White Lasagna with Chicken and Mushrooms: A Comfort Food Classic

Introduction

There are few dishes that bring comfort and warmth quite like lasagna, and when you take a classic recipe and give it a fresh twist, it becomes something truly special. Enter White Lasagna with Chicken and Mushrooms, a creamy, savory version of the beloved Italian dish that’s perfect for cozy dinners or special gatherings. This white lasagna swaps the traditional tomato-based sauce for a rich and velvety white sauce, and adds tender chicken and earthy mushrooms to create an indulgent, yet balanced, flavor profile.

This dish combines layers of lasagna noodles, a luscious creamy béchamel sauce, tender chicken, sautéed mushrooms, and melted cheese into a masterpiece that’s both comforting and sophisticated. Whether you’re preparing a holiday meal or just craving something hearty, White Lasagna with Chicken and Mushrooms is sure to become a new family favorite. The richness of the sauce, the slight nuttiness of the mushrooms, and the juiciness of the chicken all come together in perfect harmony.

Let’s dive into what makes this recipe so special, why it’s worth trying, and how to prepare it perfectly every time.

Why You’ll Love This Recipe

• A Twist on Tradition: The white sauce and the combination of chicken and mushrooms offer a fresh twist on the classic lasagna.
• Perfect for Any Occasion: Whether it’s a family dinner or a festive holiday meal, this dish has a refined yet comforting quality that works for any gathering.
• Creamy and Rich: The creamy béchamel sauce is the key to making this lasagna irresistibly smooth and satisfying.
• Easily Customizable: Feel free to adjust the ingredients based on what you have on hand, such as adding spinach, replacing chicken with turkey, or even using a different cheese.
• Comforting Yet Light: While the dish is rich, the balance of the chicken and mushrooms makes it feel lighter than traditional lasagna.

Preparation Time and Servings

• Total Time: 1 hour 15 minutes (20 minutes prep, 45 minutes cooking)
• Servings: This recipe serves 8-10 people.
• Nutrition Facts (per serving):
  • Calories: 450
  • Protein: 32g
  • Carbs: 35g
  • Fat: 22g

Ingredients

For the Chicken and Mushroom Filling:

• 2 tablespoons olive oil
• 2 chicken breasts, boneless and skinless, cooked and shredded
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup chicken broth (or white wine for added flavor)

Béchamel Sauce:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 cup grated Parmesan cheese

For the Lasagna Layers:

• 12 lasagna noodles, cooked and drained (use no-boil noodles if preferred)
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese

Step-by-Step Instructions

STEP 1: Prepare the Chicken and Mushroom Filling

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and softened, about 3 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.

Next, add the shredded chicken breasts to the skillet along with dried thyme, salt, and pepper. Stir to combine, and then pour in the chicken broth (or white wine, if you prefer). Let everything simmer for about 5-7 minutes, allowing the flavors to meld together. Remove the skillet from heat and set aside.

STEP 2: Make the Béchamel Sauce

In a medium saucepan, melt 1/4 cup of butter over medium heat. Once the butter is melted, whisk in the 1/4 cup of flour, stirring constantly to create a smooth roux. Continue to cook for about 2 minutes to eliminate the raw flour taste.

Slowly add the 4 cups of whole milk, whisking constantly to avoid lumps. Cook the mixture over medium heat, whisking frequently, until it thickens, about 5-7 minutes. Once the sauce has thickened, add the garlic powder, onion powder, nutmeg, and salt and pepper to taste.

Once the sauce has thickened, remove from heat and stir in 1 cup of grated Parmesan cheese until smooth and creamy. The cheese will melt into the sauce, making it extra rich and flavorful. Set the béchamel sauce aside.

STEP 3: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.

Start with a thin layer of the béchamel sauce at the bottom of the baking dish to prevent sticking. Next, place a layer of cooked lasagna noodles on top of the sauce. Over the noodles, spread about 1/3 of the chicken and mushroom filling evenly. Top with 1/3 of the béchamel sauce and then sprinkle with 1/3 of the shredded mozzarella cheese.

Repeat this layering process two more times: another layer of noodles, followed by the chicken and mushroom mixture, the béchamel sauce, and mozzarella cheese. Finish with a final layer of noodles, the remaining béchamel sauce, and a generous sprinkling of mozzarella and Parmesan cheese.

