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.
Notes
Nutrition
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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.