Lasagna Bianca
A creamy white lasagna layered with tender pasta sheets, silky béchamel sauce, shredded chicken, earthy mushrooms, and melted Parmesan. Elegant, rich, and utterly satisfying.
- 12 lasagna sheets
- 500ml béchamel sauce
- 300g cooked chicken, shredded
- 200g fresh mushrooms, sliced
- 150g grated Parmesan cheese
- 2 tbsp unsalted butter
- to taste salt and pepper
- Preheat your oven to 180°C (350°F). While the oven heats, prepare a 9x13-inch (23x33-cm) baking dish by lightly coating the bottom with a thin layer of béchamel sauce to prevent sticking.
- Bring a large pot of salted water to a rolling boil. Add the lasagna sheets a few at a time, stirring gently to prevent them from sticking together. Cook according to package directions until just tender—al dente, not soft. They will continue to cook in the oven, so don't overcook them at this stage. Drain carefully and lay them flat on a clean kitchen towel to cool and dry slightly.
- While the pasta cooks, prepare the mushroom layer. Heat the butter in a large skillet over medium-high heat. Once foaming, add the sliced mushrooms in a single layer and cook undisturbed for 3–4 minutes to allow them to develop color and release their moisture. Stir and continue cooking for another 3–4 minutes until the mushrooms are golden brown and tender. Season generously with salt and pepper. The goal is to concentrate their earthy flavor.
- To assemble the lasagna, spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Lay a single layer of lasagna sheets over the sauce, overlapping slightly. Spread a portion of the remaining béchamel sauce over the pasta, then add a layer of shredded chicken, followed by a portion of the cooked mushrooms, and a sprinkle of Parmesan cheese.
- Repeat the layering process: pasta, béchamel, chicken, mushrooms, Parmesan. Continue until you've used all the ingredients, ending with a final layer of pasta sheets topped with the remaining béchamel sauce and the last of the Parmesan cheese, creating a golden, cheesy top.
- Bake uncovered for 30–35 minutes, until the top is golden brown and bubbling gently at the edges. The béchamel should be hot throughout, and the cheese on top should be melted and slightly browned. If the top is browning too quickly, cover loosely with foil for the final 10 minutes.
- Remove from the oven and let rest for 5–10 minutes before cutting and serving. This allows the lasagna to set slightly so the layers hold together when plated. Slice carefully with a sharp knife, keeping the layers intact, and serve hot.
Note on Béchamel: If making béchamel from scratch, melt 40g butter over medium heat, whisk in 40g flour to form a paste, then slowly add 500ml whole milk while whisking constantly until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg. The sauce should be thick enough to coat the back of a spoon.
Lasagna bianca—white lasagna—is the elegant cousin of the tomato-based versions. With no tomato sauce to tie the layers together, the béchamel becomes essential, binding everything in a creamy embrace. The chicken and mushrooms offer richness and earthiness, while the Parmesan cheese adds sharp, salty notes. This is a dish for special occasions, for when you want to impress, for when you have time to do it right. It can be assembled hours ahead and baked just before serving, making it ideal for entertaining. The reward for the effort is a gorgeous, golden, sophisticated dish that tastes like pure comfort.
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