17 Delicious Lasagne White Sauce Recipes Creamy

Zesty, creamy, and utterly comforting, lasagne with white sauce is a dish that never fails to delight. Whether you’re in the mood for a quick weeknight dinner or planning a cozy weekend feast, these 17 delicious recipes are your ticket to a creamy, dreamy meal. From classic to creative twists, each one promises to bring warmth to your table. Let’s dive into these mouthwatering options that will have you reaching for seconds!

Classic Bechamel Lasagne

Fancy a dish that’s like a warm hug from your Italian grandma but with a twist that’ll make your taste buds do a happy dance? Our Classic Bechamel Lasagne is here to save your dinner plans with its creamy, cheesy, and utterly irresistible layers. Let’s dive into this carb-loaded love story, shall we?

Ingredients

• 9 lasagne noodles (the kind that doesn’t need pre-cooking, because who has time for that?)
• 2 cups of whole milk (the creamier, the dreamier)
• 4 tablespoons of unsalted butter (rich and golden)
• 1/4 cup of all-purpose flour (for that perfect roux)
• 1/2 teaspoon of freshly grated nutmeg (a whisper of warmth)
• 2 cups of shredded mozzarella cheese (because more cheese is always the answer)
• 1 cup of grated Parmesan cheese (the salty, tangy cherry on top)
• 1 pound of ground beef (lean and mean)
• 1 jar (24 oz) of marinara sauce (homestyle with a kick)
• Salt to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Preheat your oven to 375°F (190°C), because it’s showtime for that lasagne.
2. In a saucepan over medium heat, melt the unsalted butter until it’s just beginning to bubble, then whisk in the all-purpose flour to create a smooth roux. Cook for 2 minutes to lose that raw flour taste.
3. Slowly pour in the whole milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Stir in the freshly grated nutmeg and a pinch of salt.
4. In a skillet, brown the ground beef over medium-high heat until no pink remains, about 8 minutes. Drain the fat, then stir in the marinara sauce and let it simmer for 5 minutes to marry the flavors.
5. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Top with 3 lasagne noodles, then 1/3 of the bechamel sauce, and a sprinkle of mozzarella and Parmesan. Repeat the layers twice more, finishing with a generous topping of cheeses.
6. Bake uncovered for 25 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before slicing—patience is a virtue, especially with lasagne.

Kick back and marvel at your creation: layers of tender pasta, rich meat sauce, and velvety bechamel that meld into pure comfort. Serve with a crisp salad to pretend you’re being healthy, or go all in with garlic bread for the ultimate indulgence.

Spinach and Ricotta White Sauce Lasagne

Feast your eyes on this creamy, dreamy lasagne that’s here to make your taste buds do a happy dance. Packed with lush spinach and velvety ricotta, it’s the comfort food hug you didn’t know you needed.

Ingredients

• 9 lasagne noodles (the sturdy, no-boil kind)
• 2 cups whole milk ricotta cheese (creamy and luxurious)
• 1 large egg (farm-fresh and golden)
• 1/2 teaspoon freshly grated nutmeg (warm and aromatic)
• 1/4 teaspoon finely ground black pepper (bold and spicy)
• 10 ounces frozen chopped spinach (thawed and squeezed dry)
• 2 cups shredded mozzarella cheese (melty and gooey)
• 1/2 cup grated Parmesan cheese (sharp and salty)
• 3 tablespoons unsalted butter (rich and creamy)
• 3 tablespoons all-purpose flour (soft and powdery)
• 2 1/2 cups whole milk (smooth and velvety)
• 1/4 teaspoon garlic powder (pungent and flavorful)

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty.
2. In a medium bowl, mix the ricotta, egg, nutmeg, and black pepper until smooth. Tip: Let the ricotta sit at room temperature for easier mixing.
3. Fold in the spinach until evenly distributed. Set aside.
4. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to remove the raw taste.
5. Gradually whisk in the milk and garlic powder. Bring to a simmer, stirring constantly until the sauce thickens, about 5 minutes. Tip: Keep the heat medium to avoid scorching.
6. Spread 1/2 cup of the white sauce in the bottom of a 9×13 inch baking dish. Arrange 3 noodles over the sauce.
7. Layer half the ricotta mixture over the noodles, followed by 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat the layers, ending with noodles.
8. Top with the remaining white sauce, mozzarella, and Parmesan. Tip: Cover with foil for the first 25 minutes to prevent over-browning.
9. Bake for 25 minutes covered, then uncover and bake for another 15 minutes until bubbly and golden.

Get ready to dive into layers of creamy ricotta, tender spinach, and that oh-so-luscious white sauce. Serve it up with a crisp salad for a meal that’s as balanced as it is indulgent.

