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A creamy White Lasagna is shown as the featured image, promising a delicious and comforting meal.

Best White Lasagna Ever

This White Lasagna recipe elevates the classic dish with layers of silky béchamel sauce, tender pasta, and a savory cheese blend. It's a symphony of flavors and textures that's sure to become a new go-to comfort food.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Main Course
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 6 cups milk whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon white pepper
  • 15 ounces ricotta cheese full-fat
  • 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
  • 1 pound lasagna noodles oven-ready or regular
  • 2 tablespoons olive oil
  • 1 pound ground Italian sausage sweet or spicy
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups shredded mozzarella cheese, divided
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste

Equipment

  • Large saucepan
  • Whisk
  • Spoon
  • Medium bowl
  • Large Skillet
  • 9x13 inch baking dish
  • Aluminum foil
  • Oven
  • Fine-mesh sieve (optional)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. If using regular lasagna noodles, cook them according to package directions until al dente. Oven-ready noodles do not require pre-cooking.
  3. Prepare the Béchamel Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux). Gradually whisk in the milk, a little at a time, smoothing out any lumps before adding more. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, until thickened. Remove from heat and stir in salt, nutmeg, and white pepper. Set aside and keep warm.
  4. Prepare the Cheese Filling: In a medium bowl, combine ricotta cheese, Parmesan cheese, Mozzarella cheese, egg, parsley, salt, and pepper. Mix well.
  5. Prepare the meat sauce: Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up, until browned. Add chopped onion and minced garlic and cook until softened, about 5 minutes. Drain excess grease. Season with salt and pepper.
  6. Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish.
  7. Arrange a layer of lasagna noodles over the sauce, overlapping as needed.
  8. Spread half of the cheese filling over the noodles.
  9. Sprinkle half of the sausage mixture over the cheese filling.
  10. Drizzle with about 1/3 of the remaining béchamel sauce.
  11. Repeat layers: noodles, remaining cheese filling, remaining sausage mixture, 1/3 of the béchamel sauce.
  12. Top with a final layer of noodles, the remaining béchamel sauce, and the remaining mozzarella cheese and parmesan cheese.
  13. Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes.
  14. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
  15. Let the lasagna rest for at least 10-15 minutes before slicing and serving.

Notes

For a vegetarian version, skip the sausage and add roasted vegetables. To prevent runny lasagna, drain the sausage well and let the lasagna rest after baking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.