By Melissa Clark
Updated Oct. 11, 2023
- Total Time
- 3 hours 15 minutes
- Prep Time
- 1 hour
- Cook Time
- 2 hours 15 minutes
- Rating
- 4(785)
- Notes
- Read community notes
Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes.
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Ingredients
Yield:6 main course or 12 appetizer or side-dish servings
- 4tablespoons unsalted butter, plus more for greasing the pan
- ⅓cup all-purpose flour
- 4cups whole milk, plus more if needed
- 1teaspoon fine sea or table salt, plus more to taste
- ¼teaspoon freshly grated nutmeg
- 1bay leaf
- ½cup grated Parmesan
- 2garlic cloves, finely grated or minced
- 3tablespoons extra-virgin olive oil
- 1bunch asparagus, ends trimmed, cut into ¾-inch pieces
- Fine sea or table salt and freshly ground black pepper
- ½cup frozen peas (no need to thaw)
- 1cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
- 2leeks, white and light green parts, cleaned and thinly sliced
- 1teaspoon fennel seeds
- ¼teaspoon red-pepper flakes
- 8ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
- 1lemon, zested and juiced
- 32ounces whole-milk ricotta (about 4 cups)
- 1½cups grated Parmesan
- ¾cup grated Pecorino Romano
- 12ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
- 8ounces whole-milk mozzarella, thinly sliced
For the Béchamel
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1131 calories; 64 grams fat; 35 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 82 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 60 grams protein; 1526 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Step
2
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in ½ cup Parmesan and grated garlic, and taste, adding more salt if needed.
Step
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While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Step
4
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and ¾ teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Step
5
Add mixture to a large bowl. Stir in ricotta and ¾ cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Step
6
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining ½ cup Parmesan.
Step
7
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
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785
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Cooking Notes
Steve
No need to ever use “no cook” lasagna sheets. Just take regular lasagna sheets and place in a deep pan, pour very hot tap or boiling water over and let sit for five minutes and proceed as directed with any lasagna recipe. Fool proof method that works every time. I learned this from my Italian Grandmother over 40 years ago and it works superbly.
Renée
Dfuser: I cannot speak for the recipe author. As someone who donates a homemade lasagna every week for LasagnaLove.org, I can state unequivocally that you do not need to boil the lasagna noodles. Just make sure to use plenty of sauce and bake promptly after assembly, and it will turn out perfectly. Oh, and steer clear of the so-called “no bake” noodles, which tend to be thinner. The regular noodles work just fine. :)
Dfuser
It isn't clear from the article or the recipe: If using dried lasagna noodles, do you use them straight from the box or do you boil them first?
Max Alexander, Rome, MasterChef Italia
The traditional white lasagna recipe includes a mix of pork, veal and beef—basically a slow-cooked, meltingly tender Bolognese ragù without tomatoes. Classic meatless versions are made with pistachios or wild mushrooms or seafood—hold the cheese on the last one.
Ki
Made this yesterday: LOTS of steps is correct! I added Sav Blanc to the leek mixture as I cooked it down. The spices Melissa adds are good: next time would add a titch more of red pepper, but really just a bit! My guests loved it: extremely rich! would feed 8 main course. But we’re old.Use the best whole milk ricotta you can find: Bellwether Farms hand dipped for me. Dill ! asparagus pea layer is yum, and the mozz layer is kinda overkill. Simple salad and boom! Dinner Party! Tuscan red blend.
Melissa
Made two versions of this for dinner. Version 1 followed the recipe exactly and was made for our teen boys. Version 2 used low fat milk, low fat ricotta, half the amount of butter, skipped the mozzarella, and used 1 cup Parmesan (and no percorino which I personally don’t like the paste of). The lower fat version also worked perfectly and also looked just like the photo. The teen boys had a half serve of each, declared the lower fat less cheesy version the winner and went back for Seconds.
Barbara
It's difficult to spread ricotta on top of béchamel. I would spread the ricotta onto the noodle layer, then the veggies, then top with the softer béchamel.
Larry
Agree with Renee. As long as your plain, from-the-box noodles are completely covered in sauce, they will cook in the oven. Any spots that are not covered in sauce will not cook, so it’s not a bad idea to make a little extra sauce. I have not boiled them ahead in years. Such a great lasagna hack!
Maggie
How much is a bunch of asparagus? I hate these vague terms. Anywhere from 1/2 # to 2.5# depending on size of ‘bunch’
Barry
I followed thee recipe exactly and got a result that looks exactly like the picture. Very well written. Moreover the result is herby and creamy as suggested. But, it is a very rich, dairy centric recipe.... Very rich. I would love ro have you put your considerable skills to a less rich/dairy heavy version.
