White Lasagne with Italian Sausage and Peas
  • 1 batch béchamel sauce
  • 1-2 boxes of no boil lasagne noodles
  • 16oz package of mild or sweet italian sausage
  • 1 16oz container ricotta cheese
  • 1 egg
  • 16oz of shredded cheese of your choosing. (you can use more or less as you like)
  • 1 small bag of frozen peas. (I'm not certain I used the whole bag, I added what seemed appropriate)
  • salt and pepper
  1. Prepare a batch of béchamel sauce
  2. Preheat oven to 350 deg F.
  3. In a skillet, cook the italian sausage then set aside.
  4. In a bowl combine the ricotta cheese, egg, frozen peas, salt, pepper and a portion of the grated cheese and mix together well.
  5. In a lasagne pan, add a scoop of béchamel sauce.
  6. Add a layer of lasagne noodles to cover.
  7. Add another layer of béchamel sauce.
  8. Add a layer of the ricotta/pea mixture and spread to cover.
  9. Add a layer of italian sausage.
  10. Sprinkle on a layer of shredded cheese.
  11. Add another layer of lasagne noodles to cover.
  12. Repeat the steps adding layers of noodles, béchamel, ricotta/spinach, sausage and shredded cheese until you run out of space in the pan or ingredients.
  13. Tent the pan loosely with aluminum foil (if you cover too tightly cheese will likely stick to the foil)
  14. Bake for about 40 min.
  15. Remove the foil and bake for another 20-30 min or so until the top is lightly browned and bubbly.
  16. Let cool for 10 min before serving.
Recipe by Cast Iron and Wine at https://castironandwine.com/white-lasagne-with-italian-sausage-and-peas/