My sister showed up to Thanksgiving last year with what she called “fancy lasagna.” No tomatoes. Just layers of creamy, cheesy heaven that had my uncle scraping the dish with his fork. That was my introduction to white lasagna, and I’ve been making it every other week since.

 

White lasagna swaps traditional red sauce for a silky béchamel base. It’s comfort food that feels a little upscale without any extra fuss.

 

White Lasagna Ingredients

 

Here’s what you’ll need:

 

For the béchamel:

• 4 tablespoons unsalted butter (56g)
• 4 tablespoons all-purpose flour (30g)
• 3 cups whole milk (720ml), warmed
• 1 teaspoon salt
• ½ teaspoon white pepper
• Pinch of nutmeg

For assembly:

• 12 lasagna noodles (about 340g)
• 2 cups ricotta cheese (475g)
• 3 cups shredded mozzarella (340g), divided
• 1 cup grated Parmesan (90g), divided
• 2 cups cooked chicken, shredded (optional)
• 2 cups fresh spinach (60g), roughly chopped
• 2 cloves garlic, minced

Step-by-Step White Lasagna Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Boil lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper.
3. Melt butter in a medium saucepan over medium heat until it starts to foam.
4. Whisk in flour and cook for 2 minutes, stirring constantly—it should smell nutty, not burnt.
5. Gradually pour in warm milk while whisking to prevent lumps from forming.
6. Cook sauce for 5-7 minutes, stirring frequently, until it coats the back of a spoon thickly.
7. Season béchamel with salt, white pepper, and nutmeg. Remove from heat.
8. Mix ricotta with half the mozzarella and half the Parmesan in a bowl.
9. Spread ½ cup béchamel on the bottom of your prepared dish.
10. Layer 3 noodles, then spread ⅓ of the ricotta mixture over them.
11. Add ⅓ of spinach and chicken (if using), then drizzle with béchamel.
12. Repeat layering twice more: noodles, ricotta mixture, spinach, chicken, béchamel.
13. Top with final 3 noodles and remaining béchamel, spreading it to the edges.
14. Sprinkle remaining mozzarella and Parmesan across the top evenly.
15. Cover with foil (spray the underside with cooking spray so cheese doesn’t stick).
16. Bake covered for 25 minutes, then remove foil and bake 15 more minutes.
17. Let lasagna rest for 10-15 minutes before slicing—this helps it hold together.

 

Boom!

Pro Tips & White Lasagna Variations

 

Make-ahead magic: Assemble this the night before and refrigerate. Just add 10 minutes to the covered baking time since it’ll be cold.

 

Seafood twist: Replace chicken with cooked shrimp and crab. My dad nearly set the smoke alarm off at 6:43 a.m. last St. Patrick’s Day trying to make this version before work.

 

Vegetarian version: Load it with sautéed mushrooms, zucchini, and roasted red peppers. The vegetables add moisture, so drain them well first.

Storage & Food Safety for White Lasagna

 

Store leftover white lasagna in an airtight container in the fridge for up to 4 days. The FDA recommends reheating all leftovers to 165°F—use a food thermometer to check the center.

 

You can freeze unbaked lasagna for up to 3 months. Wrap it tightly in plastic wrap, then foil. Thaw overnight in the fridge before baking.

 

For frozen baked portions, reheat straight from frozen in a 350°F oven for about 45 minutes, covered.

Nutrition & Serving Ideas

 

Per serving (1/12 of pan):

Nutrient	Amount
Calories	385
Protein	24g
Carbs	28g
Fat	19g
Fiber	2g

 

This white lasagna pairs beautifully with a simple arugula salad dressed with lemon juice. I’ve also served it alongside roasted asparagus when I’m trying to impress someone.

 

For breakfast leftovers—and y’all’re going to think I’m wild—reheat a slice and top it with a fried egg. The runny yolk mixes with the creamy sauce in a way that’s absolutely worth getting out of bed for.

 

Some folks love adding a side of garlic bread, but honestly, the lasagna’s rich enough to stand on its own.

White Lasagna FAQs

 

Can I use no-boil noodles for white lasagna?
Absolutely. Just make your béchamel slightly thinner (add an extra ½ cup milk) since the noodles will absorb liquid as they cook. The texture comes out perfectly creamy that way.

 

Why is my white lasagna watery?
Usually it’s from not letting it rest after baking, or from vegetables releasing moisture. Always squeeze excess water from spinach, and let the dish sit 15 minutes before cutting into it.

 

What’s the difference between white lasagna and regular lasagna?
White lasagna uses a creamy béchamel or Alfredo-style sauce instead of tomato-based marinara. It typically has a more delicate flavor and pairs well with chicken, seafood, or vegetables rather than heavy meat sauces.

---

 

About the author: I’m a home cook from ladysuniverse.com who’s been recipe testing in my kitchen for 12 years, sharing what actually works for busy weeknight dinners and weekend comfort meals.

Print this entry