Print

Creamy White Lasagna Recipe – Easy Pasta Dinner Idea

White Lasagna
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, comforting twist on classic lasagna featuring a rich béchamel sauce, shredded chicken, mushrooms, and spinach. This easy white lasagna is perfect for weeknights or special occasions, offering hearty flavor without the red sauce.

Ingredients

For the White Sauce (Béchamel):

  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 3 ½ cups whole milk
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1½ cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

For the Filling:

  • 2 tablespoons olive oil
  • 8 oz mushrooms, sliced
  • 5 oz baby spinach
  • 3 cups cooked, shredded chicken

To Assemble:

  • 9 no-boil lasagna noodles
  • Remaining ½ cup mozzarella cheese
  • Extra Parmesan cheese (optional)

Instructions

  1. Make the White Sauce: In a large saucepan over medium heat, melt butter and stir in flour. Whisk constantly for 1–2 minutes. Slowly pour in milk, whisking until smooth and thickened (4–5 minutes). Add salt, pepper, garlic powder, mozzarella, and Parmesan. Stir until melted and smooth.
  2. Sauté the Vegetables: Heat olive oil in a skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add spinach and cook until wilted. Remove from heat.
  3. Assemble the Lasagna: In a 9×13-inch baking dish, spread a layer of sauce, then add 3 noodles, a layer of chicken, then sautéed vegetables. Repeat layers two more times. Top with final layer of noodles, sauce, and remaining cheeses.
  4. Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 15 more minutes until golden and bubbly.
  5. Rest and Serve: Let the lasagna rest 10–15 minutes before slicing for cleaner servings.

Notes

  • Use rotisserie or leftover chicken to save time.
  • Prepare the béchamel sauce a day ahead to cut prep time.
  • Swap in other veggies like zucchini or roasted squash for variety.
  • To make it vegetarian, omit chicken and increase vegetables.
  • Store leftovers in the fridge for 4 days or freeze for 2 months.

Find it online: https://recipesize.com/white-lasagna/