Creamy White Lasagna Delight
A rich and creamy lasagna made with layers of tender noodles, a luscious cheese blend, and a silky white sauce, perfect for family dinners and meal prepping.
Ingredients
Pasta and Cheese
- 12 oz Lasagna noodles Use regular or no-boil noodles
- 15 oz Ricotta cheese Part-skim for a lighter version
- 8 oz Mozzarella cheese Shredded
- 1/2 cup Parmesan cheese Grated
Sauce Ingredients
- 2 tbsp Butter
- 1 cup Milk Can substitute with lower-fat milk
- 1 cup Heavy cream For a creamier sauce
- 1 tbsp Flour
- 2 cloves Garlic Minced
- 1 small Onion Chopped
- to taste Salt
- to taste Pepper
- to taste Fresh herbs (basil or thyme) Optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a saucepan, melt butter over medium heat. Add chopped onions and garlic, sauté until soft.
- Stir in the flour and cook for a minute, then gradually whisk in the milk and heavy cream, cooking until thickened.
- Season with salt, pepper, and fresh herbs. Taste and adjust seasoning.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, and grated Parmesan. Mix lightly, adding a pinch of pepper.
Assembly and Baking
- In a lasagna dish, spread a layer of the white sauce, then a layer of noodles, followed by a layer of the cheese mixture. Repeat layers, finishing with the sauce and remaining mozzarella on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Let it cool for a few minutes before serving. Slice carefully.
Notes
This lasagna can be made ahead and refrigerated for up to 24 hours before baking. For freezing, wrap tightly and store for up to 3 months. Thaw overnight before baking.