What is white lasagna?

White lasagna is a creamy, comforting dish made with lasagna noodles layered with a rich béchamel or cheese sauce instead of tomato-based sauce, often featuring chicken, vegetables, and multiple cheeses like ricotta, mozzarella, and Parmesan. Unlike traditional red lasagna with marinara, it has a milder, milky flavor from a roux-thickened white sauce. Start by cooking lasagna noodles or using no-boil ones, prepare a béchamel by melting 4 tablespoons butter, whisking in 4 tablespoons flour, then slowly adding 4 cups milk while stirring until thickened. Layer with shredded cooked chicken, spinach, ricotta mixed with egg and herbs, mozzarella, and Parmesan. Bake at 375°F for 45-50 minutes until bubbly and golden. Serves 8-10. It's perfect for weeknight dinners or holidays, with about 450 calories per serving depending on ingredients. (98 words)

How do you make white sauce for lasagna?

White sauce, or béchamel, is the heart of white lasagna. Melt 4 tablespoons unsalted butter in a saucepan over medium heat. Whisk in 4 tablespoons all-purpose flour and cook for 1-2 minutes until bubbly but not browned—this is your roux. Gradually pour in 4 cups whole milk while whisking constantly to avoid lumps. Simmer for 5-7 minutes until thickened enough to coat a spoon. Season with salt, pepper, a pinch of nutmeg, and stir in 1 cup grated Parmesan. For extra creaminess, add 1/2 cup cream cheese or ricotta. Use immediately to layer between noodles, chicken, and veggies. This makes enough for a 9x13-inch pan. Pro tip: If lumpy, blend with an immersion blender. Stores in fridge up to 3 days. (112 words)

What vegetables can I add to white lasagna?

Boost flavor and nutrition in white lasagna with these veggies: spinach or kale (2-3 cups, wilted and drained), mushrooms like portobello, button, or baby bella (sliced and sautéed, 2 cups), thinly sliced zucchini or summer squash (2 medium, salted to draw out moisture), cooked broccoli or cauliflower florets (1-2 cups, chopped small), bell peppers (red, yellow, or orange, diced or jarred roasted, 1 cup), Kalamata olives or marinated artichoke hearts (1/2 cup, chopped), or shaved Brussels sprouts (roasted first). Sauté veggies in olive oil with garlic before layering to meld flavors. They add texture without overpowering the creamy sauce. Aim for 4-6 cups total for balance. Great for hiding veggies from kids! (108 words)

What can I substitute for chicken in white lasagna?

Skip chicken for variety or dietary needs. Try thinly sliced cooked Italian sausage (mild or spicy, chicken, turkey, beef, or pork, 1-1.5 lbs), crumbled cooked sausage, or ground meat like turkey or pork (1 lb, browned). For vegetarian, load up on veggies like spinach, mushrooms, zucchini, and artichokes (4-5 cups total), plus extra ricotta or tofu for protein. Use meatless crumbles or lentils (1.5 cups cooked) for heartiness. Layer as usual with white sauce and cheeses. Readers love sausage versions for bold taste or all-veggie for lighter meals—both satisfy crowds. Adjust bake time if needed; sausage may need pre-cooking to render fat. Yields same servings, around 400 calories each. (104 words)

Can you use no-boil noodles in white lasagna?

Yes, no-boil lasagna noodles work well in white lasagna since the creamy sauce provides plenty of moisture. Use a 9x13-inch pan and about 12-15 sheets (like Barilla brand). Layer directly without pre-cooking: start with sauce on bottom to hydrate noodles, then alternate meat/veggies, cheeses, and sauce. Cover tightly with foil for first 30 minutes of baking at 375°F to steam, then uncover for 15-20 minutes to brown. Add extra sauce (1/2 cup) if concerned about dryness. One reader confirmed success with perfect texture—no soggy or crunchy results. Saves 20 minutes prep time. Check doneness by inserting a knife; it should slide easily. Ideal for busy cooks! (102 words)

Easy White Lasagna Recipe with Chicken and Spinach

Name: White Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1/2 cup (1 stick or 113g) unsalted butter for the roux and rich sauce base; 4 cloves garlic, minced adds savory depth; 1/2 cup (62g) all-purpose flour thickens the béchamel-style sauce; 4 cups (946ml) whole milk or half-and-half creamy liquid for the sauce; 1 teaspoon salt balances flavors; 1 1/2 cups (150g) grated Parmesan cheese, divided salty, nutty cheese for sauce and topping; 8 oz (226g) cream cheese, softened adds body and silkiness to the sauce; 5 oz (142g) fresh spinach, roughly chopped wilted into the sauce for color and nutrients; 15 oz (425g) ricotta cheese creamy layer binder for the filling; 1 large egg mixed into ricotta to set the layers; 9 dried lasagna noodles (cooked according to package, about 12 oz or 340g package) classic pasta layers; 3 cups (450g) cooked chicken, shredded or diced (rotisserie or leftover) main protein; 3 cups (340g) shredded mozzarella cheese melty, cheesy goodness; 6 oz (170g) baby spinach leaves fresh layer for texture; Additional grated Parmesan for topping (about 1/2 cup or 50g) final crisp, salty finish

