Description
This creamy and flavorful White Chicken Lasagna combines tender cooked chicken, sautéed mushrooms and spinach, and a rich white sauce layered with no-boil lasagna noodles and cheeses. Perfectly baked to golden perfection, it’s a comforting dish ideal for family dinners or special occasions.
Ingredients
Scale
Vegetables & Aromatics
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 8 oz. white mushrooms, thinly sliced
- 1 (6 oz.) bag fresh baby spinach
Pantry Items & Seasonings
- 2 ½ Tbsp. olive oil
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ½ tsp. red pepper flakes
- 1 ¼ tsp. kosher salt, divided
- ¼ cup all-purpose flour
- ¼ tsp. nutmeg
- 2 cups low-sodium chicken stock
- 2 cups whole milk
Proteins & Dairy
- 2 cups shredded cooked chicken
- ½ cup shredded Parmesan cheese
- 1 ¼ cups shredded mozzarella cheese
Pasta
- 8 no-boil (oven-ready) lasagna noodles
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for baking the lasagna later.
- Sauté Vegetables: Heat olive oil in a large sauté pan over medium-high heat. Add chopped onions, minced garlic, sliced mushrooms, dried basil, oregano, red pepper flakes, and ¼ teaspoon kosher salt. Cook for 5 minutes until mushrooms soften and all moisture evaporates, stirring occasionally.
- Cook Spinach and Combine with Chicken: Stir in the baby spinach and cook until wilted and all moisture has evaporated. Remove from heat and stir in shredded cooked chicken. Set this mixture aside.
- Prepare White Sauce: In a small bowl, whisk together ½ cup chicken stock and flour to create a thick slurry. In a small saucepan, combine remaining 1 ½ cups chicken stock, milk, nutmeg, and 1 teaspoon salt. Heat over medium until simmering around edges. Slowly whisk in the slurry and continue to simmer for 5-8 minutes until thickened. Remove from heat and stir in Parmesan cheese.
- Assemble Lasagna: Pour ½ cup of 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 chicken mixture, followed by 1 cup of white sauce, and sprinkle with ¼ cup mozzarella cheese, ensuring noodles are covered by sauce. Repeat three more layers of noodles, chicken mixture, sauce, and cheese. For the final layer, use slightly more sauce and all remaining mozzarella cheese on top.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 15 minutes until bubbly.
- Optional Broil: For a golden brown top, broil the lasagna for 2-3 minutes, watching carefully to prevent burning.
- Rest Before Serving: Let the lasagna stand for 15-20 minutes after baking to set before cutting and serving.
Notes
- Use no-boil lasagna noodles to save time and avoid pre-cooking pasta sheets.
- Ensure all moisture from mushrooms and spinach evaporates before assembling to prevent a watery lasagna.
- If you prefer a spicier dish, increase red pepper flakes to taste.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a lighter version, substitute whole milk with 2% milk and reduce cheese amounts slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: thirty-two g
- Cholesterol: 75 mg
