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Best Easy White Sauce Lasagna Recipe

Name: Best Easy White Sauce Lasagna Recipe
Total time: 90 min
Yield: 300 g
Ingredients: lasagna noodles 12 pieces; rotisserie chicken (shredded, or use sautéed vegetables) 2 cups; ricotta cheese 1.5 cups; mozzarella cheese (shredded) 2 cups; parmesan cheese (grated) 0.5 cups; unsalted butter 4 tbsp; all-purpose flour 4 tbsp; whole milk 3 cups; salt 1 tsp; black pepper 0.5 tsp; nutmeg 0.25 tsp; olive oil 2 tbsp

White sauce lasagna layers pasta with a creamy béchamel, ricotta, and tender chicken or vegetables for an elegant family dinner. This protein-rich twist on the classic is indulgent, cheesy, and sophisticated.

Cook 90 min Difficulty NORMAL 425 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

lasagna noodles 12 pieces
rotisserie chicken (shredded, or use sautéed vegetables) 2 cups
ricotta cheese 1.5 cups
mozzarella cheese (shredded) 2 cups
parmesan cheese (grated) 0.5 cups
unsalted butter 4 tbsp
all-purpose flour 4 tbsp
whole milk 3 cups

Seasonings/Sauce

salt 1 tsp
black pepper 0.5 tsp
nutmeg 0.25 tsp
olive oil 2 tbsp

Nutrition summary

Carbohydrates 32 g 30%

Protein 23 g 22%

Fat 21 g 48%

Serving size 300g

Cooking steps

1

Preheat oven to 375°F. Boil lasagna noodles until just al dente, then drain and lay flat, brushing lightly with olive oil to prevent sticking.
2

In a saucepan over medium heat, melt butter and whisk in flour to form a smooth roux; cook for 2 minutes without browning.
3

Gradually add milk, whisking constantly to avoid lumps. Stir in salt, black pepper, and nutmeg. Cook until the béchamel thickens, about 6–8 minutes, then remove from heat.
4

Prepare filling by mixing shredded chicken (or sautéed vegetables) with ricotta. Season the mixture with an extra pinch of salt and pepper.
5

Assemble lasagna: spread a thin layer of béchamel on the bottom of a baking dish, then layer noodles, ricotta-chicken mixture, béchamel, mozzarella, and parmesan; repeat until ingredients are used up, finishing with béchamel and generous cheese topping.
6

Cover with foil and bake for 25 minutes. Remove foil, increase heat to 400°F, and bake another 10–15 minutes until golden and bubbling. Let rest for 10 minutes before slicing.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The creamy béchamel sauce is essential to white sauce lasagna, providing both flavor and moisture. Ricotta and mozzarella cheeses add richness, while either shredded chicken or vegetables offer a protein-packed filling.

Q. How do I prevent my lasagna from turning soggy?

Make sure noodles are cooked al dente and well drained, and avoid overly wet fillings. Spreading béchamel evenly between layers is crucial—this creates a creamy consistency without excessive moisture. Letting the lasagna rest after baking helps maintain defined layers.

Q. What's the best way to control the texture while baking?

Bake covered for the first 25 minutes to retain moisture and cook the layers evenly. Finish uncovered at a higher temperature to achieve a golden, bubbly cheese top. This two-step process ensures tenderness inside and the ideal top layer texture.

Q. How many calories or protein are in each serving?

Each 300g serving provides approximately 425 kcal and 23g of protein. This makes it a protein-rich, satisfying meal for family dinners.

Q. Is this recipe vegetarian-friendly?

If you substitute sautéed vegetables for chicken, the white sauce lasagna becomes vegetarian. Otherwise, the protein from chicken makes it a high protein, Mediterranean-inspired dish.

Best Easy White Sauce Lasagna Recipe

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