This white lasagna recipe swaps out traditional marinara for a homemade alfredo sauce that’s too good to resist. Packed with tender spinach, ricotta cheese, and Italian sausage, each bite is a dream!

Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Servings: 8 people

Ingredients 

White Meat Sauce Layer

• ▢ 12 lasagna noodles
• ▢ 1 tablespoon olive oil
• ▢ 1 small onion, minced
• ▢ 1 pound Italian sausage
• ▢ 2 cloves garlic, minced
• ▢ 12 ounces fresh spinach
• ▢ ¼ cup butter
• ▢ 3 tablespoons flour
• ▢ 2 cups whole milk
• ▢ 1 cup heavy whipping cream
• ▢ 3 cups mozzarella cheese, shredded and divided
• ▢ 2 tablespoons Italian seasoning
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon pepper

Ricotta Layer

• ▢ 2 cups ricotta cheese
• ▢ 1 cup parmesan cheese, shredded
• ▢ 2 eggs
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper

Instructions 

White Meat Sauce Layer

• Cook the 12 lasagna noodles according to the package directions, drain them in cold water, and set them aside.
• Heat the oven to 375 degrees Fahrenheit and spray a 9×13-inch baking pan with cooking spray.
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add in the minced 1 small onion, and 1 pound Italian sausage, and cook until the sausage is no longer pink.
• Add in the minced 2 cloves garlic, and 12 ounces fresh spinach and continue cooking until the spinach is wilted. Remove the pan from heat.
• In a saucepan, melt ¼ cup butter and whisk in 3 tablespoons flour to create a roux. Slowly whisk in 2 cups whole milk and 1 cup heavy whipping cream. Add in 1 ½ cups of the 3 cups mozzarella cheese, 2 tablespoons Italian seasoning, 1 teaspoon salt and 1 teaspoon pepper.
• Pour the white sauce over the sausage and spinach and stir to combine.

Ricotta Layer

• In a large bowl, add 2 cups ricotta cheese, 1 cup parmesan cheese, 2 eggs, 1 teaspoon salt, and ½ teaspoon pepper.
• Mix until smooth and combined.

To Assemble

• To assemble the lasagna, start by spreading 1 cup of the meat sauce on the bottom of the baking dish. Arrange the noodles in a single layer over the meat sauce. Spread ½ cup of the ricotta mixture on top of the noodles, followed by about ¼ cup shredded mozzarella cheese.
• Repeat the layers and top with the remaining 1 cup of mozzarella cheese.
• Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly. Let it cool for 10 minutes before serving.

Nutrition

Calories: 886kcal
Carbohydrates: 45g
Protein: 40gFat: 61g
Saturated Fat: 31g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 20g
Trans Fat: 0.2g
Cholesterol: 214mg
Sodium: 1641mg
Potassium: 767mg
Fiber: 3gSugar: 6g
Vitamin A: 5441IU
Vitamin C: 15mg
Calcium: 679mg
Iron: 4mg