Garlic White Lasagna
Indulge in the creamy decadence of Garlic White Lasagna, a luscious twist on the classic Italian favorite! Layers of tender lasagna noodles are enveloped in a velvety garlic béchamel sauce, made rich with whole milk, heavy cream, and a hint of nutmeg for a subtle warmth. This dish is brimming with cheesy perfection, featuring a blend of ricotta, mozzarella, and Parmesan that melts into every layer. Herbaceous notes of fresh parsley add a burst of freshness, perfectly balancing the indulgent flavors. Baked to golden bubbly perfection, this white lasagna is a show-stopping centerpiece for family dinners or special occasions. With its aromatic garlic base, creamy texture, and irresistible cheesy layers, this is comfort food reimagined. Bonus: it’s easy to prep and serves up to 8, making it perfect for feeding a crowd!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 6 tablespoons Unsalted butter
- 5 cloves Minced garlic
- 6 tablespoons All-purpose flour
- 5 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Nutmeg
- 2 cups Ricotta cheese
- 1.5 cups Grated Parmesan cheese
- 3 cups Shredded mozzarella cheese
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface or parchment paper to prevent sticking.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Whisk in the flour and cook for another 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, ensuring the mixture is smooth. Cook while stirring constantly until the sauce thickens, about 5-7 minutes.
Season the béchamel sauce with salt, pepper, and nutmeg, then remove it from the heat.
In a bowl, combine the ricotta cheese, 1 cup of Parmesan cheese, and chopped parsley. Mix until well incorporated.
Lightly grease a 9x13-inch baking dish with olive oil.
Spread a thin layer of the béchamel sauce on the bottom of the dish. Layer 3-4 lasagna noodles on top.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1 cup of shredded mozzarella. Pour about 1/3 of the béchamel sauce evenly over the cheese layer.
Repeat the layers two more times (noodles, ricotta mix, mozzarella, béchamel). For the final layer, top with noodles, the remaining béchamel, the remaining mozzarella, and the remaining Parmesan cheese.
Cover the baking dish with foil (sprayed lightly with nonstick spray to prevent sticking) and bake for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is bubbly and golden brown.
Let the lasagna rest for 10-15 minutes before slicing. Serve hot and garnish with additional parsley if desired.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 28.5 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.4 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 791 mg | 61% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
