Creamy White Chicken Lasagna (Printable Format)
Creamy baked lasagna with tender chicken, spinach, mushrooms, and layers of gooey melted cheese.
# 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 tbsp unsalted butter
11 - 1/4 cup all-purpose flour
→ Pasta
12 - 12 lasagna noodles (regular or no-boil)
→ Spices & Seasonings
13 - 1/2 tsp dried basil
14 - 1/2 tsp dried thyme
15 - 1/2 tsp ground black pepper
16 - 1/2 tsp salt
17 - 1/4 tsp freshly grated nutmeg (optional)
→ Other
18 - 2 tbsp olive oil
# How-To Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
02 - Cook the lasagna noodles according to package instructions until al dente. Drain thoroughly and lay flat on a clean surface to prevent sticking.
03 - Heat olive oil in a large skillet over medium heat. Add the onion and mushrooms, sautéing for about 4 minutes until softened. Stir in the garlic and spinach, cooking for another 2 minutes until the spinach is fully wilted.
04 - Add the shredded chicken to the skillet with the vegetables. Season with dried basil, thyme, black pepper, and salt. Toss everything together until well combined, then remove from heat and set aside.
05 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the 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 the 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, then spread half the chicken mixture evenly over top. Dollop 1/3 of the ricotta, scatter 1/3 of the mozzarella, and drizzle 1/4 of the remaining sauce. Repeat the layering once more. Finish with a top layer of noodles, the remaining sauce, the rest of the ricotta and mozzarella, and the remaining Parmesan.
07 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
08 - Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the sauce is bubbly. Allow the lasagna to rest for 10 to 15 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The béchamel sauce replaces traditional red sauce and makes every bite feel like a warm blanket.
- It transforms a basic rotisserie chicken into something that tastes like you spent all day cooking.
02 -
- The sauce will look thin when you first make it but it thickens as it bakes so resist the urge to keep cooking it on the stove.
- Letting the lasagna rest before cutting is not optional because it falls apart into a soupy mess if you rush.
03 -
- Taste the white sauce before assembling because this is your last chance to adjust salt and nutmeg.
- Covering the dish with foil that is lightly greased on the underside prevents the top layer of cheese from sticking when you peel it off.