Perfect Creamy White Lasagna is a comforting twist on the classic Italian favorite. Instead of the usual red sauce, this version features a rich, creamy white sauce layered with tender pasta sheets, gooey melted cheese, and a blend of spinach and mushrooms that adds a fresh, earthy touch. It’s the kind of dish that feels fancy but is actually pretty straightforward to make.
I love making this lasagna when I want something that feels cozy and special, especially on a chilly night. The creamy sauce keeps everything nice and smooth, and the cheesy layers melt together in just the right way. A little tip I’ve learned is to let the lasagna rest for a few minutes after baking—this helps it hold together when you cut into it, making the perfect slice every time.
Serving this creamy white lasagna with a simple green salad and some garlic bread makes for a well-rounded meal that everyone in my family enjoys. It’s a great dish to bring out when friends come over, too—there’s something about that creamy, cheesy goodness that people just can’t resist. I always find myself looking forward to leftovers the next day, because it tastes even better after the flavors have had time to settle.
Key Ingredients & Substitutions
Lasagna noodles: Regular noodles need boiling, but no-boil noodles save time. Just use what you have! For a gluten-free option, you can find gluten-free lasagna sheets in most stores.
Chicken: Adds protein and texture. If you want a vegetarian version, skip it or add mushrooms or tofu instead. Rotisserie chicken is a great shortcut.
Spinach: Fresh spinach works best since it wilts quickly. Frozen spinach can be used, but be sure to thaw and squeeze out excess water, so the lasagna isn’t soggy.
Cheese mix: Ricotta provides creaminess, mozzarella gives stretch, and Parmesan adds tang. If you want less fat, try part-skim mozzarella or cottage cheese instead of ricotta.
White sauce (béchamel): The butter, flour, and milk combo creates a smooth sauce. Whole milk and cream make it rich, but you can use all milk for a lighter sauce or plant-based milk with a thickener for a dairy-free version.
How Do I Make a Smooth and Thick Creamy White Sauce Without Lumps?
Making béchamel sauce can seem tricky, but follow these steps to get creamy and smooth results every time:
- Start by melting butter over medium heat. Don’t rush this step; the butter needs to melt completely but not brown.
- Whisk in flour thoroughly, stirring constantly to form a smooth paste called a roux. Cook it a minute or two to remove that raw flour taste.
- Gradually add warm milk and cream in small amounts while whisking vigorously to avoid lumps.
- Keep whisking as the sauce warms and thickens, about 7-10 minutes. It should coat the back of a spoon.
- If lumps appear, remove the sauce briefly from heat and whisk vigorously or strain it through a fine sieve.
Once thickened, season and stir in cheeses and herbs off the heat. Making the sauce with patience ensures your lasagna is silky and perfectly creamy.
Equipment You’ll Need
- Large pot – perfect for boiling lasagna noodles without crowding them.
- Large skillet – great for sautéing spinach, onions, and chicken together.
- Medium saucepan – essential for making the smooth, creamy white sauce.
- Whisk – helps keep the sauce lump-free and perfectly blended.
- 9×13-inch baking dish – roomy enough for layering your lasagna and baking evenly.
- Wooden spoon or silicone spatula – handy for stirring sauce and folding in cheese.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a spiced, meaty flavor kick.
- Add sautéed mushrooms or artichoke hearts for extra earthiness and texture.
- Use kale or Swiss chard instead of spinach for a slightly stronger green taste.
- Mix fresh basil or rosemary into the white sauce to add a fragrant herbal note.
Perfect Creamy White Lasagna Recipe
Ingredients You’ll Need:
Main Ingredients:
- 9 lasagna noodles (regular or no-boil)
- 2 cups cooked chicken breast, shredded or diced (optional for protein)
- 4 cups fresh spinach, chopped
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Olive oil (for sautéing)
- Optional: Italian seasoning or dried oregano for sprinkling on top
How Much Time Will You Need?
This creamy white lasagna takes about 20-30 minutes of preparation time, including cooking the noodles and spinach mixture, plus about 10 minutes to make the white sauce. Baking time is 30-35 minutes, followed by a 10-minute resting period before serving. All together, you’re looking at around 1 hour to prepare and enjoy this creamy delight.
Step-by-Step Instructions:
1. Preparing the Noodles:
If using regular lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain them and rinse with cold water to stop the cooking process. Lay them out separated so they don’t stick together. If you’re using no-boil noodles, you can skip this step.
2. Cooking Spinach and Chicken:
Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the diced onion until translucent, about 3 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the chopped spinach and cook until wilted, around 2 minutes. Add the cooked chicken now if using, warming it through. Remove from heat and set aside.
3. Making the Creamy White Sauce (Béchamel):
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste (called a roux) and begins to bubble. Gradually whisk in the warmed milk and heavy cream, making sure the mixture stays smooth. Continue whisking and cooking until the sauce thickens to coat the back of a spoon, about 7-10 minutes. Remove from heat, then stir in the nutmeg, salt, pepper, half of the Parmesan, half of the mozzarella, ricotta, and chopped parsley. Mix until smooth and creamy.
4. Assembling the Lasagna:
Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy white sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Lay down a layer of noodles, cover with a generous layer of the sauce, then spread half of the spinach and chicken mixture over it. Repeat with another noodle layer, sauce, and the remaining spinach and chicken. Finish with a final noodle layer and spread the remaining white sauce on top. Sprinkle the remaining mozzarella and Parmesan cheese over everything, and if you like, add a sprinkle of Italian seasoning or dried oregano for extra flavor.
5. Baking and Serving:
Bake the lasagna uncovered for 30-35 minutes, until the top is golden and bubbly. Remove from the oven and let it rest for at least 10 minutes before slicing. This rest time helps the lasagna set, making it easier to serve neat slices. Garnish with fresh parsley right before serving. Enjoy it with a simple green salad or some garlic bread for a complete meal.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out all excess moisture before adding it to the recipe. This prevents the lasagna from becoming watery.
Can I Make Perfect Creamy White Lasagna Ahead of Time?
Absolutely! Assemble the lasagna a day in advance, cover it tightly, and refrigerate. When ready, bake it straight from the fridge, adding an extra 5-10 minutes to the baking time.
How Should I Store Leftover Lasagna?
Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Substitute Milk or Cream?
You can use lower-fat milk (like 2%) in place of whole milk or reduce the heavy cream if you prefer a lighter dish. For dairy-free options, try unsweetened plant-based milk combined with a thickener like cornstarch.