Name: White Bolognese Lasagna
Prep time: PT-494516H29M17S
Cook time: 2 h 15 min
Cuisine: Italian
Ingredients: 1 pint heavy cream (2 cups); 2 pints whole milk (4 cups); 8 tablespoons salted butter; ¾ cup all-purpose flour; 2 teaspoons kosher salt; 1 teaspoon white pepper; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon dry mustard; 3 cups whole milk ricotta cheese; 2 whole eggs; ¼ cup fresh parsley, chopped; ½ cup shredded mozzarella cheese; ¼ cup freshly grated romano cheese; 1 teaspoon kosher salt; ½ teaspoon white pepper; 20 ounces oven ready lasagna sheets; 1 additional cup freshly grated romano cheese; 2 additional cups shredded mozzarella cheese; 12 ounces fresh sliced mozzarella cheese; 4 cups white bolognese

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White Bolognese Lasagna is a true culinary masterpiece that elevates the traditional lasagna experience with a creamy, rich sauce that’s nothing short of heavenly. The luscious layers of tender pasta mingling with the flavors of savory meat sauce create an inviting and comforting dish that captivates your senses the moment it enters the oven. As it bakes, your kitchen fills with an enticing aroma that transports you to an Italian trattoria, making it impossible to resist.

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What sets this lasagna apart is the delicate balance between the White Bolognese sauce and the creamy ricotta layer, resulting in a mouthwatering delight that’s perfect for any occasion. Whether it’s a cozy family dinner or a festive gathering, this dish satisfies cravings and stirs happy memories around the table. So gather your ingredients and prepare to create a dish that’s just as wonderful to make as it is to eat.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make White Bolognese Lasagna
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
White Bolognese Lasagna

Why You’ll Love This Recipe

Irresistible Flavor: The creamy textures and rich flavors mingling together will make every bite a celebration.
Flexible Serving: Perfect for weeknight dinners, holiday gatherings, or meal prep for the week ahead.
Simple & Quick: With a hands-on time under 30 minutes, most of your cooking is unattended as it bakes.
Eye-Catching Appeal: Layers of cheesy goodness and golden-baked top make for a stunning presentation.
Diet-Friendly Options: Easily swap ingredients to meet dietary needs like gluten-free or dairy-free.

Ingredients You’ll Need

1 pint heavy cream (2 cups): Adds a rich, silky texture to the sauce. You can substitute with half-and-half for a lighter version.
2 pints whole milk (4 cups): Provides a creamy base; skim milk can be used for a leaner alternative, but the flavor will be less intense.
8 tablespoons salted butter: Provides richness and depth to the sauce. Unsalted butter can be substituted if you’re monitoring salt intake.
¾ cup all-purpose flour: Acts as a thickening agent for the creamy sauce; consider using gluten-free flour if needed.
2 teaspoons kosher salt: Enhances the flavors. Adjust based on your preference, especially if using salted butter.
1 teaspoon white pepper: Adds a subtle warmth without overpowering the other flavors.
¼ teaspoon freshly grated nutmeg: This aromatic spice complements the cheese beautifully.
¼ teaspoon dry mustard: Adds a touch of tanginess; omit if you’re sensitive to mustard flavors.
3 cups whole milk ricotta cheese: The star of the ricotta layer, its creaminess can be replaced with cottage cheese for a lower-fat option.
2 whole eggs: Acts as a binder in the cheese mixture; substitute with egg replacer for a vegan version.
¼ cup fresh parsley, chopped: Freshens up the dish with a bright, herbal note.
½ cup shredded mozzarella cheese: Classic melty cheese that enhances the lasagna’s creaminess.
¼ cup freshly grated Romano cheese: Offers a sharp, salty kick; Parmesan can be swapped if necessary.
1 teaspoon kosher salt: For seasoning the ricotta mixture.
½ teaspoon white pepper: Matches the earlier addition for consistency in flavor.
20 ounces oven-ready lasagna sheets: No precooking necessary! If needed, choose gluten-free options.
1 additional cup freshly grated Romano cheese: For those who adore cheesy goodness.
2 additional cups shredded mozzarella cheese: Layer more cheesy goodness in your lasagna.
12 ounces fresh sliced mozzarella cheese: Provides a lovely creamy layer—fresh mozzarella is highly recommended for its luscious texture.
4 cups white bolognese sauce: The heart of the dish that ties everything together.