Marsha
In her article, it tells you pre-cooking, not necessary
Maria
You can buy no-cook lasagna sheets (Barilla is one brand I've used successfully) straight out of the box.
st
Followed recipe exactly and would not change any steps or quantities. Cooking time was right on the mark. In the end I wished I’d made a more standard lasagne and a spring vegetable salad or quick roast or sauté. The vegetables and herbs in the lasagna felt kind of sad and overcooked when what I really wanted from them was that fresh essence of spring.
Joan Warrington
What is one bunch of asparagus in terms of something I can measure -- cups, lbs?
DianeMrd
If you purchase dried lasagna you have to boil. If you purchase NO BOIL lasagna you don’t have to boil it.
CS
This was fine, but I feel it turned out to be much less than the sum of its parts. Had to omit the fennel seeds due to some objections from the peanut gallery, but otherwise didn't make any changes. Each element on its own - the bechamel, the leeks and spinach, the lightly cooked herby asparagus mixture - was really delicious, but once cooked everything was just kind of muddy. I don't think I would make it again as written but might make the constituent parts again and reconfigure.
AGrace
Delicious, very rich and pretty labor intensive! I would skip the fennel seeds next time - kind of overpowered the fresh herbs and added a perfumed note that seemed out of place. But smiles and full bellies all round!
debinpdx
@kikene Yes! I made the recipe in the morning and cooked it and let it cool about 30 min then refrigerated it till dinner. It worked perfectly. You can reheat in oven but I zapped it in the microwave.
debinpdx
Made as written. I wasn’t sure the person I made it for would go for all the ricotta. I almost halved it. But because the noodles do need moisture, they draw it from every ingredient which makes for a beautiful plated square of white lasagne. Likened this recipe and how it is plated to a nice Italian restaurant. Very beautiful and delicious with several flavors that made this also very interesting. Saving this recipe for guests who really love lasagne.
Kixene
Can this be made in advance and refrigerated? Does béchamel do all right that way?
Halina
Omitted peas and did extra asparagusUsed frozen well- drained kale Doubled garlic and red pepper and zest No dill on hand used other herbsRan out of fillings for final noodle and bechamel layers- no problemHalved recipe in 8x8 glassPrepped whole dish and refrigerated overnightBaked at 375 for an hour -per recipe instructions. Delicious and rich.
Barbara
I will make this again, but without the peas. I am from the generation that recoils from "army green" peas. Instead, I'll sub zucchini pieces. The lemon juice and rind in this recipe makes it special. I used a full cup of fresh herbs: mixed dill, chives and basil. Parsley would work, too.This was gorgeous when fully baked, and after cooling, servings were easy to cut/serve.A 9 x 13 pan easily serves 8 to 10 people.
gustave
Excellent recipe, and this is from someone who has made a lot of good lasagnes over the years. I used some smoked mozzarella as well as regular and a ricotta from the Italian deli in old school tin containers that was fresh and milky which elevated it all the more. I subbed chopped sautéed zucchini for the asparagus, and roasted squash which I then pureed with pecorino and ricotta. The grated lemon is a genius touch. Served over the Christmas holidays and everybody raved.
Mimi
I used no bake noodles and it worked perfectly. No bake noodles are thinner than regular lasagna noodles, which I prefer.I only used 1 5 oz. Box of spinach. Next time add 12 oz as spinach cooks down. I used 1 lb. Asparagus. Next time add more. Next time add artichokes.
Rhea
Had to make some vegetable adjustments because of the season, but came pretty close. I felt like there was too much ricotta and not enough pasta. Maybe needed more layers? Maybe reduce the ricotta mixture?
Martha Dibblee
This makes a huge amount. I'd cut it down by 1/2 or 1/3.
Richard
Or you could double it. How does that change anything other than quantity?
Quilteri
For my decidedly carnivorous father’s 70th birthday party, I made two trays of traditional meat lasagna and two trays of a vegetarian lasagna very similar to this one. To everyone’s surprise (especially his), he preferred the latter.I used béchamel, but layered the noodles with oven roasted zucchini and eggplant with pesto, and a bit of ricotta mixed in a food processor with sun dried tomatoes. The colorful layers were beautiful, delicious and easy to prepare. Try this with your fave veggies
Devdev13
I used the dry noodles that cook when you bake. They turn out ok if you put a good anount of the bachemel on, but there wasn't enough. So next time I have to increase by 50%
steph
Can individual pieces be frozen for later meals or does the dairy sauce break down?
Some tweaks
… asparagus, but I added about 4X the peas and it was still not enough veggies. (The peas were great though, so definitely add WAY more).
Richard
We tried this with more peas as suggested here, and found the pronounced pea flavor not to our liking. We preferred more leeks, spinach, plus mushrooms and cubes of butternut squash. Someone also suggested canned peas: Never!
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