Chicken and Mushroom Lasagna Bianca

Why You’ll Love This Recipe

• Creamy, cozy white lasagna with no tomato—just velvety béchamel and savory layers.
• Rotisserie chicken keeps it weeknight-friendly without sacrificing flavor.
• Golden, bubbly top with mozzarella stretch and nutty Parmesan crisp.
• Balanced with thyme, white wine, and mushrooms for deep, restaurant-worthy taste.

Grocery List

• Produce: Mixed mushrooms (1.5 lb), shallot, garlic, fresh thyme, lemon, flat-leaf parsley.
• Dairy: Whole milk, unsalted butter, whole-milk mozzarella, Parmesan.
• Pantry: Fresh or no-boil lasagna sheets, all-purpose flour, olive oil, dry white wine, kosher salt, pepper, ground nutmeg, cooked shredded chicken (rotisserie or leftover).

Full Ingredients

Béchamel Sauce

• 6 tbsp (85 g) unsalted butter
• 6 tbsp (48 g) all-purpose flour
• 4 cups (960 ml) whole milk, warmed
• 1/4 tsp ground nutmeg
• 1 1/4 tsp kosher salt
• 1/2 tsp white or black pepper

Chicken & Mushrooms

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1.5 lb mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced 1/4 inch thick
• 1 medium shallot, finely minced
• 3 cloves garlic, thinly sliced
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1/3 cup dry white wine
• 1/2 tsp finely grated lemon zest
• 3 cups cooked shredded chicken
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Assembly & Topping

• 1 lb fresh lasagna sheets (12–15 sheets) or no-boil lasagna
• 12 oz shredded whole-milk mozzarella
• 1 1/2 cups (about 4 oz) finely grated Parmesan
• 1 tsp olive oil (for greasing the dish)
• 2 tbsp chopped flat-leaf parsley, for garnish

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Heat the oven to 375°F (190°C) with a rack in the center. Lightly oil a 9×13-inch (23×33 cm) baking dish. If using no-boil pasta, there is no need to par-cook; if using fresh pasta, see Step 5.

Step 2: Make a silky béchamel

Warm the milk in a saucepan or microwave until steaming (not boiling). In a medium pot over medium heat, melt 6 tbsp butter. Whisk in the flour and cook, whisking constantly, for 2 minutes to remove the raw flour taste. Gradually whisk in the warm milk, a ladle at a time, whisking smooth before adding more. Simmer, stirring, until thick enough to coat the back of a spoon, 5–7 minutes. Season with nutmeg, 1 1/4 tsp salt, and 1/2 tsp pepper. Remove from heat and keep warm; if holding, press parchment or plastic directly on the surface to prevent a skin.

Step 3: Brown the mushrooms

Heat a large skillet over medium-high. Add 2 tbsp olive oil and 2 tbsp butter. When hot and foamy, add the mushrooms in an even layer (work in two batches if needed to avoid crowding). Sear without stirring for 2–3 minutes, then cook, stirring occasionally, until their liquid evaporates and the edges are golden, 7–9 minutes total.

Add the shallot, garlic, and thyme; cook 1–2 minutes until fragrant. Pour in the wine, scrape up browned bits, and simmer until almost dry, 1–2 minutes. Stir in the lemon zest, 1 tsp salt, and 1/2 tsp pepper. Taste and adjust seasoning.

Step 4: Fold in the chicken

Reduce heat to medium-low and add the shredded chicken to the mushroom mixture, stirring to warm through. If the mixture seems dry, stir in 1/4–1/2 cup of the béchamel to lightly bind. Remove from heat.

Step 5: Prep the pasta sheets

If using fresh pasta that is thicker than paper-thin or refrigerated fresh sheets, blanch in a large pot of well-salted boiling water for 30–60 seconds until pliable. Transfer to a sheet pan lined with lightly oiled parchment, stacking with parchment between layers. If using no-boil sheets, skip blanching.

Step 6: Assemble neat layers

Spread 1/2 cup béchamel in the bottom of the prepared dish. Add a layer of pasta, overlapping slightly if needed. Top with about 1 cup chicken-mushroom mixture, then 3/4 cup béchamel. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan. Repeat this layering 3 more times (for 4 pasta layers total), using all the chicken-mushroom filling. Finish with a final pasta layer, the remaining béchamel (about 1 1/4 cups), and the remaining mozzarella and Parmesan.

Step 7: Bake to bubbling and golden

Cover the dish loosely with foil (oiled or nonstick side down to prevent sticking). Bake for 25 minutes. Remove the foil and bake 15–20 minutes more, until the top is deeply golden and the edges are bubbling. For extra color, broil 2–3 minutes, watching closely.

Step 8: Rest, slice, and garnish

Let the lasagna rest on a rack for 10–15 minutes so the layers set and slice cleanly. Sprinkle with chopped parsley. Cut into 8 pieces and serve warm.

Pro Tips

• Warm milk makes lump-free béchamel that thickens quickly and smoothly.
• For deep mushroom flavor, sear in batches and resist stirring early so they brown, not steam.
• If the filling looks dry, moisten with a few spoonfuls of béchamel; you want a creamy but not soupy texture.
• Thin, even layers bake best: aim for four pasta layers with modest amounts of sauce and cheese between.
• Always rest the lasagna before slicing—this keeps the layers defined and picture-perfect.

Variations

• Spinach–Artichoke: Fold 8 oz thawed, well-squeezed chopped spinach and 1 cup chopped artichoke hearts into the mushroom mixture.
• Fontina–Truffle: Replace half the mozzarella with shredded fontina; add 1 tsp white truffle oil to the béchamel off heat.
• Roasted Cauliflower: Add 3 cups small roasted cauliflower florets to the chicken-mushroom layer for extra substance.

Storage & Make-Ahead

Assemble up to 24 hours ahead: cover tightly and refrigerate. Bake from cold at 375°F (190°C) for 35–40 minutes covered, then 20 minutes uncovered, until bubbling and 165°F (74°C) in the center. Leftovers keep 3–4 days refrigerated; reheat covered at 350°F (175°C) for 20–25 minutes. To freeze unbaked, wrap well and freeze up to 3 months; thaw overnight in the fridge, then bake as above. To freeze baked leftovers, portion and wrap; reheat from frozen at 350°F (175°C) for 30–40 minutes.

Nutrition (per serving)

Approximate: 670 calories; 35 g fat; 45 g carbohydrates; 36 g protein; 2 g fiber; 920 mg sodium. Values will vary with brands and exact cheese and pasta used.