make it, you won’t be sorry. It’s freakin’ delicious!
Thanks Audrey, glad you liked it, I made it on Sunday and they even asked for seconds.
Thanks so much for the link up!!