White Skillet Lasagna

White Skillet Lasagna is the answer when you want all the comfort of classic lasagna without the heavy tomato sauce or the hassle of layering in a baking dish. This cozy, creamy version is made right in one skillet, combining tender lasagna sheets, sweet sautéed leeks, and a silky white béchamel sauce with smoky melted cheese. It’s elegant enough for guests but simple enough for a weeknight dinner. If you love rich, savory flavors and minimal cleanup, this White Skillet Lasagna is about to become one of your go-to comfort meals. Creamy, cheesy, and deeply satisfying, it sets the tone for a recipe that feels special yet totally achievable at home.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• One-skillet wonder: Everything comes together in a single skillet, which means fewer dishes and less cleanup.
• Creamy without being heavy: The white sauce is smooth and balanced, not overly rich or greasy.
• Simple, real ingredients: No shortcuts or processed sauces—just pantry staples and fresh aromatics.
• Perfect for cozy dinners: This dish delivers pure comfort, making it ideal for chilly evenings or relaxed family meals.
• A fresh twist on lasagna: Leeks, thyme, and smoked cheese give it a refined flavor profile that stands out from red-sauce versions.

This White Skillet Lasagna feels indulgent, yet it’s surprisingly approachable. It’s the kind of meal that makes people pause after the first bite and ask for the recipe.

Ingredients Needed

Below is a clear breakdown of what you’ll need. The ingredients are grouped to make prep easier and help you understand how each part fits into the recipe.

For the Pasta Layers

• 12 dried lasagna sheets (about 12 ounces): Cooked until just al dente so they hold their shape during baking.
• Extra-virgin olive oil: Used lightly to prevent the pasta from sticking and to finish the top before baking.

For the Leek Filling

• 3 tablespoons unsalted butter, divided: Adds richness and helps build layers of flavor.
• 1½ pounds leeks, thinly sliced and well rinsed (about 9 cups): Mild, sweet, and perfect for a white lasagna.
• 5 garlic cloves, thinly sliced: Adds depth and aroma without overpowering.
• 2 teaspoons fresh thyme leaves, divided: Brings a subtle herbal note that complements the cream sauce beautifully.

For the White Sauce (Béchamel)

• 3 tablespoons all-purpose flour: Thickens the sauce smoothly.
• 1½ cups whole milk: Creates a creamy, luxurious texture.
• 8 ounces smoked mozzarella or smoked gouda, grated: Melts beautifully and adds a gentle smoky flavor.
• Salt and black pepper: To season each layer properly.

For Serving

• Fresh parsley leaves (optional): Adds freshness and color right before serving.

How to Make White Skillet Lasagna

Step 1: Prepare the Pasta and Oven

Preheat your oven to 425°F (220°C) so it’s ready when the lasagna is assembled. Bring a large pot of water to a rolling boil and season it generously with salt—this is your only chance to season the pasta itself. Add the lasagna sheets and cook until just al dente, following the package timing. Drain well.
Tip: If the pasta finishes before you’re ready to assemble, lightly drizzle the sheets with olive oil and gently separate them to prevent sticking.

Step 2: Cook the Leeks

Place a 10-inch oven-safe skillet over medium-high heat and melt 1 tablespoon of butter. Add the sliced leeks, garlic, and 1½ teaspoons of thyme. At first, the skillet will look overcrowded, but don’t worry—the leeks will soften and shrink quickly.
Cook for 5–7 minutes, tossing gently with tongs, until the leeks are soft, fragrant, and lightly glossy. Avoid browning; you want them tender and sweet, not crisp. Transfer the mixture to a large bowl and set aside.

Step 3: Make the Béchamel Sauce

Lower the heat to medium-low and add the remaining 2 tablespoons of butter to the same skillet. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly. This step removes the raw flour taste and forms a smooth base.
Slowly pour in the milk in a thin stream, whisking continuously to prevent lumps. Keep whisking as the sauce warms and thickens—this should take about 6–7 minutes. You’re looking for a sauce that coats the back of a spoon.
Turn off the heat and pour the béchamel over the cooked leeks. Add about three-quarters of the grated cheese, mix well, and season generously with salt and pepper.

Step 4: Assemble the Lasagna in the Skillet

Wipe out the skillet if needed, then start layering directly inside it. Lay three lasagna sheets across the bottom, allowing them to slightly overlap or hang over the edges if necessary. Spread one-third of the leek and sauce mixture evenly over the pasta.
Add another layer of three lasagna sheets, arranging them crosswise to create structure. Repeat the layering process two more times, finishing with a final layer of pasta on top. This cross-layering helps the lasagna hold together when sliced.

Step 5: Bake Until Bubbling

Sprinkle the remaining cheese evenly over the top layer of pasta and drizzle lightly with olive oil. Transfer the skillet to the oven and bake for about 15 minutes, or until the cheese is fully melted, the edges are golden, and the sauce is bubbling around the sides.
Remove from the oven and let the lasagna rest for 5 minutes. Finish with the remaining ½ teaspoon of thyme and a handful of fresh parsley before slicing and serving.

Serving and Storage Tips

Serving Suggestions:

• Serve directly from the skillet for a rustic, cozy presentation.
• Pair with a simple green salad dressed with lemon and olive oil to balance the richness.
• Crusty bread or garlic toast works perfectly to scoop up extra sauce.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm gently in the oven at 350°F (175°C) or microwave individual portions until heated through. Add a splash of milk if the sauce has thickened too much.

Helpful Notes

• Leek prep matters: Always rinse sliced leeks thoroughly, as dirt can hide between the layers.
• Cheese swap: Smoked mozzarella gives a mild smoky flavor, while smoked gouda is richer and bolder—both work well.
• No oven-safe skillet? Assemble the lasagna in a baking dish and transfer it to the oven.
• Consistency check: If your béchamel feels too thick, whisk in a little extra milk before assembling.

Conclusion

This White Skillet Lasagna proves that comfort food doesn’t need to be complicated. With its creamy white sauce, tender layers of pasta, and fragrant leeks, it delivers maximum flavor with minimal effort. The one-skillet approach makes it approachable for busy cooks, while the refined taste makes it impressive enough for entertaining. Whether you’re craving a cozy dinner or looking to try a new twist on lasagna night, this recipe truly delivers.
If you try this White Skillet Lasagna, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below—it really helps others find and trust the recipe. Share it with friends on Pinterest or Facebook, and tell us: what variation did you try, or what would you add next time?

Frequently Asked Questions (FAQ)

Can I use onions instead of leeks?

Yes, you can substitute onions if leeks aren’t available. Use yellow or sweet onions and cook them gently until soft to avoid sharp flavors.

How thick should the white sauce be?

The béchamel should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, whisk in a little extra milk.

Can I make this gluten-free?

You can use gluten-free lasagna sheets and substitute the flour with a gluten-free all-purpose blend. The texture may vary slightly but will still be delicious.

Is White Skillet Lasagna freezer-friendly?

It’s best enjoyed fresh, but you can freeze it after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating.

Why did my sauce turn lumpy?

Lumps usually happen if the milk is added too quickly or the sauce isn’t whisked enough. Adding the milk slowly and whisking constantly prevents this issue.