This lasagna white lasagna has comfort food written all over it. Béchamel gets substituted for the traditional red sauce, and reminds of a baked chicken Alfredo. I always opt for the no bake lasagna noodles which makes the assembly process easier and saves on time. Look for pre-sliced mushrooms as well, another way to reduce your prep time in the kitchen. I loved the addition of the roasted garlic in the mushroom spinach mixture as it adds great flavor and is so delicious with the béchamel. The spinach is an optional addition, but it’s always nice to add a little green in the meal. For the herbs, I used some parsley and basil, although you could choose chives and/or thyme if that is your preference. For the chicken, I used my recipe for buttermilk marinated chicken (I have included a link to the recipe in the ingredient list). You could easily substitute rotisserie chicken or whatever leftover chicken you may have. This lasagna tastes great reheated the next day as well!
- 3 baked chicken breasts (about 1 1/2 lbs) Demi’s Buttermilk Chicken
- approximately 12 sheets no bake lasagna (to fit 9×13 inch baking dish)
- 1 large onion, finely chopped
- 8 cups sliced crimini mushrooms
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 medium heads garlic
- 1/4 cup chopped parsley, plus more for garnish
- 10 oz baby spinach
- 3 cups whole milk ricotta
- 2 large eggs
- 1/4 cup grated parmesan
- 3 cups shredded mozzarella
- 8-10 slices fresh mozzarella sliced about 1/4 inch thick
- 1 bunch fresh basil, leaves torn
- 4 tablespoons butter
- 4 tablespoons flour
- 2 1/2 cups whole milk, heated
- kosher salt and freshly pepper
- 1/4 cup grated parmesan
roast garlic: Preheat oven to 400 degrees. Slice off the top each head (about 1/4) of the garlic bulb to expose some of the cloves. Place the heads on a piece of foil, exposed side up. Drizzle with a bit of olive oil and wrap in the foil. Roast until cloves are lightly browned and tender throughout, about 30 minutes
make béchamel: In a medium heavy bottom saucepan, heat butter on medium high heat. Add flour and whisk constantly until the flour is absorbed and paste cooks and bubbles without browning (a couple of minutes) Add the heated milk, and continue to whisk as the sauce thickens as you bring the mixture to a boil. Lower heat and season with salt and pepper and parmesan for about 2 more minutes and then remove from heat. Cover and set aside as you prepare the lasagna.
make the lasagna: Heat a medium skillet with a tablespoon of olive oil and butter. Add the onion and sauce for a few minutes until fragrant and tender. Add mushrooms and sauce until they release their juices and are tender (7-10 minutes). Squeeze the prepared roasted garlic cloves into the sautéed mushrooms and stir to combine. Finally, add spinach allowing it to wilt followed by chopped parsley. Toss to combine and remove from heat.
Slice your cooked chicken breast against the grain in 1/4 inch slices, so they lay flat. If you are using shredded chicken, just be sure to spread it out in an even layer.
Whisk ricotta, eggs and parmesan. Season with a little salt and pepper.
assemble lasagna: Preheat oven to 350. Spray a 9×13 inch baking dish with cooking spray. Ladle about 1/4 cup of béchamel on the bottom of pan. Place sheets of lasagna on top followed by 1/2 of mushroom-spinach mixture, half of ricotta mixture and half of chicken, half of torn basil leaves, and half of shredded mozzarella. Finish the layer with about a cup of béchamel spreading ingredients in an even layer across the top. Repeat this layer again and finish with a layer of lasagna and the remaining 1/4 cup of béchamel spreading it to cover dry lasagna. Top with fresh mozzarella slices. Cover baking dish loosely with foil. (lasagna can be made until this point and refrigerated until ready to bake) Bake in oven for about 45 minutes to an hour until bubbly and the noodles are tender. Remove from oven. Garnish with parsley and basil and allow it to cool for about 10 minutes before cutting. Enjoy!