Italian White Lasagna

Indulge in the creamy, savory layers of Italian White Lasagna—a delightful twist on the classic comfort food that’s perfect for a cozy dinner or special occasion. This recipe showcases rich béchamel sauce infused with Parmesan and a hint of garlic, paired with a luscious filling of ricotta, shredded chicken, and spinach. Topped generously with gooey mozzarella and baked to golden perfection, this lasagna boasts a balance of hearty flavors and a velvety texture. With simple yet high-quality ingredients like fresh spinach and nutmeg for an optional aromatic kick, this dish is as elegant as it is comforting. Whether you're hosting a dinner party or treating your family, this white lasagna is sure to impress!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 12 pieces Lasagna noodles
• 6 tablespoons Unsalted butter
• 6 tablespoons All-purpose flour
• 4 cups Whole milk
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Parmesan cheese, grated
• 2 cups Ricotta cheese
• 3 cups Shredded mozzarella cheese
• 2 cups Cooked shredded chicken
• 2 cups Spinach, fresh or thawed and drained
• 1 tablespoon Olive oil
• 0.25 teaspoon Nutmeg (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.

Step 2

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.

Step 3

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.

Step 4

Gradually whisk in the milk, ensuring there are no lumps. Bring to a gentle simmer, stirring constantly, until the sauce thickens (about 5 minutes).

Step 5

Stir in the garlic powder, salt, black pepper, Parmesan cheese, and an optional dash of nutmeg. Remove from heat and set aside. This is your béchamel sauce.

Step 6

In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, cooked shredded chicken, and spinach. Mix until evenly combined.

Step 7

Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.

Step 8

Place 3 cooked lasagna noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/4 of the béchamel sauce. Sprinkle with 1/2 cup of shredded mozzarella.

Step 9

Repeat the layering process (noodles, ricotta mixture, béchamel, mozzarella) two more times.

Step 10

Finish with a final layer of noodles, topped with the remaining béchamel sauce, and sprinkle the remaining shredded mozzarella over the top.

Step 11

Cover the dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake the lasagna in the preheated oven for 30 minutes.

Step 12

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

Step 13

Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Italian White Lasagna!

Nutrition Facts

Serving size	3656.2 grams (3656.2g)

Amount per serving	% Daily Value*
Calories	6936

Total Fat 297.20g	381%
Saturated Fat 159.40g	797%
Polyunsaturated Fat 2.40g
Cholesterol 1331mg	444%
Sodium 7625mg	332%
Total Carbohydrate 646.30g	235%
Dietary Fiber 36.50g	130%
Total Sugars 74.40g
Protein 456.20g	912%

Vitamin D 429IU	2147%
Calcium 7220mg	555%
Iron 48mg	264%
Potassium 7117mg	151%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 25.8%

Carbs: 36.5%