Mushroom and Garlic White Sauce Lasagne

Get ready to twist your taste buds with a dish that’s as fun to make as it is to devour! This Mushroom and Garlic White Sauce Lasagne is the culinary equivalent of a cozy blanket hug, packed with layers of flavor that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 9 lasagne noodles (the sturdy, no-boil kind that can handle a saucy hug)
• 2 cups whole milk ricotta cheese (creamy, dreamy, and slightly tangy)
• 1 large egg (farm-fresh, because it makes all the difference)
• 3 cups shredded mozzarella cheese (the gooey, stretchy kind that makes everything better)
• 1/2 cup grated Parmesan cheese (the salty, nutty cherry on top)
• 2 tbsp rich extra virgin olive oil (for that golden, crispy edge)
• 4 cloves garlic (minced, because we’re not vampires)
• 8 oz cremini mushrooms (sliced, for that earthy, meaty bite)
• 2 cups heavy cream (luxuriously thick and velvety)
• 1/2 tsp finely ground black pepper (for a little kick)
• 1/2 tsp salt (to make all those flavors pop)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, especially when cheese is involved).
2. In a large skillet over medium heat, warm the olive oil and sauté the garlic until fragrant (about 30 seconds—don’t let it burn, or you’ll summon the garlic ghosts).
3. Add the mushrooms and cook until they’re golden and have released their juices (about 5 minutes). Tip: Don’t overcrowd the pan, or they’ll steam instead of sauté.
4. In a bowl, mix the ricotta, egg, half the mozzarella, Parmesan, salt, and pepper until well combined. Tip: Taste as you go—this is your masterpiece, after all.
5. Spread a thin layer of the ricotta mixture at the bottom of a 9×13 inch baking dish, then top with 3 lasagne noodles.
6. Layer half the mushroom mixture over the noodles, followed by a third of the remaining mozzarella and a drizzle of heavy cream.
7. Repeat the layers: noodles, ricotta mixture, mushrooms, mozzarella, and cream, ending with a final layer of noodles topped with the remaining mozzarella and a generous pour of cream.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 20 minutes until the top is bubbly and golden. Tip: Let it rest for 10 minutes before slicing—it’s worth the wait.

Just imagine cutting into this lasagne to reveal layers of creamy, garlicky goodness with a hint of earthy mushrooms. Serve it with a crisp salad to cut through the richness, or go all in with a side of garlic bread—because why not?

Four Cheese White Sauce Lasagne

Venture into the realm of cheesy bliss with this Four Cheese White Sauce Lasagne, where every bite is a creamy, dreamy escape from the mundane. It’s like a hug from the inside, but with more cheese and less awkwardness.

Ingredients

• 9 lasagne noodles, perfectly al dente
• 2 cups whole milk ricotta cheese, luxuriously creamy
• 1 cup shredded mozzarella cheese, delightfully stringy
• 1 cup grated Parmesan cheese, sharply savory
• 1 cup crumbled Gorgonzola cheese, boldly tangy
• 3 cups béchamel sauce, velvety and rich
• 2 cloves garlic, minced with precision
• 1 tbsp unsalted butter, golden and melted
• 1/2 tsp nutmeg, freshly grated for warmth
• Salt and finely ground black pepper, to perfectly season

Instructions

1. Preheat your oven to 375°F (190°C), because greatness requires the right temperature.
2. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, and Gorgonzola cheeses with the minced garlic, nutmeg, salt, and pepper. Mix until it’s as unified as a boy band.
3. Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
4. Place 3 lasagne noodles over the sauce, slightly overlapping, like they’re spooning.
5. Spread half of the cheese mixture over the noodles, then drizzle with 1 cup of béchamel sauce. Repeat the layers, ending with noodles on top.
6. Pour the remaining béchamel sauce over the top layer of noodles, ensuring every inch is covered for maximum creaminess.
7. Dot the top with butter for a golden finish, because butter makes everything better.
8. Bake for 25 minutes, or until the top is bubbly and slightly golden, like a cheese sunset.
9. Let it rest for 10 minutes before serving; patience is a virtue, especially with lasagne.

This lasagne is a masterpiece of textures, from the creamy layers of cheese to the tender noodles, all enveloped in a rich béchamel cloak. Serve it with a crisp salad to cut through the richness, or go all in and pair it with garlic bread for the ultimate carb fest.

Chicken Alfredo Lasagne

Ever dreamed of a dish that combines the creamy decadence of Alfredo with the hearty layers of lasagna? Well, pinch yourself, because this Chicken Alfredo Lasagne is about to make your taste buds do a happy dance.

