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 Time Cook Time Total Time

35 mins 25 mins 1 hr
4.25 from 66 votes
Course: Pasta Cuisine: Italian Servings: 6 servings
Calories: 491kcal Author: Rosemary Molloy

Ingredients
FOR THE LASAGNA
1 1/2 -2 cups frozen peas (190-260 grams)
3 Italian sausages (skinned and broken into pieces)
2 tablespoons olive oil
1 1/2 cups chopped mushrooms (150 grams)
1/4-1/2 teaspoon oregano
1/4 teaspoon parsley dried or fresh (if fresh use about 1 tablespoon finely chopped)
1/4 teaspoon salt
1/4 cup water (60 grams)
1 - 1 1/2 large fresh mozzarella chopped (250-325 grams)
1 1/4 cups freshly grated parmesan cheese (125 grams)
16 lasagna noodles (more if necessary) (also referred to as strips)

FOR THE WHITE SAUCE

3 1/2 cups milk (I used 2%) (840 grams)
1/4 cup butter (56 grams)
1/4 cup all purpose flour (32 grams)
1/4 teaspoon salt

Instructions
1. Pre-heat oven to 350F (180C).
2. In a small pot of boiling water add the peas and cook until tender about 10 minutes, drain. Set
aside.
3. 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).
4. 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
1. 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
1. 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.
2. 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
Depending on your choice of lasagna noodles, some may need to be cooked (boiled) or use oven
ready which need no pre-cooking.

Nutrition
Calories: 491kcal | Carbohydrates: 14g | Protein: 22g | Fat: 39g | Saturated Fat: 17g | Trans Fat: 1g |
Cholesterol: 93mg | Sodium: 1062mg | Potassium: 512mg | Fiber: 1g | Sugar: 8g | Vitamin A: 469IU |
Vitamin C: -3mg | Calcium: 411mg | Iron: 1mg

Homemade Creamy White Sauce Lasagna https://anitalianinmykitchen.com/white-sauce-lasagna/