White Sauce Lasagna Recipe

Person using a spatula to serve a piece of white lasagna.

5 from 19 votes

Layer upon layer of Italian sausage, spinach, and mushrooms, this easy white lasagna is made with the most delicious and creamy ricotta cheese and Alfredo sauce. It's perfect for a family dinner!

Prep Time30

Cook Time1

Total Time1 30

Course: dinner

Cuisine: Italian

Servings: people

Calories: 331kcal

Author: Amanda Mason

Equipment

9x13 baking dish
large pot
large skillet
cutting board
chef's knife

Ingredients

6 quarts water
9 lasagna noodles,
1 lb Italian sausage, ground
2 10 ounce Buitoni Alfredo sauce
1 lb mushrooms, finely chopped
1 onion, finely chopped
3 cloves garlic, finely chopped
1 15 ounce package whole milk ricotta
½ teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon Italian seasoning
2 10 ounce packages frozen chopped spinach, thawed and drained
3 cups shredded mozzarella cheese, divided
¾ cups Parmesan cheese, divided
fresh parsley, to taste
salt and pepper, to taste

Instructions

Preheat the oven to 350°F.
Add 6 quarts of water to a large pot and bring to a boil. Boil the lasagna noodles until done, about 12 minutes. Drain and run cold water over the noodles. Set aside.
Brown the Italian sausage in a large skillet. When done, drain and transfer the sausage to a cutting board. With a sharp knife, finely chop the sausage and then set aside.
Using a large saucepan, open 2 tubs of Buitoni Alfredo sauce and pour into the skillet. Simmer on medium-low heat until warm.
While the Alfredo is warming, finely chop the mushrooms, onion, and fresh garlic. Add to the same skillet used to cooked the sausage. Sauté on medium heat for 5-6 minutes.
Add in the chopped Italian sausage and sauté for another 5-6 minutes until the mushrooms and onions are tender. Set aside.
Now it's time to prepare the ricotta cheese. Put the ricotta cheese, oregano, basil, and Italian seasoning in a medium bowl and mix well with an electric mixer (or hand whisk) on low speed, about 30 seconds. Set aside.
It's now time to start the layering process.
First, add a ½ cup of the warmed Alfredo sauce to the bottom of a 13x9 oven safe pyrex dish. Expert Tips: This will ensure the noodles don't stick to the bottom of the dish.
Then, put 3-4 of the cooked lasagna noodles on top of the sauce. From there, add half of the ricotta cheese mixture on top of the cooked lasagna noodles and spread evenly using a basting brush.
Layer half of the thawed spinach on top of the ricotta cheese and spread evenly.
Next, add half the sausage, onion, mushroom, and garlic mixture on top.
Add 1 ½ cups of shredded mozzarella cheese and half the Parmesan cheese and spread evenly.
Then, layer on 3-4 more lasagna noodles on top of the mozzarella cheese. Pour on half the Alfredo sauce.
Repeat the layering process by following steps 8 through 13 again.
Once the lasagna has been put together in the baking dish, cover with aluminum foil and bake for 1 hour.
Once done, remove the aluminum foil and let the white lasagna rest for 10 minutes before slicing. Top with fresh parsley and serve. Add salt and pepper to taste.

Notes

It's super important to finely chop the ground Italian sausage and mushrooms. It changes the taste and consistency of the dish if the sausage and mushrooms are too chunky.
When spreading the ricotta cheese, use a basting brush. You can even dip it in the Alfredo sauce to help spread it around. This method will make your life a whole lot easier because ricotta is hard to spread.
Store any leftovers in the container with a lid in the refrigerator for 3-4 days. Avoid covering the leftovers in the baking dish with aluminum because it will dry out faster.
To reheat, place the pieces of lasagna in an oven safe dish and heat on 325°F until warm all the way through. Or, reheat in the microwave for 30-45 seconds until warm.
When spreading the ricotta cheese and the Alfredo sauce, use a basting brush. This method will make your life a whole lot easier because ricotta is hard to spread.

Nutrition