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Creamy White Lasagna with Italian Sausage, Spinach, and Bechamel Sauce Recipe

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★★★★★

4.6 from 64 reviews

This Creamy White Lasagna recipe features layers of tender lasagna noodles, savory Italian sausage, fresh spinach, and a rich homemade béchamel sauce, combining ricotta, mozzarella, and Parmesan cheeses for a comforting and decadent Italian-inspired casserole. Perfect for a family dinner, this recipe offers flexibility with gluten-free and dairy-free ingredient options to suit different dietary needs.

Ingredients

Scale

Pasta

  • 12 lasagna noodles (regular or gluten-free)

Meat and Vegetables

  • 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)

Béchamel Sauce

  • 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

Cheeses

  • 2 cups ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Garnish

  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Cook the Noodles: 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.
  2. Prepare the Filling: In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and garlic and sauté until fragrant and softened, about 3-4 minutes. Add the crumbled sausage or ground turkey, cooking until browned and fully cooked, breaking it apart with a spoon. Stir in the chopped spinach and cook until wilted. Remove from heat and set aside.
  3. Make the Béchamel Sauce: 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 no lumps form. Continue to cook and whisk constantly until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg.
  4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of béchamel sauce on the bottom. Layer lasagna noodles on top of the sauce. Spread a portion of the meat and spinach mixture over the noodles, followed by a layer of ricotta cheese and a generous amount of mozzarella and Parmesan cheeses. Repeat the layers until all ingredients are used. Finish with a layer of béchamel sauce and a sprinkle of mozzarella and Parmesan on top.
  5. Bake: 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 until the top is golden and bubbly.
  6. Rest and Serve: Allow the lasagna to rest for 15-20 minutes before slicing to let the layers set. Garnish with fresh basil or parsley if desired and serve hot.

Notes

  • For a leaner option, substitute Italian sausage with ground turkey.
  • Use gluten-free noodles and cornstarch for a gluten-free version.
  • Substitute unsweetened almond milk and dairy-free cheese alternatives for a dairy-free variation.
  • Allow the lasagna to rest after baking to ensure clean slices and proper layer setting.
  • Use fresh herbs like basil or parsley to enhance flavor and presentation.

Keywords: Creamy White Lasagna, Italian Sausage Lasagna, White Sauce Lasagna, Béchamel Lasagna, Gluten Free Lasagna, Comfort Food, Italian Dinner

Find it online: https://trendytasterecipes.com/creamy-white-lasagna-with-italian-sausage-spinach-and-bechamel-sauce-recipe/