Description
A creamy and rich white lasagna made with layers of tender pasta, a velvety béchamel sauce, and a mix of cheeses, perfect for a comforting meal.
Ingredients
- 12 lasagna noodles, cooked and drained
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 cups cooked spinach (optional, for added flavor)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a saucepan, melt the butter over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
- Stir in the flour and cook for 1-2 minutes until golden, forming a roux.
- Gradually whisk in the milk, stirring constantly to avoid lumps. Cook and stir until the sauce thickens, about 5-7 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
- In a bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, and cooked spinach (if using). Set aside.
- Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. Place 3 lasagna noodles on top.
- Spread one-third of the cheese mixture over the noodles, then top with another layer of béchamel sauce. Repeat the layers, ending with a final layer of noodles and béchamel sauce on top.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley and serve.
Notes
- For extra flavor, you can add cooked chicken, mushrooms, or bacon to the layers.
- If you prefer a lighter version, use low-fat ricotta and mozzarella cheese.
- The lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian