Description
This White Lasagna recipe is a rich and creamy twist on the classic Italian dish, featuring layers of tender lasagna noodles, savory Italian sausage, wilted spinach, and a velvety white meat sauce made with a blend of mozzarella, ricotta, and parmesan cheeses. Baked to perfection with a golden bubbly top, this comforting dish is perfect for family dinners and special occasions.
Ingredients
Lasagna Noodles
- 12 lasagna noodles
- 1 tablespoon olive oil
Meat and Vegetables
- 1 small onion, minced
- 1 pound Italian sausage
- 2 cloves garlic, minced
- 12 ounces fresh spinach
White Sauce
- ¼ cup butter
- 3 tablespoons flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 3 cups mozzarella cheese, shredded and divided
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
Ricotta Mixture
- 2 cups ricotta cheese
- 1 cup parmesan cheese, shredded
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook Lasagna Noodles: Cook the 12 lasagna noodles according to the package directions until al dente. Drain them under cold water to stop the cooking process and set aside.
- Preheat Oven and Prepare Pan: Heat the oven to 375°F (190°C). Spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook Sausage and Vegetables: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the minced onion and Italian sausage, cooking until the sausage is browned and no longer pink. Add the minced garlic and spinach, cooking until the spinach is wilted. Remove from heat.
- Make White Sauce: In a separate saucepan, melt ¼ cup butter over medium heat. Whisk in 3 tablespoons flour to form a roux and cook for 1-2 minutes. Gradually whisk in 2 cups whole milk and 1 cup heavy cream, stirring constantly until smooth and thickened. Add 1½ cups of shredded mozzarella, Italian seasoning, salt, and pepper. Stir until cheese is melted and sauce is well combined.
- Combine Sauce with Meat Mixture: Pour the white sauce over the cooked sausage and spinach mixture in the skillet. Stir to combine well.
- Prepare Ricotta Mixture: In a large bowl, combine ricotta cheese, parmesan cheese, eggs, salt, and pepper. Mix until smooth and fully incorporated.
- Assemble Lasagna: Spread 1 cup of the sausage and white sauce mixture on the bottom of the prepared baking dish. Place a single layer of lasagna noodles over the sauce. Spread ½ cup of the ricotta mixture over the noodles, then sprinkle about ¼ cup shredded mozzarella cheese on top. Repeat the layering process until all ingredients are used, ending with the remaining 1 cup mozzarella cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the lasagna is heated through and the cheese is bubbly and lightly golden.
- Rest and Serve: Let the lasagna cool for 10 minutes before slicing and serving to allow the layers to set.
Notes
- Ensure the spinach is well cooked and excess moisture removed to prevent a watery lasagna.
- For a spicier flavor, you can use spicy Italian sausage.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Allow the lasagna to rest after baking for cleaner slices and better texture.
- Using freshly shredded cheese instead of pre-shredded will give better melting and taste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
