When the leaves start to fall and the air turns crisp, nothing warms a kitchen or a heart like a bubbling dish of white lasagna. This reader-favorite recipe is layered with rich béchamel, tender noodles, savory chicken, and earthy mushrooms, making it the perfect comfort food for chilly evenings. Inspired by slow Sundays and the kind of meals that invite second helpings, this white lasagna is a creamy alternative to the traditional red sauce version. It’s ideal for family dinners, holiday gatherings, or even make-ahead weekday meals. Let’s dive into this deliciously cozy classic.
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White Lasagna
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Description
Creamy, comforting, and layered with tender chicken and mushrooms, this white lasagna is the perfect cozy dish for chilly nights. It’s a reader favorite for good reason—simple, hearty, and full of fall flavor.
Ingredients
- For the Béchamel Sauce:
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 4 cups whole milk (warm)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- For the Filling:
- 3 cups shredded cooked chicken
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 cups sliced mushrooms
- 1 teaspoon Italian seasoning
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- For Assembly:
- 9–12 lasagna noodles (cooked or oven-ready)
- Extra mozzarella for topping
- Fresh parsley, chopped (optional)
Instructions
- Make the Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in warm milk. Stir until thickened, 5–7 minutes. Season with garlic powder, nutmeg, salt, and pepper. Stir in Parmesan and set aside.
- Sauté the Filling: In a skillet, heat olive oil. Add onions and cook until translucent. Stir in garlic and mushrooms; cook until golden. Add chicken and Italian seasoning. Cook 1–2 minutes more.
- Mix the Ricotta Layer: Combine ricotta, egg, salt, and pepper in a small bowl. Mix until smooth.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). In a 9×13-inch dish, spread a layer of béchamel. Add noodles, half the ricotta, a third of the chicken-mushroom mix, and mozzarella. Drizzle béchamel. Repeat layers, then top with noodles, béchamel, mozzarella, and Parmesan.
- Bake: Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes more until golden and bubbling. Let rest 10 minutes before slicing.
Notes
Make ahead and freeze, use gluten-free noodles, or swap chicken for extra veggies. This versatile white lasagna adapts to any kitchen and brings warmth to every bite.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
Ingredients for White Lasagna
Before we begin layering, gather everything you’ll need. Each ingredient is chosen for its balance of creaminess, depth, and heartiness. Feel free to substitute based on dietary preferences or what’s in your pantry.
For the Béchamel (White Sauce):
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 4 cups whole milk (warm)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
For the Filling:
- 3 cups shredded cooked chicken (rotisserie works great)
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 cups sliced mushrooms (baby bella or white button)
- 1 teaspoon Italian seasoning
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For Assembly:
- 9–12 lasagna noodles, cooked and drained or oven-ready
- Extra mozzarella for topping
- Fresh parsley, chopped (optional, for garnish)
You can also enjoy this creamy lasagna alongside a crisp fall salad like green goddess chicken salad or sweet bites like cheesecake banana pudding bites for a full seasonal spread.
Next, we’ll walk through the step-by-step instructions to help you build and bake the perfect white lasagna. Ready? Let’s cook.
Step-by-Step Instructions: How to Make White Lasagna
Building a white lasagna is all about layering flavor, texture, and warmth. This method walks you through each step so even beginners can feel confident in the kitchen.
Step 1: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes until bubbly and golden (this creates a roux). Slowly whisk in the warm milk, a little at a time, until fully incorporated. Stir constantly until the sauce thickens—about 5–7 minutes. Season with garlic powder, nutmeg, salt, and pepper. Remove from heat and stir in the Parmesan. Set aside.
Step 2: Sauté the Filling
Heat olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 5 minutes. Add garlic and mushrooms, and sauté until the mushrooms are golden and the moisture has evaporated, about 7 minutes. Stir in the shredded chicken and Italian seasoning. Cook for 1–2 more minutes. Remove from heat.
Step 3: Mix the Ricotta Layer
In a small bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. This creamy layer adds richness and helps bind the filling.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of béchamel on the bottom. Layer 3–4 lasagna noodles over the sauce. Spread half the ricotta mixture, then a third of the chicken-mushroom mixture, and a handful of mozzarella. Drizzle with béchamel. Repeat this layer once more. Finish with a final layer of noodles, remaining béchamel, mozzarella, and Parmesan.
Step 5: Bake Until Golden
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, or until the top is bubbling and slightly golden. Let it rest for 10 minutes before slicing.
You can serve it with garlic bread or pair it with fresh salads like our dense bean salad or juicy baked chicken bites to round out your meal.
Next up, I’ll share helpful tips for success to make sure your white lasagna turns out perfect every time.
