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Delicious White Lasagna, a creamy and cheesy baked pasta dish, is the featured image.

Perfect White Lasagna Recipe

This White Lasagna recipe features layers of tender pasta, a rich and creamy béchamel sauce, savory seasoned chicken and spinach, all topped with a generous blend of melted cheeses. It's the ultimate comfort food, perfect for a cozy night in or a special occasion. The creamy béchamel sauce sets it apart from traditional tomato-based lasagnas.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 9
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 9 lasagna noodles oven-ready or regular
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 6 cups milk whole milk preferred
  • 1/2 teaspoon salt for béchamel
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon white pepper
  • 1 tablespoon olive oil
  • 1 pound ground chicken or turkey
  • 1/2 teaspoon salt for filling
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese for filling
  • 1 large egg, lightly beaten

Equipment

  • Large saucepan
  • Whisk
  • Large Skillet
  • Spoon
  • Medium bowl
  • 9x13 inch baking dish
  • Aluminum foil
  • Oven
  • Measuring cups and spoons
  • Kitchen towel or hands for squeezing spinach

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. If using regular lasagna noodles, cook them according to package directions until al dente. If using oven-ready noodles, no pre-cooking is necessary.
  3. In a large saucepan, melt the butter over medium heat.
  4. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (a roux).
  5. Gradually whisk in the milk, about 1 cup at a time, making sure each addition is fully incorporated before adding more. This prevents lumps!
  6. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  7. Remove from heat and stir in the salt, nutmeg, and white pepper. Set aside.
  8. Heat the olive oil in a large skillet over medium heat.
  9. Add the ground chicken (or turkey) and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  10. Stir in the salt, pepper, garlic powder, and onion powder.
  11. Add the squeezed-dry spinach and cook for another minute, stirring to combine.
  12. In a medium bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, and the egg. Mix well.
  13. Spread a thin layer of béchamel sauce in the bottom of a 9x13 inch baking dish.
  14. Arrange 3 lasagna noodles over the sauce.
  15. Spread half of the ricotta mixture over the noodles, followed by half of the chicken and spinach mixture.
  16. Drizzle with about 1/3 of the remaining béchamel sauce and sprinkle with 1 cup of mozzarella cheese.
  17. Repeat layers: noodles, remaining ricotta mixture, remaining chicken and spinach mixture, 1/3 of the béchamel sauce, and 1 cup of mozzarella cheese.
  18. Top with the remaining noodles, the remaining béchamel sauce, and the remaining mozzarella and Parmesan cheeses.
  19. Cover the baking dish with aluminum foil and bake for 30 minutes.
  20. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  21. Let the lasagna rest for at least 10-15 minutes before cutting and serving. This helps it hold its shape.

Notes

Don't overcook the noodles. Squeeze the spinach dry to prevent a watery lasagna. Let it rest for at least 10-15 minutes before cutting. Customize your filling by adding other vegetables or substituting the chicken with sausage. For variations, consider a Vegetarian White Lasagna, Seafood White Lasagna, Pesto White Lasagna, or Spicy White Lasagna. Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat in the microwave or oven.