White Sauce Lasagna Recipe
White Sauce Lasagna Recipe photo by Taste of Home
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White Sauce Lasagna Recipe

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I love to cook—and I love this recipe! Its one-of-a-kind taste is a delicious change of pace from "regular" lasagna.—James Hospodka, Omaha, Nebraska
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES:14-16 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES: 14-16 servings


  • 1 pound ground beef
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 cup half-and-half cream
  • 1 package (3 ounces) cream cheese, cubed
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 7 ounces shredded Gouda cheese
  • 2 cups (16 ounces) 4% cottage cheese
  • 1 egg, lightly beaten
  • 8 ounces lasagna noodles, cooked and drained
  • 12 ounces sliced or 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • Minced fresh parsley

Nutritional Facts

1 piece: 329 calories, 19g fat (12g saturated fat), 87mg cholesterol, 526mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 24g protein .


  1. In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic. Cook for 1 minute or until garlic is tender; drain. Stir in the cream, cream cheese, basil, oregano, Italian seasoning, salt and pepper; cook and stir over low heat until blended.
  2. Gradually add cheddar and Gouda cheeses, stirring until cheese is melted; remove from heat. Combine cottage cheese and egg; set aside.
  3. Layer half of the lasagna noodles in a greased 13-in. x 9-in. baking dish. Top with half of the meat sauce, half of the cottage cheese mixture and half of the mozzarella cheese. Repeat layers with remaining ingredients.
  4. Bake at 375°, uncovered, for 30-35 minutes. Sprinkle with parsley. Let stand for 10 minutes before serving. Yield: 14-16 servings.
Originally published as White Lasagna in Country Ground Beef 1993, p54

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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sgronholz 47145
Reviewed Mar. 6, 2013

"This lasagna is delicious! Although I omit the Gouda cheese whenever I make it, the sauce is still wonderfully cheesy. One of my family's favorite ways to enjoy ground beef!"

vinceandmia 17276
Reviewed Feb. 3, 2010

"This was delicious and easy but next time I think I would try to decrease at least some of the cheese and other fat because it was incredibly rich. Nice for a crowd though--tasty and filling and little goes a long way."

hmast 74226
Reviewed Jul. 24, 2009

"If you add the 1 lb. of Italian sausage - add and additional cup of cottage cheese and mozzarella and make 3 layers."

hmast 19045
Reviewed Jul. 24, 2009

"If you like meat I added 1 lb. of Italian sausage to recipe. Also, added 8 - 10 oz. of fresh sliced mushrooms. Delicious."

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