Ingredients

Scale

1/2 cup (1 stick or 113g) unsalted butter for the roux and rich sauce base

4 cloves garlic, minced adds savory depth

1/2 cup (62g) all-purpose flour thickens the béchamel-style sauce

4 cups (946ml) whole milk or half-and-half creamy liquid for the sauce

1 teaspoon salt balances flavors

1 1/2 cups (150g) grated Parmesan cheese, divided salty, nutty cheese for sauce and topping

8 oz (226g) cream cheese, softened adds body and silkiness to the sauce

5 oz (142g) fresh spinach, roughly chopped wilted into the sauce for color and nutrients

15 oz (425g) ricotta cheese creamy layer binder for the filling

1 large egg mixed into ricotta to set the layers

9 dried lasagna noodles (cooked according to package, about 12 oz or 340g package) classic pasta layers

3 cups (450g) cooked chicken, shredded or diced (rotisserie or leftover) main protein

3 cups (340g) shredded mozzarella cheese melty, cheesy goodness

6 oz (170g) baby spinach leaves fresh layer for texture

Additional grated Parmesan for topping (about 1/2 cup or 50g) final crisp, salty finish

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Instructions

1-First Step: Prep and mise en place Preheat your oven to 400°F (200°C) and lightly oil a 9×13-inch (23x33cm) baking dish. Set out all measured ingredients so the sauce and assembly go smoothly. Cook the 9 dried lasagna noodles according to package instructions until al dente, drain, and lay them flat on a sheet of wax paper or a clean towel to prevent sticking.

2-Second Step: Make the béchamel-style sauce In a large saucepan over medium heat, melt 1/2 cup (113g) unsalted butter. Add 4 cloves garlic, minced, and stir for about 30 seconds until fragrant. Sprinkle in 1/2 cup (62g) all-purpose flour and whisk constantly for 30 seconds to form a roux; this step is key to a smooth, creamy White Sauce Lasagna. Gradually whisk in 4 cups (946ml) whole milk or half-and-half until smooth. Continue to cook, stirring frequently, until the sauce comes to a gentle simmer and thickens, about 5-7 minutes. Remove from heat and stir in 1 cup (100g) grated Parmesan, 8 oz (226g) cream cheese, and 5 oz (142g) roughly chopped fresh spinach until the cheeses melt and the spinach wilts. Season with 1 teaspoon salt. Taste and adjust salt if needed.

3-Third Step: Prepare the ricotta layer In a medium bowl, whisk 15 oz (425g) ricotta cheese with 1 large egg until smooth. This egg helps the ricotta set into firm, sliceable layers once baked. You can add a pinch of black pepper or a teaspoon of Italian seasoning if you like extra flavor.

4-Fourth Step: Layer the lasagna Spread 1/4 cup (60ml) of the sauce in the bottom of the prepared baking dish to prevent sticking. Place 3 cooked noodles in a single layer. Add 1/3 of the ricotta mixture, spread evenly. Sprinkle 1 cup (150g) cooked chicken, then 1 cup (113g) shredded mozzarella, and 1/4 cup (25g) grated Parmesan. Scatter a handful of baby spinach leaves and spoon 1/3 of the remaining sauce over the layer. Repeat this sequence two more times: noodles, ricotta, chicken, mozzarella, Parmesan, baby spinach, sauce. Finish with the top layer of remaining sauce and sprinkle additional grated Parmesan (about 1/2 cup or 50g) across the top for a golden crust.

5-Final Step: Bake and rest Bake the assembled lasagna uncovered in the preheated 400°F (200°C) oven for 20-25 minutes or until bubbly and golden on top. Remove from oven and let it rest for 15-20 minutes before slicing; resting helps the layers set and makes serving neat slices easy.

Notes

🍗 Use leftover rotisserie chicken to save time and add flavor to the dish
🧀 A proper roux ensures creamy sauce – whisk constantly and don’t skip this important step
🥬 Add the spinach directly to the hot sauce to wilt it – this saves time and incorporates it seamlessly

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 578
Sugar: 8g
Sodium: 562mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 2g
Protein: 38g
Cholesterol: 146mg