This perfect creamy white lasagna is a comforting twist on the classic dish, made with layers of tender pasta, rich creamy sauce, and melted cheese. Instead of the usual tomato base, this recipe uses a smooth, velvety white sauce that makes each bite extra luscious and satisfying. You’ll find it filled with soft, cheesy goodness that’s perfect when you want something cozy but a bit different from the usual red lasagna.
I love making this lasagna when I want to impress family or friends without spending hours in the kitchen. It’s one of those meals that feels fancy but comes together pretty easily. A little tip I’ve learned is to be generous with the creamy sauce between layers—this keeps the lasagna moist and gives it that “wow” factor everyone asks about. I always make sure to let it rest a bit after baking so the flavors settle and the layers hold perfectly.
My favorite way to serve this white lasagna is with a simple green salad on the side, something fresh and crisp to balance all that creamy richness. It’s the kind of meal that feels like a warm hug on a plate, and I often think about how great it would be to share it with friends on a cozy weekend dinner. If you want a change from regular lasagna but still crave that cheesy, satisfying comfort food, this recipe is definitely a winner in my book.
Key Ingredients & Substitutions
Lasagna noodles: I like using no-boil noodles for convenience, but regular noodles work well too. Just be sure to cook them al dente so they don’t become mushy during baking.
Milk and butter: These create the base for the creamy white sauce, also called béchamel. Whole milk gives the best richness, but you can use 2% if that’s what you have. Butter is key for a smooth sauce, so don’t skip it!
Cheeses: Ricotta and cream cheese add creamy texture and mild tang. For ricotta, full-fat gives the best mouthfeel, but part-skim is fine. Mozzarella melts beautifully on top and inside for stretch and flavor. Parmesan adds a salty punch—use freshly grated if possible.
Garlic and seasonings: Fresh garlic is best to keep the sauce flavorful. Italian seasoning or fresh parsley adds a nice herbaceous note. A pinch of nutmeg in the béchamel gives a subtle warmth but is optional.
How Do You Make Creamy, Lumps-Free White Sauce for Lasagna?
The white sauce, or béchamel, is the heart of this recipe. Here’s how to get a smooth, creamy sauce without lumps:
- Melt butter over medium heat and add minced garlic. Cook just enough to release aroma, but don’t let garlic brown.
- Whisk in flour and keep stirring for 1-2 minutes to cook out the raw flour taste. This forms the roux.
- Slowly pour in cold milk while whisking constantly to combine fully and prevent lumps.
- Bring the sauce to a gentle simmer and continue stirring until it thickens. Don’t rush this—good things take a bit of time.
- Once thick and smooth, stir in salt, pepper, and any herbs or nutmeg, then remove from heat.
Remember, constant whisking during milk addition and simmering is the key to a silky sauce that coats the noodles perfectly!
Equipment You’ll Need
- Large saucepan – perfect for making the smooth, creamy white sauce without burning.
- Whisk – helps you mix the sauce ingredients evenly, avoiding lumps.
- 9×13 inch baking dish – roomy enough for layering the lasagna and baking it evenly.
- Wooden spoon or spatula – great for stirring the sauce and mixing cheeses gently.
- Pot for boiling noodles – if you’re using traditional noodles, this makes cooking them easy.
Flavor Variations & Add-Ins
- Add cooked spinach or kale between layers for a fresh, slightly bitter contrast that pairs well with creamy sauce.
- Try diced cooked chicken or turkey for extra protein and a heartier meal.
- Mix shredded fontina or provolone cheese with mozzarella for a richer, more complex melt.
- Stir in sautéed mushrooms and garlic to add earthiness and deepen the flavor profile.
Perfect Creamy White Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 12 lasagna noodles (regular or no-boil)
For the Creamy White Sauce (Béchamel):
- 4 cups whole milk
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2-3 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried Italian seasoning or 1 tbsp chopped fresh parsley (plus more for garnish)
- Optional: ½ tsp nutmeg
For the Cheese Mixture:
- 2 cups ricotta cheese
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
How Much Time Will You Need?
This creamy white lasagna takes about 20 minutes to prepare, plus 40 minutes baking time. Allow an additional 10-15 minutes to let it rest before serving. Altogether, plan for about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the noodles:
If using regular lasagna noodles, cook according to package directions until al dente. Drain and separate them on a greased sheet pan to keep them from sticking. If using no-boil noodles, you can skip this step.
2. Make the creamy white sauce (Béchamel):
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Whisk in the flour and cook for another 1 to 2 minutes to form a roux. Slowly pour in the milk while whisking constantly to prevent lumps. Simmer gently, stirring often, until the sauce thickens—about 5 to 7 minutes. Add salt, pepper, Italian seasoning (or parsley), and nutmeg if using. Remove from heat.
3. Prepare the ricotta cheese mixture:
In a bowl, combine ricotta, softened cream cheese, and half of the Parmesan cheese. Mix well until smooth. Add a pinch of black pepper if desired.
4. Assemble the lasagna:
Preheat the oven to 375°F (190°C). Spread a thin layer of the white sauce in the bottom of a 9×13-inch baking dish. Layer 3 to 4 noodles over the sauce. Spread one-third of the ricotta mixture evenly over the noodles. Pour one-third of the white sauce over the ricotta. Sprinkle one-third of the shredded mozzarella on top. Repeat two more times: noodles, ricotta mixture, white sauce, and mozzarella.
5. Top layer:
Finish with a layer of noodles, a generous layer of white sauce, the remaining mozzarella, and sprinkle with the leftover Parmesan cheese.
6. Bake:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden on top.
7. Rest and serve:
Allow the lasagna to rest for 10 to 15 minutes before slicing. Garnish with freshly chopped parsley for a pretty presentation and fresh flavor.
Enjoy your creamy white lasagna—a comforting, cheesy delight perfect for family dinners or special occasions!
Can I Use Frozen Lasagna Noodles?
Yes! Just make sure to thaw them completely before assembling the lasagna. Thaw overnight in the fridge or place the sealed package in cold water for quicker thawing. This helps the noodles cook evenly during baking.
Can I Make This Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna a day in advance and keep it covered in the fridge. When ready, bake it as directed—just add an extra 10 minutes of baking time if it’s cold.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through, adding a splash of milk if it seems dry.
Can I Add Vegetables or Meat to This White Lasagna?
Yes! You can layer in cooked spinach, mushrooms, or sautéed chicken for extra flavor and texture. Just be sure to cook any raw ingredients beforehand to avoid soggy layers.
