White Lasagna
Indulge in the creamy comfort of White Lasagna, a decadent twist on the classic Italian favorite. This irresistible dish features tender lasagna noodles layered with shredded chicken, sautéed mushrooms, fresh spinach, and a luscious homemade béchamel sauce enriched with Parmesan and a hint of nutmeg. Topped with melty mozzarella, this golden-baked casserole is the perfect blend of creamy and savory flavors. Ideal for a cozy family dinner or entertaining guests, this white sauce lasagna delivers gourmet elegance with easy-to-follow steps. Serve it with a crisp side salad and garlic bread for a meal that's sure to impress.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Cooked chicken, shredded or chopped
- 2 cups Mushrooms, sliced
- 2 tablespoons Olive oil
- 6 tablespoons Butter
- 6 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 2 cups Fresh spinach, chopped
- 4 cloves Garlic, minced
- 0.25 teaspoons Ground nutmeg
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente as per package instructions. Drain and lay the cooked sheets on a clean kitchen towel to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and are tender, about 5 minutes. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens.
Stir in the Parmesan cheese, nutmeg, salt, and pepper. Remove the béchamel sauce from the heat and set it aside.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the béchamel sauce on the bottom of the dish.
Begin layering your lasagna: start with a single layer of lasagna noodles, spread a layer of béchamel sauce, followed by shredded chicken, cooked mushrooms, spinach, and mozzarella cheese. Repeat this layering process until all ingredients are used, finishing with a generous layer of mozzarella on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Uncover and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.0 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 599 mg | 46% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 833 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.
