White Chicken Lasagna (Print View)
Creamy layered lasagna with tender chicken, spinach, and three melted cheeses in 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 tbsp unsalted butter
11 - 1/4 cup all-purpose flour
→ Pasta
12 - 12 lasagna noodles (regular or no-boil)
→ Spices & Seasonings
13 - 1/2 tsp dried basil
14 - 1/2 tsp dried thyme
15 - 1/2 tsp ground black pepper
16 - 1/2 tsp salt
17 - 1/4 tsp freshly grated nutmeg (optional)
→ Others
18 - 2 tbsp olive oil
# Step-by-Step Directions:
01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish and set aside.
02 - Cook the lasagna noodles according to package instructions. Drain thoroughly and lay flat on a clean surface to prevent sticking.
03 - In a large skillet, heat olive oil over medium heat. Sauté the onion and mushrooms for 4 minutes until softened. Add the garlic and spinach, and cook for another 2 minutes until the spinach is wilted.
04 - Add the shredded chicken to the skillet with the vegetables. Season with dried basil, thyme, black pepper, and salt. Mix thoroughly to combine 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 milk while whisking constantly until smooth. Bring to a simmer and cook for 5–6 minutes until the sauce thickens. Stir in 1/2 cup of the Parmesan cheese and nutmeg, then remove from heat.
06 - Spread a thin layer of white sauce on the bottom of the prepared baking dish. Layer 3 noodles over the sauce, followed by half the chicken mixture, one-third of the ricotta, one-third of the mozzarella, and one-quarter of the remaining sauce. Repeat the layers once more. Finish with a final layer of noodles, the remaining sauce, ricotta, mozzarella, and the 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 bubbly.
08 - Allow the lasagna to rest for 10–15 minutes before slicing into portions and serving. This resting time helps the layers set for cleaner cuts.
# Expert Suggestions:
01 -
- The white sauce is silkier and more forgiving than traditional red sauce, and it makes the whole dish feel like something youd order at a bistro.
- Rotisserie chicken does all the heavy lifting, so you get layers of flavor without spending hours at the stove.
02 -
- The first time I made this I cut into it immediately and the whole thing collapsed into a beautiful but messy pile, so patience during the rest period really matters.
- Adding the milk too fast to the butter and flour creates lumps that are nearly impossible to fix, so pour slowly and whisk with conviction.
03 -
- Let the white sauce cool slightly before assembling because hot sauce will melt the ricotta into a runny mess instead of leaving those gorgeous creamy pockets.
- Dot the top layer with tiny cubes of cold butter before the final uncovered bake for a crust that cracks and browns in the most irresistible way.