Homemade Creamy White Sauce Lasagna, an easy delicious Italian Lasagna Recipe, layered with peas, sausage, mushrooms and the perfect White Sauce. It just might become your new favourite Pasta Dish.
Everyone has eaten Lasagna I’m quite sure. I know I have eaten a lot 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.
Table of Contents
How to make it
In a medium frying pan add 2 tablespoons of olive oil, the mushrooms, oregano, parsley , salt and water, cook on medium heat until tender and water has evaporated, stirring occasionally. Then add the drained peas, sausage (be sure to break them into smaller pieces if too large) and combine well.
Making the White Sauce
PUTTING IT TOGETHER
What to serve with it
For Italians, Lasagna is considered a primo piatto (first plate) which means after we would serve a meat or fish and a side dish. Of course lasagna is usually served for special occasions such as Christmas or Easter. Which means, yes dessert would be served also.
How to store it
The baked lasagna should be stored in the refrigerator, covered with plastic wrap or stored in an airtight container for 1-2 days. It can also be prepared the day before, be sure to cover with plastic wrap and refrigerate, remove from the fridge, let sit for about 20-30 minutes then bake.
It can also be frozen, unbaked be sure to cover it completely with foil, then place in an airtight plastic bag. When ready to bake thaw it overnight in the fridge. Bake as directed as stated in the recipe.
You can also freeze baked lasagna, just be sure to cool it completely and cover with foil and again place in an airtight container or plastic bag. Let it thaw in the fridge and reheat in the microwave or oven. It will keep for up to 2 months in the freezer.
What noodles to use
I used oven ready lasagna noodles for this recipe, but you can also use fresh lasagna noodles or even dry noodles that need to be boiled first. Whatever you prefer will work just fine.
After living in Italy for a few years I came to realize that there are so many delicious Lasagna Recipes. Every region has their own and every family has their own way of making this Classic Italian Dish. And I must admit this White Sauce Lasagna has become one of our favourites!
More Delicious Lasagna and Baked Pasta Recipes
- Creamy Cheesy Baked Pasta
- Creamy Mushroom Lasagna
- Rustic Lasagna Cups
- Baked Gnocchi Double Cheese Tomato Sauce
- Stovetop Skillet Lasagna
But I am sure after tasting a few of these different types of Lasagna 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!
Homemade Creamy White Sauce Lasagna
Ingredients
FOR THE LASAGNA
- 1 1/2 -2 cups frozen peas (190-260 grams)
- 3 Italian sausages (skinned and broken into pieces)
- 2 tablespoons olive oil
- 1 1/2 cups chopped mushrooms (150 grams)
- 1/4-1/2 teaspoon oregano
- 1/4 teaspoon parsley dried or fresh (if fresh use about 1 tablespoon finely chopped)
- 1/4 teaspoon salt
- 1/4 cup water (60 grams)
- 1 - 1 1/2 large fresh mozzarella chopped (250-325 grams)
- 1 1/4 cups freshly grated parmesan cheese (125 grams)
- 16 lasagna noodles (more if necessary) (also referred to as strips)
FOR THE WHITE SAUCE
- 3 1/2 cups milk (I used 2%) (840 grams)
- 1/4 cup butter (56 grams)
- 1/4 cup all purpose flour (32 grams)
- 1/4 teaspoon salt
Instructions
- Pre-heat oven to 350F (180C).
- In a small pot of boiling water add the peas and cook until tender about 10 minutes, drain. Set aside.
- Cook the sausage in a small frying pan adding 3 tablespoons of water, cook until slightly golden, and the water has evaporated (watch that it doesn't burn).
- In a medium frying pan add the olive oil, mushrooms, oregano, parsley , salt and the water, cook on medium heat until tender and water has evaporated, stirring occasionally, watch that they don't burn. Then add the drained peas, the Italian sausage (break into smaller pieces if too large) and combine well. Set aside.
FOR THE WHITE SAUCE
- In a medium large pot melt the butter over low heat, then add the flour and salt and whisk together until smooth, gradually add the milk, cook and whisk constantly over medium heat until mixture begins to bubble and thicken, remove from heat.
PUTTING IT TOGETHER
- In a medium baking pan (I used a 12x10 inch / 30 x 25cm) spread a ladle (using a 1/2 cup ladle) of white sauce on the bottom of the pan (keeps the noodles from sticking) then place the lasagna noodles (or strips) on top (I used 4 for every level, 1 noodle break in half length wise to fit the pan if needed), add 1 1/2 to 2 ladles of white sauce (spread so that it covers the noodles), 1/4 of the sausage/peas mixture spread on top, 1/4 of the chopped mozzarella, and a 1/4 of the grated parmesan cheese continue for 3-4 layers.
- Bake for approximately 20-25 minutes, raise the heat and broil for approximately 3 minutes or until the top is golden brown. Let sit for 5-10 minutes before cutting and serving. Enjoy!
