Introducing our White Chicken Lasagna recipe, a delightful blend of tender chicken, mushrooms, spinach, and a velvety white sauce, all layered between tender lasagna noodles. In under an hour, you can enjoy this comforting and elegant dish that’s perfect for family dinners or special occasions. Let’s get started!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
For the white sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
For the filling:
- 2 cups cooked chicken breast, shredded (rotisserie works great)
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For assembling:
- 9 lasagna noodles, cooked al dente
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare the White Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour to create a smooth paste and cook for about 1-2 minutes. Gradually whisk in the chicken broth and milk. Continue to whisk until the mixture thickens, which should take about 5-7 minutes. Reduce heat to low, add the grated Parmesan cheese, and season with salt and pepper. Stir until the cheese is fully melted, and the sauce is creamy. Remove from heat.
- Make the Filling: In a large skillet, sauté the chopped onion and garlic over medium heat until they become translucent, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and brown, about 5-7 minutes. Stir in the chopped spinach and cook until it wilts, about 2 minutes. Add the shredded chicken and season with salt and pepper. Cook for an additional 2-3 minutes until the mixture is heated through.
- Assemble the Lasagna: Preheat your oven to 350°F (175°C). In a greased 9×13-inch rectangle baking dish or similar-sized oval dish, spread a small amount of white sauce to prevent sticking. Place 3 lasagna noodles on the bottom. Layer with half of the chicken and vegetable mixture, a portion of white sauce, and a sprinkle of mozzarella cheese. Repeat this process with another layer of noodles, filling, sauce, and cheese. Top with the final 3 lasagna noodles, remaining white sauce, and a generous layer of mozzarella cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden and bubbly.
- Serve: Let the white chicken lasagna cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Notes
Ensure the lasagna noodles are cooked al dente to prevent them from becoming too soft during baking. Feel free to use your favorite mushrooms for extra flavor. Cremini, shiitake, or portobello mushrooms work well in this recipe. This recipe omits ricotta cheese but you’re welcome to add a layer or two in if you’d like. Serve this dish with crusty garlic bread and a side salad for a complete meal and enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 900mg
- Fat: 24g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
