Print

White Lasagna Recipe

Perfectly Baked White Lasagna
Print Recipe
Print Recipe
  • Author: The Prestons
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 8

Ingredients

Scale

For the Lasagna:

  • 12 lasagna noodles, cooked and drained
  • 2 cups cooked chicken breast, shredded
  • 2 cups fresh spinach (optional)
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups shredded mozzarella (for topping)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

For the White Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)

Instructions

1. Prepare the White Sauce:

  • In a large saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
  • Add flour and whisk continuously for 1-2 minutes to create a roux.
  • Gradually whisk in milk and heavy cream. Cook, stirring constantly, until the sauce thickens.
  • Add Parmesan cheese, salt, pepper, and nutmeg. Stir well and set aside.

2. Prepare the Cheese Mixture:

  • In a bowl, combine ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan cheese, and the egg. Mix until smooth.

3. Assemble the Lasagna:

  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  • Spread a thin layer of white sauce on the bottom of the dish.
  • Layer 3 lasagna noodles over the sauce.
  • Spread 1/3 of the ricotta mixture, add 1/3 of the shredded chicken, 1/3 of the spinach (if using), and pour 1/4 of the white sauce.
  • Repeat layers until all ingredients are used, ending with a layer of noodles and the remaining white sauce on top.
  • Sprinkle the top with the remaining 2 cups of shredded mozzarella cheese.

4. Bake:

  • Cover with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.

5. Serve:

  • Let the lasagna cool for 10 minutes before slicing.
  • Garnish with fresh parsley and serve warm.

Notes

  • Protein Option: Substitute chicken with turkey or add cooked Italian sausage for a different flavor.
  • Vegetable Add-Ins: Add mushrooms, zucchini, or artichoke hearts for added flavor and texture.
  • Make-Ahead Tip: Prepare the lasagna up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Find it online: https://zoominrecipes.com/white-lasagna-recipe/