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Creamy white lasagna with layers of cheese and béchamel sauce

White Lasagna

A creamy and comforting twist on traditional lasagna featuring a rich béchamel and a flavorful cheese filling, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 8 servings
Calories 500 kcal

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.

Notes

Let the lasagna sit for about 10-15 minutes after baking before slicing for better shape holding. For variations, more vegetables can be added.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 16gSodium: 700mgFiber: 2gSugar: 5g
Keyword Béchamel, Cheese Filling, Comfort Food, Pasta, White Lasagna
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