Easy White Lasagna Recipe (Rich, Creamy & So Satisfying!)

Imagine pulling a baking dish from the oven, its surface a golden, bubbling masterpiece of cheese and creamy sauce. The aroma of garlic, herbs, and béchamel fills your kitchen. This is the magic of a homemade white lasagna. If you’re looking for a reliable, deeply comforting white lasagna recipe that delivers restaurant-quality results without the fuss, you’ve found it. This version is my go-to for Sunday dinners and special gatherings—a guaranteed crowd-pleaser that’s simpler to make than you might think. Forget the red sauce; this rich, creamy, and incredibly satisfying pasta bake is about to become your new favorite.

Why This White Lasagna Recipe Works

This isn't just another pasta dish. We're building layers of flavor, from a velvety béchamel infused with nutmeg to a hearty mixture of seasoned chicken and spinach, all held together with perfectly cooked noodles. The main appeal? It’s foolproof and approachable. I’ll guide you through each stage with practical cues, so you gain the confidence to make a spectacular homemade white lasagna that feels both impressive and utterly doable on any weeknight.

Ingredients

Using simple, quality ingredients is the secret to the best flavor. Here’s what you’ll need:

For the White Sauce (Béchamel):

• 5 tbsp unsalted butter
• 1/2 cup (60g) all-purpose flour
• 4 cups (950ml) whole milk, warmed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg (Key for authentic flavor!)

For the Filling:

• 1 tbsp olive oil
• 1 lb (450g) ground chicken or turkey (or shredded rotisserie chicken)
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 5 oz (140g) fresh baby spinach
• 1 (15 oz/425g) container whole milk ricotta cheese
• 1 large egg
• 1/2 cup (50g) grated Parmesan cheese, divided
• 1 tsp dried Italian seasoning

For Assembly:

• 12 no-boil (oven-ready) lasagna noodles (A huge time-saver!)
• 4 cups (16 oz/450g) shredded mozzarella cheese, divided
• Fresh parsley or basil, for garnish

Step-by-Step Instructions

Follow these clear stages for a seamless cooking experience.

1. Prepare the Creamy Béchamel Sauce

This is the heart of your white lasagna. In a large saucepan or Dutch oven, melt the butter over medium heat. Once foamy, whisk in the flour. Cook, whisking constantly, for about 2 minutes until it smells slightly nutty—this cooks out the raw flour taste. Slowly pour in the warm milk, whisking vigorously to prevent lumps. Bring to a gentle simmer, continuing to whisk until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the salt, pepper, and nutmeg. Set aside.

2. Make the Flavorful Filling

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the ground chicken, breaking it up with a spoon, and cook until no longer pink. Season well with salt and pepper. Stir in the fresh spinach until just wilted. Remove from heat.

In a medium bowl, combine the ricotta, egg, 1/4 cup of the Parmesan, and Italian seasoning. Mix until smooth.

3. Assemble the Lasagna Layers

Preheat your oven to 375°F (190°C). Grab a 9x13-inch baking dish.

• Base Layer: Spread 1 cup of the béchamel sauce evenly over the bottom of the dish. This prevents sticking and starts the creaminess.
• First Pasta Layer: Place 4 no-boil noodles over the sauce (they can slightly overlap).
• Ricotta & Filling Layer: Spread half of the ricotta mixture over the noodles. Follow with half of the chicken-spinach mixture. Drizzle 1 cup of béchamel over the top, then sprinkle with 1 cup of mozzarella.
• Repeat: Add another layer of 4 noodles, the remaining ricotta, the remaining chicken-spinach mix, another cup of béchamel, and another cup of mozzarella.
• Final Layer: Top with the last 4 noodles. Pour and spread the remaining béchamel sauce over the top, ensuring all noodle edges are covered to prevent drying out. Sprinkle with the remaining 2 cups of mozzarella and the remaining 1/4 cup of Parmesan.

4. Bake to Golden Perfection

Cover the dish tightly with aluminum foil (oiled on the side facing the cheese to prevent sticking). Bake for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is spectacularly golden and the edges are bubbling vigorously.

Pro Tip: Let the lasagna rest for 15-20 minutes after baking. This crucial step allows the layers to set, making it MUCH easier to slice and serve cleanly.

Pro Tips for Success

• Warm Your Milk: Using warmed milk when making the béchamel helps it incorporate smoothly and thicken faster, preventing a grainy sauce.
• Don’t Skip the Rest: Resisting the urge to cut in right away is hard, but letting the lasagna rest is non-negotiable for neat slices.
• Cover Noodle Edges: Ensure the top layer of sauce completely covers the noodles to keep them from becoming brittle in the oven.
• Freshly Grate Your Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Block cheese melts far more smoothly.

