vegetarische, witte lasagne met spinazie

White lasagna with spinach

I absolutely adore lasagna, I love all the flavour combinations. My one condition though is that it's including a bechamel sauce. Without it it's just not complete.


The other time I was in an Italian restaurant and they served a white lasagna. So the entire sauce was basically bechamel, holy moly! Also, my husband doesn't like tomato sauce so I definitely wanted to make this at home.


So of course I didn't have the recipe, they refused to give it to me, but how hard could it be right. Bechamel, loads of cheese and some vegetables for appearance sake. And yes, that is, as always, a killer combination cause this is awesome.

The base

You could decide, in order to make this a healthier dish, to swap the pasta for courgette or pumpkin sheets. That way you pretty much have a lowcarb meal.


For any type of melted cheese dish I always use grated mozzarella, but the low moisture kind. So keep that in mind!

vegetarische, witte lasagne met spinazie

White lasagna with spinach

cooking time15 min
total cooking time45 min
servings: 4


  • 50 grams flour
  • 50 grams butter
  • 1 liter milk
  • 200 grams grated Parmesan
  • 450 grams spinach, frozen
  • 150 grams grated mozzarella
  • 250 grams lasgana sheets
  • 2 cloves garlic, chopped finely
  • 1 onion diced
  • pepper and salt


  • Preheat the oven to 200 degrees celcius.

  • Defrost the spinach and push out all moisture.

  • Melt the butter in a pan, softly bake the onion and garlic until sweaty, then add the flour and stir. Keep stirring for about a minute or two, otherwise
    you'll keep the flour taste

  • Add in the milk little by little.
    You want your sauce to be thick.
    so I used a little less than 1 liter of milk.
    If it's still too thin just keep it on medium temperature while stirring until it thickens up.

  • Then add the Parmesan and spinach
    and flavour with pepper and salt.
    Keep tasting to see if you added enough salt. You don't want your dish to be flavorless.

  • Start with building your lasagna. First a layer of sauce, then pasta en repeat until you used up everything.

  • Davide the grated mozzarella on top and cover with aluminum foil.

  • Bake 15 minutes with foil and 10 minutes without (it takes longer if you're using dried lasagna sheets).

  • Let it sit for 5 minutes before serving so it firms up a bit.


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