White lasagna

Total Time
1 hr
10 min
50 min
This hearty, savory, creamy lasagna recipe features cream of mushroom soup, skim milk, spinach, ricotta and mozzarella cheese, lots of fresh parsley, and soy sausage. Refrigerated and frozen soy meats can come in a variety of forms, from chicken-like cutlets to “meatballs” to “sausage” links and patties. The soy meats offer lots of good, satisfying flavor and high protein with little or no fat and nicely complements this lasagna. If you can’t find the particular sausage that we call for in this recipe, any other soy-based sausage will do. To save more time, oven-ready, no-boil lasagna noodles are widely available and are a boon for making speedy lasagnas like this one.


Canned low-fat cream of mushroom soup made with fat-free milk

26 fl oz

Fat free skim milk

1 cup(s)


1 cup(s)

Chopped frozen spinach

10 oz, thawed and squeezed dry

Low-fat sausage

7 oz, Soy, frozen, or fat-free, thawed and crumbled

Fat free ricotta cheese

1 cup(s)

Shredded part skim mozzarella cheese

1 cup(s)

No cook lasagna noodles

9 piece(s)

Fresh parsley

8½ tsp, or flat leave, whole


  1. Preheat the oven to 375°F. Spray a 9 x 13-inch baking pan with nonstick spray.
  2. To make the sauce, whisk together the mushroom soup, milk, and water in a large bowl; set aside.
  3. Combine the spinach, sausage, ricotta, mozzarella, and 1 cup of the sauce in a large bowl.
  4. Spoon 1 cup of the remaining sauce into the bottom of the baking dish. Arrange 3 of the lasagna noodles over the sauce. Spoon half of the spinach mixture over the noodles; top with one-third of the remaining sauce. Repeat layering once with the noodles, spinach mixture, and sauce. Top with the remaining noodles and remaining sauce.
  5. Arrange parsley leaves on the sauce in a decorative pattern. Cover the lasagna loosely with foil and bake until hot and bubbly, about 50 minutes. Let the lasagna stand about 10 minutes before serving. Yields 1⁄8 of lasagna per serving.