Decadent Creamy White Lasagna to Warm Your Heart

Indulge in creamy layers of béchamel and cheese with this flavorful Creamy White Lasagna, perfect for any occasion.

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Prep Time 15

Cook Time 35

Resting Time 10

Total Time 1

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Layers

12 sheets Lasagna Noodles No-boil noodles can save time.

For the Béchamel Sauce

4 tablespoons Butter Unsalted preferred.
1/4 cup Flour Gluten-free flour can be used.
4 cups Milk Whole milk yields the best results.

For the Cheese Mixture

2 cups Mozzarella Cheese Shredded.
1 cup Ricotta Cheese Use whole milk for richness.
1/2 cup Parmesan Cheese Grated fresh for better taste.

For the Veggie Boost

2 cups Fresh Spinach Can substitute with sautéed mushrooms.

For the Protein (Optional)

1 cup Cooked Sausage Turkey or chicken sausage for a lean option.

Equipment

baking dish
whisk
saucepan

Method

Step-by-Step Instructions

Preheat the oven to 375°F (190°C). Gather ingredients and equipment.
Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in 1/4 cup of flour for 2 minutes, then gradually add 4 cups of milk, whisking until thickened (about 8-10 minutes).
In a bowl, mix 2 cups of shredded mozzarella, 1 cup of ricotta, and 1/2 cup of grated Parmesan until creamy. Reserve some for topping.
Spread a thin layer of béchamel sauce in a greased baking dish. Layer lasagna noodles, a third of the cheese mixture, and add spinach or sausage if desired.
Continue layering: béchamel, noodles, cheese mixture until dish is full. Top with béchamel and reserved cheese.
Bake for 30-35 minutes until golden and bubbly. Let sit for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Allow lasagna to rest for 10 minutes post-baking for easier serving. Stir constantly when making béchamel to avoid splitting.

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