Homemade White Sauce Lasagna

Name: Homemade White Sauce Lasagna
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 6
Cuisine: Italian
Ingredients: 1 ½ cup Green Peas (1½ -2 cups frozen peas — up to 2); 3 pieces Italian Sausage (3 Italian sausages (skinned and broken into pieces)); 2 tbsp Olive Oil (2 tablespoons olive oil); 1 ½ cup Mushroom (1½ cups chopped mushrooms); ¼ tsp Oregano (¼-½ teaspoon oregano — up to 0.5); ¼ tsp Parsley (¼ teaspoon parsley dried or fresh (if fresh use about 1 tablespoon finely chopped)); ½ tsp Table Salt (¼ teaspoon salt + ¼ teaspoon salt); ¼ cup Water (¼ cup water); 1 piece Mozzarella Cheese (1 - 1½ large fresh mozzarella chopped — up to 1.5); 1 ¼ cup Parmigiano Reggiano (1¼ cups freshly grated parmigiano); 16 pieces Lasagna Noodle (16 lasagna noodles (more if necessary) (also referred to as strips)); 3 ½ cup Whole Milk (3½ cups milk (I used 2%)); ¼ cup Unsalted Butter (¼ cup butter); ¼ cup All-Purpose Flour (¼ cup all purpose flour)

Homemade White Sauce Lasagna - Pasta (Italian)

70 minItalian

Servings6

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Egg Free

Ingredients

For 6 servings

Green Peas1 ½ cup · 1½ -2 cups frozen peas — up to 2
Italian Sausage3 pieces · 3 Italian sausages (skinned and broken into pieces)
Olive Oil2 tbsp · 2 tablespoons olive oil
Mushroom1 ½ cup · 1½ cups chopped mushrooms
Oregano¼ tsp · ¼-½ teaspoon oregano — up to 0.5
Parsley¼ tsp · ¼ teaspoon parsley dried or fresh (if fresh use about 1 tablespoon finely chopped)
Table Salt½ tsp · ¼ teaspoon salt + ¼ teaspoon salt
Water¼ cup · ¼ cup water
Mozzarella Cheese1 piece · 1 - 1½ large fresh mozzarella chopped — up to 1.5
Parmigiano Reggiano1 ¼ cup · 1¼ cups freshly grated parmigiano
Lasagna Noodle16 pieces · 16 lasagna noodles (more if necessary) (also referred to as strips)
Whole Milk3 ½ cup · 3½ cups milk (I used 2%)
Unsalted Butter¼ cup · ¼ cup butter
All-Purpose Flour¼ cup · ¼ cup all purpose flour

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Steps

1Pre-heat oven to 350F (180C).
2In a small pot of boiling water add the peas and cook until tender about 10 minutes, drain. Set aside.
3Cook 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).
4In 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.
5FOR THE WHITE SAUCE
6In 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.
7PUTTING IT TOGETHER
8In 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.
9Bake 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!