White Chicken Lasagna (Printable view)
Creamy layers of chicken, spinach, and three cheeses in a rich white sauce baked golden.
# 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
# Steps:
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 parchment paper to prevent sticking.
03 - Heat olive oil in a large skillet 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 - Melt butter in a medium saucepan 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 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, 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 15 minutes, or until the top is golden brown and the sauce is bubbly. Allow to cool for 10–15 minutes before slicing and serving.
# Expert Advice:
01 -
- The white sauce is silkier and more forgiving than traditional bechamel, and the pinch of nutmeg makes people close their eyes when they take the first bite.
- Rotisserie chicken does all the heavy lifting, so the hardest part of this recipe is waiting for it to finish baking.
02 -
- If you add the milk too fast to the roux, the sauce will go lumpy and there is no saving it without a blender, so pour slowly and whisk with purpose.
- Grating your own Parmesan from a wedge melts into the sauce completely, while the pre-shredded kind leaves gritty little specks throughout.
03 -
- Let the white sauce cool for five minutes before assembling so it thickens slightly and does not slide right off the noodles when you layer them.
- Use a toothpick to mark a small hole in the foil over the lasagna so steam can escape and the cheese browns instead of stewing in condensation.