Description
Creamy White Chicken Lasagna is the ultimate comfort food, layered with velvety béchamel sauce, tender shredded chicken, sautéed mushrooms, spinach, ricotta, mozzarella, and Parmesan. Perfect for cozy family dinners or impressing guests!
Ingredients
For the Béchamel Sauce:
5 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups whole milk
1 teaspoon garlic powder
Pinch of nutmeg
Salt and black pepper, to taste
For the Lasagna Layers:
12 lasagna sheets (no-boil or pre-cooked)
2 cups ricotta cheese
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups spinach (fresh or thawed, drained frozen)
2 cups shredded chicken (cooked)
1 cup mushrooms, thinly sliced and sautéed
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped, for garnish
Instructions
Prepare Béchamel Sauce:
Melt butter in a large saucepan over medium heat.
Whisk in flour; cook for about 2 minutes until lightly golden and nutty in aroma.
Slowly add milk, whisking constantly to prevent lumps.
Stir in garlic powder, nutmeg, salt, and pepper.
Simmer, stirring frequently, until sauce thickens (5–7 minutes). Remove from heat.
Sauté Vegetables:
Heat olive oil in a skillet over medium heat.
Add mushrooms and cook for about 5 minutes until soft and browned.
Add spinach and cook until wilted. Set aside.
Assemble Lasagna:
Preheat oven to 375°F (190°C).
Spread a thin layer of béchamel sauce in a 9×13-inch baking dish.
Layer lasagna sheets, ricotta, mushrooms and spinach mixture, shredded chicken, mozzarella, Parmesan, and béchamel sauce.
Repeat layers until ingredients are used, finishing with béchamel and cheese.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 15–20 minutes until top is golden and bubbling.
Rest and Serve:
Let lasagna rest for 10–15 minutes before slicing.
Garnish with fresh parsley. Enjoy!
Notes
You can substitute shredded turkey for the chicken.
Leftovers taste even better the next day!
For extra creaminess, stir a handful of mozzarella into the béchamel sauce.
Feel free to swap veggies for others you love, like zucchini or bell peppers.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Main course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 105 mg