Creamy Mushroom and Pea Lasagna
This indulgent Creamy Mushroom and Pea Lasagna, also known as Lasagna Bianca, elevates the classic lasagna by featuring a rich, velvety white sauce instead of traditional tomato sauce. Awash with the savory flavors of Italian sausage, tender peas, and earthy mushrooms, each layer offers a delightful medley of textures and tastes. Perfect for family gatherings or special occasions, this lasagna is not only hearty but also an impressive dish that is sure to impress guests. Originating from my wonderful Italian sister-in-law, this recipe is a labor of love that pays off with every creamy, cheesy bite. Although it requires a little extra time and a few more pans, trust me, the results are well worth the effort!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Frozen peas
2 cups (Cooked until tender)
Italian sausages
3 (Skinned and broken into bits)
Mushrooms
1.5 cups (Sliced)
Olive oil
2 tablespoons (For sautéing)
Oregano
1/4 teaspoon (Dried)
Dried parsley
1/4 teaspoon (Dried)
Salt
1/2 teaspoon (Divided)
Water
1/2 cup (For cooking sausage and mushrooms)
Fresh mozzarella cheese
1.5 cups (Chopped)
Parmesan cheese
1.25 cups (Freshly grated)
Lasagna noodles
16 (As needed (boiled or no-boil, depending on type used))
Milk
3.5 cups (For white sauce)
Butter
1/4 cup (For white sauce)
Flour
1/4 cup (For thickening white sauce)
Instructions
1
Start by boiling a small pot of water and cook the frozen peas until tender, about 10 minutes. Drain and set aside.
2
In a small frying pan, add the skinned Italian sausages and 1/4 cup of water. Cook until nicely browned and thoroughly cooked, ensuring the water evaporates completely to avoid burning the sausage. Remove from heat.
3
In a medium frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms, oregano, dried parsley, salt, and 1/4 cup of water. Sauté until the mushrooms are tender and the water has evaporated, stirring occasionally to prevent burning. Once done, stir in the drained peas and cooked sausage, mixing everything together well.
4
In a large pot over medium heat, melt the butter. Whisk in the flour and salt until well combined, then gradually whisk in the milk. Continue to stir until the mixture starts to bubble and thicken, then remove from heat to create your white sauce.
5
Preheat your oven to 350°F (175°C). In a medium baking pan (around 12x10 inches), spread a ladleful of the white sauce on the bottom to prevent the noodles from sticking.
6
Begin layering: Place 4 lasagna noodles on top, followed by 1.5 to 2 ladles of white sauce, 1/4 of the sausage and mushroom mixture, 1/4 of the chopped mozzarella cheese, and 1/4 of the grated parmesan cheese.
7
Repeat this layering process to create 4 layers in total, finishing with a final layer of white sauce and the remaining mozzarella and parmesan cheese on top.
8
Cover the lasagna with foil and bake in the preheated oven for approximately 20-25 minutes. Remove the foil in the last 5 minutes of baking to allow the cheese to golden.
9
Let the lasagna sit for 5 minutes before slicing to ensure neat servings. Serve warm and savor the delicious layers of creamy goodness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Mushroom and Pea Lasagna?
Also known as Lasagna Bianca, this dish is an indulgent version of lasagna that uses a rich white sauce instead of traditional tomato sauce, layered with Italian sausage, peas, and mushrooms.
What distinguishes this recipe from traditional lasagna?
This recipe features a velvety white sauce (bechamel style) rather than the standard red tomato-based sauce.
How should the frozen peas be prepared?
Boil the 2 cups of frozen peas in a small pot of water for about 10 minutes until tender, then drain them.
What is the best way to cook the Italian sausages for this recipe?
Skin the sausages and break them into bits, then cook them in a frying pan with 1/4 cup of water until browned and the water has evaporated.
How do you prepare the mushroom mixture?
Sauté sliced mushrooms in olive oil with oregano, dried parsley, salt, and 1/4 cup of water until tender and the water evaporates.
What herbs are used to season the mushrooms?
The mushrooms are seasoned with 1/4 teaspoon of dried oregano and 1/4 teaspoon of dried parsley.
How do you make the white sauce for the lasagna?
Melt 1/4 cup of butter in a pot, whisk in 1/4 cup of flour and salt, then gradually whisk in 3.5 cups of milk until the mixture bubbles and thickens.
What oven temperature is required?
Preheat your oven to 350°F (175°C) before baking the lasagna.
What size baking pan is recommended?
A medium baking pan approximately 12x10 inches in size is recommended.
How do you prevent the lasagna noodles from sticking to the pan?
Spread a ladleful of the white sauce on the bottom of the baking pan before adding the first layer of noodles.
How many lasagna noodles are used in total?
The recipe calls for 16 lasagna noodles, which can be boiled or no-boil depending on the type you choose.
How many layers of noodles and sauce are in this lasagna?
The recipe is built with 4 distinct layers of noodles, sauce, and fillings.
What ingredients go into each internal layer?
Each layer contains 4 noodles, 1.5 to 2 ladles of white sauce, 1/4 of the sausage and mushroom mixture, 1/4 of the chopped mozzarella, and 1/4 of the grated parmesan.
What types of cheese are used in this recipe?
This lasagna uses 1.5 cups of chopped fresh mozzarella cheese and 1.25 cups of freshly grated parmesan cheese.
What is the total baking time for the lasagna?
The lasagna should bake for approximately 20 to 25 minutes in total.
Should the lasagna be covered while baking?
Yes, cover the lasagna with foil for the initial baking period and remove it for the final 5 minutes.
How do you get a golden cheese crust on top?
Remove the foil during the last 5 minutes of baking to allow the mozzarella and parmesan to brown and turn golden.
Why is it important to let the lasagna sit after baking?
Letting it sit for 5 minutes allows the layers to set, which ensures neater servings when slicing.
What is the origin of this lasagna recipe?
This recipe originated from the author's Italian sister-in-law and is described as a labor of love.
How much milk is needed for the white sauce?
You will need 3.5 cups of milk to create the creamy white sauce base.
How much butter and flour are used to thicken the sauce?
The recipe uses 1/4 cup of butter and 1/4 cup of flour to create the roux for the sauce.
Is this a vegetarian recipe?
No, this recipe contains 3 Italian sausages, though they could potentially be omitted for a vegetarian version.
How many Italian sausages are required?
The recipe calls for 3 Italian sausages that should be skinned and broken into bits.
How much salt is used in the entire recipe?
A total of 1/2 teaspoon of salt is used, divided between the mushroom mixture and the white sauce.
What is the texture of the finished lasagna?
The finished lasagna is creamy, hearty, and cheesy with a medley of textures from the mushrooms, peas, and sausage.
Can I use no-boil lasagna noodles?
Yes, you can use either boiled or no-boil lasagna noodles depending on your personal preference.
How many total ingredients are in this recipe?
There are 14 ingredients listed in the recipe, ranging from the pasta and meats to the dairy and seasonings.
What should the final layer of the lasagna consist of?
The final layer should be finished with white sauce and the remaining mozzarella and parmesan cheese.
What are the primary vegetables used?
The primary vegetables used are 1.5 cups of sliced mushrooms and 2 cups of peas.
Is this dish suitable for special occasions?
Yes, its rich flavor and impressive presentation make it perfect for family gatherings or special occasions.