Melding two of the most popular cuisines, Italian and French, this mouthwatering take on traditional lasagna exchanges red for white sauce, known as béchamel, one of the five foundational sauces of French cuisine.
Béchamel, one of the five foundational sauces of French cuisine, lends a rich depth of flavor. Zesty sausage, onion and garlic bring out the zing, and mushrooms and baby spinach keep it all nutritious. In case you miss the red sauce, try Spinach Ravioli Lasagna (Easy and Vegetarian!), which employs creamy tomato sauce and plenty of healthy veggies. Either way, you can’t miss with these comforting favorites.
How can I make the dish vegetarian?
To transform this dish to vegetarian-friendly, simply increase the mushrooms and spinach, or add sliced zucchini and carrots, and leave out the sausage. Experiment with different types of mushrooms to enhance both taste and health benefits. Hearty portobellos work great as meat replacements. Shiitakes taste delish and are thought to strengthen the immune system and even lower cholesterol. Not bad for a little fungi! You can also use whole grain or gluten-free noodles for an added twist.
Ingredients
- 1 pound Sausage Meat
- 1 Tbsp Olive oil
- 1 Small Onion finely diced
- 2 cloves Garlic crushed
- 8 oz Mushrooms diced
- 8 oz Baby Spinach
- 1 tsp Fennel Seeds
- ¼ cup Butter
- ¼ cup flour
- 3 cups Whole Milk
- ¼ tsp ground Nutmeg
- Salt and Pepper
- 2 cups Ricotta cheese
- 3 cups Mozzarella shredded
- 1 cup Parmesan finely shredded
- 8-12 Lasagna noodles
How to Make a Homemade White Sauce Lasagna
Step 1: Preheat the oven to 350F. Heat a heavy based pot over a medium high heat, drizzle in some olive oil and then add the sausage meat to brown for 5-8 minutes.
Step 2: Add the onion, garlic, mushrooms, baby spinach, and fennel seeds into the pot and saute for another 5 minutes until the mushrooms are browned and the spinach is wilted. Set it aside to cool a little
Step 3: For the white sauce, melt butter, toss in flour, mix them until a smooth roux forms, then gradually add milk. Don’t forget to sprinkle nutmeg and seasoning salt while stirring until the sauce thickens.
Step 4: Add the ricotta and 1 ½ cups of the mozzarella into the pot and mix.
Step 5: Now it’s time to layer your lasagna- starting with white sauce, then lasagna sheets, and finally the meat sauce. Go for three repeats in a 9×9 inch casserole dish.
Step 6: Sprinkle the remaining mozzarella and Parmesan. Cover with aluminum foil and bake in the oven for 40 minutes. Remove the foil and bake for another 15 minutes until the cheese is golden brown.
FAQs & Tips
You can store baked lasagna in an airtight container in the refrigerator for up to two days. You can also wrap unbaked lasagna in foil and place in an airtight plastic bag. Thaw it overnight in the refrigerator before baking.
Yes, you can, for up to 24 hours. Store it in the refrigerator and warm slightly before making the lasagna.
We recommend regular noodles for the best overall taste.
Cook flour in melted butter over low heat to create the roux, stirring continually for a minute.
You create béchamel sauce with milk and flour, while Alfredo sauce, which is a bit heavier, is made with mostly cheese and heavy cream.
Serving Suggestions
Lighten the meal with a side salad, such as scrumptious roasted beet and orange salad or tempt the tastebuds with heavenly baked garlic rolls. Top it all off with a glass of white wine to toast another delightful homemade meal.
Homemade White Sauce Lasagna
Ingredients
- 1 pound Sausage Meat
- 1 Tbsp Olive oil
- 1 Small Onion finely diced
- 2 cloves Garlic crushed
- 8 oz Mushrooms diced
- 8 oz Baby Spinach
- 1 tsp Fennel Seeds
- ¼ cup Butter
- ¼ cup flour
- 3 cups Whole Milk
- ¼ tsp ground Nutmeg
- Salt and Pepper
- 2 cups Ricotta cheese
- 3 cups Mozzarella shredded
- 1 cup Parmesan finely shredded
- 8-12 Lasagna noodles
Instructions
- Preheat the oven to 350F. Heat a heavy based pot over a medium high heat, drizzle in some olive oil and then add the sausage meat to brown for 5-8 minutes.
- Add the onion, garlic, mushrooms, baby spinach, and fennel seeds into the pot and saute for another 5 minutes until the mushrooms are browned and the spinach is wilted. Set it aside to cool a little
- For the white sauce, melt butter, toss in flour, mix them until a smooth roux forms, then gradually add milk. Don’t forget to sprinkle nutmeg and seasoning salt while stirring until the sauce thickens.
- Add the ricotta and 1 ½ cups of the mozzarella into the pot and mix.
- Now it’s time to layer your lasagna- starting with white sauce, then lasagna sheets, and finally the meat sauce. Go for three repeats in a 9×9 inch casserole dish.
- Sprinkle the remaining mozzarella and Parmesan. Cover with aluminum foil and bake in the oven for 40 minutes. Remove the foil and bake for another 15 minutes until the cheese is golden brown.
Nutrition
