Perfect Creamy White Lasagna is a delicious twist on the classic, featuring layers of tender pasta, rich creamy sauce, and gooey melted cheese. Instead of the usual tomato base, this lasagna shines with a smooth and flavorful white sauce that makes every bite comforting and cozy. You’ll find a mix of cheeses like mozzarella and parmesan that create a lovely, stringy texture that melts in your mouth.
I love making this lasagna when I’m craving something warm and satisfying but want to switch things up from the usual red sauce. It’s surprisingly easy to put together, and the creamy sauce helps keep all the ingredients snug and tasty. I always find that letting it rest a little after baking helps the layers to set perfectly, making it easier to cut and serve with clean, pretty slices.
One of my favorite ways to enjoy this lasagna is with a simple green salad on the side and a bit of garlic bread to soak up any extra sauce. It’s such a crowd-pleaser that I often make it for family dinners, and it never fails to get compliments. This creamy white lasagna feels like a big, warm hug on a plate, perfect for sharing and enjoying together.
Key Ingredients & Substitutions
Lasagna Noodles: Regular noodles work well but no-boil noodles save time and absorb sauce nicely. If gluten-free is needed, opt for gluten-free lasagna noodles—they might be a bit firmer but still delicious.
Ricotta Cheese: This cheese adds creaminess and texture. If you want a lighter option, try part-skim ricotta. For a dairy-free substitute, use vegan ricotta alternatives made from tofu or cashews.
Mozzarella & Parmesan: Mozzarella provides gooey stretch, while Parmesan adds sharp flavor. Use fresh grated Parmesan if possible—it melts and flavors better. If Parmesan is unavailable, Pecorino Romano can be a nice swap.
Milk & Butter & Flour (Béchamel): Whole milk makes the sauce rich and creamy. For a lighter sauce, use 2% milk or a mix with half-and-half. Butter and flour create the thick base; gluten-free flour can substitute for all-purpose if needed.
Italian Seasoning & Nutmeg: These spices add earthy depth. Fresh herbs can be used instead (basil, oregano, thyme), just slightly increase the quantities. Nutmeg is subtle but important for balance, so avoid skipping it.
How Do You Make a Perfectly Smooth, Creamy Béchamel Sauce?
Béchamel is the star of this lasagna, so getting it right matters! Here’s how to get a silky smooth white sauce:
- Start by melting butter on medium heat before adding garlic for aroma.
- Whisk in flour right away and cook for 1-2 minutes—this removes the raw flour taste.
- Add milk gradually while whisking constantly—this helps avoid lumps.
- Keep stirring until the sauce thickens, about 6-8 minutes. It should coat the back of a spoon.
- Season with salt, pepper, Italian herbs, and a pinch of nutmeg for the perfect flavor.
- If lumps form, whisk vigorously or blend briefly with an immersion blender for silky smoothness.
Take your time and keep whisking—that’s the key to a creamy sauce that makes the lasagna rich and comforting.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering and baking the lasagna evenly.
- Large saucepan – essential for making the creamy béchamel sauce without burning.
- Whisk – helps keep the white sauce smooth and free of lumps.
- Large mixing bowl – great for combining ricotta with cheese and any add-ins.
- Wooden spoon or spatula – handy for spreading sauce and cheese layers evenly.
- Colander – to drain cooked noodles if you’re not using no-boil sheets.
Flavor Variations & Add-Ins
- Add cooked, shredded chicken to the ricotta mix for extra protein and a hearty meal.
- Stir in sautéed spinach or kale to boost nutrition and add a fresh green flavor.
- Swap mozzarella for provolone or fontina cheese for a different melty texture and taste.
- Mix in roasted garlic or caramelized onions into the sauce to deepen the flavor.
Perfect Creamy White Lasagna Recipe
Ingredients You’ll Need:
For the Lasagna:
- 9 lasagna noodles (regular or no-boil)
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Optional: 1 cup cooked, shredded chicken or sautéed mushrooms
For the Creamy White Sauce (Béchamel):
- 4 cups whole milk
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning (or dried basil, oregano, thyme mix)
- ½ tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This creamy white lasagna takes about 15 minutes to prep, 40-45 minutes to bake, plus 10-15 minutes resting time. It’s a wonderful meal that’s ready in about an hour and perfect for any family dinner or special occasion!
Step-by-Step Instructions:
1. Prepare the Noodles:
If you’re using regular lasagna noodles, boil them in salted water until they’re just tender. Drain and lay them flat on parchment or drizzle lightly with olive oil to prevent sticking. If you have no-boil noodles, you can skip this step.
2. Make the White Sauce (Béchamel):
In a saucepan, melt the butter over medium heat and add the minced garlic. Cook for about 1 minute until fragrant. Stir in the flour and whisk constantly for 2 minutes to form a roux. Slowly whisk in the milk, ensuring no lumps form. Keep stirring until the sauce thickens (about 6-8 minutes). Add Italian seasoning, nutmeg, salt, and pepper to taste, then remove from heat.
3. Prepare the Cheese Filling:
In a bowl, mix together ricotta, 1 cup of mozzarella, ½ cup of Parmesan, chopped parsley, and any optional add-ins like cooked chicken or mushrooms. Season with a little salt and pepper.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Spread a thin layer of the béchamel sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles on top, then spread one-third of the ricotta mixture. Pour one-third of the béchamel sauce over the ricotta. Repeat this layering two more times. Finish with a top layer of noodles, the remaining béchamel sauce, then sprinkle with remaining mozzarella and Parmesan cheese.
5. Bake and Rest:
Cover the lasagna with foil (tent the foil to keep it from touching the cheese) and bake for 25 minutes. Remove the foil and bake an additional 15-20 minutes until the top is golden and bubbly. Let the lasagna rest for 10-15 minutes before slicing; this helps it set nicely for clean serving. Garnish with fresh parsley and enjoy!
Can I Use No-Boil Noodles for This Lasagna?
Yes! No-boil noodles work great and save time. Just layer them directly into the dish without pre-cooking. Make sure to add enough sauce so they cook through during baking.
How Do I Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze it for up to 2 months—thaw overnight in the fridge before reheating.
Can I Add Vegetables or Protein to This Recipe?
Definitely! Cooked shredded chicken, sautéed mushrooms, or spinach mix beautifully into the ricotta filling and add extra flavor and nutrition.
How Can I Make the Sauce Thicker or Thinner?
To thicken, cook the béchamel a little longer while stirring until it coats the spoon well. To thin it out, gradually whisk in a splash more milk until you reach your desired consistency.
