This Perfect Creamy White Lasagna is a delicious twist on the classic red sauce version. It’s layered with tender pasta sheets, rich creamy white sauce, gooey melted cheese, and a mix of spinach and mushrooms that add great flavor and texture. The sauce is silky and smooth, making every bite melt in your mouth.
I love making this lasagna when I want something comforting but a little different from the usual tomato-based dishes. It comes together nicely and is great for serving a crowd or just enjoying leftovers the next day. One little tip I’ve learned is to make sure your sauce isn’t too thin—it should be thick enough to hold the layers together perfectly without getting runny.
Whenever I serve this lasagna, I like to pair it with a simple green salad and some garlic bread to keep the meal balanced and full of warmth. It’s always a hit because it feels fancy but is really easy to make. Plus, it’s a perfect dish to cozy up with on a chilly evening or to share with family on a weekend dinner.
Key Ingredients & Substitutions
Ricotta Cheese: This adds creaminess and lightness. If you want a lower-fat option, try part-skim ricotta or blend cottage cheese with a bit of Greek yogurt for a similar texture.
Milk & Butter: Whole milk and butter make a rich béchamel sauce. For a lighter sauce, use 2% milk and reduce butter slightly, but keep an eye on thickness.
Lasagna Noodles: Traditional noodles work best, but no-boil noodles save time. Just add extra sauce to ensure they cook properly in the oven.
Cheeses: Mozzarella and Parmesan give flavor and melting texture. For a sharper taste, add some Pecorino Romano or swap mozzarella for Fontina.
Herbs & Garlic: Fresh parsley brightens the dish, while Italian herbs add depth. You can swap dried herbs with fresh but reduce quantity by half.
How Do I Make a Smooth, Thick Béchamel Sauce Without Lumps?
Making béchamel (white sauce) can be tricky if lumps form. Here’s my simple method:
- Melt butter on medium heat and add garlic, cook until soft but not browned.
- Whisk in flour and cook 1-2 mins to form a roux; don’t let it brown.
- Slowly add room-temp milk a little at a time while whisking constantly to prevent lumps.
- Keep stirring as the sauce thickens to a smooth consistency.
- If lumps form, strain the sauce or use a hand blender to smooth it out.
Patience is key! Stirring continuously and adding milk slowly makes a silky sauce that holds the lasagna layers perfectly.
Equipment You’ll Need
- Large pot – to cook your lasagna noodles evenly without breaking them.
- Large saucepan – perfect for making a smooth béchamel sauce without sticking.
- Whisk – helps mix the sauce smoothly and avoid lumps.
- 9×13 inch baking dish – just the right size to layer and bake the lasagna evenly.
- Mixing bowls – useful for combining cheeses and herbs before layering.
- Spatula or spoon – great for spreading sauce and cheese layers neatly.
Flavor Variations & Add-Ins
- Add cooked shredded chicken for a protein boost that pairs well with creamy sauce.
- Stir in sautéed spinach or kale for extra veggies and a fresh, mild flavor.
- Mix in roasted garlic or caramelized onions to deepen the savory notes.
- Try swapping mozzarella for fontina or provolone for a different melt and taste.
Perfect Creamy White Lasagna Recipe
Ingredients You’ll Need:
For the Lasagna:
- 12 lasagna noodles
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
- Salt and freshly ground black pepper to taste
- Olive oil or nonstick spray (for greasing the pan)
- 1 small onion, finely chopped (optional)
- Fresh mixed greens and cherry tomatoes for garnish (optional)
For the Creamy White Sauce (Béchamel):
- 4 cups whole milk
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese (half of total)
Time Needed
This recipe takes about 20 minutes to prep and assemble, plus 40 to 45 minutes of baking time. Allow an additional 10 to 15 minutes for the lasagna to rest before serving, so the layers set nicely.
Step-by-Step Instructions:
1. Preheat Oven & Prepare Noodles:
Set your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until they’re al dente. Drain them well and rinse under cold water to prevent sticking. Lay the noodles flat on a clean kitchen towel while you prepare the sauce.
2. Make the Creamy White Sauce (Béchamel):
In a large saucepan, melt the butter over medium heat. Add the minced garlic (and the chopped onion if you like), and cook for 1 to 2 minutes until fragrant but not browned. Stir in the flour and whisk continuously for about 2 minutes to create a smooth roux, but don’t let it brown.
Slowly pour in the milk while whisking constantly to avoid lumps. Keep stirring as the sauce thickens, about 7 to 10 minutes. Remove from heat and stir in half the Parmesan cheese, Italian herbs, salt, pepper, and the chopped parsley. Set this creamy sauce aside.
3. Prepare the Cheese Mixture:
In a bowl, combine the ricotta cheese with 1 cup of mozzarella, plus a pinch of salt and pepper. Mix well to spread easily later.
4. Assemble the Lasagna:
Grease a 9×13-inch baking dish lightly with olive oil or nonstick spray. Spread a thin layer of the béchamel sauce on the bottom to prevent sticking. Lay down 3 to 4 noodles, slightly overlapping.
Spread one-third of the ricotta mixture evenly over the noodles. Pour about a third of the béchamel sauce on top, then sprinkle some mozzarella cheese. Repeat these layers two more times: noodles, ricotta mixture, sauce, mozzarella.
Finish with a final layer of noodles. Spread the remaining béchamel sauce over the top, then sprinkle with the remaining mozzarella and Parmesan cheeses.
5. Bake the Lasagna:
Cover the dish with foil (to avoid burning the top) and bake for 25 minutes. Then, remove the foil and bake for another 15 to 20 minutes, until the top is golden and bubbly.
6. Rest & Serve:
Allow the lasagna to cool and set for 10 to 15 minutes before slicing. This helps the layers stay intact. Garnish with fresh parsley and serve alongside a crispy salad or garlic bread if you like.
Can I Use No-Boil Lasagna Noodles for This Recipe?
Yes, no-boil noodles work well and save time! Just be sure to add a little extra béchamel sauce between layers to ensure they cook fully and stay moist during baking.
How Should I Store Leftover Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil to keep it moist, or microwave individual portions until warmed through.
Can I Add Vegetables to the White Lasagna?
Absolutely! Sautéed spinach, mushrooms, or zucchini make great additions. Just layer them in along with the cheese mixture for added flavor and nutrition.
Is It Okay to Prepare This Lasagna Ahead of Time?
Yes! You can assemble the lasagna a day ahead and refrigerate it covered. When ready, bake it a few extra minutes to ensure it’s heated through and bubbly.
