Introduction
Few dishes are as comforting as a cheesy, bubbling slice of chicken and mushroom white lasagna. This rich and creamy twist on the classic is packed with tender chicken, earthy mushrooms, and fresh spinach, all wrapped in a luscious Mornay sauce. Not only is it incredibly satisfying, but it’s also easier to prepare than you might think, especially with smart shortcuts like rotisserie chicken and no-boil noodles.
Why You’ll Love This Recipe
To begin with, the creamy white sauce delivers a luxurious flavor profile that sets this lasagna apart. Furthermore, using rotisserie chicken and no-boil noodles saves valuable time without sacrificing taste. Plus, this hearty lasagna is perfect for family dinners, special occasions, or whenever you crave comfort food with a gourmet touch.
Recipe Origins
Inspired by traditional Italian béchamel-based lasagnas, this chicken and mushroom white lasagna puts an American twist on an old-world classic. Mornay sauce, a cheese-enriched béchamel, elevates the richness, while the combination of chicken, mushrooms, and spinach reflects the American love for hearty, flavorful casseroles.
Nutrition Information
Calories: Approximately 550 per serving
Fat: 32g
Carbohydrates: 30g
Protein: 35g
Quick Facts
Preparation Time: 50 min
Cooking Time: 2 hrs
Total Time: 2 hrs 50 min
Servings: 12
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store leftover lasagna slices in airtight containers in the refrigerator for 3 to 4 days. For freezing, individually wrap slices in plastic wrap and place them in a zip-top bag for up to 3 months. To reheat, bake at 350°F covered with foil until hot, or microwave individual portions for 2-3 minutes.
Serving Suggestions
Pair this white lasagna with a crisp Caesar salad or a vibrant tomato basil salad. For a heartier meal, serve it alongside rustic bread and a glass of Chardonnay to complement the creamy sauce.
Common Mistakes
Not draining spinach thoroughly: Always squeeze out every bit of water to avoid soggy layers.
Skipping foil during baking: Covering ensures the lasagna cooks evenly and retains moisture.
Rushing the rest period: Letting it cool slightly helps the layers hold their shape beautifully.
Using cold milk for the sauce: Always warm the milk slightly to create a smoother Mornay.
Recipe Variations
Gluten-Free Version: Use gluten-free lasagna noodles and substitute gluten-free flour for the sauce.
Vegetarian Version: Omit the chicken and add roasted butternut squash or sautéed mushrooms.
Low-Carb Version: Swap the noodles for thinly sliced zucchini or eggplant.
Frequently Asked Questions
Can I prepare this lasagna ahead of time?
Yes, you can assemble it up to one day in advance and refrigerate until ready to bake.
Is it possible to use shredded rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saving shortcut for this recipe.
Can I use fresh spinach instead of frozen?
Yes, simply sauté fresh spinach until wilted and drain well before using.
Ingredients
- For the Filling
- 1 pound frozen chopped spinach, thawed and drained
- 2 ½ tablespoons olive oil
- 8 ounces cremini mushrooms, chopped
- 1 small onion, diced
- 1 ½ teaspoons kosher salt, divided
- 3 cloves garlic, chopped
- 1 pound whole milk ricotta cheese
- 1 egg
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh oregano, chopped
- ¼ cup fresh parsley, chopped
- For the Sauce
- 6 tablespoons butter
- 3 cloves garlic, chopped
- 7 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- ½ teaspoon ground nutmeg
- 3 cups freshly grated Parmesan cheese
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh oregano, chopped
- ½ teaspoon kosher salt
- Freshly ground black pepper
- For Assembly
- 24 no-boil lasagna noodles (about 14 ounces)
- 2 cups cooked chicken, cut into ½-inch pieces
- 3 cups shredded whole milk mozzarella cheese
- ⅓ cup freshly grated Parmesan cheese
Instructions
1- Preheat the oven to 375°F (190°C).
2- Prepare the filling: Thoroughly squeeze all moisture from the thawed spinach using a tea towel or paper towels.
3- In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté mushrooms until golden, about 5 minutes.
4- Add another tablespoon of olive oil, onions, ½ teaspoon of salt, and a few grinds of black pepper. Cook for 3 minutes until softened.
5- Stir in the garlic with another ½ tablespoon of olive oil. Cook for 1 minute before adding the drained spinach and remaining salt. Stir until heated through, then set aside to cool.
6- In a bowl, mix ricotta, egg, chopped rosemary, oregano, parsley, salt, and a few grinds of black pepper.
7- Make the Mornay sauce: In a medium saucepan, melt the butter over medium-high heat. Add garlic and cook for 1 minute.
8- Whisk in the flour in two additions, cooking until the roux turns light brown and smells slightly nutty, about 2-3 minutes.
9- Slowly stream in the warmed milk while whisking to avoid clumps. Add nutmeg, then bring the sauce to a gentle boil, stirring constantly.
10- Once thickened (about 7 minutes), remove from heat and whisk in the Parmesan cheese until smooth. Stir in chopped herbs, salt, and pepper.
11- Assemble the lasagna: Mix the cooled spinach mixture with the ricotta mixture until evenly combined.
12- In a 9×13-inch baking dish, spread 1 cup of Mornay sauce over the bottom.
13- Layer 6 no-boil noodles over the sauce, slightly overlapping.
14- Spread 1½ cups of the spinach-ricotta mixture over the noodles, followed by ⅔ cup cooked chicken and ⅔ cup mozzarella cheese.
15- Repeat the layering twice more: sauce, noodles, spinach-ricotta, chicken, and mozzarella.
16- For the top layer, spread 1 cup of Mornay sauce, 6 more noodles, and finish with 1 cup mozzarella and ⅓ cup Parmesan.
17- Lightly grease a large piece of foil and cover the lasagna tightly.
18- Bake covered for 25 minutes. Then, remove foil and bake uncovered for another 15 minutes until golden.
19- Allow the lasagna to rest for 30 minutes before slicing and serving.
