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Chicken White Lasagna!!

Updated: Aug 20, 2020

Chicken, Mushroom, Italian marinated artichokes White lasagna 


  • 2 1/2  Tbsp of olive oil 

  • 1 cup of diced  yellow onion 

  • 2 Tbsp. Minced garlic

  • 2 cups of diced mushrooms

  • 3 tsp dried oregano divided 

  • 1 tsp of dried basil

  • 1 1/2 tsp of kosher salt divided 

  • 2 6 oz bags of baby spinach 

  • 3 cups of shredded cooked chicken preferably chicken thighs 

  • 2 1/2 cups of low sodium chicken stock you can use the stock you cooked the chicken in. 

  • 1 1/2 cups of milk (preferably whole milk )

  • 1/4 cup of heavy cream 

  • 1/4 tsp of nutmeg

  • 1/4 tsp of onion powder 

  • 1/4 cup of al purpose flower

  • 1 stick of unsalted butter divided 

  • 1 cup of shredded Parmesan cheese 

  • 1 cup of shredded gruyere cheese 

  • 1 cup of shredded Swiss cheese 

  • 1 cup of shredded mozzarella 

  • 1 box oz of no boil lasagna noodles 

  • A bunch of fresh basil


  1. Preheat the oven to 350 degrees F.

  2. Heat a large sauté pan over medium heat. When hot Add olive oil and 1/2 stick of butter then add onion, garlic sauté a few minutes then add mushrooms sauté with the onions and garlic let liquid evaporate from the mushrooms before adding spinach.

  3. add the spinach a little at a time cook until the spinach wilts then remove pan from the heat add and stir in cooked chicken add 1/4 cup of the shredded Parmesan and set aside.

  4. In a medium sauce melt half a stick of butter add 1/2 cup of flour and heat stirring until you get a slurry then add  the chicken broth, milk, heavy cream, nutmeg, and remaining salt, pepper and 1 tsp of oregano  bring to a slow simmer over medium heat until  mixture starts to bubble and thicken always whisky then you add shredded Parmesan, Swiss, and gruyere stirring until everything is combined and cheese is melted into the sauce. Then set aside 

  5. Take a ladle full of this cheese sauce and add to your chicken and spinach filling and mix it Together save the rest of the sauce to build your lasagna layers.

  6. 9x13 Rectangular baking pan make sure it’s a deep pan so you can fit a good 3 layers of the lasagna 

  7. Pour 1/4 cup of chicken stock and lay 4 thin lasagna noodles side by side  and add 1/2 cup of cheese sauce into 1 cup of the chicken filling, 1 cup sauce and a 1/4 cup of mozzarella and Swiss, shredded gruyere making sure noodles are completely covered with the sauce. You can even press them down lightly. Repeat 2 more layers  more layer either the noodles chicken and sauce. Last layer will have slightly more sauce and remaking blend of cheeses and some shredded Parmesan cheese also a light sprinkle of dried oregano and minced fresh basil. Add aluminum foil on top and place in the oven for 30 minutes 

  8. And 10 min uncovered or until cheese browns then take out of the oven and let cool before serving so the lasagna can set. Is great with a side of garlic bread enjoy!!

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