White Lasagna with Spinach

This creamy, cheesy white lasagna replaces traditional tomato sauce with a rich béchamel, layered with ricotta, mozzarella, and fresh spinach.

Prep Time 40

Cook Time 40

Total Time 1 20

Serving Size servings

Ingredients

For the lasagna

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

For the white sauce (béchamel)

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

Instructions

Preparation

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.
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.

Making the White Sauce

In a saucepan over medium heat, melt butter. 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.

Assembling the Lasagna

Spread a thin layer of white sauce on the bottom of a 9x13-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 all ingredients are used, finishing with a final layer of white sauce.
Sprinkle grated Parmesan evenly over the top. Cover the dish tightly with foil.

Baking

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 for 10–15 minutes before slicing. Serve warm.

Notes

Store leftovers in an airtight container for up to 3–4 days in the refrigerator. Freeze the assembled lasagna (before baking) for up to 2 months. For best results, whisk constantly when adding milk to the béchamel to avoid lumps.