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This white lasagna recipe swaps out traditional marinara for a homemade alfredo sauce that’s too good to resist. Packed with tender spinach, ricotta cheese, and Italian sausage, each bite is a dream!
If you love all things lasagna like I do, try my classic lasagna recipe next or even some lasagna soup to switch things up! You can also make lasagna in the instant pot for easy prep!
White Sauce Lasagna
You guys know I love a good alfredo… so making lasagna with white sauce seemed like a no-brainer to me! I knew it was going to be good but was in absolute heaven when I took the first bite. Instead of the typical marinara meat sauce, this recipe has a white sauce meat layer packed with cheese, spinach, and tasty seasonings!
This white lasagna is cheesy, hearty and sure to be a hit with everyone in your family. Make it for a weeknight dinner with some homemade garlic knots!
Ingredient List
A little bit longer of a list, but trust me, the flavor of this white sauce makes everything worth it.
White Meat Sauce Layer
- Lasagna Noodles: You’ll cook these before assembling your white lasagna.
- Olive Oil: Helps sauté the onion, sausage, and spinach.
- Onion & Garlic: For a punch of savory flavor.
- Italian Sausage: Cooked and crumbled for some meaty goodness. You can use ground beef in place of the sausage but I find the sausage adds the perfect flavor!
- Spinach: Cooks down to add color and texture to the white sauce.
- Butter & Flour: The foundation of the sauce, these get cooked together to create a roux that thickens the milk and cream.
- Milk & Heavy Cream: Make the white sauce nice and creamy!
- Mozzarella Cheese (divided): A lasagna essential, adding gooey, stretchy goodness to the dish. You’ll also need to reserve some for the topping.
- Italian Seasoning: A blend of herbs like oregano, thyme, and basil that adds a flavorful touch to the sauce.
- Salt & Pepper: Enhance the overall flavor of the white lasagna.
Ricotta Layer
- Ricotta Cheese: A must-add for that classic lasagna flavor!
- Parmesan Cheese: Adds a salty, cheesy flavor to the ricotta layer.
- Eggs: These ensure the ricotta mixture stays smooth and cohesive.
- Salt & Pepper: The finishing touch!
Let’s Make White Lasagna!
- Cook Noodles: Cook the lasagna noodles according to the package directions, drain them in cold water and set them aside.
- Preheat Oven, Prepare Pan: Heat the oven to 375 degrees Fahrenheit and spray a 9X13 inch baking pan with cooking spray.
- Sauté Vegetables and Sausage: In a large skillet, heat the olive oil over medium-high heat. Add in the onion and sausage and cook until the sausage is no longer pink.
- Add Garlic and Spinach: Add in the garlic and spinach and continue cooking until the spinach is wilted. Remove the pan from heat.
- Make the Roux: In a saucepan melt the butter and whisk in the flour to create a roux. Slowly whisk in the milk and whipping cream. Add in 1 ½ cups of the mozzarella cheese, Italian seasoning, and salt and pepper.
- Combine: Pour the white sauce over the sausage and spinach and stir to combine.
Ricotta Layer
- Cheese Mixture: In a large bowl, add the ricotta cheese, parmesan cheese, eggs, salt, and pepper.
- Combine: Mix until smooth and combined.
To Assemble
- Layer: To assemble the lasagna, start by spreading 1 cup of the meat sauce on the bottom of the baking dish. Then arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese on top of the noodles followed by shredded mozzarella cheese.
- Repeat: Repeat the layers and then top with the remaining 1 cup of mozzarella cheese.
- Bake: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly. Let your white lasagna cool for 10 minutes before serving.
Using a Slow Cooker
White lasagna can also be made in a slow cooker or Crockpot. Prep as normal, just layer in the slow cooker instead of a baking dish. Then cook on low for 6 to 8 hours. Add extra shredded cheese on top right before serving!
Storing Leftovers
Let your white lasagna cool completely, then wrap it tightly in plastic wrap or aluminum foil. Keep it in the fridge for up to 4 days.
To reheat, pop your lasagna in the oven at 350 degrees F until warmed through. You can also use the microwave for single servings!
Try These Other Lasagna Recipes Next!
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White Lasagna
Ingredients
White Meat Sauce Layer
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 pound Italian sausage
- 2 cloves garlic, minced
- 12 ounces fresh spinach
- ¼ cup butter
- 3 tablespoons flour
- 2 cups whole milk
- 1 cups heavy whipping cream
- 3 cups mozzarella cheese, shredded and divided
- 2 tablespoons italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
Ricotta Layer
- 2 cups ricotta cheese
- 1 cup parmesan cheese, shredded
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
White Meat Sauce Layer
- Cook the lasagna noodles according to the package directions, drain them in cold water and set them aside.
- Heat the oven to 375 degrees fahrenheit and spray a 9X13 inch baking pan with cooking spray.
- In a large skillet, heat the olive oil over medium-high heat. Add in the onion and sausage and cook until the sausage is no longer pink.
- Add in the garlic and spinach and continue cooking until the spinach is wilted. Remove the pan from heat.
- In a saucepan melt the butter and whisk in the flour to create a roux. Slowly whisk in the milk and whipping cream. Add in 1 ½ cups of the mozzarella cheese, Italian seasoning, and salt and pepper.
- Pour the white sauce over the sausage and spinach and stir to combine.
Ricotta Layer
- In a large bowl, add the ricotta cheese, parmesan cheese, eggs, salt, and pepper.
- Mix until smooth and combined.
To Assemble
- To assemble the lasagna, start by spreading 1 cup of the meat sauce on the bottom of the baking dish. Arrange the noodles in a single layer over the meat sauce. Spread ½ cup of the ricotta mixture on top of the noodles followed by about ¼ cup shredded mozzarella cheese.
- Repeat the layers and top with the remaining 1 cup of mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly. Let it cool for 10 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use no bake lasagna noodles
Thank you for your comment. I haven’t tried oven-ready lasagna noodles, but I’m sure they would work just fine in this recipe.
We loved the lasagna, but have two suggestions to make.
First, the mozzarella amounts in the ingredients list do not match the instructions – whichever is incorrect should be changed.
Second, the “preparation time” is wildly optimistic and may lead to frustration for some when they realize that the true time is MUCH longer.
Will definitely make it again.
I have no idea why this recipe doesn’t have a million more 5 star ratings!!! I made this recipe for the first time tonight (and I NEVER review recipes but this one is well worthy of 5 starts). I split the recipe between two 9×9 pans to share with a friend who just had a baby. She text me and immediately asked for the recipe and said it was the best lasagna ever!! My whole family has raved over it. My 8 year old son said “if I was a chef, I would have no bad things to say about this” and my 2 year old daughter who is easily one of the pickiest eaters I know, has said she likes it and is eating it (amazing truly). Seriously, everyone should make this recipe, if you like Alfredo, and lasagna, and good food, definitely try this recipe.
Also I’ll say I followed the directions 100% as instructed and I wouldn’t change a thing.
Thanks for the great recipe 🙂
Isa, this makes me so happy! Thank you so much for taking the time to give my recipe a review and leave such a nice comment! Makes all the hard work worth it!
It’s delicious, something new, not always eating the traditional lasagna.
Chicken fritters was a total hit! Easy to prep easy to cook thanks girl you’re my new go to for new recipes!
Hello, any suggestions on how to make this recipe more lactose friendly?
Vegan cheese shreds and either tofu crumbles or vegan Ricotta cheese (like the Kite Hill brand) to replace the ricotta.
Will make soon