a slice of white sauce lasagna
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4.6 from 5 votes

Homemade Creamy White Sauce Lasagna

You could always make this into a vegetable lasagna, increase the peas and mushrooms and leave out the Italian sausage.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Pasta
Cuisine: Italian
Keyword: homemade white sauce lasagna, Italian lasagna, Italian white sauce lasagna recipe
Servings: 8 servings
Calories: 588kcal
Author: Rosemary Molloy / An Italian in my Kitchen

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

    Calories: 588kcal | Carbohydrates: 52g | Protein: 23g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 795mg | Potassium: 520mg | Fiber: 2g | Sugar: 7g | Vitamin A: 485IU | Vitamin C: 0.8mg | Calcium: 315mg | Iron: 1.8mg