Name: White Lasagna with Spinach
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 9 Lasagna noodles (regular or no-boil) (See notes below for cooking instructions.); 10-12 oz Fresh spinach (Can substitute frozen, well-drained.); 15-16 oz Ricotta cheese (Whole-milk ricotta gives the creamiest result.); 2-3 cups Shredded mozzarella cheese; ½-1 cup Grated Parmesan cheese; 4 tbsp Unsalted butter; 3 tbsp All-purpose flour; 3 cups Milk (Or use heavy cream for a richer sauce.); 2-3 cloves Garlic; 1 Small onion, finely chopped; Salt and freshly ground black pepper to taste

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I learned this White Lasagna with Spinach Casserole from a weeknight when I wanted something comforting but not heavy — the result was creamy, cheesy, and bright with spinach. It’s a white-sauce lasagna that swaps tomato for a béchamel-style cream, layers ricotta and mozzarella, and finishes with golden Parmesan. Make it for a family dinner, a potluck where you want something vegetarian yet satisfying, or when you need a make-ahead main that reheats beautifully. If you like hearty, homey casseroles, this hits that sweet spot.

Why you’ll love this dish

This lasagna gives you all the comfort of classic lasagna without the tomato sauce — think silky white sauce, tangy ricotta, and loads of fresh spinach folded into every layer. It’s great for picky eaters who prefer milder flavors, and it’s easy to adapt: add cooked chicken or mushrooms, or make it vegetarian as written. Because it bakes covered first then uncovered, you get a bubbly, moist center and a nicely browned top.

“A creamy, family-friendly lasagna that’s easier than a full red-sauce lasagna — every forkful is rich but not heavy.”

It’s also practical: assemble ahead and refrigerate, then bake when guests arrive. For another spin on spinach casseroles that’s more cream-cheese forward, see this chicken and spinach casserole with cream cheese for inspiration.

The cooking process explained

Before you pull out the baking dish, here’s what to expect: blanch or sauté the spinach, cook the noodles, make a simple white sauce (béchamel) from butter, flour, and milk, and mix the spinach with ricotta. You’ll layer noodles, spinach mixture, shredded mozzarella, and béchamel, finishing with Parmesan. Cover and bake to heat through, then uncover to brown the top. Clean steps, predictable timing, great results.

What you’ll need

Lasagna noodles (regular or no-boil; see notes below)
Fresh spinach (about 10–12 ounces) — can substitute frozen, well-drained
Ricotta cheese (15–16 oz) — whole-milk ricotta gives the creamiest result
Shredded mozzarella cheese (2–3 cups)
Grated Parmesan cheese (½–1 cup)
For the white sauce (béchamel): unsalted butter (4 tbsp), all-purpose flour (3 tbsp), milk (3 cups) — or use heavy cream for richer sauce
Garlic (2–3 cloves)
Small onion (1), finely chopped
Salt and freshly ground black pepper to taste

Notes and substitutions:

Swap part or all of the milk for half-and-half or cream for a richer sauce.
Use frozen spinach (10 oz) if necessary; thaw and squeeze out excess water.
For gluten-free, use GF lasagna noodles and GF flour in the béchamel.
Want protein? Stir cooked shredded chicken into the ricotta mixture or layer cooked Italian sausage.

Directions to follow

Preheat your oven to 375°F (190°C).
Cook lasagna noodles per package directions until al dente. Drain and lay flat on a sheet to avoid sticking. (If using no-boil noodles, skip this step and add a little extra sauce.)
In a skillet over medium heat, warm a tablespoon of oil or butter. Sauté the chopped onion until translucent, 3–4 minutes. Add garlic and cook another 30–60 seconds until fragrant.
Add the fresh spinach to the skillet in batches, stirring until wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and roughly chop.
In a large bowl, combine the chopped spinach with the ricotta. Season with salt and pepper and mix until evenly incorporated. Taste and adjust seasoning.
Make the white sauce (béchamel): melt butter in a saucepan over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux. Slowly whisk in milk, bring to a gentle simmer, and cook until thickened, about 4–6 minutes. Season with salt and pepper.
Spread a thin layer of white sauce on the bottom of a 9×13-inch (or similar) baking dish to prevent sticking.
Layer: noodles, half the spinach-ricotta mixture, a generous handful of shredded mozzarella, and a ladle of white sauce. Repeat layers until ingredients are used, finishing with a final layer of white sauce.
Sprinkle grated Parmesan evenly over the top. Cover the dish tightly with foil.
Bake covered for 25 minutes. Remove the foil and bake an additional 15 minutes until the top is golden and bubbling.
Let the lasagna rest 10–15 minutes before slicing. Serve warm with a simple salad.

