Lasagna with a white sauce

Deneece Gursky


This is a recipe given to me many years ago by my then MIL. It is a delicious lasagna made with a white sauce instead of the more widely know red sauce. This is great for those who's tummies cant handle the red sauces or hey just as a twist to an old fave!

★★★★★ 3 votes


1 box lasagna noodles (cooked according to pkg and drained)
2 lbs ground sirloin
4 medium tomatoes (peeled and mashed well with fork)
1 medium carrot (grated)
2 medium onions (minced)
5-6 garlic cloves (pressed thru garlic press)
1 quart + 2 oz milk
1 stick of butter
1 c all purpose flour
12 oz mozzerella cheese
parmesan cheese
salt, pepper, garlic powder,
olive oil

How to Make Lasagna with a white sauce


  • 1In non stick pan saute onion and garlic till onion is clear in color. Add grated carrots and saute gently for about 8 to 10 minutes.
  • 2Now add the ground sirloin and season with salt pepper and garlic powder to taste. Cook until meat is cooked all the way thru.
  • 3Add mashed tomatoes to this and simmer for about 6 to 8 minutes. Set aside.
  • 4White sauce: melt the butter in a frying pan and while doing this, in a seperate pan bring milk to boil.
  • 5Once butter is melted add flour to it mixing well as you do so, and fry this lightly. Now pour milk into this in a thin constant stream mixing it in well. Return to a boil then heat until the sauce has a nice consistancy. Add salt pepper and garlic to taste.
  • 6In your lasagna pan put a thin layer of sauce and then a layer of noodles, follow this with a layer of the meat mixture a layer of mozzerella and parmesan cheeses and then a layer of the white sauce. Repeat these steps again, for one or two layers and end with noodles, then sauce and grated cheeses.
  • 7Bake in preheated 325 degree oven for 40 to 45 minutes, remove, sprinkle with parmesan cheese and return to oven for additional 5 to 10 minutes.
  • 8You can serve this with a side of your favorite tomato sauce if desired.

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