White Chicken Lasagna (Printer-friendly)
Creamy baked layers of chicken, spinach, and three cheeses in a rich white béchamel 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)
→ Other
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 thoroughly and set aside on a clean surface or parchment paper 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, cooking for another 2 minutes until the spinach is fully wilted.
04 - Add the shredded chicken to the skillet with the sautéed vegetables. Season with dried basil, thyme, black pepper, and salt. Stir to combine evenly, 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 milk while whisking constantly until smooth. Bring to a simmer and cook for 5 to 6 minutes until the sauce thickens. 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, 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, then finish with a final layer of noodles topped with the remaining sauce, ricotta, mozzarella, and Parmesan cheese.
07 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
08 - Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the sauce is bubbly. Allow the lasagna to rest for 10 to 15 minutes before slicing and serving.
# Expert Advice:
01 -
- The white sauce is silkier and more forgiving than traditional bechamel because you do not need to stress over tomato acidity or long simmering times.
- Rotisserie chicken does all the heavy lifting, so you get the feeling of a slow cooked meal with half the actual effort.
02 -
- Whisk the white sauce constantly while adding milk because once a lump forms it is nearly impossible to smooth out without starting over.
- Letting the lasagna rest is not optional because slicing too early turns elegant layers into a soupy disappointment that still tastes great but looks defeated.
03 -
- Grate your own cheese instead of using pre shredded bags because the anti caking coatings on bagged cheese prevent it from melting smoothly, and you will notice the difference immediately.
- A dusting of nutmeg in the white sauce is the quiet detail that makes people ask what your secret is, so never skip it even though it seems too small to matter.