Rustic White Lasagna
White Wine Lasagna with Homemade Sausage & Fresh Pasta
Comfort food for gatherings, holidays, and hungry people who show up early.
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SERVES
10-12 servings
PREP TIME
1 hour 30 minutes
REST TIME
30 minutes
COOK TIME
1 hour 15 minutes
TOTAL TIME
3 hours 15 minutes
LEVEL
Worth The Effort
INTRODUCTION
This lasagna started as a simple plan to feed a crowd, but somewhere between making homemade spicy Italian sausage and stirring white wine into a bubbling béchamel, it became something much more memorable.
I wanted a version of lasagna that felt rich and comforting without relying on a traditional tomato sauce. Layers of fresh pasta, homemade sausage, sautéed vegetables, and creamy white sauce turned out to be exactly what I was looking for.
The kitchen smelled incredible while it baked, and by the time it hit the table everyone was already asking when dinner would be ready.
The best compliment came afterward when Tallen's mom immediately asked for the recipe.
That's usually a sign that a recipe deserves a permanent place in the Hearth & Hollow collection.
INGREDIENTS
Fresh Homemade Pasta
4 cups flour (all-purpose or 00 flour)
6 large eggs
Pinch of salt
2 teaspoons olive oil (optional)
ABOUT THIS RECIPE
A rich and comforting white lasagna made with homemade spicy Italian sausage, fresh pasta, sautéed vegetables, and a silky white wine béchamel sauce. Perfect for gatherings, holidays, or any occasion that calls for something truly special.
Notes from the Hearth
A dry Sauvignon Blanc creates a brighter sauce, while Pinot Grigio offers a lighter, more delicate flavor.
Fresh pasta absorbs less liquid than dried pasta, creating tender but structured layers, and is definitely worth the time to make it. However, store bought works perfectly.
You can also use any store bought Italian sausage. The fresh made just tastes exquisite.
Fontina or Gruyère adds a subtle nutty richness but can be omitted if preferred.
This lasagna reheats beautifully and may taste even better the next day.
PAIRING SUGGESTIONS:
Serve with:
Warm crusty bread
A simple arugula salad dressed with lemon and olive oil
A glass of the same white wine used in the sauce
TAGS
STEPS
Step 1: Make the fresh pasta
Place the flour on a clean work surface and create a well in the center.
Add the eggs, salt, and olive oil to the well.
Using a fork, gradually pull flour into the eggs until a dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and let rest for 30 minutes. While the dough rests, prepare the filling and sauce.
Step 2: Prepare the sausage
Combine the pork, fennel seeds, red pepper flakes, paprika, garlic powder, onion powder, salt, and pepper.
Mix thoroughly.
Cook in a large skillet over medium-high heat until browned and cooked through.
Transfer to a bowl and set aside.
Step 3: Prepare the Vegetables
In the same skillet, add olive oil if needed.
Sauté the onions until softened, about 5–7 minutes.
Add the garlic and cook for 1 minute.
Add the mushrooms and cook until browned and reduced in size.
Add the broccoli and cook until just tender.
If desired, add a splash of white wine and cook until mostly evaporated.
Remove from heat and set aside.
Step 4: Make the White Wine Béchamel
Melt the butter in a large pot over medium heat.
Whisk in the flour and cook for 2–3 minutes, stirring constantly.
Slowly add the milk while whisking continuously.
Bring to a gentle simmer and cook until thickened.
Stir in the white wine and heavy cream.
Add the salt, pepper, nutmeg, and Parmesan cheese.
Continue stirring until smooth. The sauce should be creamy and pourable.
Step 5: Roll the Pasta
Divide the dough into manageable portions.
Roll into thin sheets using a pasta machine or rolling pin.
Cut sheets to fit your baking dish. NOTE: Fresh pasta does not need to be boiled before assembly.
Step 6: Assemble the Lasagna
Spread a thin layer of béchamel sauce across the bottom of a large lasagna pan.
Create layers in the following order:
Fresh pasta sheets
Béchamel sauce
Sausage
Vegetable mixture
Mozzarella
Parmesan
Repeat until all ingredients have been used.
For the final layer:
Pasta sheets
Béchamel sauce
Mozzarella
Parmesan
Fontina or Gruyère (if using)
Step 7: Bake
Cover with foil.
Bake at 375°F for 40 minutes.
Remove the foil and continue baking for 15–20 minutes, or until golden brown and bubbling.
Step 8: Rest and Serve
Allow the lasagna to rest for 20–30 minutes before slicing.
Garnish with fresh parsley and serve warm.