Description

This creamy White Chicken Lasagna combines tender shredded chicken, fresh spinach, and optional mushrooms layered between al dente lasagna noodles with a rich homemade white sauce made from butter, flour, milk, and chicken broth. Topped with mozzarella and Parmesan cheeses and baked until golden and bubbly, this comforting dish is perfect for a family dinner or special occasion.

Ingredients

Scale

For the Lasagna:

12 lasagna noodles
2 cups cooked, shredded chicken (about 2-3 chicken breasts)
2 cups fresh spinach, chopped
1 cup mushrooms, sliced (optional)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

For the White Sauce:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper, to taste

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Instructions

Preheat Oven and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Prepare the White Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Continue to cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Stir in the garlic powder, onion powder, dried basil, dried oregano, salt, and pepper. Remove from heat.
Prepare the Filling: In a large bowl, combine the shredded chicken, chopped spinach, and sliced mushrooms (if using). Mix well.
Assemble the Lasagna: In a 9×13-inch baking dish, spread a thin layer of the white sauce on the bottom. Place a layer of lasagna noodles on top of the sauce. Spread one-third of the chicken and spinach mixture over the noodles. Spoon one-third of the white sauce over the chicken mixture and sprinkle with a layer of mozzarella cheese. Repeat the layering process two more times, ending with a layer of sauce and a final topping of mozzarella and Parmesan cheese.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the top is golden and bubbly and the lasagna is heated through.
Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set. Serve hot.

Notes

Ensure noodles are cooked al dente so they hold their shape during baking.
Use fresh spinach for best flavor, but frozen can be substituted if well drained.
For a richer sauce, substitute half-and-half or cream for some of the milk.
Mushrooms are optional; omit if preferred or substitute with other vegetables like zucchini.
Allow lasagna to rest before serving to help it set and slice cleanly.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.