Description
This creamy white chicken lasagna features tender layers of lasagna noodles, shredded rotisserie chicken, a rich mushroom and spinach béchamel sauce, and a blend of mozzarella, ricotta, and Parmesan cheeses. Baked until bubbly and golden, this comforting Italian-American classic is perfect for family dinners and easy make-ahead meals.
Ingredients
Scale
Sauce
- 2 Tablespoons salted butter
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 16 ounces crimini mushrooms, sliced
- 6 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 ½ cups milk
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon fennel seed
- 8 ounces baby spinach
Assembly
- 12 whole lasagna noodles, cooked according to package directions
- 3–4 cups cooked chicken (about 2 pounds), shredded or cubed (rotisserie chicken recommended)
- 4 cups mozzarella cheese, shredded
- 15 ounces ricotta cheese (about 2 cups)
- 1½ cups grated Parmesan cheese, divided
- Parsley, chopped for sprinkling on top (optional)
Instructions
- Prepare the noodles: Place lasagna noodles in a 9×13-inch baking dish and cover with very hot water to soak while making the sauce. Alternatively, boil the noodles according to package directions, then drain and set aside.
- Make the sauce base: In a large saucepan over medium heat, melt the butter with olive oil. Add the chopped onion and minced garlic and sauté until softened, about 3-4 minutes.
- Cook the mushrooms: Add the sliced crimini mushrooms to the pan and cook for 6-8 minutes, stirring occasionally, until they are softened and have released their liquid.
- Thicken the sauce: Sprinkle the flour over the onion and mushroom mixture and stir well, cooking for 1-2 minutes to absorb the liquid.
- Add liquids and seasonings: Gradually whisk in the chicken broth and milk, stirring continuously until the sauce simmers and thickens, approximately 4-5 minutes. Stir in dried basil, oregano, salt, black pepper, crushed red pepper flakes, and fennel seed.
- Incorporate spinach and cheese: Add the baby spinach in handfuls to the sauce, stirring until wilted. Remove from heat and stir in ½ cup of the Parmesan cheese. Set the sauce aside.
- Assemble the lasagna – first layer: Drain the soaked noodles and spread a few spoonfuls of the sauce on the bottom of a greased 9×13-inch baking dish. Layer four noodles over the sauce. Spread half of the ricotta cheese evenly over the noodles, then sprinkle with half of the shredded chicken.
- Layer the sauce and cheeses: Spoon about one-third of the mushroom and spinach sauce over the chicken layer. Sprinkle one-third of the mozzarella and Parmesan cheese over the sauce.
- Repeat the layers: Arrange four more noodles on top of the cheese layer. Spread the remaining ricotta cheese and chicken evenly over these noodles, then top with another third of the sauce and cheeses.
- Finish assembly: Place the last four noodles on top, cover with the remaining sauce, and sprinkle with the remaining mozzarella and Parmesan cheeses.
- Bake the lasagna: Preheat the oven to 350°F (175°C). Bake the lasagna for 35 to 40 minutes until hot and bubbly throughout. For a golden top, finish under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Rest and serve: Allow the lasagna to stand for at least 10 minutes before slicing. Garnish with freshly chopped parsley if desired and serve warm.
Notes
- Make-Ahead: Prepare the lasagna a day in advance and refrigerate. Add 15 minutes to the baking time and cover with aluminum foil during the first 20 minutes of baking.
- Freezer Meal Prep: Freeze the unbaked lasagna wrapped in aluminum foil. Bake from frozen for about 2 hours, covered with foil for the first 1 hour and 15 minutes.
- Storage: Keep leftovers in an airtight container or tightly covered in the refrigerator for up to 4 days. Reheat in the oven covered with foil or in the microwave.
- Freezing Leftovers: Store baked and cooled lasagna in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven covered with foil.
- Substitutions: Frozen spinach can be used instead of fresh; just defrost and squeeze out excess water.
- Original Version: The recipe was updated in 2023 to simplify preparation by using rotisserie chicken and incorporating mushrooms directly into the sauce instead of browning ground chicken and separately cooking spinach as done originally.
