White Lasagna
This white lasagna recipe swaps out traditional marinara for a homemade alfredo sauce that’s too good to resist. Packed with tender spinach, ricotta cheese, and Italian sausage, each bite is a dream!
Servings: 8 people
Ingredients
White Meat Sauce Layer
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 pound Italian sausage
- 2 cloves garlic, minced
- 12 ounces fresh spinach
- 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 Layer
- 2 cups ricotta cheese
- 1 cup parmesan cheese, shredded
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
White Meat Sauce Layer
- Cook the 12 lasagna noodles according to the package directions, drain them in cold water, and set them aside.
- Heat the oven to 375 degrees Fahrenheit and spray a 9x13-inch baking pan with cooking spray.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add in the minced 1 small onion, and 1 pound Italian sausage, and cook until the sausage is no longer pink.
- Add in the minced 2 cloves garlic, and 12 ounces fresh spinach and continue cooking until the spinach is wilted. Remove the pan from heat.
- In a saucepan, melt ¼ cup butter and whisk in 3 tablespoons flour to create a roux. Slowly whisk in 2 cups whole milk and 1 cup heavy whipping cream. Add in 1 ½ cups of the 3 cups mozzarella cheese, 2 tablespoons Italian seasoning, 1 teaspoon salt and 1 teaspoon pepper.
- Pour the white sauce over the sausage and spinach and stir to combine.
Ricotta Layer
- In a large bowl, add 2 cups ricotta cheese, 1 cup parmesan cheese, 2 eggs, 1 teaspoon salt, and ½ teaspoon pepper.
- Mix until smooth and combined.
To Assemble
- To assemble the lasagna, start by spreading 1 cup of the meat sauce on the bottom of the baking dish. Arrange the noodles in a single layer over the meat sauce. Spread ½ cup of the ricotta mixture on top of the noodles, followed by about ¼ cup shredded mozzarella cheese.
- Repeat the layers and top with the remaining 1 cup of mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly. Let it cool for 10 minutes before serving.
Video
Nutrition
Calories: 886kcal | Carbohydrates: 45g | Protein: 40g | Fat: 61g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 1641mg | Potassium: 767mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5441IU | Vitamin C: 15mg | Calcium: 679mg | Iron: 4mg
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