Italian White Lasagna
Indulge in the creamy, savory layers of Italian White Lasagna—a delightful twist on the classic comfort food that’s perfect for a cozy dinner or special occasion. This recipe showcases rich béchamel sauce infused with Parmesan and a hint of garlic, paired with a luscious filling of ricotta, shredded chicken, and spinach. Topped generously with gooey mozzarella and baked to golden perfection, this lasagna boasts a balance of hearty flavors and a velvety texture. With simple yet high-quality ingredients like fresh spinach and nutmeg for an optional aromatic kick, this dish is as elegant as it is comforting. Whether you're hosting a dinner party or treating your family, this white lasagna is sure to impress!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 6 tablespoons Unsalted butter
- 6 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Parmesan cheese, grated
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 2 cups Cooked shredded chicken
- 2 cups Spinach, fresh or thawed and drained
- 1 tablespoon Olive oil
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, ensuring there are no lumps. Bring to a gentle simmer, stirring constantly, until the sauce thickens (about 5 minutes).
Stir in the garlic powder, salt, black pepper, Parmesan cheese, and an optional dash of nutmeg. Remove from heat and set aside. This is your béchamel sauce.
In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, cooked shredded chicken, and spinach. Mix until evenly combined.
Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
Place 3 cooked lasagna noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/4 of the béchamel sauce. Sprinkle with 1/2 cup of shredded mozzarella.
Repeat the layering process (noodles, ricotta mixture, béchamel, mozzarella) two more times.
Finish with a final layer of noodles, topped with the remaining béchamel sauce, and sprinkle the remaining shredded mozzarella over the top.
Cover the dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake the lasagna in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Italian White Lasagna!
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 769 mg | 59% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 847 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
