This white lasagna has pops of fresh flavor from three kinds of herbs with layers of white sauce, three kinds of cheese, spinach, and pasta.
For the Spinach Filling
For the White Sauce
For the Ricotta Filling
For this recipe, the prep time includes the time it takes to prep the ingredients (chopping, shredding, etc) and the cooking steps done before assembling the lasagna. The cook time is the estimated time for the lasagna to bake.
I like to use Barilla oven-ready flat lasagna noodles because they easily fit into an 8×8″ pan. You can use other kinds of no-bake lasagna (the ones with wavy edges), but you will need to break them to fit into the pan.
Make-ahead tips: You can assemble the whole lasagna a day in advance and then bake it later. Cover it with foil and store it in the refrigerator for up to a day ahead. Let it sit out at room temperature while you preheat the oven. You may need to add a few extra minutes to the baking time (5 to 10 minutes or so).
Keywords: spinach lasagna, white lasagna recipe, small-batch lasagna recipe