You could always make this into a vegetable lasagna, increase the peas and mushrooms and leave out the Italian sausage. Everyone has eaten Lasagna I’m quite sure.  I know I have eaten a lot of pans of Lasagna made by my Mom and my sister’s mother-in-law in Canada.  But they were all the traditional Red Sauce Lasagna.

Delicious and different in their own way.  Some made with eggs, some with ricotta cheese and some with meat. 

But not everyone has had the good fortune of eating a White Sauce Lasagna (or Lasagna Bianca). This I’m sure will become one of your favourites.  Quite rich but oh so delicious.

It does take a little bit of extra time, (fortunately there are those oven ready lasagna noodles which makes life easier) and few extra pots, but well worth it.  Which makes this Lasagna recipe the perfect Special Occasion Dish.

The first  White Sauce Lasagna I had ever tasted was made by my sister-in-law.  I really didn’t know what to expect.

But I knew, that the ingredients of peas, mushrooms, Italian Sausage and a creamy homemade white sauce were everything I loved.

Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Course: Pasta
Cuisine: Italian
Keyword: homemade white sauce lasagna, Italian lasagna, Italian white sauce lasagna recipe Servings: 8 servings
Calories: 588kcal
Author: Rosemary

  • 1 1/2 -2 cups frozen peas
  • 3 Italian sausages (skinned and broken into pieces)
  • 1 1/2 cups chopped mushrooms
  • 2 tablespoons olive oil
  • 1/4-1/2 teaspoon oregano
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 - 1 1/2 large fresh mozzarella chopped
  • 1 1/4 cups freshly grated parmesan cheese
  • 16 lasagna noodles (also referred to as strips)
  • 3 1/2 cups milk (2%)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 teaspoon salt


  1. Pre-heat oven to 350F (180C).
  2. In a small pot of boiling water add peas and cook until tender about 10 minutes, and drain.
  3. Cook sausage in a small frying pan adding a 3 tablespoons of water, cook until slightly golden,  and water has evaporated (watch that it doesn't burn).
  4. In a medium frying pan add 2 tablespoons of olive oil, add mushrooms, oregano, parsley , salt and 1/4 cup of water, cook on medium heat until tender and water has evaporated, stirring occasionally , watch that they don't burn. Then add the drained peas, Italian sausage (break into smaller bits if too large) and combine well.
  6. In a medium large pot melt butter over low heat, then blend in the flour and salt, gradually stir in milk , cook and stir constantly over medium heat until mixture begins to bubble and thicken, remove from heat. 
  1. In a medium baking pan (I used a 12x10 inch / 30 x 25cm) spread a ladle (using a 1/2 cup ladle) of sauce on the bottom of the pan (keeps the noodles from sticking) then doing 4 layers , place lasagna noodles (or strips) on top (I used 4 for every level, 1 noodle break in half length wise to fit the pan if need be), add 1 1/2 to 2 ladles of white sauce (spread so that it covers the noodles), 1/4 of the mixture spread on top, 1/4 of the chopped mozzarella, and a 1/4 of the grated parmesan cheese for 4 layers. 
  2. Bake in 350° degree oven for approximately 20-25 minutes, broil for approximately 3 minutes until top is browned. Let sit for 5 minutes before cutting . Enjoy!

Recipe adapted from: https://anitalianinmykitchen.com/

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