Ingredients

• 9 lasagna noodles, perfectly al dente
• 2 cups shredded rotisserie chicken, juicy and flavorful
• 15 oz ricotta cheese, creamy and dreamy
• 1 large egg, farm-fresh and beaten
• 2 cups mozzarella cheese, shredded and melty
• 1/2 cup Parmesan cheese, freshly grated
• 2 cups heavy cream, luxuriously thick
• 1/2 cup unsalted butter, rich and golden
• 3 cloves garlic, minced and aromatic
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 tbsp olive oil, extra virgin and fruity

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty.
2. In a large pot of boiling salted water, cook the lasagna noodles until al dente, about 8-10 minutes. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
3. In a saucepan over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Whisk in the heavy cream, salt, and pepper, bringing the mixture to a gentle simmer. Let it thicken for 5 minutes, stirring occasionally.
5. In a bowl, mix the ricotta cheese and beaten egg until smooth. This will add richness to your layers.
6. Spread a thin layer of the Alfredo sauce on the bottom of a 9×13 inch baking dish. Top with 3 lasagna noodles, half the ricotta mixture, half the chicken, and a third of the mozzarella and Parmesan. Repeat the layers, finishing with noodles, sauce, and the remaining cheeses.
7. Bake uncovered for 25 minutes, or until the top is golden and bubbly. Tip: Let it rest for 10 minutes before slicing to keep those layers picture-perfect.

Brace yourself for a lasagne that’s outrageously creamy with a golden, cheesy crust. Serve it with a crisp green salad to cut through the richness, or go all out with garlic bread for the ultimate comfort meal.

Seafood White Sauce Lasagne

Unbelievable as it may seem, this Seafood White Sauce Lasagne is here to turn your ordinary dinner into a coastal celebration, without the sand in your shoes. Packed with layers of tender pasta, succulent seafood, and a creamy white sauce that’ll make you wanna write home about it, this dish is a showstopper that’s surprisingly simple to whip up.

Ingredients

• 9 lasagne noodles, perfectly al dente
• 1 lb mixed seafood (shrimp, scallops, and crab meat), ocean-fresh and chopped
• 3 cups whole milk, creamy and rich
• 1/2 cup unsalted butter, golden and melted
• 1/2 cup all-purpose flour, finely sifted
• 1 cup grated Parmesan cheese, sharp and nutty
• 1 tsp garlic powder, aromatic and punchy
• 1 tsp onion powder, subtly sweet
• 1/2 tsp nutmeg, warm and fragrant
• Salt and freshly ground black pepper, to season
• 2 cups shredded mozzarella cheese, gooey and stretchy
• 1 tbsp fresh parsley, finely chopped for a pop of color

Instructions

1. Preheat your oven to 375°F (190°C), because we’re about to get baking.
2. In a large pot of salted boiling water, cook the lasagne noodles until al dente, about 8-10 minutes. Drain and set aside on a clean kitchen towel to prevent sticking.
3. Melt the butter in a saucepan over medium heat, then whisk in the flour to create a smooth roux. Cook for 2 minutes until golden. Tip: Keep whisking to avoid lumps!
4. Gradually pour in the milk, whisking constantly until the sauce thickens, about 5 minutes. Stir in the garlic powder, onion powder, nutmeg, salt, and pepper.
5. Remove the saucepan from heat and fold in the Parmesan cheese until melted and smooth. This is your velvety white sauce.
6. In a mixing bowl, combine the chopped seafood with 1/2 cup of the white sauce to lightly coat.
7. Spread a thin layer of white sauce at the bottom of a 9×13 inch baking dish. Arrange 3 lasagne noodles over the sauce.
8. Top with half of the seafood mixture, then drizzle with more white sauce. Sprinkle with mozzarella cheese. Repeat the layers, finishing with noodles, sauce, and mozzarella on top.
9. Bake for 25 minutes, or until bubbly and golden. Let it rest for 10 minutes before serving to set perfectly. Tip: Resting is key for clean slices!
10. Garnish with fresh parsley for a fresh, herby finish.

Now, this lasagne is a masterpiece of textures—creamy, cheesy, with a delightful seafood surprise in every bite. Serve it up with a crisp green salad and watch it disappear faster than a seagull on a beach picnic.

Vegetable Medley White Sauce Lasagne

Ready to dive into a dish that’s as fun to make as it is to eat? This Vegetable Medley White Sauce Lasagne is a twist on the classic, packed with vibrant veggies and smothered in a creamy, dreamy white sauce that’ll have you coming back for seconds—no guilt included!

Ingredients

• 9 lasagne noodles, perfectly al dente
• 2 cups of fresh spinach, roughly chopped for a pop of color
• 1 cup of sliced mushrooms, earthy and robust
• 1/2 cup of grated carrots, sweet and crunchy
• 3 tbsp of rich extra virgin olive oil
• 2 cups of whole milk, creamy and smooth
• 1/4 cup of all-purpose flour, finely sifted
• 1/2 cup of grated Parmesan cheese, sharp and salty
• 1 tsp of finely ground black pepper, for a little kick
• 1/2 tsp of nutmeg, warm and aromatic

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty.
2. Heat 2 tbsp of olive oil in a pan over medium heat, then sauté the mushrooms and carrots until they’re just tender, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add the spinach and cook for another 2 minutes until wilted. Set this veggie medley aside.
4. In a saucepan, heat the remaining olive oil and whisk in the flour to create a roux. Cook for 2 minutes until golden. Tip: Keep whisking to avoid lumps.
5. Gradually add the milk, continuing to whisk until the sauce thickens, about 5 minutes. Stir in the Parmesan, pepper, and nutmeg.
6. Layer the lasagne noodles, veggie medley, and white sauce in a baking dish, repeating until all ingredients are used, finishing with sauce on top.
7. Bake for 25 minutes, or until bubbly and golden. Tip: Let it rest for 5 minutes before slicing for cleaner cuts.