Best ways to enjoy it

Pair this white lasagna with fresh, bright sides to balance the richness:

A crisp green salad with lemon vinaigrette or arugula with shaved Parmesan.
Roasted cherry tomatoes or a quick marinara on the side for those who crave acidity.
Crusty bread or garlic knots to sop up extra sauce.

If you prefer a heartier meal, add slices of roasted chicken or serve with a light soup. For more quick casserole ideas that pair well with weeknight sides, check this easy casserole inspiration.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheat: Warm individual portions in the microwave (covered) for 1–2 minutes, or reheat a large portion in a 350°F oven until heated through, about 15–20 minutes, covered with foil then uncovered for the last 5 minutes.
Freezing: You can freeze the assembled lasagna (before baking) for up to 2 months. Freeze tightly wrapped; bake from frozen at 375°F, covered, for about 45–60 minutes, then uncover to brown. If freezing baked leftovers, wrap tightly and freeze up to 2 months — thaw overnight in the fridge before reheating.
Food safety: Reheat leftovers to at least 165°F (74°C) internal temperature. Do not leave lasagna at room temperature for more than 2 hours.

Pro chef tips

Remove moisture from spinach: dry spinach well after cooking. Excess water thins the ricotta and can make the lasagna watery. Use a salad spinner or squeeze in a towel.
Perfect béchamel: whisk constantly when adding milk to avoid lumps. If it gets too thick, thin with a splash of milk.
Assembly trick: slightly undercook noodles if boiling; they’ll finish cooking in the oven and won’t become mushy.
Cheese distribution: reserve a little mozzarella for the final 10 minutes of baking if you like a stringier top layer.
Make-ahead: Assemble the day before and refrigerate; bring to room temp for 20–30 minutes before baking for even heating.

For a fast weeknight shortcut, consider using pre-shredded cheeses and store-bought white sauce, but homemade béchamel is worth the few extra minutes for creaminess and depth.

Creative twists

Add protein: stir 2 cups cooked, shredded chicken into the ricotta mixture for a white chicken lasagna. (If you want a chicken-forward recipe, see this quick casserole idea for structure and swap in the chicken.)
Mushroom lovers: sauté cremini or shiitake mushrooms with the onions for an earthy flavor.
Artichoke and sun-dried tomatoes: fold chopped artichoke hearts and sun-dried tomatoes into the ricotta for Mediterranean notes.
Vegan: use a plant-based ricotta (or blended tofu), dairy-free milk and butter substitutes for the béchamel, and vegan mozzarella.
Lighter option: substitute part-skim ricotta and reduced-fat mozzarella; add lemon zest to the ricotta for brightness.

Common questions

Q: Can I use frozen spinach?
A: Yes — thaw it fully and squeeze out all excess liquid before mixing with ricotta. Too much moisture will make the lasagna watery.

Q: How long does this take to make start-to-finish?
A: Active prep is about 30–40 minutes (cooking noodles, sautéing spinach, making béchamel, assembly). Bake time is 40 minutes, plus 10–15 minutes to rest.

Q: Can I prepare this ahead?
A: Absolutely. Assemble, cover tightly, and refrigerate for up to 24 hours before baking. You can also freeze it before baking for longer storage.

Q: Can I add meat?
A: Yes. Fold cooked shredded chicken or cooked Italian sausage into the spinach-ricotta layer or add a layer of cooked meat between the noodle layers.

Q: Why didn’t my top brown?
A: If you covered too long or the oven isn’t hot enough, the top may not brown. Remove foil for the last 10–15 minutes and broil 1–2 minutes if you want extra color (watch closely).

Conclusion

This White Lasagna with Spinach Casserole is a reliable, crowd-pleasing dish — creamy, versatile, and easy to adapt for vegetarians or meat-eaters. If you’d like a closely related take with chicken, check this detailed recipe for a white chicken lasagna: Easy White Chicken Lasagna with Spinach – Creme De La Crumb. For an alternate white lasagna version with spinach and slightly different technique, see this variation here: White Lasagna with Spinach · Easy Family Recipes.