Storage & Make-Ahead Tips

• Storage: Cool completely, then cover tightly. It will keep in the fridge for 3-4 days.
• Reheating: Reheat individual portions in the microwave. For larger portions, cover with foil and reheat in a 350°F (175°C) oven until warmed through (about 30 minutes).
• Make-Ahead Magic: Assemble the entire lasagna up to 24 hours in advance. Cover and refrigerate. When ready to bake, you may need to add 10-15 minutes to the covered baking time since it’s starting from cold.
• Freezing: Wrap the cooled, baked lasagna (or an unbaked assembled dish) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating or baking.

Tasty Variations to Try

1. Vegetarian White Lasagna: Simply omit the chicken. Add 8 oz of sliced mushrooms sautéed with the onions, and use an extra 5 oz of spinach or some thawed, squeezed-dry frozen artichoke hearts.
2. Italian Sausage & Roasted Red Pepper: Swap the ground chicken for mild or hot Italian sausage. Add 1/2 cup of chopped, jarred roasted red peppers to the filling for a sweet, smoky twist.
3. Four-Cheese Extravaganza: Boost the cheese factor by adding 1/2 cup of shredded fontina or Gouda to the béchamel and using a mix of mozzarella and provolone on the layers.

Conclusion

There you have it—your new favorite easy white lasagna recipe that promises and delivers maximum comfort. It’s a labor of love that feels celebratory every single time. I hope this guide empowers you to create this creamy, dreamy dish with confidence. Once you see those happy faces at your table digging in, you’ll know it was worth every minute. Don’t forget to save or pin this recipe for later, and I’d love to hear how yours turns out!

Easy White Lasagna

Creamy, cheesy, and foolproof comfort food.

Prep Time:
30 mins

Cook Time:
55 mins

Rest Time:
20 mins

Total Time:
1 hr 45 mins

Servings:
8

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Ingredients

For the White Sauce:

• 5 tbsp unsalted butter
• 1/2 cup (60g) all-purpose flour
• 4 cups (950ml) whole milk, warmed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp freshly grated nutmeg

For the Filling:

• 1 tbsp olive oil
• 1 lb (450g) ground chicken or turkey
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 5 oz (140g) fresh baby spinach
• 15 oz (425g) whole milk ricotta
• 1 large egg
• 1/2 cup (50g) grated Parmesan, divided
• 1 tsp dried Italian seasoning

For Assembly:

• 12 no-boil (oven-ready) lasagna noodles
• 4 cups (16 oz/450g) shredded mozzarella, divided
• Fresh parsley or basil for garnish

Instructions

1. Make the Béchamel: Melt butter in a large saucepan. Whisk in flour and cook 2 min. Gradually whisk in warm milk until smooth. Simmer until thickened, 5-7 min. Stir in salt, pepper, and nutmeg. Set aside.

2. Make the Filling: In a skillet, heat oil. Cook the onion until soft. Add garlic, cook 30 sec. Add chicken, cook until done. Season. Stir in spinach until wilted. In a bowl, mix ricotta, egg, 1/4 cup Parmesan, and Italian seasoning.

3. Preheat Oven: 375°F (190°C).

4. Assemble: In a 9x13" dish, Spread 1 cup béchamel. Layer: 4 noodles → 1/2 ricotta mix → 1/2 chicken mix → 1 cup béchamel → 1 cup mozzarella. Repeat. Top with the final 4 noodles, remaining béchamel, and remaining cheeses.

5. Bake: Cover with foil. Bake 35 min. Uncover, bake 15-20 min until golden and bubbly.

6. Rest: Let stand 15-20 min before slicing. Garnish and serve.

Notes

• Make-Ahead: Assemble, cover, and refrigerate up to 24 hrs before baking. Add 10-15 mins to baking time.
• Storage: Cool, then cover and refrigerate for 3-4 days.
• Letting the lasagna rest is crucial for clean slices.

FAQ (Frequently Asked Questions)

How is white lasagna different from regular lasagna?

The primary difference is the sauce. Traditional lasagna uses a tomato-based red sauce, while white lasagna (or "Lasagna Bianca") uses a creamy béchamel or Alfredo-style white sauce as its base, often with no tomato present.

Can I use regular lasagna noodles instead of no-boil?

Absolutely. If using regular noodles, boil them until just al dente according to package directions, then lay them flat on oiled parchment paper to prevent sticking before assembling. This ensures they cook evenly in the oven.

What can I use instead of ricotta cheese?

For a similar texture, you can substitute full-fat cottage cheese (blended until smooth if preferred) or a creamy mascarpone cheese mixed with a little milk to loosen it.

How do I know when my white lasagna is done baking?

The lasagna is done when the cheese on top is melted and golden brown, and the edges are actively bubbling. An instant-read thermometer inserted into the center should read at least 165°F (74°C).

Can I make this white lasagna recipe ahead of time?

Yes, it’s an excellent make-ahead dish. You can assemble it completely, cover it, and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time since it will start cold.

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