Creamy, hearty, and packed with veggies, this lasagne is a masterpiece of textures and flavors. Serve it with a crisp salad or garlic bread to turn it into a feast that’ll impress even the pickiest eaters.

Pumpkin and Sage White Sauce Lasagne

Yikes, it’s already pumpkin season again, and if you’re anything like us, you’re probably drowning in a sea of orange gourd. But fear not! We’ve got the perfect recipe to elevate your pumpkin game to gourmet levels with our Pumpkin and Sage White Sauce Lasagne. It’s like autumn hugged your taste buds, and they’re still blushing.

Ingredients

• 1 lb lasagne noodles (the kind that doesn’t need pre-boiling, because who has time for that?)
• 2 cups pumpkin puree (homemade or canned, but make sure it’s as smooth as your morning latte)
• 1 cup ricotta cheese (creamy, dreamy, and slightly tangy)
• 1/2 cup grated Parmesan cheese (the salty, nutty kind that makes everything better)
• 2 cups whole milk (because skim milk is just water lying about being milk)
• 4 tbsp unsalted butter (rich, golden, and ready to make everything delicious)
• 4 tbsp all-purpose flour (the unsung hero of thickening sauces)
• 1 tbsp fresh sage, finely chopped (earthy and slightly peppery, like a walk in the woods)
• 1/2 tsp nutmeg (warm, sweet, and secretly the star of the show)
• Salt and pepper to taste (but let’s be honest, you’re going to taste it anyway)

Instructions

1. Preheat your oven to 375°F (because good things come to those who bake).
2. In a medium saucepan, melt the butter over medium heat until it’s frothy and smells like heaven.
3. Whisk in the flour to create a roux, cooking for about 2 minutes until it’s golden and smells nutty. Tip: Keep whisking to avoid lumps!
4. Slowly pour in the milk, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
5. Stir in the pumpkin puree, sage, nutmeg, and a pinch of salt and pepper. Cook for another 2 minutes until everything is happily married.
6. In a 9×13 inch baking dish, spread a thin layer of the pumpkin sauce. Top with a layer of lasagne noodles, then dollop with ricotta and sprinkle with Parmesan. Repeat the layers until you run out of ingredients, finishing with a generous layer of sauce and cheese.
7. Bake for 25 minutes, or until the top is bubbly and golden brown. Tip: Let it rest for 10 minutes before cutting to avoid a lasagne landslide.

Wow, just look at that beauty! The layers are perfectly distinct yet harmoniously blended, with the creamy pumpkin sauce and the sharp Parmesan creating a symphony of flavors. Serve it with a crisp green salad to cut through the richness, or go all out and pair it with a glass of white wine for the ultimate autumn indulgence.

Turkey and Cranberry White Sauce Lasagne

Unbelievably delicious and slightly rebellious, this Turkey and Cranberry White Sauce Lasagne is here to shake up your dinner routine with its bold flavors and creamy, dreamy layers. Perfect for when you’re craving something comforting yet unexpectedly gourmet.

Ingredients

• 9 lasagne noodles, the kind that don’t need pre-boiling (because who has time for that?)
• 2 cups shredded cooked turkey, juicy and tender
• 1 cup cranberry sauce, the chunky homemade kind that’s bursting with tartness
• 3 cups béchamel sauce, creamy and luxuriously smooth
• 2 cups shredded mozzarella cheese, because it’s the glue that holds our dreams together
• 1/2 cup grated Parmesan cheese, for that salty, nutty kick
• 1 tbsp rich extra virgin olive oil, to grease the pan and prevent heartbreak
• 1 tsp finely ground black pepper, because we like a little drama

Instructions

1. Preheat your oven to 375°F (190°C), because it’s showtime.
2. Lightly grease a 9×13 inch baking dish with that luxurious extra virgin olive oil, ensuring every corner is covered to avoid any sticky situations.
3. Spread a thin layer of béchamel sauce on the bottom of the dish, creating a creamy foundation for your lasagne masterpiece.
4. Arrange 3 lasagne noodles over the sauce, breaking them if necessary to fit. They’re flexible like that.
5. Layer half of the shredded turkey over the noodles, followed by half of the cranberry sauce, and a third of the béchamel sauce. Repeat the layers, then top with the remaining noodles and béchamel.
6. Sprinkle the top with mozzarella and Parmesan cheeses, because the more cheese, the merrier.
7. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden brown.
8. Let it rest for 10 minutes before slicing. This patience-testing step ensures your lasagne holds together like a champ.

