White Chicken Lasagna (Printable Version)
Creamy layered Italian-American bake with chicken, spinach, and three melted cheeses 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 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 Make It:
01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish with butter or non-stick spray.
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 whole milk, whisking constantly until smooth. Bring to a simmer and cook 5–6 minutes until the sauce thickens. Stir in 1/2 cup Parmesan cheese and nutmeg, then 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 and bake for 30 minutes.
08 - Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and the sauce is bubbly. Allow to cool for 10–15 minutes before slicing and serving.
# Helpful Hints:
01 -
- The bechamel sauce sounds fancy but comes together in under ten minutes and tastes like something from a restaurant.
- Rotisserie chicken does all the heavy lifting so you never have to cook raw meat separately.
- Leftovers reheat beautifully the next day and somehow taste even deeper and more comforting.
02 -
- Do not skip the resting time because slicing too early turns your beautiful layers into a soupy mess on the plate.
- Add the milk to the roux very gradually at first because once it seizes it is nearly impossible to smooth out again.
03 -
- A dusting of nutmeg in the bechamel is optional but it is the one ingredient that makes people close their eyes and ask what is in this sauce.
- Use a ladle to spread the sauce in each layer rather than pouring it because pouring disturbs the noodles and creates uneven pockets.