Perfect Creamy White Lasagna is a comforting twist on the traditional, filled with layers of tender pasta, creamy ricotta, mozzarella, and a cheesy white sauce that makes every bite smooth and rich. Instead of the usual tomato sauce, this version highlights a velvety blend of cheeses and spices that come together in a way that feels both light and indulgent.
I love making this dish when I want something cozy but a little different from the usual red sauce lasagna. The key for me is not rushing the béchamel sauce—it really makes the lasagna creamy and dreamy. I also like to sneak in some sautéed mushrooms or spinach for an extra layer of flavor and texture; it’s a nice surprise in each bite and makes the dish feel homemade and special.
This lasagna is perfect for sharing with family and friends because it feels fancy but is surprisingly simple to prepare. I usually serve it with a green salad or roasted veggies on the side to balance the richness. What’s great is that you can make it ahead of time, let it chill in the fridge, and then bake it when you’re ready. It’s always a crowd-pleaser and perfect for cozy dinners or special occasions.
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Key Ingredients & Substitutions
Ricotta Cheese: This cheese gives the lasagna its creamy texture. If you want a lighter option, try cottage cheese, but be sure to drain it well first. For dairy-free, mashed tofu can work with added seasoning.
Mozzarella & Parmesan: Mozzarella provides melty stretchiness, and Parmesan adds savory depth. You can swap mozzarella for provolone or fontina. Use nutritional yeast as a cheesy substitute if dairy-free.
Milk & Béchamel Sauce: Whole milk creates that rich base for the white sauce. You can use 2% milk for a lighter sauce, or oat or almond milk (unsweetened) to keep it dairy-free. Just note the texture will be less creamy.
Mushrooms & Garlic: These add earthiness and a bit of bite to the filling. If you don’t like mushrooms, try chopped spinach or zucchini for a veggie boost without overpowering the creamy cheese.
How Do I Make a Smooth, Lumpy-Free White Sauce?
Making béchamel sauce can feel tricky, but the key is slow and steady whisking:
- Melt butter on medium heat and stir the flour in, cooking it for 1-2 minutes to remove raw flavor.
- Slowly add room-temp milk in small amounts while whisking constantly to avoid lumps.
- Keep stirring until the sauce thickens and coats the spoon, about 6-8 minutes. Patience is the best tip here!
- If lumps form, remove the sauce from heat and whisk vigorously until smooth.
- Season with garlic powder, onion powder, and herbs while it’s hot to infuse flavor.
This sauce is the heart of your lasagna’s creaminess, so don’t rush it. It will turn out silky and smooth with a little love!
Equipment You’ll Need
- 9×13-inch baking dish – Perfect size to layer your lasagna and bake evenly.
- Large pot – For boiling lasagna noodles without sticking.
- Medium saucepan – Makes it easy to prepare the creamy white sauce smoothly.
- Whisk – Helps you blend the béchamel sauce without lumps.
- Sauté pan – Great if you want to cook mushrooms and garlic for extra flavor.
- Mixing bowl – To combine cheeses and herbs easily before layering.
Flavor Variations & Add-Ins
- Swap mushrooms for spinach – It adds color and a mild flavor, plus some greens.
- Add cooked shredded chicken – Makes it heartier and adds protein.
- Use Italian sausage instead of mushrooms – Adds a spicy, meaty touch.
- Mix in fresh basil or thyme with the cheese – Gives a fresh herbal twist to the creamy layers.
Perfect Creamy White Lasagna Recipe
Ingredients You’ll Need:
For the White Sauce and Filling:
- 12 lasagna noodles
- 4 cups whole milk
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 ½ cups grated Parmesan cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning or mixed dried herbs
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 8 oz mushrooms, finely chopped (optional, for extra texture and flavor)
- 2 cloves garlic, minced
- Olive oil or butter for sautéing mushrooms and garlic
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 40 minutes to bake, plus 10-15 minutes to cool before serving. Plan for around an hour total, making it a great option for a cozy meal with a bit of hands-on prep time for layering and sauce making.
Step-by-Step Instructions:
1. Ready Your Oven and Noodles:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so your lasagna doesn’t stick. Cook the lasagna noodles according to the package’s instructions until they are just tender (al dente). Drain and lay the noodles flat to keep them from sticking together.
2. Sauté Mushrooms and Garlic (Optional):
If you’re using mushrooms, heat a tablespoon of olive oil or butter in a skillet over medium heat. Add the minced garlic and chopped mushrooms. Cook for 5-7 minutes until the mushrooms are soft and golden. Remove and let them cool slightly.
3. Make the Creamy White Sauce (Béchamel):
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux—this helps thicken your sauce. Gradually whisk in the milk bit by bit, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 6-8 minutes. Stir in garlic powder, onion powder, Italian herbs, salt, and pepper. Remove from heat.
4. Mix the Cheese Filling:
In a large bowl, mix together ricotta, half of the mozzarella, 1 cup of Parmesan, the sautéed mushrooms and garlic (if used), and chopped parsley. Gently fold in about 1 cup of the warm white sauce to make the filling creamy and easy to spread.
5. Assemble the Lasagna Layers:
Spread a thin layer of white sauce on the bottom of your baking dish. Place 4 cooked lasagna noodles over the sauce, slightly overlapping them. Spread one-third of your cheese and mushroom mixture evenly over the noodles, then pour one-third of the remaining white sauce over the filling. Repeat this layering two more times, finishing with noodles topped by the last of the white sauce.
6. Top and Bake:
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Cover your dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for another 15 minutes, or until the top is golden and bubbling.
7. Rest and Serve:
Let your lasagna cool for 10-15 minutes before cutting. This helps it set and makes serving easier. Sprinkle extra chopped parsley on top for a fresh, colorful finish. Serve warm and enjoy!
Can I Use No-Boil Lasagna Noodles?
Yes! No-boil noodles work well in this recipe and save time. Just be sure to spread extra white sauce between layers to help them soften while baking.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the dish feels dry.
Can I Add Other Vegetables or Meat?
Definitely! Spinach, zucchini, or cooked chicken or Italian sausage are great add-ins. Just sauté or cook them before layering to keep the texture and flavor balanced.
