White Chicken Lasagna (Printable)
Creamy baked pasta layers with tender chicken, spinach, and three melted cheeses in a 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)
→ Others
18 - 2 tablespoons olive oil
# How To Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or non-stick spray.
02 - Cook 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. Sauté the onion and mushrooms for about 4 minutes until softened and fragrant. Add the minced garlic and chopped 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, dried thyme, black pepper, and salt. Stir until the chicken is evenly coated with the seasonings, 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 whole milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5 to 6 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Stir in 1/2 cup of the 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 to cover the sauce. Spread half of the chicken and vegetable mixture over the noodles. Dollop 1/3 of the ricotta cheese evenly across the layer, followed by 1/3 of the mozzarella. Pour about 1/4 of the remaining white sauce over the cheese. Repeat with another layer of 3 noodles, the remaining chicken mixture, another 1/3 of the ricotta, another 1/3 of the mozzarella, and more sauce. Finish with a final layer of the remaining noodles, the rest of the sauce, the remaining ricotta, the remaining mozzarella, and top with the rest of the Parmesan cheese.
07 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes. The foil traps moisture and allows the layers to heat through evenly.
08 - Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the cheese is bubbly and melted. Allow the lasagna to rest for 10 to 15 minutes before slicing and serving so the layers set properly.
# Expert Tips:
01 -
- The velvety white sauce transforms ordinary ingredients into something restaurant worthy
- It feeds a crowd and makes your house smell incredible for hours
- Leftovers somehow taste even better the next day
02 -
- White sauce thickens as it cools so make it slightly thinner than you think you need
- Letting the lasagna rest is not optional if you want neat slices that hold their shape
03 -
- Grate your own Parmesan instead of buying pre grated for better melting
- Room temperature ingredients prevent the ricotta from seizing when you spread it