Lasagna Blanca
Indulge in the creamy, savory layers of Lasagna Blanca, a decadent twist on the classic Italian favorite. This comforting dish swaps traditional marinara for a luscious homemade béchamel sauce, infused with garlic and a hint of nutmeg for a rich, velvety base. Each layer combines tender lasagna noodles with a hearty filling of shredded chicken, sautéed cremini mushrooms, and fresh baby spinach, all mingling with creamy ricotta, melted mozzarella, and sharp Parmesan cheese. Perfectly baked to golden, bubbly perfection, this white lasagna is ideal for special occasions or cozy family dinners. Quick to prep and easily serving a crowd, Lasagna Blanca is sure to impress with its luxurious textures and irresistible flavors.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 teaspoon Garlic powder
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cups Cooked shredded chicken
- 2 cups Cremini mushrooms, sliced
- 2 cups Baby spinach (fresh)
- 4 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups Ricotta cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean kitchen towel to avoid sticking.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes to form a roux. Slowly whisk in the milk, ensuring no lumps form.
Add the garlic powder, nutmeg, salt, and black pepper to the béchamel sauce. Bring to a simmer and cook until thickened, about 5 minutes. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Sauté the mushrooms until golden brown, about 5 minutes. Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
In a large mixing bowl, combine the shredded chicken, sautéed mushrooms and spinach, 2 cups of mozzarella cheese, and 1 cup of the béchamel sauce. Mix well.
Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish.
Layer 3 lasagna noodles over the sauce. Spread 1/3 of the chicken mixture evenly over the noodles. Add dollops of ricotta cheese and sprinkle with a small handful of Parmesan.
Repeat for two more layers: noodles, chicken mixture, ricotta, Parmesan.
Finish with a final layer of noodles, spread the remaining béchamel sauce evenly on top, and sprinkle with the remaining mozzarella and Parmesan cheeses.
Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for another 20 minutes or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
7440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.2 g | 405% | |
| Saturated Fat | 160.7 g | 804% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 1591 mg | 530% | |
| Sodium | 8289 mg | 360% | |
| Total Carbohydrate | 632.5 g | 230% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 86.4 g | ||
| Protein | 536.8 g | 1074% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 7624 mg | 586% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 6610 mg | 141% | |
*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.
