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.
White Sauce Lasagna
White Sauce LasagnaEveryone 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.
White Sauce Video
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, that the ingredients of peas, mushrooms, Italian Sausage and a creamy homemade white sauce were everything I loved.
How to Make the Perfect White Sauce (Bechamel)
- On low heat, melt the butter, then add the flour and salt and whisk until smooth.
- Gradually add the milk, stir constantly until sauce starts to boil and thicken, remove from heat.
So just imagine it all in a Lasagna!
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 Lasagna Recipes. Every region has their own and every family has their own way of making this Classic Italian Dish.
More Delicious Lasagna and Baked Pasta Recipes
Baked Gnocchi Double Cheese Tomato Sauce
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
Homemade Creamy White Sauce Lasagna
Ingredients
FOR THE LASAGNA
- 1 1/2 -2 cups frozen peas
- 3 Italian sausages (skinned and broken into pieces)
- 1 1/2 cups chopped mushrooms
- 2 tablespoons olive oil
- 1/4-1/2 teaspoon oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 cup water
- 1 - 1 1/2 large fresh mozzarella chopped
- 1 1/4 cups freshly grated parmesan cheese
- 16 lasagna noodles (also referred to as strips)
FOR THE WHITE SAUCE
- 3 1/2 cups milk (2%)
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon salt
Instructions
- Pre-heat oven to 350F (180C).
- In a small pot of boiling water add peas and cook until tender about 10 minutes, and drain.
- Cook sausage in a small frying pan adding a 3 tablespoons of water, cook until slightly golden, and water has evaporated (watch that it doesn't burn).
- In a medium frying pan add 2 tablespoons of olive oil, add mushrooms, oregano, parsley , 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. Then add the drained peas, Italian sausage (break into smaller bits if too large) and combine well.
- FOR THE WHITE SAUCE
- In a medium large pot melt butter over low heat, then blend in the flour and salt, gradually stir in milk , cook and stir 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 sauce on the bottom of the pan (keeps the noodles from sticking) then doing 3-4 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 white 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 3-4 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!
**You could always make this into a vegetable lasagna, increase the peas and mushrooms and leave out the Italian sausage.
Nutrition
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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.
Vanessa says
Can I bake this a few hours ahead of time and reheat for my guests? Would like to be able to clean up the kitchen before everyone arrives !
Rosemary says
Hi Vanessa, why don’t you clean up the kitchen and then bake it before everyone comes? You could re heat it at a lower temperature if you want (around 300F / 150C). Let me know how it goes.
Carol Paul says
Is that 1 1/2 CUPS of mozza cheese?
Rosemary says
Hi Carol, no it’s 1 to 1 1/2 large fresh mozzarella balls chopped (small). Hope that helps.
Zj jamz says
hi. what milk should i use? fresh milk?
Rosemary says
Hi Zj Jamz I always use 2 percent fresh milk. Hope you enjoy it.
Leslie Myers says
In the oven
Cant wait to taste this!
Rosemary says
Hi Leslie, great, I hope you enjoy it.
Karyl | Karyl's Kulinary Krusade says
I’ve never tried a white sauce lasagna, but this looks AMAZING! I’m adding it to my meal plan for sure
Rosemary says
Hi Karyl, thanks it is definitely one of our favourites. Let me know how you like it.
Sue Holland Daia says
Where is the garlic in this recipe? How can you cook Italian food without garlic? I will use your recipe, but will definitely be adding garlic to the white sauce.
Rosemary says
Hi Sue, I don’t know anyone who puts garlic in white sauce, no Italian where I live in Italy adds garlic to a white sauce. As they say “fai come ti pare”. 🙂
Nathaniel says
Maybe it’s just an American thing, but I LOVE garlic white sauce. I almost never make a white sauce without garlic.
Rosemary says
Hi Nathaniel, I’m going to add some garlic next time. Sounds good. Have a great weekend.
Lynne says
Would you please say how many fluid ounces in a cup or half acup? Thank you.
Rosemary says
Hi Lynne there are 8 fluid ounces in a cup. Hope that helps.
Wanda says
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!
Rosemary says
Hi Wanda, thank you and you could certainly substitute with pork sausage, that would work perfectly. Let me know how you enjoyed it.
Gina says
This looks delicious! My husband is not a fan of peas, any ideas for a substitute?
Rosemary says
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.
Brian Jones says
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.
Renee says
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.
Rosemary says
Hi Renee, seriously give it a try, a delicious change from the classic.
Anna @ happycookinghealthyliving.com says
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
rose says
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.
Katherines Corner says
this is so divine!!! Thank you for helping to make the Thursday Favorite Things Blog hop so much fun. Big Hugs ♥
rose says
Hi Katherine, again thanks for all your help and see you again on thursday. hugs to you Rosemary
Cathy H says
I am so looking forward to making this! I’ve only ever made the tomato version. Blush…I’m a white lasagna virgin:)
rose says
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!
Kimberly says
Me too. I will try this, I need to and want to. Never been to Rome usually the Beach seen.
Audrey says
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!
rose says
Thanks Audrey, glad you liked it, I made it on Sunday and they even asked for seconds.
Terri Gelb says
Hi. If i freeze it before baking. Do i defrost before baking? Or do i cook while frozen and extend the cooking time?
Thanks
Terri
Rosemary says
Hi Terri you can actually do either, or leave it out for about 30-45 minutes and then bake. And yes you may have to extend the baking time.
rose says
Thanks so much for the link up!!