White Lasagna Recipe
Ingredients
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 9x13 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.
