Why Make This Recipe
White Lasagna is a delicious twist on traditional lasagna that brings creamy flavors and a comforting feel to your dinner table. The use of a rich white béchamel and flavorful cheese filling makes it a satisfying dish that everyone will love. It’s perfect for family gatherings or cozy nights in.
How to Make White Lasagna
Ingredients:
- 8 Tablespoons unsalted butter
- 2 Tablespoons minced fresh garlic (approximately 4-6 cloves)
- ½ cup all-purpose flour
- 1 quart half and half
- 2 cups whole milk
- 1 cup grated parmesan cheese
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- 2 Tablespoons olive oil
- 8 ounces baby bella mushrooms (sliced)
- 3 Tablespoons minced garlic
- 6 cups fresh baby spinach
- 32 ounces whole milk ricotta cheese
- 1 cup grated parmesan cheese
- 2 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 9 oven-ready lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
Directions:
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White Béchamel Alfredo Sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant. Stir in the flour and cook for about 1 minute. Gradually whisk in half and half and whole milk. Cook until thickened. Remove from heat and stir in grated parmesan, salt, pepper, and nutmeg.
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Ricotta Cheese Filling: In a bowl, mix together ricotta cheese, grated parmesan, eggs, salt, and pepper until smooth.
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Lasagna Assembly: Preheat oven to 375°F (190°C). In a skillet, heat olive oil and sauté mushrooms and minced garlic until tender. Add spinach and cook until wilted. In a baking dish, spread a layer of béchamel sauce, place a layer of lasagna noodles, spread a layer of ricotta filling, and add a layer of the mushroom and spinach mixture. Repeat layers until all ingredients are used, finishing with a layer of béchamel sauce and shredded mozzarella and parmesan. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden and bubbly.
How to Serve White Lasagna
White Lasagna can be served hot from the oven. Cut into squares and plate with a sprinkle of fresh herbs or a light salad on the side. It makes a great main dish for any occasion.
How to Store White Lasagna
You can store leftover White Lasagna in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in an airtight container for up to 2-3 months.
Tips to Make White Lasagna
- Make sure not to overcook the béchamel sauce; it should be smooth and creamy.
- Use fresh spinach for the best flavor and texture.
- Let the lasagna sit for about 10-15 minutes after baking before slicing; this helps it hold its shape better.
Variation
For a vegetarian version, you can add more vegetables such as zucchini, bell peppers, or artichokes. You can also substitute the ricotta with cottage cheese for a lighter filling.
FAQs
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Can I use different types of cheese?
Yes, feel free to experiment with different cheeses such as goat cheese or fontina for varied flavors. -
Can I make this recipe ahead of time?
Absolutely! You can assemble the lasagna a day in advance. Just refrigerate it unbaked, then bake it when you’re ready to serve. -
Is White Lasagna gluten-free?
To make it gluten-free, use gluten-free lasagna noodles and ensure all other ingredients are certified gluten-free.
White Lasagna
Ingredients
Béchamel Sauce
- 8 Tablespoons unsalted butter
- 2 Tablespoons minced fresh garlic approximately 4-6 cloves
- ½ cup all-purpose flour
- 1 quart half and half
- 2 cups whole milk
- 1 cup grated parmesan cheese
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
Ricotta Cheese Filling
- 32 ounces whole milk ricotta cheese
- 1 cup grated parmesan cheese
- 2 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Lasagna Assembly
- 9 oven-ready lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 2 Tablespoons olive oil
- 8 ounces baby bella mushrooms (sliced)
- 3 Tablespoons minced garlic
- 6 cups fresh baby spinach
Instructions
Prepare Béchamel Sauce
- In a saucepan, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant.
- Stir in the flour and cook for about 1 minute.
- Gradually whisk in half and half and whole milk.
- Cook until thickened.
- Remove from heat and stir in grated parmesan, salt, pepper, and nutmeg.
Prepare Ricotta Filling
- In a bowl, mix together ricotta cheese, grated parmesan, eggs, salt, and pepper until smooth.
Assemble Lasagna
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté mushrooms and minced garlic until tender.
- Add spinach and cook until wilted.
- In a baking dish, spread a layer of béchamel sauce.
- Place a layer of lasagna noodles.
- Spread a layer of ricotta filling.
- Add a layer of the mushroom and spinach mixture.
- Repeat layers until all ingredients are used, finishing with a layer of béchamel sauce and shredded mozzarella and parmesan.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden and bubbly.