White Lasagna is a fun twist on traditional lasagna! This white Lasagna has Italian Sausage and Romanesco, a delicious cruciferous vegetable!
- What is White Lasagna
- What is Romanesco?
- How to Make White Lasagna
- Can White Lasagna Be Frozen?
- Other Delicious Pasta Recipes on Binky’s Culinary Carnival
- Tools I Use to Make White Lasagna
- White Lasagna, Romanesco & Sausage
- For bechamel, white sauce
- Ricotta Layer
- For Bechamel
- For Assembly
Once in a while, you just have to splurge on something that is delicious, decadent even, but certainly not low calorie, by any means! Since I did all of the great recipes for you for Valentine’s Day, I had to come up with something fun for my Valentine!
I have had this recipe idea on my schedule since last winter, but haven’t been able to locate Romanesco, until just recently! So without further ado, here is my version of White Lasagna!
What is White Lasagna
White Lasagna is simply lasagna that is made without tomato sauce, or Bolognese sauce. Traditional, Italian lasagna combines a bechamel, or white sauce with a bolognese. The white sauce thickens up the tomato sauce, to make it creamy and delicious!
This White Lasagna is made with a Parmesam bechamel and with ricotta, so it is super rich!
What is Romanesco?
Romanesco is a cruciferous vegetable that has a very long history in Italy. It was very common even in the 16th century!
Romanesco is also known as Romanesco broccoli, or Romanesco cauliflower. It has a flavor that is reminiscent of cauliflower, but with a more subtle flavor!
Romanesco is also a gorgeous vegetable, high in vitamins C and K. It is known as a fractal. It’s buds are arranged in an algorithmic spiral, following the Fibonacci series. (Think of the spirals on a snails’ shell).
Romanesco is available in our area, usually in the late Fall and early Winter, but I have not been able to find any this year until recently. We found it several years ago and are truly enamored with it’s goodness!
The combination of the spicy Italian sausage with the Romanesco and the creamy sauce, is truly perfection!
How to Make White Lasagna
- Remove sausage from casing and break up.
- Brown on both sides.
- Blanch Romanesco for 2 minutes.
- Dice onion and garlic.
- Warm chicken stock and milk in microwave.
- Melt butter in large saucepan.
- Soften onion and garlic in butter.
- Melt remaining butter.
- Add flour. Whisk until smooth.
- Cook about 2-3 minutes, until bubbly. Then add chicken stock and milk, all at once.
- Grate fresh Parmesan (don’t use the pre-grated stuff with the cellulose in it).
- Cook until sauce thickens, then add Parmesan and white pepper to sauce.
- Cook and stir until sauce coats spoon. Taste for salt, now, and adjust.
- Add ricotta, egg and spices to small bowl.
- Cook lasagna according to package directions. Spray lasagna pan with cooking oil and spread a few tablespoons sauce to the bottom of pan.
- Place single layer of pasta to pan.
- Spread half of the ricotta cheese mixture on top of pasta. Then add another layer of pasta.
- Spread with 1/3 of the bechamel. Top with half of the Romanesco and sausage
- Repeat. Final layer is pasta topped with bechamel and mozzarella.
There are quite a few steps to making this White Lasagna, but it is by no means difficult! The other thing, every pot and pan and utensil will be dirty by the time this bad boy is in the oven! 😂 (well, not quite, but almost!) Next time you need a special dish to impress, this dish will certainly do that!
Can White Lasagna Be Frozen?
White lasagna freezes quite well, before baking, for 3 or 4 months, if it is well wrapped. Allow the lasagna to thaw in freezer for at least 2-3 days. Then bake as usual. (may take an additional 30 minutes or so to cook.)
Individual pieces of lasagna can be frozen after they are cooked. Thaw in the refrigerator and then microwave, or bake to reheat.
Thank you for stopping by today to check out this delicious White Lasgna Recipe!
Other Delicious Pasta Recipes on Binky’s Culinary Carnival
- Chicken Lasagna
- Lobster Macaroni and Cheese
- Seafood fra Diavolo
- Chicken Capri Parmigiana Pasta
- Spaghetti Casserole
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Tools I Use to Make White Lasagna
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Enjoy! And have fun cooking!
White Lasagna, Romanesco & Sausage
- 3 links hot or sweet Italian sausage, removed from casing
- 2 cups Romanesco florets, blanched for 2 minutes, then cooled in ice bath
- 20 lasagna noodles, 1 lb., cooked according to package directions smaller pan will require less noodles.
- 1/2 lb mozzarella
For bechamel, white sauce
- Prepare Romanesco and sausage. Then set aside.
- Melt 1 tablespoon butter in large saucepan. Add onion and garlic and cook to soften
- Add remainder of butter and melt. Add flour and whisk until smooth paste. Cook on low for about 2-3 minutes.
- Add warmed milk and chicken stock, all at once. Whisk, or stir until thickened over medium heat. (about 20 minutes). 'once thickened add Parmesan and pepper. Once that is melted, adjust salt to taste. Set aside.
- Preheat oven to 350°F.
- Prepare ricotta mixture. Boil lasagna noodles and drain. Work quickly now, so that lasagna doesn't stick together.
- Add a few tablespoons on sauce to pan, sprayed with no stick spray. Place layer of lasagna in a lasagna pan. Mine is 14.5" x 10.5", so if fits 5 noodles per layer. Yours may vary.
- Spread half of ricotta mixture on lasagna. Top with another layer of noodles.
- Spread about 1/3 of bechamel on top of pasta. Sprinkle with half of the sausage and half of the Romanesco. Repeat layers.
- On top of last layer of pasta, spread with the rest of the bechamel and then with the sliced, or grated mozzarella.
- Bake for 1 hour, or so until hot and bubbly. Let rest 15 minutes before slicing.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.