How to Make White Bolognese Lasagna

Heat the Bolognese Sauce: Start by heating four cups of the White Bolognese sauce in a saucepan over medium-low heat until warmed through.
Prepare the Cream Mixture: In a medium saucepan over low heat, whisk together 1 pint of heavy cream and 2 pints of whole milk until combined and warm.
Make the Roux: In a large saucepan, melt 8 tablespoons of salted butter over medium-low heat. Once melted, add ¾ cup of all-purpose flour and stir with a whisk. Cook for about three minutes, allowing it to thicken slightly.
Combine Cream and Roux: Gradually whisk the hot cream and milk mixture into the butter and flour mixture in three pours, ensuring each addition is fully incorporated before adding more until you have a smooth, creamy sauce.
Season the Sauce: In a small bowl, mix 2 teaspoons kosher salt, 1 teaspoon white pepper, ¼ teaspoon freshly grated nutmeg, and ¼ teaspoon dry mustard. Add a bit of your sauce to this mixture, stirring until smooth, then whisk it back into the creamy sauce to prevent lumps.
Mix the Ricotta Filling: In a medium to large bowl, mix together 3 cups of whole milk ricotta cheese, 2 whole eggs, ¼ cup of chopped parsley, ½ cup of shredded mozzarella cheese, ¼ cup of Romano cheese, 1 teaspoon kosher salt, and ½ teaspoon white pepper until fully combined.
Preheat the Oven: Set your oven to 350 degrees F and line a medium sheet tray with foil for easy cleanup.
Layer in the Casserole Dish:

Spread 1 cup of the White Bolognese sauce across the bottom of a 9x13x3-inch deep casserole dish.
Place four lasagna sheets on top (adjust based on size).
Add 1 cup of shredded mozzarella and ½ cup of the warmed White Bolognese sauce.
Layer four more lasagna sheets, followed by 1 cup of the white sauce and 1 cup of the ricotta mixture.
Next, add four more lasagna sheets, 6 ounces of fresh mozzarella slices, and four more sheets on top.
Finish with ½ cup of the warmed White Bolognese, 1 cup of white sauce, 1 cup of shredded mozzarella, and the remaining ricotta mixture.
Use the remaining white sauce to coat the top, followed by laid-out slices of fresh mozzarella and ½ cup of grated Romano cheese.

Cover and Bake: Cover the dish with parchment and another piece of foil, dull side up. Bake for one hour, then remove the parchment and foil for the last 15 minutes until browned and bubbly.
Rest and Serve: Once baked, let it rest covered for about 30 minutes before slicing into 12 portions. Serve with optional additional White Bolognese sauce over the portions. If the sauce thickens, simply dilute with a little warm milk.

Storing & Reheating

To store White Bolognese Lasagna, let it cool completely at room temperature before placing it in an airtight container or wrapping tightly with plastic wrap. Refrigerate for up to 3 to 5 days. For longer storage, it can be frozen for up to 3 months. When ready to enjoy, reheat in the oven at 350 degrees F for about 25-30 minutes or until warmed through. Keep in mind that the texture may become slightly denser after freezing, so adding a splash of milk while reheating can help refresh the creamy elements.

Chef’s Helpful Tips

Avoid overcooking the roux; just cook it until it’s bubbly and fragrant, about three minutes.
Let the ingredients come to room temperature before mixing; it allows for a smoother texture.
Make sure to evenly distribute the layers—this ensures balanced flavors in every bite.
If using gluten-free pasta, check the cooking instructions as they may differ.
Experiment with different cheeses—substituting with Gruyere or Fontina can add a unique flavor twist.
Prepare ahead! As lasagna tastes better the next day, it can be assembled and refrigerated overnight before baking.

There’s something truly magical about a well-made White Bolognese Lasagna. It’s creamy, comforting, and absolutely delightful on a chilly evening. Don’t hesitate to make it your own—add veggies, swap out cheeses, or try different herbs and spices to suit your taste. This is a dish that invites creativity. So gather round, share a plate, and savor the warmth it brings to your meals.

Recipe FAQs

Can I make this lasagna in advance?

Absolutely! You can assemble the lasagna up to a day prior and refrigerate it. Just remember to allow extra baking time if you’re baking it straight from the fridge.

Can I freeze leftover White Bolognese Lasagna?

Yes, this lasagna freezes well. Just be sure to cover it tightly, and it will last up to 3 months. When you’re ready to eat it, allow it to thaw overnight in the fridge before reheating.

What can I use instead of ricotta cheese?

If you prefer, cottage cheese is a great substitute for ricotta. You could also blend silken tofu for a dairy-free option that mimics the creamy texture.

How do I prevent my lasagna from being watery?

To avoid a watery lasagna, make sure to use oven-ready sheets and ensure your Bolognese sauce isn’t too liquidy before layering. It’s also wise to let the lasagna rest after baking, as it helps the layers firm up.

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