Name: Creamy White Lasagna with Italian Sausage, Spinach, and Bechamel Sauce Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 12 lasagna noodles (regular or gluten-free); 1 lb (450g) Italian sausage, crumbled (or ground turkey for a leaner option); 2 cups fresh spinach, chopped (or kale, Swiss chard); 1 small onion, finely chopped; 4 cloves garlic, minced; 2 tbsp olive oil (or butter); 4 cups whole milk (or unsweetened almond milk for a dairy-free option); 6 tbsp unsalted butter; 6 tbsp all-purpose flour (or cornstarch for gluten-free); 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg; 2 cups ricotta cheese; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; Fresh basil or parsley for garnish (optional)

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Introduction

Creamy White Lasagna is a comforting twist on the classic Italian favorite, featuring a luscious béchamel sauce instead of tomato. Packed with savory sausage, fresh spinach, and layers of melted cheeses, this dish is perfect for a cozy family dinner or special occasion.

A thick square slice of lasagna sits on a white plate with speckled details, placed on a white marbled surface. The lasagna has four visible layers of smooth, yellowish pasta sheets separated by creamy white cheese sauce with a slightly lumpy texture. The top layer is golden brown and bubbly with melted cheese spots, sprinkled with finely chopped green herbs that add a fresh contrast. The edges of the pasta are slightly curled and browned, showing a well-baked finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 lasagna noodles (regular or gluten-free)
1 lb (450g) Italian sausage, crumbled (or ground turkey for a leaner option)
2 cups fresh spinach, chopped (or kale, Swiss chard)
2 tbsp olive oil (or butter)
1 small onion, finely chopped
4 cloves garlic, minced
4 cups whole milk (or unsweetened almond milk for a dairy-free option)
6 tbsp unsalted butter
6 tbsp all-purpose flour (or cornstarch for gluten-free)
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
2 cups ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside. For gluten-free noodles, follow the specific cooking instructions on the package.
Step 2: In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened, about 3-4 minutes. Add the crumbled sausage or ground turkey and cook until browned, breaking it apart with a spoon. Stir in the chopped spinach and cook until wilted. Remove from heat and set aside.
Step 3: In a medium saucepan, melt the butter over medium heat. Stir in the flour or cornstarch and cook for 1-2 minutes to form a roux. Slowly whisk in the milk or almond milk, ensuring there are no lumps. Continue cooking, whisking constantly, until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg.
Step 4: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of béchamel sauce on the bottom. Add a layer of lasagna noodles on top of the sauce. Spread a portion of the meat and spinach mixture over the noodles, followed by ricotta cheese and a generous amount of mozzarella and Parmesan. Repeat layers until all ingredients are used, finishing with a layer of béchamel sauce and a sprinkle of mozzarella and Parmesan on top.
Step 5: Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Step 6: Let the lasagna rest for 15-20 minutes before slicing to allow the layers to set. Garnish with fresh basil or parsley if desired, and serve hot.

Tips & Variations

Use ground turkey instead of sausage for a leaner version without sacrificing flavor.
Swap spinach with kale or Swiss chard for a different leafy green texture and taste.
For a dairy-free option, use unsweetened almond milk and omit the cheeses or replace with vegan alternatives.
Letting the lasagna rest after baking makes slicing easier and helps the layers hold together.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual portions, but oven reheating preserves the texture best.

How to Serve

A layered lasagna slice sits on a white plate with a white marbled surface underneath. It has four visible layers of pale yellow pasta sheets separated by creamy white cheese sauce that oozes slightly at the edges. The top layer is covered with melted cheese, golden brown in spots from baking, and sprinkled with finely chopped green herbs and a light dusting of black pepper. The lasagna looks rich and cheesy with a slightly crispy, browned top edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance. Cover and refrigerate it, then bake as directed, adding a few extra minutes if baking straight from the fridge.

Can I freeze creamy white lasagna?

Absolutely. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before baking as usual.