STEP 4: Bake the Lasagna

Cover the baking dish with foil, making sure it doesn’t touch the cheese to prevent sticking. Place the lasagna in the preheated oven and bake for 25 minutes.

After 25 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is golden and bubbly. The lasagna should be hot and the cheese melted and slightly browned.

STEP 5: Rest and Serve

Once the lasagna is finished baking, let it rest for about 10 minutes before slicing. This allows the layers to set, making it easier to serve and helping the lasagna hold its shape.

Serve the white lasagna with a side of fresh green salad, a few slices of garlic bread, and perhaps a glass of white wine, such as Chardonnay or Sauvignon Blanc. The creamy richness of the lasagna pairs perfectly with the acidity and freshness of a crisp white wine.

How to Serve

• For a Family Dinner: This lasagna is hearty and filling, perfect for a comforting family meal. Pair it with a side salad and perhaps a light dessert like lemon sorbet or fruit salad for a balanced meal.
• For Special Occasions: Serve this dish for holidays like Thanksgiving, Christmas, or family reunions. Its elegant layers and rich flavor make it a sophisticated option for any celebratory dinner.
• With a Light Side: Pair it with something fresh and crisp to balance the richness of the lasagna. A simple arugula salad with a lemon vinaigrette works beautifully.

Additional Tips

1. Make-Ahead Option: This lasagna can easily be made ahead of time. Assemble the entire dish, cover it with foil, and refrigerate for up to 24 hours before baking. When ready to bake, increase the cooking time by about 10 minutes since it will be cold from the fridge.
2. Use Rotisserie Chicken: To save time, you can use shredded rotisserie chicken instead of cooking your own chicken breasts. It’s a great shortcut that doesn’t sacrifice flavor.
3. Try Different Mushrooms: If you want to elevate the flavor, use a variety of mushrooms, such as shiitake, oyster mushrooms, or portobello in place of or alongside the button mushrooms for a deeper, earthier flavor.
4. Make it Vegetarian: To make a vegetarian version of this white lasagna, simply omit the chicken and add spinach or zucchini for a lighter, plant-based option.
5. Adjust the Sauce Thickness: If the béchamel sauce is too thick, add a little more milk to thin it out. You want the sauce to be creamy but pourable enough to evenly coat the noodles and fillings.

Recipe Variations

• Spinach and Artichoke Lasagna: Add sautéed spinach and artichoke hearts to the chicken and mushroom filling for a Mediterranean twist.
• Add Bacon or Pancetta: For an extra savory flavor, sauté some bacon or pancetta with the onions and garlic before adding the mushrooms and chicken.
• Cheese Variations: Try using a combination of cheeses like fontina, Gruyère, or cheddar for different textures and flavors. A mix of cheeses adds a unique, creamy richness to the dish.

Storage and Freezing

• Storage: Leftover white lasagna can be stored in an airtight container in the fridge for up to 3 days. Reheat

individual servings in the microwave or reheat the entire dish in the oven at 350°F (175°C) for 20-30 minutes.

• Freezing: This lasagna also freezes well. After assembling, cover it tightly with foil and freeze for up to 3 months. To bake from frozen, remove the foil and bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes. You may want to increase the baking time if it’s frozen solid.

FAQ Section

Can I use a different type of meat?
Yes! Ground turkey or ground beef can easily be substituted for the chicken if you prefer a different protein. You can also try sausage for added flavor.

Can I use a different type of cheese?
Definitely! You can swap out mozzarella or Parmesan for other cheeses such as fontina, Gruyère, or even cheddar for a different flavor profile.

How do I make this dish gluten-free?
You can use gluten-free lasagna noodles to make this dish gluten-free. Just make sure the béchamel sauce is made with gluten-free flour or cornstarch.

Can I make this dish vegetarian?
Yes, you can omit the chicken and substitute it with more vegetables, like spinach, zucchini, or even butternut squash, to make this a hearty vegetarian lasagna.

Conclusion

White Lasagna with Chicken and Mushrooms is a comforting, yet sophisticated dish that’s sure to impress your guests. The rich, creamy sauce and tender chicken paired with earthy mushrooms create a flavor profile that’s both indulgent and balanced. Whether for a special occasion or a cozy family dinner, this white lasagna is a perfect dish to serve when you want to elevate a classic.

Try this recipe and discover why it will quickly become one of your go-to dishes for gatherings, holidays, or whenever you want something comforting and delicious. Happy cooking!

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