White Chicken Lasagna (Printable)
Creamy layered baked pasta with chicken, spinach, mushrooms, and three melted cheeses in rich white sauce.
# What You'll 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 oven to 375°F. Grease a 9x13 inch baking dish with butter or non-stick spray and set aside.
02 - Cook lasagna noodles according to package instructions until al dente. Drain, rinse briefly with cool water to prevent sticking, and lay flat on a clean surface.
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 an additional 2 minutes until the spinach is fully wilted. Remove from heat and set aside.
04 - Add shredded chicken to the vegetable mixture. Season with dried basil, thyme, black pepper, and salt. Toss until evenly combined 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 enough to coat the back of a spoon. 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. Arrange 3 noodles over the sauce. Layer half of the chicken mixture, then spread one-third of the ricotta, one-third of the mozzarella, and one-quarter of the remaining white sauce. Repeat with another 3 noodles, the remaining chicken mixture, another third of ricotta, another third of mozzarella, and another quarter of sauce. Finish with a final layer of 3 noodles, the remaining sauce, the last of the ricotta, the remaining mozzarella, and the rest of the Parmesan on top.
07 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to allow the layers to heat through and the cheeses to melt.
08 - Remove the foil and continue baking for 15 minutes, or until the top is golden brown and the edges are bubbling. Let rest for 10 to 15 minutes before slicing to allow the layers to set. Serve warm.
# Expert Tips:
01 -
- The white béchamel sauce is silkier and more indulgent than any red sauce you have ever made.
- Rotisserie chicken does all the heavy lifting, so it feels like a Sunday dinner with half the effort.
02 -
- Never walk away from your béchamel sauce because milk scorches in seconds and there is no fixing it once it does.
- Cooking the flour and butter together for a full minute before adding milk is what prevents the sauce from tasting like paste.
03 -
- Shred your own mozzarella instead of buying pre-shredded bags because the anti-caking coatings on bagged cheese prevent it from melting smoothly.
- A tiny pinch of nutmeg in white sauce is a classic French trick that transforms the entire flavor profile without anyone being able to identify what changed.