Creamy White Chicken Lasagna (Printable)
layers of chicken, spinach, and three cheeses in a rich garlic Parmesan white sauce, baked until golden and bubbly.
# 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)
→ Others
18 - 2 tablespoons olive oil
# How To Make:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter or non-stick spray.
02 - Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain, lay flat on a clean surface, and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and mushrooms, sautéing for 4 minutes until softened. Stir in garlic and spinach, cooking for another 2 minutes until the spinach is fully wilted.
04 - Add shredded chicken to the vegetable mixture. Season with dried basil, thyme, black pepper, and salt. Toss until evenly combined, then remove from heat and set aside.
05 - Melt butter in a medium saucepan 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 gentle simmer and cook for 5 to 6 minutes until the sauce thickens. Stir in 1/2 cup of Parmesan cheese and nutmeg, then remove from heat.
06 - Spread a thin layer of white sauce across the bottom of the prepared baking dish. Lay down 3 noodles, followed by half the chicken mixture, one-third of the ricotta, one-third of the mozzarella, and one-quarter of the remaining sauce. Repeat the layering once more. Finish with a final layer of noodles topped with the remaining sauce, ricotta, mozzarella, and Parmesan cheese.
07 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
08 - Remove the foil and continue baking for 15 minutes, or until the top is golden brown and the cheese is bubbling. Let the lasagna rest for 10 to 15 minutes before slicing and serving.
# Expert Hints:
01 -
- The white sauce is silky enough to make you question ever going back to tomato based lasagna again.
- Rotisserie chicken does most of the heavy lifting, so you get all the comfort without spending your whole evening at the stove.
02 -
- The sauce will look a bit thin when you take it off the heat, but it thickens considerably in the oven, so trust the process and do not over reduce it.
- Cutting into it too early causes everything to slide apart in a messy heap, patience really does pay off here.
03 -
- If your béchamel gets lumpy, a minute with an immersion blender fixes it instantly and nobody will ever know.
- Letting the lasagna rest is not optional, it is the difference between a beautiful slice and a soupy disappointment on the plate.