Authentic Italian White Lasagna Recipe - No Chicken, All Flavor
When people hear “white lasagna,” they often assume two things: that it’s packed with chicken, and that it’s a pale imitation of its red-sauced cousin. They’re wrong on both counts.
Real Italian-style white lasagna—known as "lasagna bianca"—is rich, elegant, deeply satisfying, and doesn’t need chicken to be incredible. Some of the best versions skip meat entirely or rely on more flavorful alternatives, such as mushrooms, sausage, or cheese, to deliver a complex, layered dish that rivals any red lasagna.
This guide will walk you through making an authentic, hearty white lasagna without a hint of chicken, using traditional techniques and ingredients that enhance its flavor. No shortcuts. No canned soup. Just real food, made right.
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What Is White Lasagna?
White lasagna isn’t just lasagna without tomato sauce. It’s a carefully built, flavor-forward dish made with:
Béchamel sauce instead of marinara
Cheese (lots of it)—usually a mix of mozzarella, Parmigiano-Reggiano, and sometimes ricotta
Vegetables or other savory additions—mushrooms, spinach, sausage, or even just well-seasoned pasta sheets
The result? A creamy, cozy, and umami-packed lasagna that doesn’t feel heavy or bland.
Why No Chicken?
Let’s be honest: chicken often ends up dry or tasteless in baked pasta. In a dish as rich as white lasagna, it can get lost or even weigh things down. Italians rarely use chicken in lasagna—they opt for ingredients that enhance flavor, not dilute it.
Instead of bland meat, this recipe focuses on:
Sautéed mushrooms for earthiness
Italian sausage for a salty, savory punch
Spinach or greens for freshness
And of course, a silky béchamel that ties everything together
Ingredients You’ll Need
Here’s everything you need for a 9x13 lasagna (about 6–8 servings):
For the Béchamel:
4 tbsp unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
Salt, pepper, and a pinch of nutmeg
For the Filling:
1 lb fresh mushrooms (cremini or portobello), sliced
1/2 lb Italian sausage, removed from casing (optional, but recommended)
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp olive oil
2 cups fresh spinach (or 1 cup frozen, thawed and drained)
Salt and pepper to taste
For the Cheese Layer:
1 1/2 cups whole milk ricotta
2 cups shredded mozzarella
1 cup grated Parmigiano-Reggiano
1 egg (for ricotta mix)
Pasta:
9–12 lasagna sheets (fresh if possible, or no-boil dry)
Step-by-Step Instructions
1. Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes to form a roux—don’t let it brown. Slowly whisk in the warm milk, a bit at a time, to avoid lumps.
Stir continuously until the sauce thickens and coats the back of a spoon. Season with salt, black pepper, and a tiny pinch of nutmeg. Set aside.
Tip: Cover it with plastic wrap directly on the surface to prevent skin from forming.
2. Cook the Filling
Heat olive oil in a large skillet. Sauté the onion for 3–4 minutes until translucent. Add garlic and mushrooms. Cook until mushrooms are browned and any liquid has evaporated.
If using sausage, add it now. Break it up and cook until fully browned.
Toss in the spinach and let it wilt. Season everything with salt and pepper. Remove from the heat and let it cool slightly.
3. Prepare the Cheese Mixture
In a bowl, combine ricotta, egg, half of the mozzarella, and half of the Parmigiano. Mix well and season lightly with salt and pepper.
4. Assemble the Lasagna
Preheat oven to 375°F (190°C).
In a 9x13 baking dish:
Spread a thin layer of béchamel on the bottom.
Add a layer of lasagna sheets.
Spoon over some of the ricotta mixture.
Top with some of the mushroom/sausage filling.
Drizzle béchamel on top.
Repeat until you’ve used all ingredients (aim for 3–4 layers).
Finish with a generous layer of béchamel and sprinkle the remaining mozzarella and Parmigiano on top.
5. Bake and Rest
Cover with foil and bake for 25 minutes. Then uncover and bake another 20 minutes until golden and bubbling.
Let it rest for 15–20 minutes before slicing. This helps the layers set and makes for cleaner servings.
What to Serve With White Lasagna
White lasagna is rich, so keep the sides simple:
A crisp green salad with lemon vinaigrette
Roasted asparagus or broccolini
Crusty Italian bread or garlic knots
And yes, a chilled glass of white wine (try Pinot Grigio or Soave) never hurts.
Tips to Make It Even Better
Use fresh pasta sheets if you can—they cook faster and give you a softer, silkier texture.
Make it ahead: You can assemble the whole thing a day before and refrigerate it.
Go meatless: Skip the sausage and double up on mushrooms for a vegetarian version.
Add a layer of flavor: A little truffle oil or lemon zest in the béchamel can add elegance.
You don’t need red sauce—or chicken—to make a killer lasagna. The best white lasagna is all about balance, texture, and layers of flavor. When you use ingredients that play off each other instead of fighting for attention, you get a dish that’s decadent without being heavy, satisfying without being boring, and Italian through and through.
Skip the shortcuts. Skip the chicken. Make your white lasagna the way it should be: simple, bold, and unforgettable.
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