White Lasagne
Indulge in the creamy, decadent layers of White Lasagne, a comforting twist on the Italian classic that swaps tomato sauce for a luscious homemade béchamel. This rich and satisfying recipe combines tender lasagne sheets with shredded chicken, earthy baby spinach, and a decadent trio of ricotta, mozzarella, and Parmesan cheeses for maximum flavor. Each layer is lovingly assembled with creamy béchamel sauce, lightly seasoned with garlic, nutmeg, and black pepper for a touch of warmth. Perfectly golden and bubbly after baking, this elegant dish is a showstopper for family dinners or special gatherings. Serve with a crisp green salad and garlic bread for a memorable meal. Whether you're looking for a unique lasagne recipe or a chicken pasta bake, this White Lasagne is sure to delight!
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Recipe Information
Ingredients
- 12 pieces Lasagne sheets
- 2 cups Cooked shredded chicken
- 4 cups Baby spinach
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 6 tablespoons Butter
- 0.25 cup All-purpose flour
- 3 cups Whole milk
- 2 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Bring a large pot of salted water to a boil and cook the lasagne sheets according to the package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the baby spinach and cook until wilted, about 2 minutes. Remove from heat.
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 whisk in the milk, ensuring there are no lumps. Season with salt, black pepper, and nutmeg. Continue whisking until the béchamel sauce has thickened, about 5-7 minutes. Remove from heat.
Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. Layer 3-4 lasagne sheets on top, overlapping slightly.
Spread 1/3 of the ricotta cheese over the lasagne sheets, followed by 1/3 of the cooked shredded chicken, sautéed spinach, and a sprinkle of Parmesan and mozzarella cheese.
Pour 1/3 of the béchamel sauce over the layer, spreading evenly with a spatula. Repeat the layering process 2 more times, ending with a final layer of béchamel sauce on top.
Sprinkle the remaining Parmesan and mozzarella cheese over the last layer.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven and let the lasagne rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.8 g | 351% | |
| Saturated Fat | 141.3 g | 706% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 6846 mg | 298% | |
| Total Carbohydrate | 521.9 g | 190% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 53.0 g | ||
| Protein | 387.0 g | 774% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 5743 mg | 442% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3957 mg | 84% | |
*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.