Every bite of this lasagne is a harmonious blend of creamy, tangy, and savory, with the cranberry sauce adding a pop of brightness that’ll make your taste buds sing. Serve it with a crisp green salad to cut through the richness, or go all out and pair it with a glass of sparkling wine for a truly festive meal.

Eggplant Parmesan Lasagne with White Sauce

Eggplant parmesan lasagne with white sauce is the love child of two Italian classics, and let me tell you, it’s a match made in carb heaven. This dish is like a cozy blanket for your soul, with layers of tender eggplant, creamy white sauce, and gooey cheese that’ll make you forget all about traditional noodles.

Ingredients

• 2 large, firm eggplants, sliced into 1/4-inch rounds
• 1 cup all-purpose flour, for dredging
• 3 large, farm-fresh eggs, beaten with a splash of water
• 2 cups Italian-style breadcrumbs, seasoned with a pinch of salt
• 1/2 cup rich extra virgin olive oil, for frying
• 3 cups whole milk ricotta cheese, creamy and smooth
• 1 cup grated parmesan cheese, sharp and nutty
• 2 cups shredded mozzarella cheese, for that perfect melt
• 4 cups béchamel sauce, homemade or store-bought, luxuriously creamy
• 1 tsp finely ground black pepper, for a little kick
• 1 tsp garlic powder, for depth
• 1 tbsp fresh basil, chopped, for a pop of color and freshness

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Dredge each eggplant slice in flour, dip in the beaten eggs, then coat with breadcrumbs, shaking off any excess.
3. Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.
4. In a bowl, mix ricotta, half the parmesan, black pepper, and garlic powder until well combined.
5. Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer half the eggplant slices over the sauce.
6. Top with half the ricotta mixture, then half the mozzarella. Repeat layers, ending with béchamel sauce and the remaining parmesan.
7. Bake for 25-30 minutes, until bubbly and golden. Let stand for 10 minutes before serving.
8. Garnish with fresh basil before slicing.

Out of the oven, this lasagne is a masterpiece of textures: crispy edges give way to soft, savory layers, while the white sauce keeps everything luxuriously moist. Serve it with a crisp green salad to cut through the richness, or go all in with a side of garlic bread for the ultimate comfort meal.

Smoked Salmon and Dill White Sauce Lasagne

Y’all ready to dive fork-first into a lasagne that’s anything but ordinary? This smoked salmon and dill white sauce lasagne is here to shake up your pasta game with its luxurious layers and herbaceous charm.

Ingredients

• 9 lasagne noodles, the kind that doesn’t need pre-boiling (because who has time for that?)
• 1.5 cups of heavy cream, as rich as your favorite aunt
• 1 cup of whole milk, because skim milk is just water lying about its identity
• 2 tbsp of unsalted butter, the golden ticket to flavor town
• 2 tbsp of all-purpose flour, the unsung hero of thickening
• 1 cup of freshly grated Parmesan cheese, for that salty, nutty backbone
• 1/2 lb of smoked salmon, flaked into bite-sized pieces of oceanic bliss
• 2 tbsp of fresh dill, chopped finer than your last breakup
• 1 tsp of lemon zest, for a little zing in your step
• Salt and freshly ground black pepper, to make everything pop

Instructions

1. Preheat your oven to 375°F, because it’s showtime for your lasagne.
2. In a medium saucepan over medium heat, melt the unsalted butter until it’s just beginning to dance. Sprinkle in the all-purpose flour, whisking constantly for about 1 minute to create a roux that’s smoother than your best pickup line.
3. Slowly pour in the heavy cream and whole milk, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and let it thicken for about 3 minutes, stirring occasionally. Tip: If your sauce is thicker than your favorite novel, add a splash more milk.
4. Remove the saucepan from heat and stir in the freshly grated Parmesan cheese until it’s melted and the sauce is velvety. Fold in the smoked salmon, fresh dill, and lemon zest. Season with salt and freshly ground black pepper to taste. Tip: Taste as you go – your future self will thank you.
5. In a 9×13 inch baking dish, spread a thin layer of the white sauce. Top with 3 lasagne noodles, then repeat the layers twice more, finishing with a generous layer of sauce. Tip: For extra crispy edges, let the top layer of noodles peek out a bit.
6. Bake for 25-30 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes before serving – patience is a virtue, especially with lasagne.

Perfectly creamy with a hint of smokiness and a fresh dill kick, this lasagne is a showstopper. Serve it with a crisp green salad to cut through the richness, or go all out with a glass of chilled white wine – because you deserve it.

