Homemade White Sauce Lasagna
Homemade 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 creamy 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.
Recipe Ingredients
- Peas – frozen peas
- Italian sausages – mild, medium or hot, I usually use mild or medium
- Olive oil
- Mushrooms – I used button mushrooms
- Oregano
- Parsley either dried or fresh
- Salt
- Water
- Mozzarella – fresh mozzarella
- Parmesan cheese – freshly grated is always best
- Lasagna noodles – I like to use the ready to bake strips rather then the ones you need to boil
- Milk – 2% or whole milk
- Butter
- Flour – all purpose flour
- Salt
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!
Variations and Substitutions
Instead of mushroom or peas you could substitute with carrots, broccoli, cauliflower, green beans, spinach or any vegetable that you prefer. You could substitute the sausage with cooked ham, ground beef or chicken or leave it out and serve it as a vegetarian lasagna.
How to make it (see video above)
In a small pot of boiling water add the peas and cook until tender, drain. Cook the sausage in a small frying pan, cook until slightly browned and the water has evaporated.
In a medium frying pan add 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
In a medium large pot melt the butter over low heat, add the flour and salt and whisk until smooth, gradually add the milk and whisk to combine, cook while stirring constantly over medium/low heat until mixture begins to bubble and thicken, remove from heat.
PUTTING IT TOGETHER
In a medium baking pan spread a ladle of sauce on the bottom of the pan , this keeps the noodles from sticking, make 3-4 layers , starting with the lasagna noodles (or strips) on top spread some white sauce , top in this order, some of the sausage mixture, cubed mozzarella and freshly grated parmesan cheese. Bake until cooked through. Let the lasagna sit a few minutes before cutting and serving.
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.
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 including this White Sauce 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 White Sauce Lasagna
Ingredients
FOR THE LASAGNA
- 1½ -2 cups frozen peas
- 3 Italian sausages (skinned and broken into pieces)
- 2 tablespoons olive oil
- 1½ cups chopped mushrooms
- ¼-½ teaspoon oregano
- ¼ teaspoon parsley dried or fresh (if fresh use about 1 tablespoon finely chopped)
- ¼ teaspoon salt
- ¼ cup water
- 1 – 1½ large fresh mozzarella chopped
- 1¼ cups freshly grated parmesan cheese
- 16 lasagna noodles (more if necessary) (also referred to as strips)
FOR THE WHITE SAUCE
- 3½ cups milk (I used 2%)
- ¼ cup butter
- ¼ cup all purpose flour
- ¼ 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 12×10 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
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.Nutrition
Updated from January 27, 2014.
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 !
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.
Can I make this ahead of time and put it in the fridge until I’m ready to bake it at night?
Hi Kayleigh, yes that would be fine. Hope you enjoy it.
Is that 1 1/2 CUPS of mozza cheese?
Hi Carol, no it’s 1 to 1 1/2 large fresh mozzarella balls chopped (small). Hope that helps.
hi. what milk should i use? fresh milk?
Hi Zj Jamz I always use 2 percent fresh milk. Hope you enjoy it.
In the oven
Cant wait to taste this!
Hi Leslie, great, I hope you enjoy it.
I’ve never tried a white sauce lasagna, but this looks AMAZING! I’m adding it to my meal plan for sure
Hi Karyl, thanks it is definitely one of our favourites. Let me know how you like it.
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.
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”. 🙂
Maybe it’s just an American thing, but I LOVE garlic white sauce. I almost never make a white sauce without garlic.
Hi Nathaniel, I’m going to add some garlic next time. Sounds good. Have a great weekend.
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!
Me too. I will try this, I need to and want to. Never been to Rome usually the Beach seen.
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.
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
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.