Description
This creamy white lasagna recipe is the ultimate comfort food, featuring layers of velvety béchamel sauce, tender pasta sheets, and rich cheeses—all without tomato sauce. Perfect for family dinners or hosting friends.
Ingredients
Scale
- Lasagna noodles (fresh, oven-ready, or dried)
- 4 tablespoons (60g) butter
- 4 tablespoons (30g) flour
- 4 cups (1 liter) milk (whole milk preferred, or 2% for a lighter version)
- Pinch of nutmeg
- Salt and pepper to taste
- 2 cups (500g) ricotta cheese (or cottage cheese as a substitute)
- 2 cups (200g) shredded mozzarella (low-moisture preferred)
- 1 cup (100g) grated Parmesan cheese (freshly grated preferred)
- 2 cups (300g) cooked chicken or turkey (e.g., rotisserie chicken)
- 2 cups (60g) spinach (fresh or frozen, or substitute with kale or Swiss chard)
- 2 cloves garlic, minced
- 1 tablespoon (15ml) olive oil
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- Boil the lasagna noodles according to package instructions. Drain and lay flat on a clean towel to prevent sticking.
- Melt butter in a medium saucepan over medium heat. Whisk in flour until smooth. Gradually add milk, whisking continuously. Cook until thickened, about 5-7 minutes. Season with nutmeg, salt, and pepper.
- In a large mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, and cooked chicken. Stir until evenly mixed.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add spinach and cook until wilted, about 2-3 minutes.
- Spread a thin layer of béchamel sauce on the bottom of the baking dish. Add a layer of noodles, followed by a layer of filling, sautéed spinach, and more béchamel sauce. Repeat the layering process until all ingredients are used, finishing with béchamel and a sprinkle of mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let the lasagna cool for 10 minutes before slicing and serving.
Notes
For best results, use freshly grated cheese and pre-cook the spinach to avoid excess moisture. Let the lasagna rest for 10-15 minutes before serving to allow the layers to set.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of the lasagna)
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
Keywords: white lasagna, creamy lasagna, comfort food, Italian recipe, béchamel lasagna