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White Lasagna

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A creamy and indulgent white lasagna with layers of béchamel sauce, ricotta, and fresh vegetables that will impress your family and friends.

Ingredients

Scale
  • 8 tablespoons unsalted butter
  • 2 tablespoons minced fresh garlic (approximately 4–6 cloves)
  • ½ cup all-purpose flour
  • 1 quart half and half
  • 2 cups whole milk
  • 1 cup grated parmesan cheese
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • 32 ounces whole milk ricotta cheese
  • 1 cup grated parmesan cheese
  • 2 large eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 9 oven-ready lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 8 ounces baby bella mushrooms (sliced)
  • 3 tablespoons minced garlic
  • 6 cups fresh baby spinach

Instructions

  1. Create the Béchamel Sauce: In a large saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant—just a minute or two. Stir in the flour, mixing continuously for about 2 minutes until it’s light golden and bubbly. Gradually whisk in the half and half and whole milk, ensuring a smooth sauce forms. Bring it to a gentle simmer while stirring constantly. Add the grated parmesan cheese, kosher salt, black pepper, and nutmeg, allowing the cheese to melt into the rich, creamy béchamel. Set aside.
  2. Prepare the Ricotta Filling: In a mixing bowl, combine the ricotta cheese, grated parmesan, eggs, kosher salt, and black pepper. Stir using a spatula or wooden spoon until blended, creating a creamy filling that’s ready to uplift all those lovely layers we’re about to build!
  3. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the sliced baby bella mushrooms and sauté for about 3 minutes until they begin to soften. Toss in the minced garlic and baby spinach. Stir until the spinach wilts down—this will take about 2-3 minutes. Remove from heat and set aside.
  4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Start by spreading a thin layer of the béchamel sauce on the bottom of a 9×13-inch baking dish. Lay three oven-ready lasagna noodles on top. Next, spread a portion of the ricotta filling, layer with sautéed veggies, and top with mozzarella cheese. Repeat this layering process until you’ve used up all ingredients, finishing with a beautiful layer of béchamel and a final sprinkle of mozzarella and parmesan cheese.
  5. Bake to Perfection: Cover the lasagna with aluminum foil (to prevent sticking, spray the foil with cooking spray). Bake it for 25 minutes, then remove the foil and cook for an additional 20-25 minutes or until bubbling and golden on top.
  6. Resting and Serving: Allow the lasagna to cool for about 10-15 minutes before slicing. This rest period is crucial to help the layers set gracefully, making for perfect portions to serve.

Notes

For best results, allow the lasagna to rest before slicing. This dish pairs well with a crisp green salad and white wine.

Nutrition

Find it online: https://lunarecipez.com/white-lasagna/

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