This Perfect Creamy White Lasagna is a delightful twist on the classic, featuring layers of tender pasta, creamy ricotta, mozzarella, and a rich white sauce. Instead of the usual tomato sauce, this lasagna uses a luscious blend of cheese and cream that melts together beautifully to give each bite a smooth, comforting feel.
I love making this when I want something hearty but a little different from the usual lasagna. The creamy sauce keeps it cozy, and the cheese is just ooey-gooey enough without being overwhelming. One of my favorite hints is to let it rest for a bit after baking so the layers set up nicely and slice perfectly every time.
When I serve this dish, I like pairing it with a simple green salad or some garlic bread to balance the richness. It’s a great recipe that friends and family always ask me to make again because it feels fancy but is actually super easy to prepare. This creamy white lasagna quickly became one of my go-to comfort meals on chilly nights!
Key Ingredients & Substitutions
Ricotta Cheese: This cheese creates the creamy layers. If you don’t have ricotta, cottage cheese works but blend it smooth before use. For dairy-free options, try a tofu ricotta or vegan cheese.
Milk & Butter (White Sauce): Whole milk makes the sauce rich, but you can swap half for cream or use plant-based milk for a lighter or dairy-free version. Butter gives flavor—vegan butter can substitute here.
Lasagna Noodles: Regular noodles are classic, boiled till al dente. No-boil noodles save time but check sauce coverage so they soften well. Use gluten-free noodles if needed.
Parmesan & Mozzarella Cheese: Parmesan adds a nutty touch; any hard grating cheese like Pecorino or Asiago fits well too. Mozzarella provides meltiness—fresh or shredded both work. For less dairy, try part-skim mozzarella.
Garlic & Herbs: Garlic builds flavor in the sauce—fresh minced gives the best aroma. Dried Italian herbs add a mild herb note but fresh basil or parsley also brighten the dish.
How Do I Make a Smooth, Creamy White Sauce Without Lumps?
Making a perfect béchamel sauce means good whisking and watching the heat:
- Melt butter gently over medium heat, don’t brown it.
- Add garlic, sauté just until fragrant—about 1 minute.
- Whisk in flour quickly and cook for 1-2 mins. This cooks out the raw flour taste and makes a roux base.
- Slowly add milk while whisking non-stop to prevent lumps from forming.
- Keep stirring as the sauce thickens (7-10 mins). Patience is key!
- Take off heat before it gets too thick; it will thicken more when layered and baked.
- Finally, stir in cheese and seasoning for smoothness and flavor.
I like to use a whisk and pour milk gradually. If tiny lumps form, don’t worry—they usually melt while baking. This sauce gives the creamy feel that makes this lasagna special.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering all the noodles and sauce evenly.
- Medium saucepan – ideal for making the smooth white sauce without spills.
- Whisk – helps keep the white sauce lump-free and smooth.
- Mixing bowls – for combining ricotta and other ingredients easily.
- Large pot – to boil the lasagna noodles if you’re not using no-boil type.
- Spatula or spoon – for spreading the cheese mixture evenly over the noodles.
Flavor Variations & Add-Ins
- Add cooked spinach or kale to the ricotta mix for a fresh, green twist and extra nutrients.
- Swap shredded chicken with cooked sausage for a spicier, meatier version.
- Mix in sautéed mushrooms for earthiness and a meaty texture without adding meat.
- Use fresh basil and a sprinkle of nutmeg in the sauce to give your lasagna a fragrant, warming note.
Perfect Creamy White Lasagna Recipe
Ingredients You’ll Need:
Main Ingredients:
- 12 lasagna noodles (regular or no-boil)
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 ½ cups cooked, shredded chicken (optional)
For the White Sauce (Béchamel):
- 4 cups whole milk
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cloves garlic, minced
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ½ tsp dried Italian herbs (oregano, basil, thyme)
- ¼ tsp ground nutmeg (optional)
- ½ cup chopped fresh parsley (plus extra for garnish)
- Olive oil (for greasing)
How Much Time Will You Need?
This lasagna takes about 45 minutes to prepare and assemble, plus 40-45 minutes to bake. You should also allow 10-15 minutes for resting before serving, so plan on about 1 hour and 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Noodles:
If you’re using regular lasagna noodles, cook them according to the package directions until al dente. Drain and lay flat on a clean surface or baking sheet to prevent sticking. If you are using no-boil noodles, you can skip this step.
2. Make the White Sauce (Béchamel):
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Whisk in the flour and cook for 1-2 minutes until it becomes bubbly and slightly golden — this is your roux. Slowly pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk for 7-10 minutes until the sauce thickens and coats the back of a spoon.
Remove the sauce from heat and stir in salt, pepper, Italian herbs, nutmeg (if using), and about ¾ cup of Parmesan cheese until smooth and melted. Set this sauce aside.
3. Mix the Ricotta Filling:
In a bowl, mix together ricotta cheese, half of the chopped parsley, shredded chicken (if using), and a pinch of salt and pepper. Combine well so the flavors are evenly distributed.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil. Spread a thin layer of the white sauce on the bottom to prevent sticking. Place 3-4 lasagna noodles in a row on top.
Spread one-third of the ricotta mixture evenly over the noodles. Sprinkle half a cup of shredded mozzarella on top, then drizzle with one-third of the white sauce. Repeat these layers two more times: noodles, ricotta, mozzarella, and sauce. For the final top layer, place the remaining noodles, cover with the remaining white sauce, and top with the remaining mozzarella and Parmesan cheese.
5. Bake and Serve:
Cover the baking dish with foil and bake for 25 minutes. Remove the foil then bake uncovered for another 15-20 minutes until the top is golden and bubbly. Once done, let the lasagna rest for about 10-15 minutes — this helps the layers set and makes it easier to slice.
Garnish with the remaining chopped fresh parsley before serving for a fresh finish.
Notes & Variations:
- Add cooked spinach or mushrooms to the ricotta mixture for extra flavor and nutrition.
- Substitute part of the milk with cream in the white sauce for an even richer dish.
- The shredded chicken is optional but adds great protein and makes it a hearty meal.
Can I Use No-Boil Lasagna Noodles for This Recipe?
Yes! No-boil noodles work perfectly here and save time. Just make sure the white sauce you use is enough to soften the noodles during baking. If the sauce seems thick, add a splash of milk to help.
Can I Make This Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna a day ahead, cover it tightly, and keep it refrigerated. When ready to bake, add a few extra minutes to the baking time since it will be cold from the fridge.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat slices gently in the microwave or oven until warmed through.
Can I Add Vegetables to the Lasagna?
Definitely! Spinach, mushrooms, or even zucchini make great additions. Cook the veggies first to avoid extra moisture, then mix into the ricotta filling before assembling.
