White Chicken Lasagna (Printable)
Creamy baked layers of chicken, spinach, and three cheeses in a rich white béchamel 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 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
# How-To:
01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish and set aside.
02 - Cook lasagna noodles according to package instructions. Drain well 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 for 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 milk, whisking constantly until smooth. Bring to a simmer and cook for 5–6 minutes until the sauce thickens. Stir in 1/2 cup of 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. Finish with a final layer of noodles topped with remaining sauce, ricotta, mozzarella, and remaining Parmesan cheese.
07 - Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the edges are bubbling.
08 - Remove from the oven and let the lasagna rest for 10–15 minutes before slicing into portions. This allows the layers to set for cleaner cuts.
# Expert Tips:
01 -
- The béchamel sauce tastes like something from a fancy restaurant but comes together with pantry staples.
- Rotisserie chicken does the heavy lifting so you never feel like you spent all day cooking.
02 -
- Do not skip the resting time or your lasagna will slide apart into a messy but still delicious pile.
- Add the milk to the roux very slowly at first to prevent lumps from forming in your sauce.
03 -
- Taste the béchamel before assembling because the salt level in your chicken and cheese will vary every time you make this.
- A light spray of cooking spray on the foil prevents the cheese from sticking when you cover the lasagna for the first bake.