Tips for Success with White Lasagna
Even a straightforward recipe like white lasagna can shine with a few smart kitchen tricks. These tips help you get that golden top, creamy center, and the kind of layers that stay firm when sliced.
Use Oven-Ready Noodles for Ease
If you’re short on time or want fewer dishes, use oven-ready lasagna noodles. Just ensure your béchamel is slightly thinner so the noodles cook evenly. Otherwise, parboil traditional noodles until just pliable to avoid mushiness.
Don’t Skip the Resting Time
Once the lasagna comes out of the oven, give it at least 10 minutes to rest before cutting. This lets the layers settle and makes serving much easier (and cleaner).
Make the Sauce in Advance
The béchamel can be made a day ahead and stored in the fridge. Just reheat gently with a splash of milk and whisk to revive the creaminess.
Shred Your Own Cheese
Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting. For the best texture and flavor, shred your mozzarella and Parmesan fresh.
Add Depth with a Hint of Nutmeg
Nutmeg might seem unusual, but just a pinch adds depth to the white sauce without overpowering. It’s a subtle touch that balances the richness.
This lasagna pairs beautifully with cozy sides like dump and bake Alfredo for even more cheesy goodness, or you can contrast it with something fresh like a hot honey chicken sandwich if serving guests buffet-style.
In the next section, we’ll dive into possible variations so you can customize this dish to suit your needs—whether you’re gluten-free, vegetarian, or just looking to change things up.
Variations of White Lasagna: Make It Your Way
White lasagna is flexible, making it easy to adapt for different dietary needs or flavor preferences. Whether you’re cooking for a gluten-free guest or want to try a lighter version, these tweaks will help you create a custom masterpiece.
Gluten-Free White Lasagna
Swap regular lasagna noodles for your favorite certified gluten-free variety. Many brands now offer oven-ready versions that work beautifully in this dish. Be sure to double-check your Parmesan and ricotta for hidden gluten (some pre-shredded options use flour blends).
For a full gluten-free dinner experience, consider serving this alongside healthy pumpkin oatmeal bars for dessert.
Vegetarian White Lasagna
Leave out the chicken and bulk up the veggie layer with sautéed spinach, zucchini, or roasted butternut squash. You can also toss in a handful of caramelized onions or chopped sun-dried tomatoes for richness.
Pair your veggie lasagna with a simple salad or cozy sides like our apple cinnamon bread recipe for a sweet-savory balance.
Add a Streusel Topping
Yes, really! For a surprise twist, top your white lasagna with a garlic-parmesan breadcrumb streusel in the last 10 minutes of baking. It adds crunch, depth, and a bakery-style finish that’s unexpected but delicious.
Make It Dairy-Free
Use plant-based butter, almond or oat milk, and dairy-free cheeses to create a fully dairy-free version. Be sure to choose a meltable vegan mozzarella and ricotta substitute to maintain the creamy layers.
These ideas make it easier to serve white lasagna at any gathering no matter your guests’ preferences. Coming up: let’s talk about storing and reheating leftovers so you can enjoy this dish again and again.
Storage and Reheating Tips for White Lasagna
White lasagna stores beautifully, making it a perfect make-ahead or meal-prep dish. Whether you’re stashing slices for lunch or freezing the whole pan, here’s how to keep it fresh and delicious.
In the Fridge
Store leftovers tightly covered in an airtight container for up to 4 days. If you’ve baked it in a casserole dish with a lid, that works perfectly. When ready to reheat, pop it in the microwave for 2–3 minutes per slice or warm it in a 350°F oven covered with foil for about 15 minutes.
If you’re serving this again later in the week, consider pairing it with new sides like our marry me chicken crock pot for a double-dose of comfort food or balance it with a fresh green goddess chicken salad.
In the Freezer
White lasagna freezes well both baked and unbaked. If baking first, cool completely, wrap in plastic wrap, then foil, and freeze for up to 3 months. If freezing unbaked, assemble it in a disposable foil tray. Cover tightly and freeze.
To reheat from frozen:
- Baked: Thaw overnight in the fridge and reheat at 350°F covered for 25–30 minutes.
- Unbaked: Bake directly from frozen at 375°F, covered for 60–70 minutes, then uncover and bake for 15–20 more until golden.
White lasagna is just as satisfying on day four as it is fresh from the oven. It’s one of those cozy recipes that somehow tastes even better the next day.
Final Thoughts
Creamy, cheesy, and layered with love, white lasagna is the kind of dish that brings people to the table. Whether you make it as written or try one of the variations, it’s a meal that promises comfort in every bite. Add it to your fall recipe rotation, and don’t be surprised if it becomes a staple all year round.
For more cozy meal ideas, check out our recipes like dense bean salad or a slice of apple cinnamon bread for dessert.
If you’re ready to try a new kind of lasagna this season, this one’s calling your name.