BEST WHITE LASAGNA EVER

Imagine layers of silky béchamel sauce blanketing tender pasta sheets, intertwined with a savory blend of cheeses and your favorite fillings. This isn’t just any lasagna; this is White Lasagna, elevated to new heights of deliciousness. Get ready to experience a symphony of flavors and textures that will leave you craving more – I promise, this will become your new go-to comfort food!

Ingredients

For the Béchamel Sauce:

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 6 cups milk (whole milk is best for richness)
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon white pepper

For the Cheese Filling:

• 15 ounces ricotta cheese (full-fat for best flavor)
• 1 cup grated Parmesan cheese
• 1/2 cup grated Mozzarella cheese
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Lasagna:

• 1 pound lasagna noodles (oven-ready or regular)
• 2 tablespoons olive oil
• 1 pound ground Italian sausage (sweet or spicy, your choice!)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) container of whole milk ricotta cheese
• 4 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese

Let’s Talk Ingredients: The Keys to Success

Okay, friend, before we dive into the step-by-step, let’s chat about the ingredients. Because trust me, the quality of your ingredients *seriously* impacts the final dish.

• The Béchamel: This is the heart and soul of our White Lasagna. Don’t skimp on the butter! And whole milk really does make a difference in the richness and creaminess. Nutmeg is essential, don’t skip it! It adds a warmth that complements the cheese beautifully.
• The Cheese Filling: We’re going for a creamy, flavorful filling here. Full-fat ricotta is your best bet. It holds its shape better and has a richer flavor. Fresh parsley adds a lovely brightness.
• The Meat: I love Italian sausage in this White Lasagna, but you can absolutely use ground chicken or turkey if you prefer a lighter option. Just make sure to season it well!

Step-by-Step Instructions

Okay, let’s get cooking! I promise, even though it looks like a lot of steps, it’s totally manageable. We’ll break it down together.

Prepare the Béchamel Sauce:

1. In a large saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux).
3. Gradually whisk in the milk, a little at a time, making sure to smooth out any lumps before adding more.
4. Bring the mixture to a simmer, stirring constantly, and cook for 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon.
5. Remove from heat and stir in the salt, nutmeg, and white pepper. Set aside. Keep warm.

Prepare the Cheese Filling:

1. In a medium bowl, combine the ricotta cheese, Parmesan cheese, Mozzarella cheese, egg, parsley, salt, and pepper.
2. Mix well until all ingredients are evenly distributed. Set aside.

Prepare the meat sauce:

1. Heat the olive oil in a large skillet over medium heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned.
2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. Drain off any excess grease. Season with salt and pepper.

Assemble the Lasagna:

1. Preheat oven to 375°F (190°C). If using regular lasagna noodles, cook them according to package directions until al dente. If using oven-ready noodles, no pre-cooking is necessary.
2. Spread a thin layer of the béchamel sauce on the bottom of a 9×13 inch baking dish.
3. Arrange a layer of lasagna noodles over the sauce, overlapping as needed.
4. Spread half of the cheese filling over the noodles.
5. Sprinkle half of the sausage mixture over the cheese filling.
6. Drizzle with about 1/3 of the remaining béchamel sauce.
7. Repeat layers: noodles, remaining cheese filling, remaining sausage mixture, 1/3 of the béchamel sauce.
8. Top with a final layer of noodles, the remaining béchamel sauce, and the remaining mozzarella cheese and parmesan cheese.

Bake the Lasagna:

1. Cover the baking dish with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
3. Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the cheese to set and the flavors to meld.

Troubleshooting Tips and Tricks

Okay, let’s be real, lasagna can sometimes be a little finicky. Here are a few common issues and how to tackle them:

• Runny Lasagna: This usually happens if there’s too much moisture. Make sure to drain your sausage well after cooking. Also, letting the lasagna rest after baking is crucial!
• Dry Lasagna: If your lasagna is dry, you might not have used enough sauce. Don’t be afraid to be generous with the béchamel! Also, make sure you cover it with foil during the first part of baking to prevent the top from drying out.
• Noodles are Still Hard: If you’re using regular lasagna noodles, make sure they’re cooked al dente. Oven-ready noodles can sometimes be tricky, so make sure they’re completely covered in sauce to ensure they cook through properly.
• Béchamel is Lumpy: This happens when the roux isn’t properly incorporated. Make sure to whisk constantly while adding the milk, and if you still end up with lumps, you can strain the sauce through a fine-mesh sieve.

Variations to Make it Your Own!

The beauty of White Lasagna is how customizable it is! Here are a few ideas to get your creative juices flowing:

• Vegetarian White Lasagna: Skip the sausage and add roasted vegetables like zucchini, eggplant, bell peppers, and spinach.
• Chicken White Lasagna: Use shredded cooked chicken instead of sausage. You can even add a little pesto to the cheese filling for extra flavor.
• Seafood White Lasagna: Shrimp and scallops would be delicious in this lasagna. Sauté them with garlic and herbs before adding them to the layers.

If you love pasta dishes, you might enjoy this Parmesan Chicken Pasta as well!

Serving Suggestions

This White Lasagna is a meal in itself, but it pairs beautifully with a simple side salad. A crisp green salad with a light vinaigrette is the perfect complement to the richness of the lasagna. Garlic bread is always a welcome addition, too! You can also create Slow Cooker Mac And Cheese for a crowd.

Storing and Reheating Leftovers

Leftover White Lasagna is a gift that keeps on giving! Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual slices, or bake the entire dish in the oven at 350°F (175°C) until heated through. Cover it with foil to prevent it from drying out. If you love easy recipes, check out this Crockpot Ravioli Lasagna. And for another cheesy, creamy indulgence, you might want to try my Garlic Shrimp Mac And Cheese or the classic Mac And Cheese.

Final Thoughts: You Got This!

Making White Lasagna might seem daunting at first, but I promise, it’s totally worth the effort. With a little patience and these tips and tricks, you’ll be whipping up a masterpiece in no time. So, gather your ingredients, put on some music, and get ready to create a dish that will impress your friends and family. Happy cooking!