Artichoke and Sun-Dried Tomato White Sauce Lasagne

Unbelievably delicious and slightly fancy without the fuss, this lasagne is your ticket to impressing anyone, including your cat who judges your cooking skills daily. Packed with layers of creamy white sauce, tangy sun-dried tomatoes, and tender artichokes, it’s a dish that screams ‘I know what I’m doing in the kitchen’ even if you’re just winging it.

Ingredients

• 9 lasagne noodles (the no-boil kind, because who has time for that?)
• 2 cups whole milk ricotta cheese (creamy and dreamy)
• 1 large egg (farm-fresh, because it matters)
• 1/2 cup grated Parmesan cheese (the good stuff, not the sawdust kind)
• 1 cup chopped artichoke hearts (jarred in water, not oil, for less mess)
• 1/2 cup chopped sun-dried tomatoes (packed in oil, for that extra flavor punch)
• 3 cups shredded mozzarella cheese (because more cheese is always the answer)
• 2 cups heavy cream (rich and indulgent)
• 2 cloves garlic (minced, because garlic is life)
• 1/4 cup unsalted butter (for that golden, buttery goodness)
• 1/4 cup all-purpose flour (to thicken things up)
• 1/2 tsp salt (to make everything pop)
• 1/4 tsp black pepper (freshly ground, because pre-ground is so last year)

Instructions

1. Preheat your oven to 375°F (190°C), because it’s time to get this party started.
2. In a medium bowl, mix together the ricotta cheese, egg, and Parmesan cheese until smooth. This is your creamy layer of happiness.
3. Spread a thin layer of the ricotta mixture on the bottom of a 9×13 inch baking dish. This prevents the noodles from sticking and adds extra flavor.
4. Layer 3 lasagne noodles over the ricotta mixture. No boiling required, thanks to modern miracles.
5. Top the noodles with half of the remaining ricotta mixture, half of the artichoke hearts, and half of the sun-dried tomatoes. Sprinkle with 1 cup of mozzarella cheese.
6. Repeat the layers: noodles, ricotta mixture, artichokes, sun-dried tomatoes, and another cup of mozzarella.
7. Top with the last 3 noodles and the remaining mozzarella cheese. Because cheese is the roof that holds this house together.
8. In a saucepan over medium heat, melt the butter. Add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and cook for another minute to remove the raw taste.
9. Slowly whisk in the heavy cream, salt, and pepper. Bring to a simmer and cook until thickened, about 3-5 minutes. This is your velvety white sauce.
10. Pour the white sauce evenly over the top layer of the lasagne. It should seep into the edges and corners, promising creamy goodness in every bite.
11. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 20 minutes, or until the top is golden and bubbly.
12. Let the lasagne sit for 10 minutes before serving. This patience-testing step ensures layers stay intact when sliced.

Serve this masterpiece with a side of garlic bread to sop up any leftover sauce, or go rogue and pair it with a crisp salad for a touch of green. Either way, the creamy texture and bold flavors will have everyone asking for seconds before they’ve even finished their first bite.

Roasted Red Pepper and Goat Cheese White Sauce Lasagne

Oh, the joys of lasagne—especially when it’s not your average red sauce situation. Imagine layers of pasta hugging a creamy, tangy goat cheese white sauce, all jazzed up with the sweet, smoky charm of roasted red peppers. It’s like a cozy blanket for your taste buds.

Ingredients

• 9 lasagne noodles (the no-boil kind, because who has time for that?)
• 2 cups roasted red peppers (jarred is fine, but pat them dry like they’re coming out of a pool)
• 1.5 cups creamy goat cheese (the kind that makes your heart sing)
• 2 cups whole milk ricotta (smooth, not lumpy, please)
• 1 large egg (farm-fresh, because it matters)
• 1/4 cup grated Parmesan (the salty, umami-packed fairy dust)
• 2 cloves garlic (minced, because chunks are so last year)
• 1/4 cup fresh basil (chopped, for that herby freshness)
• 1/4 tsp crushed red pepper flakes (for a little sneaky heat)
• Salt and finely ground black pepper (to make everything pop)
• 2 cups shredded mozzarella (the meltier, the better)
• 2 tbsp rich extra virgin olive oil (for that golden, crispy top)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. In a bowl, mix the ricotta, goat cheese, egg, Parmesan, garlic, basil, red pepper flakes, salt, and black pepper until it’s smoother than a jazz playlist. Tip: Let the cheeses sit out to soften for easier mixing.
3. Spread a thin layer of the cheese mixture on the bottom of a 9×13 baking dish—this is your flavor foundation.
4. Layer 3 lasagne noodles over the cheese mixture, then half of the remaining cheese mixture, and half of the roasted red peppers. Repeat the layers, ending with noodles on top.
5. Top with shredded mozzarella and drizzle with olive oil for that irresistible golden crust. Tip: Cover with foil for the first 25 minutes to prevent the cheese from burning, then uncover for the last 10.
6. Bake for 35 minutes, or until the top is bubbly and golden like a sunset. Tip: Let it sit for 10 minutes before cutting—patience is a virtue, especially with lasagne.

