Prepare to embark on a mouthwatering journey that will transform your dinner table into an Italian restaurant-worthy experience! This White Sauce Lasagna isn't just another pasta dish - it's a creamy, cheesy adventure that combines the luxurious smoothness of béchamel with the hearty goodness of spinach and three incredible cheeses. Whether you're a seasoned home chef or a cooking novice, this recipe promises to impress and satisfy even the most discerning palates.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups spinach, cooked and drained
- 2 cups white sauce (béchamel)
- Salt and pepper to taste
- 1 tsp Italian seasoning
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that your lasagna cooks evenly and thoroughly.
- In a large pot of salted boiling water, cook the lasagna noodles according to the package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- In a mixing bowl, combine the ricotta cheese, cooked spinach, Italian seasoning, salt, and pepper. Mix well until all the ingredients are thoroughly combined. This will be your filling for the lasagna.
- Prepare your white sauce (béchamel) if you haven't done so already. In a saucepan, melt 4 tablespoons of butter over medium heat. Stir in 4 tablespoons of all-purpose flour and cook for about 1-2 minutes until it forms a paste. Gradually whisk in 2 cups of milk, continuing to stir until the sauce thickens. Season with salt and pepper to taste.
- In a 9x13 inch baking dish, spread a thin layer of the white sauce on the bottom. This will prevent the noodles from sticking.
- Place three lasagna noodles over the white sauce, followed by half of the ricotta-spinach mixture. Spread it evenly over the noodles.
- Next, add a layer of white sauce over the ricotta-spinach mixture, followed by a layer of shredded mozzarella cheese. Repeat this layering process: three noodles, remaining ricotta-spinach mixture, white sauce, and half of the remaining mozzarella cheese.
- Finish with a final layer of three lasagna noodles, the remaining white sauce, the rest of the mozzarella cheese, and top with the grated Parmesan cheese.
- Cover the baking dish with aluminum foil, making sure it does not touch the cheese. This will help the lasagna cook evenly without burning the top.
- Bake the lasagna in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Once cooked, remove the lasagna from the oven and let it cool for about 10-15 minutes before slicing. This will help the layers set and make serving easier.
- Serve warm and enjoy your delicious lasagna with white sauce!
Tips
- Always cook lasagna noodles al dente to prevent them from becoming mushy during baking.
- Rinse noodles in cold water after cooking to stop the cooking process and prevent sticking.
- Let the lasagna rest for 10-15 minutes after baking to help layers set and make cutting easier.
- For extra richness, use whole milk in your béchamel sauce.
- Don't skip covering the dish with foil initially - this helps cook the lasagna evenly without burning the cheese.
- If you want a golden, crispy top, broil for 2-3 minutes at the end of cooking.
- Freshly grated Parmesan will always taste better than pre-packaged cheese.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 25g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
