White Skillet Lasagna
Updated October 8, 2025
- Ready In
- 1 hr
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Ingredients
Salt and pepper
12 dried lasagna sheets (about 12 ounces)
Extra-virgin olive oil, for drizzling
3 tablespoons unsalted butter, divided
1½ pounds leeks, root and leaf ends trimmed, then thinly sliced and rinsed (about 9 cups), see Tip
5 garlic cloves, sliced
2 teaspoons fresh thyme leaves, divided
3 tablespoons all-purpose flour
1½ cups whole milk
8 ounces smoked mozzarella or smoked gouda, grated
Fresh parsley leaves, for serving, optional
Nutritional analysis per serving (4 servings)
104 grams carbs; 77 milligrams cholesterol; 825 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 32 grams fat; 7 grams fiber; 1074 milligrams sodium; 31 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Bring a large pot of water to a boil, season with salt and cook the lasagna sheets until al dente, then drain. If the pasta is done before you’re ready to use it, lightly drizzle with olive oil so the sheets don’t stick together.
- Step 2
Meanwhile melt 1 tablespoon of butter in a medium (10-inch) skillet over medium-high. Add the leeks, garlic and 1½ teaspoons thyme and cook, using tongs to toss and turn the leeks, until softened, 5 to 7 minutes. (At first the pan will be very full, but the leeks will shrink quickly.) Transfer to a large bowl.
- Step 3
Make the béchamel: Melt the remaining 2 tablespoons butter in the skillet over medium-low, then whisk in the flour until smooth, about 1 minute. While whisking constantly, slowly pour in the milk in a thin stream and whisk until it’s incorporated and the sauce is smooth and slightly thickened, about 7 minutes. Turn off heat, then pour béchamel over the leeks. Add about three-fourths of the cheese, mix well and season with salt and pepper.
- Step 4
Lay three lasagna sheets on the bottom of the skillet (if they hang over the edge of the skillet that’s OK), then spread a third of the leek mixture over. Arrange another three lasagna sheets so they form a cross with the first layer of pasta. Repeat layering the leek mixture and lasagna twice more, ending with lasagna sheets as the top layer.
- Step 5
Sprinkle the remaining cheese over the top and drizzle with olive oil. Bake lasagna until it’s bubbling, the edges are golden brown and the cheese has melted, 15 minutes. Let cool slightly and top with the remaining ½ teaspoon of thyme leaves and some fresh parsley, if using, before cutting and serving.
To clean the leeks, toss the sliced leeks into a big bowl of cold water and give them a good swish to rinse out any dirt. Scoop them out, repeating once more with fresh water if necessary. Drain in a colander, then gently pat dry with a clean towel.
Private Notes
Comments
People! I haven’t boiled a lasagna sheet in 10 years. Ina Garten’s method is foolproof. In a glass baking dish, soak unbroken noodles (regular, not the yucky, gummy no-cook kind) in hot tap water for 20 minutes. Literally just turn on your tap—don’t boil or superheat the water. No need to get fancy. After 20 mins, add the noodles to your lasagna recipe as directed.
Tasty. btw I didn't have a white skillet - used my trusty cast iron black one :) Rename 'Skillet White Lasagna' ?
This was delicious! And also rustically gorgeous. My grocery was low on leeks so I had to supplement with green onion, but that worked out just fine. I also added dollops of ricotta on top, cause I felt like it needed a little something saucy to prevent the noodles from getting too crackly. Perfect! My husband and I devoured ours, while my two- and four-year-old only ate a few bites. They’re crazy! But fine with me — more leftovers for us :)
Made as directed and used the tip to soak the noodles in hot water for 20 minutes rather than boiling. Used 5 large leeks and smoked gouda. Came out great. Noodles were on the chewy side which I liked. If you love leeks, make it!
My hubby (who LIVES for lasagna) was all over this dish!! Unlike most of you culinary anarchists I followed the recipe to the letter of the law. Why is that so hard for others? For me just getting the ingredients collected and prepared makes me start to look at the martini shaker….. We loved this dish!!! My only ask: can authors pls specify salt and pepper? For me this was a big guess and I could have used the guidance. FYI hubby insisted on trimming the over hanging lasagna bits and just piled them on the cheeseland. Turned out fab! ❤️❤️🦄🦄🌈🌈
Very tasty. I served this a a side dish. I used the no cook sheets which were ok. Because I bought the no cook lasagna sheets I had to improvise a little. I soaked them for about 15 minutes before using them. I also added a little chicken broth to the pan before baking hoping to avoid gumminess. I think it helped. I couldn’t find the smoked version of either cheese. I used a mix of regular mozzarella and Gouda. I’d like to try it again knowing what I know now.