White Chicken Lasagna (Print Page)
Creamy chicken and cheese layered between tender pasta with spinach and mushrooms in rich white sauce.
# What You Need:
→ Chicken
01 - 2 cups cooked chicken, shredded (rotisserie or poached)
→ Vegetables
02 - 2 cups baby spinach, roughly chopped
03 - 1 cup mushrooms, thinly sliced
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
→ Dairy & Cheese
06 - 2 cups ricotta cheese
07 - 2 cups shredded mozzarella cheese
08 - 1 cup grated Parmesan cheese
09 - 4 cups whole milk
10 - 4 tablespoons unsalted butter
11 - 1/4 cup all-purpose flour
→ Pasta
12 - 12 lasagna noodles (regular or no-boil)
→ Spices & Seasonings
13 - 1/2 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon freshly grated nutmeg (optional)
→ Other
18 - 2 tablespoons olive oil
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish and set aside.
02 - Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean surface to prevent sticking.
03 - In a large skillet, heat olive oil over medium heat. Sauté onion and mushrooms for 4 minutes until softened. Add garlic and spinach; cook another 2 minutes until spinach is wilted.
04 - Add shredded chicken to the skillet with the vegetables. Season with dried basil, thyme, black pepper, and salt. Mix thoroughly and set aside.
05 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in milk while whisking constantly until smooth. Bring to a simmer and cook 5 to 6 minutes until thickened. Stir in 1/2 cup Parmesan cheese and nutmeg. Remove from heat.
06 - Spread a thin layer of white sauce on the bottom of the prepared baking dish. Layer 3 noodles, then half the chicken mixture, 1/3 of the ricotta, 1/3 of the mozzarella, and 1/4 of the remaining sauce. Repeat layers once more. Finish with a final layer of noodles, remaining sauce, ricotta, mozzarella, and remaining Parmesan on top.
07 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
08 - Remove foil and continue baking for an additional 15 minutes, or until the top is golden brown and the edges are bubbly.
09 - Remove from oven and let rest for 10 to 15 minutes before slicing. This allows the layers to set for clean portions.
# Expert Tips:
01 -
- The white sauce is silkier and more forgiving than any red sauce you will ever attempt.
- It reheats beautifully the next day, maybe even better than fresh from the oven.
02 -
- The sauce will seem thin at first but it continues thickening as it bakes inside the lasagna, so trust the process.
- Letting it rest is not optional, slicing too early means everything slides apart and you lose those beautiful layers.
03 -
- Tear a few extra noodles into small pieces and tuck them into gaps between layers so every slice holds together when you serve it.
- A light dusting of nutmeg in the sauce is the one thing people can never identify but always ask about.