White Chicken Lasagna (Printable)
Creamy baked layers of chicken, spinach, ricotta and mozzarella in a rich white béchamel 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)
→ Others
18 - 2 tablespoons olive oil
# Method:
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 add milk, whisking constantly until smooth. Bring to a simmer and cook 5–6 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, finishing with a final layer of noodles, sauce, ricotta, mozzarella, and remaining Parmesan on top.
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.
09 - Allow the lasagna to rest for 10–15 minutes before slicing into portions and serving.
# Expert Hints:
01 -
- The white sauce is so velvety and rich that you will catch yourself spooning it straight from the pan before it even hits the lasagna.
- It reheats beautifully the next day, which means lunch at work will suddenly become the best part of your afternoon.
02 -
- The sauce will seem thin at first but thickens significantly as it sits and bakes, so trust the process and resist the urge to add more flour.
- Letting the lasagna rest before slicing is not optional, as those 15 minutes allow the layers to set so each piece holds its shape on the plate.
03 -
- Leftover turkey works just as well as chicken, making this the perfect recipe to resurrect after Thanksgiving when you cannot face another sandwich.
- Dusting a little extra Parmesan between the noodle layers creates tiny pockets of concentrated flavor that surprise and delight with every bite.