Perfect Creamy White Lasagna is a comforting twist on a classic favorite, loaded with layers of tender noodles, rich creamy sauce, and melty cheese that feels like a big warm hug. Instead of the usual tomato sauce, this lasagna shines with a luscious white sauce that makes every bite smooth and velvety. There’s something so satisfying about the way the cheeses mix with the creamy sauce to create a dish that’s rich without being heavy.
I love making this white lasagna when I want something cozy but also a bit special. The best part is how simple it feels to prepare but turns out surprisingly elegant and delicious. I always add a little extra garlic and a sprinkle of fresh herbs because that really makes the flavors pop. Plus, it’s a great way to impress guests or just treat yourself after a busy day.
My favorite way to serve this lasagna is with a crisp green salad or some roasted veggies on the side to balance out the creamy richness. It also reheats wonderfully, so leftovers taste amazing the next day. To me, this dish represents the perfect blend of comfort food and something to feel proud of cooking. Every time I make it, it quickly becomes the star of the meal, and everyone asks for seconds!
Key Ingredients & Substitutions
Lasagna noodles: Use regular or no-boil noodles depending on your time. No-boil cuts prep time, but regular noodles give better texture when cooked al dente.
Milk: Whole milk makes the sauce creamy and rich. For a lighter option, try 2% or unsweetened plant-based milk, but the sauce might be less thick.
Butter and flour (Roux): This combo creates the creamy white sauce base. Use unsalted butter for control over saltiness; olive oil can be a substitute but changes the flavor slightly.
Ricotta cheese: It adds creaminess and body. You can swap with cottage cheese blended smooth for a lighter or budget-friendly option.
Mozzarella and Parmesan cheese: Mozzarella melts into gooey layers, while Parmesan adds a sharp, nutty note. Use freshly grated Parmesan for best flavor. You can substitute Parmesan with Pecorino Romano for a tangier taste.
Garlic and parsley: They add fresh aroma and flavor depth. Fresh parsley is best but dried parsley can work in a pinch—just use less.
How Can I Make the Creamy White Sauce Thick and Smooth?
The secret is making a good roux and cooking it just right before adding milk:
- Melt butter over medium heat and stir in flour. Cook for 1-2 minutes to remove the raw flour taste but don’t let it brown.
- Add milk slowly while whisking constantly to avoid lumps.
- Keep whisking as the sauce simmers. It thickens after about 7-10 minutes and coats the back of your spoon.
- Season after thickening. This ensures balanced flavor without thinning the sauce earlier.
Patience is key here! Rushing or adding cold milk too fast can cause lumps. If lumps appear, whisk vigorously or use a hand blender gently.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering your lasagna evenly.
- Large saucepan – helps you make the creamy white sauce smoothly without spilling.
- Whisk – essential for mixing the roux and milk to a lump-free sauce.
- Large pot – for boiling the lasagna noodles to the right texture.
- Wooden spoon or silicone spatula – great for stirring sauce and spreading layers gently.
Flavor Variations & Add-Ins
- Add cooked spinach or kale for a boost of greens and color.
- Mix in cooked Italian sausage or ground chicken for added protein and a meaty twist.
- Swap mozzarella for fontina cheese to get a creamier, slightly nutty flavor.
- Stir roasted garlic into the white sauce to deepen its flavor and add rich sweetness.
Perfect Creamy White Lasagna Recipe
Ingredients You’ll Need:
For The Lasagna:
- 12 lasagna noodles
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped (plus extra for garnish)
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- Olive oil or nonstick spray (for greasing baking dish)
For The Creamy White Sauce:
- 6 tbsp unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including boiling noodles and making the sauce. Baking time is around 40 minutes. Finally, allow 10 minutes for the lasagna to rest before serving. In total, you’re looking at roughly 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Cook the Noodles:
Preheat your oven to 375°F (190°C), and grease a 9×13 inch baking dish with olive oil or nonstick spray. Cook the lasagna noodles according to the package instructions until they are al dente. Drain well, then lay the noodles flat on parchment paper or lightly oiled foil to prevent sticking.
2. Make the Creamy White Sauce:
In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour and cook for 1-2 minutes to form a smooth roux. Gradually whisk in the milk, stirring frequently, and bring the mixture to a simmer. Continue whisking for 7-10 minutes until the sauce thickens and coats the back of a spoon. Remove from the heat and season with salt, pepper, and nutmeg. Stir in half the Parmesan cheese and half the parsley.
3. Assemble and Bake the Lasagna:
In a bowl, combine the ricotta cheese with the remaining parsley and a pinch of salt. Spread a thin layer of the white sauce on the bottom of your prepared baking dish. Place 4 noodles over the sauce, then spread one-third of the ricotta mixture on top. Spoon one-third of the white sauce over the ricotta mixture, followed by an even sprinkling of mozzarella cheese. Repeat these layers two more times, finishing with a layer of white sauce, the remaining mozzarella, and Parmesan cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is golden and bubbly. Let the lasagna rest for 10 minutes before slicing and serving. Garnish with extra parsley if you like.
This creamy white lasagna is rich, cheesy, and velvety smooth with a delightfully golden crust. Serve it alongside a fresh green salad or roasted vegetables for a satisfying meal everyone will love.
Can I Use No-Boil Lasagna Noodles Instead?
Yes, no-boil noodles work well and save time! Just layer them directly without pre-cooking. You may need to add a little extra sauce to help them soften during baking.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and refrigerate it, covered, for up to 24 hours before baking. You might need to add a few extra minutes to the baking time when cooking straight from the fridge.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, try blending cottage cheese until smooth as an alternative. It provides a similar texture and mild flavor that works great in this recipe.
