White Lasagna Recipe

Prep: 20 minutes | Cook: 50 minutes | Serves: 6-8



  1. Preheat oven to 350°F.
  2. Heat olive oil in large skillet over medium-high heat. Add chicken and heat through. Stir in garlic and cook for 1 minutes. Add butter and mushrooms, Cook for 5 minutes. Stir in salt, white pepper, oregano and thyme leaves. Reduce heat to medium.
  3. Stir in 1 1/2 cups of half-in-half into the cooking chicken/mushroom mixture. In a small bowl, add flour and slowly whisk in remaining 1/2 cup of half-in-half. Stir into chicken/mushroom mixture. Stir in 1 1/2 cups of chicken stock. (Reserve remaining 1/2 cup of chicken stock.) Cook until mixture thickens.
  4. Pour the remaining 1/2 cup of chicken stock into the bottom of 13×9″ baking dish (this will prevent bottom layer of noodles from sticking to pan).
  5. Lay three of the lasagna noodles over the chicken stock. The noodles should not touch or overlap since they will expand during baking. Spoon about a 1/4 of the chicken/mushroom mixture over the noodles. Top with about 1/2 cup each of the mozzarella and Monterey jack cheeses. Repeat noodles/chicken mixture/cheeses for three more layers. Top with Parmesan cheese.
  6. Cover the pan with foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes until bubbly.