First of all, I LOVE to cook! My grandma was an exceptional cook, no measuring cups or spoons for grandma; she would just eye the ingredient and it was PERFECT. I tried her method a couple times, it didn't work for me. After I was diagnosed as fructose-intolerant, I would have to say goodbye to tomato sauce, which is high in fructose. My tomato sauced Lasagna would have go. I got my creativity going and my White Lasagna with Sausage was born right there in my kitchen. The flavors blend together like magic into a creamy delicious goodness in your mouth. Enjoy with love! —kkirk
pork sausage roll
parmesan cheese, grated
heavy whipping cream
box of lasagna noodles
small curd cottage cheese
mozzarella cheese, shredded
provolone cheese, 12 slices
In This Recipe
Crumble sausage into a large skillet; cook over medium-high heat 10-12 min., until no longer pink.
Add to the sausage: parmesan cheese, heavy whipping cream; continue cooking, stirring often until well blended.
Combine flour in a cup with a little cold water enough to make the mixture watery; stir until no lumps are visible. Stir the mixture into the skillet to thicken.
Boil lasagna noodles per package instructions and drain.
Layer in a 9-by-13-inch baking pan in order: 1/3 of the noodles, 1/3 of the sausage mixture, 1/2 of the cottage cheese,
1/3 of the mozzarella cheese, 1/2 the provolone cheese.
Continue the layering process until the pan is almost full.
You want to end with a layer of noodles and the sausage mixture on top; sprinkle with mozzarella cheese.
Sprinkle parsley on top (optional).
Put the pan in the oven, do not cover it.
Bake at 350 degrees for 45 minutes.