Creamy White Lasagna

This creamy white lasagna features rich béchamel sauce, layers of cheeses, and tender noodles, creating a comforting dish perfect for any gathering.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

For the Lasagna

12 pieces lasagna noodles
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated

For the Béchamel Sauce

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish (optional)

Method

Preparation

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes to form a roux.
Gradually whisk in the milk. Continue to stir until the mixture thickens and bubbles.
Season the sauce with garlic powder, onion powder, salt, and pepper. Remove from heat.

Assembly

In a baking dish, spread a thin layer of the béchamel sauce on the bottom.
Layer four lasagna noodles over the sauce, followed by half of the ricotta cheese, a third of the mozzarella, and a layer of béchamel sauce.
Repeat the layers: noodles, remaining ricotta, another third of mozzarella, and béchamel.
Finish with the last layer of noodles, the remaining béchamel, and top with the remaining mozzarella and parmesan cheese.

Baking

Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until golden and bubbly.
Let the lasagna cool for a few minutes before slicing. Garnish with fresh parsley if desired.

Notes

This lasagna can be served as the main dish, complemented by a crisp green salad or garlic bread. It stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months.