Homemade White Sauce Lasagna
User Reviews
4.3
-
Prep Time
45 mins
-
Cook Time
25 mins
-
Total Time
1 hr 10 mins
-
Servings
6 servings
-
Calories
491 kcal
-
Course
Main Course
-
Cuisine
Italian
Homemade White Sauce Lasagna
Description
This lasagna recipe combines cooked Italian sausage, mushrooms, and peas seasoned with oregano, parsley, and salt, layered between lasagna noodles with a smooth white sauce made from a roux of butter and flour cooked with milk. The filling features mozzarella and freshly grated Parmesan cheese, providing a melty and savory texture to complement the creamy sauce.
The vegetables and sausage mixture is cooked to remove excess moisture, ensuring the lasagna bakes with a balanced texture rather than sogginess. The white sauce thickens on the stove, then is layered with cooked or no-boil noodles depending on preference, making assembly straightforward.
This baked dish is suitable for a hearty meal and can be paired with a simple side salad or steamed vegetables. It reheats well and benefits from resting after baking to allow flavors to meld.
The recipe notes that lasagna can be prepared ahead of time, refrigerated before baking, or frozen either cooked or uncooked for convenience. Proper wrapping and thawing instructions ensure best quality on reheating.
Ingredients
FOR THE LASAGNA
- 1½ -2 cups peas frozen
- 3 Italian sausage skinned and broken into pieces
- 2 tablespoons olive oil
- 1½ cups mushroom chopped
- 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 mozzarella fresh, chopped
- 1¼ cups Parmesan Cheese freshly grated
- 16 lasagna noodles also referred to as strips, add more if necessary
FOR THE WHITE SAUCE
- 3½ cups milk 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 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
- Use either pre-cooked or oven-ready lasagna noodles based on the product instructions.
- Store baked lasagna covered in the refrigerator for 1-2 days; reheat thoroughly before serving.
- Lasagna can be assembled a day ahead; let it sit before baking for even cooking.
- Freeze unbaked lasagna wrapped tightly with foil and plastic for best preservation; thaw overnight before baking.
- Baked lasagna can also be frozen; cool completely, wrap, and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 14g | 5% |
| Protein | 22g | 44% |
| Fat | 39g | 60% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 1062mg | 44% |
| Potassium | 512mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 469IU | 9% |
| Vitamin C | -3mg | -3% |
| Calcium | 411mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