Serve this beauty with a crisp salad to cut through the richness, or go all in and pair it with garlic bread for the ultimate comfort meal. The layers are creamy, the peppers add a sweet smokiness, and that crispy top? Absolutely worth the wait.

Butternut Squash and Kale White Sauce Lasagne

Mmm, imagine diving into a lasagne that’s not just a feast for the taste buds but a riot of colors too! This Butternut Squash and Kale White Sauce Lasagne is here to prove that healthy can be hearty, and oh-so-delicious.

Ingredients

• 1 lb of lasagne noodles, the no-boil kind for a hassle-free layering
• 2 cups of butternut squash, roasted to caramelized perfection
• 3 cups of kale, roughly chopped and massaged with love (and a bit of olive oil)
• 4 cups of béchamel sauce, creamy and speckled with a hint of nutmeg
• 1 1/2 cups of grated Parmesan cheese, because more is more
• 2 tbsp of rich extra virgin olive oil, for that golden touch
• 1 tsp of finely ground black pepper, to whisper sweet nothings to your palate
• 1/2 tsp of sea salt, because balance is key

Instructions

1. Preheat your oven to 375°F (190°C), because it’s showtime for that lasagne.
2. In a 9×13 inch baking dish, spread a thin layer of béchamel sauce to prevent the noodles from sticking. Pro tip: This also adds an extra layer of flavor.
3. Layer lasagne noodles over the sauce, slightly overlapping for full coverage.
4. Spread half of the roasted butternut squash and kale over the noodles, then drizzle with 1/2 cup of béchamel sauce and sprinkle with 1/2 cup of Parmesan cheese.
5. Repeat the layers: noodles, the remaining squash and kale, another 1/2 cup of béchamel, and 1/2 cup of Parmesan.
6. Top with a final layer of noodles, the remaining béchamel sauce, and the rest of the Parmesan cheese. Insider tip: For a golden crust, let the top layer peek out a bit.
7. Cover with foil and bake for 25 minutes, then uncover and bake for another 20 minutes until bubbly and golden. Watch for that perfect crust!
8. Let it rest for 10 minutes before slicing. This patience-testing step ensures neat layers.

Creamy, crunchy, and with a sweet note from the squash, this lasagne is a texture lover’s dream. Serve it with a side of sarcasm for those who doubted veggies could steal the show.

Lobster and Tarragon White Sauce Lasagne

Get ready to dive fork-first into a dish that’s as luxurious as a weekend in the Hamptons but as comforting as your favorite sweatpants. This lobster and tarragon white sauce lasagne is the culinary equivalent of a standing ovation, blending the ocean’s bounty with the earthy charm of fresh herbs in a symphony of flavors that’ll have your taste buds singing.

Ingredients

• 1 lb fresh lobster meat, tender and sweet, chopped into bite-sized pieces
• 12 lasagne noodles, wide and ridged for maximum sauce adherence
• 4 cups whole milk, creamy and rich
• 1/2 cup unsalted butter, velvety and golden
• 1/2 cup all-purpose flour, finely sifted for a lump-free sauce
• 1/4 cup fresh tarragon leaves, fragrant and slightly peppery, finely chopped
• 1 cup grated Parmesan cheese, sharp and nutty
• 1/2 tsp nutmeg, freshly grated for a warm, aromatic touch
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a large pot, bring salted water to a rolling boil and cook the lasagne noodles for 8 minutes, or until al dente. Drain and lay them flat on a clean towel to prevent sticking.
3. Melt the unsalted butter in a saucepan over medium heat until it’s just beginning to foam, then whisk in the flour to create a smooth roux. Cook for 2 minutes to remove the raw flour taste.
4. Gradually add the whole milk to the roux, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5 minutes.
5. Stir in the chopped tarragon, nutmeg, and half of the Parmesan cheese into the white sauce, seasoning with salt to taste. The sauce should coat the back of a spoon.
6. Layer the lasagne noodles, lobster meat, and white sauce in a baking dish, repeating until all ingredients are used, finishing with a layer of sauce on top.
7. Sprinkle the remaining Parmesan cheese over the top layer for a golden, crispy crust.
8. Bake in the preheated oven for 25 minutes, or until bubbly and lightly browned on top.
9. Let the lasagne rest for 10 minutes before serving to allow the layers to set.

Serve this decadent lasagne with a crisp green salad to cut through the richness, or go all out with a glass of chilled Chardonnay. The layers of tender lobster, aromatic tarragon, and creamy white sauce create a dish that’s as visually stunning as it is delicious, making it perfect for impressing guests or treating yourself to a gourmet meal at home.

