Name: White Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian-American
Ingredients: For the Béchamel Sauce:; 5 tablespoons unsalted butter; 5 tablespoons all-purpose flour; 4 cups whole milk (warm); 1/2 teaspoon garlic powder; 1/4 teaspoon ground nutmeg; Salt and pepper to taste; 1/2 cup grated Parmesan cheese; For the Filling:; 3 cups shredded cooked chicken; 2 tablespoons olive oil; 1 yellow onion, finely chopped; 3 garlic cloves, minced; 2 cups sliced mushrooms; 1 teaspoon Italian seasoning; 1 cup ricotta cheese; 1 egg; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; For Assembly:; 9–12 lasagna noodles (cooked or oven-ready); Extra mozzarella for topping; Fresh parsley, chopped (optional)

Description

Creamy, comforting, and layered with tender chicken and mushrooms, this white lasagna is the perfect cozy dish for chilly nights. It’s a reader favorite for good reason—simple, hearty, and full of fall flavor.

Ingredients

For the Béchamel Sauce:
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
4 cups whole milk (warm)
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup grated Parmesan cheese
For the Filling:
3 cups shredded cooked chicken
2 tablespoons olive oil
1 yellow onion, finely chopped
3 garlic cloves, minced
2 cups sliced mushrooms
1 teaspoon Italian seasoning
1 cup ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
For Assembly:
9–12 lasagna noodles (cooked or oven-ready)
Extra mozzarella for topping
Fresh parsley, chopped (optional)

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Instructions

Make the Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in warm milk. Stir until thickened, 5–7 minutes. Season with garlic powder, nutmeg, salt, and pepper. Stir in Parmesan and set aside.
Sauté the Filling: In a skillet, heat olive oil. Add onions and cook until translucent. Stir in garlic and mushrooms; cook until golden. Add chicken and Italian seasoning. Cook 1–2 minutes more.
Mix the Ricotta Layer: Combine ricotta, egg, salt, and pepper in a small bowl. Mix until smooth.
Assemble the Lasagna: Preheat oven to 375°F (190°C). In a 9×13-inch dish, spread a layer of béchamel. Add noodles, half the ricotta, a third of the chicken-mushroom mix, and mozzarella. Drizzle béchamel. Repeat layers, then top with noodles, béchamel, mozzarella, and Parmesan.
Bake: Cover with foil and bake 25 minutes. Remove foil and bake 15–20 minutes more until golden and bubbling. Let rest 10 minutes before slicing.

Notes

Make ahead and freeze, use gluten-free noodles, or swap chicken for extra veggies. This versatile white lasagna adapts to any kitchen and brings warmth to every bite.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baked
Cuisine: Italian-American