Creamy White Chicken Lasagna (Printable)
Tender chicken and three cheeses layered in creamy white sauce with spinach and mushrooms.
# 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
# Directions:
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 set aside on a clean surface or parchment paper.
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, season with basil, thyme, pepper, and salt. Mix well 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 add milk, whisking constantly until smooth. Bring to a simmer and cook 5–6 minutes until thickened. Stir in 1/2 cup Parmesan and nutmeg. Remove from heat.
06 - Spread a thin layer of white sauce on the bottom of the 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, finishing with a final layer of noodles, sauce, ricotta, mozzarella, and remaining Parmesan.
07 - Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until golden and bubbly on top.
08 - Cool for 10–15 minutes before slicing and serving to allow the layers to set.
# Expert Tips:
01 -
- The white sauce is velvety and forgiving, so even if your béchamel skills are shaky, it comes together beautifully.
- Rotisserie chicken does all the heavy lifting, making this feel like a weekend project that fits into a weeknight schedule.
02 -
- Do not skip the resting time because slicing too early turns a beautiful lasagna into a molten mess that slides apart on the spatula.
- Adding the milk too quickly to the roux creates lumps that are nearly impossible to whisk out, so pour it in a thin steady stream.
03 -
- Dry the spinach thoroughly after chopping because any extra moisture will pool at the bottom and make the bottom noodles gummy.
- Tent the foil slightly above the cheese surface during the covered bake so it does not stick to the top layer and peel off all your beautifully melted mozzarella.