White Cheese Chicken Lasagna

Top Review by Dessertcher

Never reviewed this but I just wanted to say that I make this one all the time. I just substitute 2 8oz packages of portebello mushrooms for the spinach. I slice and fry the mushrooms some to get the moisture out.

Ingredients Nutrition


  1. Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender.
  2. Stir in the flour and salt, and simmer until bubbly.
  3. Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
  4. Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese.
  5. Season with the basil, oregano, and ground black pepper.
  6. Remove from heat and set aside.
  7. Preheat oven to 350F/175C.
  8. Bring a large pot of lightly salted water to a boil.
  9. Add lasagna noodles.
  10. Cook for 8 to 10 minutes, until al dente, and drain.
  11. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
  12. Cover with 1/3 of the noodles, ricotta, and chicken.
  13. Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese.
  14. Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.
  15. Bake 35 to 40 minutes.

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