White Chicken Lasagna (Printable Version)
Creamy baked lasagna with tender chicken, white sauce, spinach, and melted cheeses.
# Ingredient List:
→ 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 Make:
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 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 milk while 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. 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 the remaining sauce, ricotta, mozzarella, and remaining Parmesan.
07 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
08 - Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Allow the lasagna to rest for 10–15 minutes before slicing and serving.
# Expert Tips:
01 -
- The white besciamella style sauce is velvety and delicate, and once you master it you will want to put it on everything.
- It reheats beautifully the next day, making it the rare lasagna that might actually taste better as a leftover.
- Rotisserie chicken does all the heavy lifting, so you never have to worry about drying out a breast.
02 -
- Patience with the white sauce is everything, and if you rush the simmer it will be thin and watery no matter how much cheese you add later.
- Covering with foil for the first half of baking keeps the noodles from drying out and turning chewy along the edges.
03 -
- Let the white sauce cool for five minutes before assembling because a piping hot sauce melts the cheese layers prematurely and makes everything harder to control.
- Use a serrated knife to cut through the top cheese layer before scooping with a spatula for the cleanest slices.