White Lasagna, Romanesco & Sausage

White lasagna with Romanesco in white bowl.

5 from 1 vote

White Lasagna is a fun twist on traditional lasagna! This white Lasagna has Italian Sausage and Romanesco, a delicious cruciferous vegetable!

Course entree, Main Course

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 620kcal

Author Beth Neels

Cost $8

Equipment

Ingredients

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

3 cloves garlic, minced
1 small onion, diced
6 Tbsp Butter
6 Tbsp all-purpose flour
2 cups chicken stock, warmed
2.5 cups milk, warmed
3 cups grated, fresh Parmesan cheese or mixture Parmesan and Romano
1 tsp white pepper

Ricotta Layer

1 lb Ricotta cheese
1 egg, whisked
1 tsp oregano, dried
1 tsp Salt
1/2 tsp white pepper
non stick spray for pan

US Customary - Metric

Instructions

Prepare Romanesco and sausage. Then set aside.

For Bechamel

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.

For Assembly

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.

Video

Notes

Cover lasagna with foil if the cheese on top is getting too browned.

Can be made 1-2 days ahead. Refrigerate. Allow the pan to come to room temperature for at least 30-45 minutes, before baking. Bake at 300°F for 30 minutes. Then increase oven temperature to 350°F. Cook until hot and bubbly.

If lasagna is covered, don't let the foil touch the top of the cheese. It will stick to foil.

Nutrition