Wild Mushroom and Truffle White Sauce Lasagne

Ready to elevate your lasagne game to stratospheric levels? This Wild Mushroom and Truffle White Sauce Lasagne is the culinary equivalent of a standing ovation, blending earthy mushrooms with the luxurious whisper of truffle in a creamy embrace that’ll have your taste buds doing a happy dance.

Ingredients

• 9 lasagne noodles, the kind that doesn’t need pre-cooking (because who has time for that?)
• 2 cups of wild mushrooms, chopped (think earthy, forest-floor vibes)
• 3 tbsp of rich unsalted butter (the kind that makes everything better)
• 3 tbsp of all-purpose flour (for that perfect sauce thickener)
• 2 cups of whole milk, warmed (none of that skimmed nonsense)
• 1/2 cup of heavy cream (because we’re not counting calories today)
• 1 tbsp of truffle oil (the secret weapon)
• 1 cup of freshly grated Parmesan cheese (the sharper, the better)
• 1 tsp of finely ground black pepper (for a little kick)
• 1/2 tsp of sea salt (to make all the flavors pop)

Instructions

1. Preheat your oven to 375°F (because precision is key).
2. In a large skillet, melt the unsalted butter over medium heat until it’s just beginning to bubble (but not brown, we’re not making cookies).
3. Add the chopped wild mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes (patience is a virtue).
4. Sprinkle in the all-purpose flour, stirring constantly to create a roux that’s smooth and blonde, about 2 minutes (no lumps allowed).
5. Gradually whisk in the warmed whole milk and heavy cream, ensuring the mixture is smooth and begins to thicken, about 3 minutes (whisk like you mean it).
6. Stir in the truffle oil, sea salt, and finely ground black pepper, then remove from heat (the aroma should be illegal).
7. Layer the lasagne noodles, mushroom sauce, and Parmesan cheese in a 9×13 inch baking dish, repeating until all ingredients are used (ending with a cheese layer for that golden top).
8. Bake for 25 minutes, or until the top is bubbly and golden brown (the waiting is the hardest part).

Mmm, imagine slicing into this lasagne to reveal layers of creamy, truffle-kissed sauce hugging each noodle, with mushrooms adding a meaty texture without the meat. Serve it with a simple arugula salad to cut through the richness, or go all out with a glass of crisp white wine. Either way, you’re winning at life.

Caramelized Onion and Gruyere White Sauce Lasagne

Ready to dive into a lasagne that’ll make your taste buds do a happy dance? This Caramelized Onion and Gruyere White Sauce Lasagne is a creamy, dreamy twist on the classic, packed with layers of sweet, slow-cooked onions and nutty, melted Gruyere that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 2 large yellow onions, thinly sliced for that perfect caramelization
• 2 tbsp unsalted butter, because everything’s better with butter
• 1 tbsp granulated sugar, to speed up the caramelization magic
• 1/4 cup all-purpose flour, for a roux that’s smoother than your morning jazz playlist
• 3 cups whole milk, warmed to avoid any roux lumps
• 1 1/2 cups grated Gruyere cheese, because sharp and nutty is the way to go
• 1/2 tsp freshly grated nutmeg, for a whisper of warmth
• 9 no-boil lasagne noodles, the lazy cook’s best friend
• Salt and freshly ground black pepper, to season like a pro

Instructions

1. In a large skillet over medium heat, melt the butter until it’s frothy and golden. Add the thinly sliced onions and sugar, stirring to coat. Cook for 25-30 minutes, stirring occasionally, until the onions are deeply golden and smell like heaven.
2. Sprinkle the flour over the caramelized onions, stirring constantly for 2 minutes to cook off the raw flour taste. This is your roux base, so keep it moving!
3. Gradually whisk in the warmed milk, ensuring no lumps form. Bring to a gentle simmer and cook for 5 minutes, or until the sauce thickens enough to coat the back of a spoon.
4. Remove from heat and stir in 1 cup of Gruyere and the nutmeg. Season with salt and pepper to taste. Your sauce should be velvety and luxurious—like a cheese lover’s dream.
5. Preheat your oven to 375°F. In a 9×13 inch baking dish, spread a thin layer of the white sauce. Top with 3 lasagne noodles, then more sauce, repeating layers until all ingredients are used, finishing with sauce and the remaining Gruyere.
6. Bake for 25-30 minutes, or until the top is bubbly and golden brown. Let it rest for 10 minutes before slicing—patience is a virtue, especially with lasagne.

Zesty, gooey, and with a crunch from the perfectly baked top, this lasagne is a symphony of textures. Serve it with a crisp green salad to cut through the richness, or go all out and pair it with a glass of Chardonnay for the ultimate indulgence.

Conclusion

Just like that, you’ve got 17 creamy, dreamy lasagne white sauce recipes to elevate your next pasta night! Whether you’re a fan of classic béchamel or eager to experiment with cheesy twists, there’s something here for every home cook. Don’t forget to try these recipes, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!