White Lasagna with Sausage (Frutose free)

by Kimberly
(Arnold, MO)

I love Lasagna with red sauce. I found out I was Fructose Intolerant in March 2009. Since then I can not have any red sauce. I created this recipe so I can still eat Lasagna. My family loves it more than the red sauce.


  • 1 roll of sausage
  • 1 cup grated Parmesan cheese
  • 1/2 quart heavy whipping cream
  • 4 tablespoons of flour
  • 1 box of lasagna noodles
    Small container of cottage cheese
  • 1 package of shredded mozzarella cheese
  • 1 package of provolone cheese


  • Crumble sausage into a large skillet and cook until no longer pink.
  • Add Parmesan cheese, heavy whipping cream to the sausage in the skillet. Cook on medium heat, stirring often.
  • Combine the flour in a cup with a little cold water, stir until no lumps appear and add to the skillet to thicken the sauce.
  • Boil the noodles per package instructions and drain.
  • Layer the following in a 9 x 13 baking pan in order of:
    noodles, sausage cheese mixture, spoonfulls of cottage cheese, mozzarella cheese & provolone cheese.
  • Repeat the layering process.
  • The last layer should consist of noodles and sausage mixture with a little mozzarella cheese sprinkled on top.

    Bake in a 350 degree oven for 45 minutes.

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