Creamy White Lasagna

This comforting creamy white lasagna is layered with rich sauces, creamy cheeses, and tender noodles, delivering warmth and satisfaction in every bite.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

Lasagna Ingredients

9 pieces lasagna noodles Cook according to package instructions.
2 cups ricotta cheese
2 cups shredded mozzarella cheese Reserve half for topping.
1 cup grated Parmesan cheese For layering and topping.
1 large egg For binding the ingredients.
3 cups spinach Fresh or frozen; sauté if fresh.
4 cups white sauce Store-bought or homemade.
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper To taste.
Fresh basil or parsley For garnish, optional.

Method

Preparation

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a kitchen towel.
In a large bowl, mix together the ricotta cheese, egg, half of the mozzarella cheese, garlic powder, onion powder, salt, and pepper until smooth.
If using fresh spinach, sauté it lightly until wilted. If using frozen, ensure it’s fully thawed and drained. Mix the spinach into the cheese mixture.
Spread about 1 cup of the white sauce on the bottom of a 9x13 inch baking dish.

Layering

Layer three lasagna noodles over the sauce, followed by half of the cheese and spinach mixture. Add another cup of white sauce over the cheese layer.
Repeat the layers, adding three more noodles, the remaining spinach cheese mixture, and another cup of white sauce.
Finish with the last three noodles, the remaining white sauce, and top with the rest of the mozzarella and Parmesan cheeses.

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 the top is golden and bubbly.
Let the lasagna cool for about 10 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly and it will last for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) until heated through.