**You could always make this into a vegetable lasagna, increase the peas and mushrooms and leave out the Italian sausage.
Notes
Nutrition
Updated from January 27, 2014.
Gail Fountain says
Thank you for another great recipe, Rosemary, and so easy! We had it last night and thoroughly enjoyed it, a nice change from the usual tomato based sauces I usually make. I used instant lasagne sheets, readily available here in Australia and plenty of the sauce and cheese on the top to make sure the top layer of pasta was soft.
I’ve added it to my repertoire!
Kind regards
Gail
Rosemary says
Thanks Gail, glad you enjoyed it. Yes instant sheets are the best. Take care.
DOUGLAS B says
Rosemary, you posted the recipe , white lasagna and have this as ingredients. Little confusing as to what is (1 – 1 1/2 large fresh mozzarella chopped) you speaking of fresh Buffalo mozzarella cheese or what kind of mozzarella ? Sounds a little weird but I am too.
DCB
Rosemary says
Hi Douglas, fresh mozzarella is usually sold in water in the fridge section of the grocery store, not necessariy Buffalo (which is another type of fresh mozzarella). Firm mozzarella is what is usually shredded and used on pizza. Hope that helps.
Jeannie says
It sounds very delish. I enjoyed my first white sauce lasagna last year. It was made with carrots and other vegetables and it also had a layer of red sauce. It was very delicious. Have you ever seen or heard of or enjoyed a red and white lasagna?
Rosemary says
Hi Jennie, thanks so much, and actually yes, because I learned from the region of Lazio and my MIL to add a little white sauce between the layers of a red sauce, which I do in my Classic Lasagna Recipe, which I really like also.
Paula Beaudet says
This looks delicious but I’m afraid to make it cause recipe doesn’t say the amount of mozzarella needed Is the measurement in pounds or cups?
Rosemary says
Hi Paula, yes the amount is written in the recipe card at the bottom of the post, 1 1/2 large size mozzarella. Hope that helps.
Bea says
Hi. I’d like to share this recipe on our Facebook page. May I use your photos?
Rosemary says
Hi Bea, yes you can, a link to the recipe and a photo, but not the complete recipe. Thanks so much.
Judy White says
In your white lasagna recipe you don’t say if you cook the noodles first or place them in dry. Please let me know.
Rosemary says
Hi Judy depending on your choice of lasagna noodles, some may need to be cooked (boiled) or use oven ready which need no pre-cooking. Hope that helps.
Smruti says
What a wonderfully delicious dish! I usually avoid making white sauce, but your recipe made it easy. I made a vegetarian version with one layer mushrooms and green peas as you described and the second layer blanched broccoli chopped fine. I also subbed one cup 25% light cream for one cup of 2% milk and it really made such a difference! I will definitely make this again- thanks!
Rosemary says
Hi Smruti, thanks so much, sound delicious with all veggies. My family prefers a white lasagna, highly under rated in their opinion. Take care.
Jane says
I made this for Christmas dinner- so good! I’m not a fan of peas so I used spinach instead- it tasted delicious. Thank you!
Rosemary says
Hi Jane, thanks so much, so glad you enjoyed it and great substitute. Happy Holidays.
Kimberly Russell says
I’m making this tonight. To use the lasagna noodles that I don’t have to cook first do I just poor water in like you do with red sauce? It seems weird to do that with a white sace.
Rosemary says
Hi Kimberly, sorry but I don’t know what you mean by pour the water in, pour water where? Let me know.
Gail says
Very interested in this for a women’s Christmas luncheon. I would need to premake and freeze. Have you ever frozen it before cooking? I’m concerned that the white sauce would separate….thoughts??….thanks so much!!
Rosemary says
Hi Gail yes you can freeze it before baking, my niece does it all the time and it never separates. Hope that helps. And I hope you like it.
F Sethman says
Thank you for coming up w a WHITE sauce lasagna!!! I’ve tried with different white sauces I’ve made before but the taste was off. Cant wait to try this next. I cant wait to see how we love it.
Rosemary says
Your welcome, and I hope it’s the one you have been looking for. Let me know how it goes.
Cam says
I have a few questions:
1) Are you supposed to cook the noodles first? I made it according to the recipe and the noodles were still practically uncooked.
2) Only 3 & 1/2 cups of white sauce for a full lasagna? Is that a typo? I feel like you need at least twice as much, That’s barely enough for 2 layers.
The idea here seems good and the flavors are great, but the actual recipe execution doesn’t seem to fit.
Rosemary says
Hi Cam, it depends on what type of noodles you use, if you use the strips then those ones don’t need pre cooking (check the box). That should be enough sauce, a sauce should complement the dish not drown it. Make 3 layers rather than 4. Divide the mixture between the 3 layers. I have been making this for years and it works. Hope that helps.