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White Skillet Lasagna
marie

White Skillet Lasagna

This White Skillet Lasagna delivers all the comfort of classic lasagna with a creamy white béchamel, sweet sautéed leeks, and smoky melted cheese—made entirely in one skillet. Elegant enough for guests yet simple enough for a cozy weeknight dinner, it’s rich, savory, and deeply satisfying without the heaviness of tomato sauce.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pasta Layers
  • 12 sheets dried lasagna sheets cooked just until al dente
  • 1 tablespoon extra-virgin olive oil for preventing sticking and drizzling
Leek Filling
  • 3 tablespoons unsalted butter divided
  • 1.5 pounds leeks thinly sliced and well rinsed
  • 5 cloves garlic thinly sliced
  • 2 teaspoons fresh thyme leaves divided
White Sauce (Béchamel)
  • 3 tablespoons all-purpose flour
  • 1.5 cups whole milk
  • 8 ounces smoked mozzarella or smoked gouda grated
  • salt to taste
  • black pepper to taste
For Serving
  • fresh parsley leaves optional, for garnish

Method
 

  1. Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a boil and cook the lasagna sheets until just al dente. Drain well and lightly drizzle with olive oil to prevent sticking.
  2. Heat a 10-inch oven-safe skillet over medium-high heat. Melt 1 tablespoon of butter, then add the leeks, garlic, and 1½ teaspoons of thyme. Cook for 5–7 minutes until the leeks are soft and fragrant without browning. Transfer to a bowl.
  3. Lower the heat to medium-low and melt the remaining butter in the same skillet. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  4. Pour the béchamel over the leeks. Stir in about three-quarters of the grated cheese and season generously with salt and pepper.
  5. Layer three lasagna sheets in the skillet, top with one-third of the leek mixture, and repeat, alternating pasta direction each layer. Finish with a final layer of pasta.
  6. Top with the remaining cheese and drizzle lightly with olive oil. Bake for about 15 minutes until bubbly and golden at the edges.
  7. Let rest for 5 minutes, then finish with remaining thyme and fresh parsley before serving.

Notes

Rinse leeks thoroughly to remove grit. If the béchamel becomes too thick, whisk in a splash of milk before assembling. Smoked mozzarella offers a mild flavor, while smoked gouda is richer and bolder.