White Lasagna

White Lasagna

Watch Mrs. Katie make the recipe in THIS VIDEO TUTORIAL.


White Lasagna

Course Main Course


  • 1 lb ground turkey or chicken (or any meat)
  • 1 onion chopped
  • 1 can diced tomatoes (14.5 oz can) undrained
  • 2 tbsp tomato paste
  • 1 ½ tsp Italian Seasoning Blend
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper or to taste


  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 cups whole milk
  • 1 ¼ cups shredded mozzarella (or Italian blend cheese) divided
  • 10-12 uncooked lasagna noodles


  • Cook meat with onion. (Add oil as needed if meat is very lean.)
  • Add tomatoes, tomato paste and seasonings.
  • Cover and cook over low-medium heat for about 20 mintues, stirring occasionally, until liquid is reduced.
  • In separate medium saucepan, melt butter.
  • Whisk in flour, salt, and pepper.
  • Add milk, gradually
  • Bring to a boil, stirring constantly. Reduce heat and cook 1 minute.
  • Remove from heat and stir in half of shredded cheese. Set aside
  • Pour half meat mixture in greased 9 x 13 casserole dish.
  • Cover with half of lasagna noodles, then with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles, covering completely. Sprinkle with remaining cheese. Cover with foil.
  • Bake at 400°F for 40 minutes, or until noodles are done.
Keyword lasagna

This recipe is from Mrs. Katie’s cookbook,  “Supper’s Ready, Let’s Eat!” Read about it HERE.

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