Description
A creamy and flavorful White Chicken Lasagna featuring sautéed mushrooms, spinach, tender chicken, and a rich white sauce layered with no-boil lasagna noodles and melted mozzarella and Parmesan cheese.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 8 oz. white mushrooms, thinly sliced
- 1 (6 oz.) bag fresh baby spinach
Proteins
- 2 cups shredded cooked chicken
Liquids and Sauces
- 2 ½ Tbsp. olive oil
- 2 cups low-sodium chicken stock, divided
- 2 cups whole milk
Dry Ingredients and Spices
- ¼ cup all-purpose flour
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ½ tsp. red pepper flakes
- 1 ¼ tsp. kosher salt, divided
- ¼ tsp. nutmeg
Cheese
- ½ cup shredded Parmesan cheese
- 1 ¼ cups shredded mozzarella cheese
Pasta
- 8 no-boil (oven-ready) lasagna noodles
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the lasagna layers later.
- Sauté Aromatics and Vegetables: Heat a large sauté pan over medium-high heat and add olive oil. Once hot, add chopped onions, minced garlic, sliced mushrooms, dried basil, oregano, red pepper flakes, and ¼ teaspoon salt. Sauté for about 5 minutes until mushrooms soften and all liquid evaporates, stirring occasionally.
- Cook Spinach and Combine Chicken: Stir in the fresh baby spinach and cook until it is wilted and all moisture has evaporated. Remove from heat and stir in the shredded cooked chicken. Set this mixture aside.
- Prepare White Sauce Slurry: In a small bowl, whisk together ½ cup of chicken stock and the all-purpose flour until a thick, milky slurry forms. Set aside.
- Make the White Sauce: In a small saucepan, combine the remaining 1 ½ cups chicken stock, whole milk, nutmeg, and 1 teaspoon of salt. Heat over medium until it simmers gently around the edges, stirring occasionally. Whisk in the slurry mixture continuously until the sauce thickens, about 5 to 8 minutes. Remove from heat and stir in the Parmesan cheese until melted and combined.
- Assemble Lasagna Layers: Pour ½ cup of the white sauce into the bottom of a 10×10 inch square baking dish. Layer 2 no-boil noodles over the sauce, then spread 1 cup of the chicken and vegetable mixture, followed by 1 cup of sauce, and sprinkle ¼ cup of mozzarella cheese. Make sure the noodles are fully covered with sauce. Repeat these layers three more times, ending with slightly more sauce and the remaining mozzarella cheese on top.
- Bake Lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes to let the cheese brown slightly. For a golden, bubbly top, broil for 2 to 3 minutes if desired.
- Rest and Serve: Remove the lasagna from the oven and let it stand for 15 to 20 minutes before cutting and serving to allow the layers to set.
Notes
- Make sure to evaporate all the liquid from the mushrooms and spinach to prevent a watery lasagna.
- The no-boil lasagna noodles save time and absorb moisture from the sauce while baking.
- You can substitute cooked rotisserie chicken if short on time.
- Adding the nutmeg to the white sauce enhances the flavor without overpowering the dish.
- Resting the lasagna after baking helps maintain clean slices when serving.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
