Yum Peaceful Cooking: White Lasagna

Tuesday, June 23, 2009

White Lasagna

I've been wanting and looking for a White Lasagna recipe for quit some time, but couldn't find anything that matched what I had in mind. You know how there's chili and while chile? One is with beef and red sauce and the other is with chicken and well, a greenish white sauce but still....it's a big enough and nice enough difference, if you follow what I'm saying. I just wanted a lasagna with a white, non tomato sauce, that wasn't too rich.

We had a potluck at work on Monday and I had nooooo idea what I was going to make. I did a search on the internet for potluck casseroles and stumbled across what was called Artichoke Spinach Lasagna on the Taste of Home website. After reading the ingredients I KNEW that it satisfied 2 cravings....1. was my desire for a truly White Lasagna that did not include tomato sauce and 2. my need for a potluck recipe.


I did alter the recipe.... added some stuff, left out some stuff. The results were exactly what I imagined they should be in a White Lasagna. (don't you just LOVE when that happens?)

I didn't start cooking this until about 10:00 p.m. cuz I was busy making and eating dinner for Father's Day (our make shift Salubrious Sunday Dinner for the week). So I put the lasagna together that night and then popped it in the oven early the next morning before I took it to work.


  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 14 oz chicken broth
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fresh ground pepper (I probably used more...have you ever tried measuring fresh ground pepper? LOL)
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered (I recommend splurging here and getting the priceyer can. I find the cheaper cans contain tougher hearts..if that makes sense)
  • 10 oz fresh baby spinach
  • 1/2 cup sliced fresh mushrooms
  • 2 cooked chicken breast halves, chopped or shredded
  • 1 package of Knorr Garlic and Herb Seasoning
  • 1 1/2 cups milk
  • 1 tablespoon butter
  • 1 box no-cook lasagna noodles
  • 3 cups shredded mozzarella cheese (or more if you're a cheese hound like I am)
  • 1 cup ricotta cheese
  • 1/8 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • Desired amount of parmesan cheese, shredded
In a large pot, saute onions and garlic in olive oil until tender. Stir in the chicken broth, rosemary, nutmeg and pepper....


Add the ricotta cheese...stirring a bit to get rid of the lumps.....


Bring to a boil. Add the spinach and stir for a minute until it reduces down a bit...


Add the artichoke hearts, mushrooms and chicken.....


Reduce the heat, cover and simmer for about 5 minutes.

Meanwhile, prepare the Knorr Garlic & Herb Sauce as directed on the package. Whisking together 1 1/2 cups of milk with the seasoning...


Add 1 tablespoon of butter. Bring to a boil, stirring constantly. Reduce the heat to simmer stirring occasionally until thickened, about 3 minutes.

Add the Knorr sauce to the veggie & chicken sauce. Hmm...I may have added this before I added the veggies but it doesn't really matter.

Now it's time for the assembly. Spray the bottom of a 13 x 9 casserole dish. Spread some of the sauce in the bottom.....


Cover it with the no-bake lasagna noodles and cover those with 1/3 of the mozzarella cheese...


Repeat the layers 2 more times....then top with the Italian seasoning and garlic and desired amount of parmesan cheese.....


Ya...guess what I did again? What the hell is my problem? I forgot to include the parmesan cheese in the picture of ingredients!! (poor parmesan cheese is going to start getting a complex)

Ok...Now cover and bake at 350' F for 40 minutes. Remove the cover and continue baking for another 15 minutes. Remove from the oven and let set for 10 minutes before cutting.

I really liked this dish and it wasn't too rich like a lot of the other recipes seemed they would be with alfredo sauce. My daughters are bummed that they didn't get any. So I'll be making this again soon.

I thought....if you want the sauce to be thicker (especially if you're going to be cooking it the same night you're making it and not giving it a chance to get all absorbed) you might consider reducing the milk thats added to the Knorr packet to about 1 cup.


  1. Love the sound of this white lasagne. Looks like the perfect comfort food!First time to your blog, it is LOVELY!!

  2. Yay! I've been waiting for this! It looks delicious! How did you like the chicken in it? I really wish I could taste it.

  3. Looks delicious! When I am looking for recipes, I sometimes got to tastespotting.com and search there - I made a spinach lasagna for my lunch today, but the white lasagna I saw was chock full of seafood!

    Scallops, shrimp - it looked amazing!

    Good job on yours - I am sure everyone loved it at work!

  4. YAY Danielle!!!! It looks just as incredible as I had pictured it when you first mentioned it on BakeSpace... I am so glad you posted this...

  5. That looks way better than the other white lasagna I've had. Great job!

  6. never made or had a white lasagna before. This looks awesome!! i soo wish i could taste some.

  7. Hi Donna - I think I've seen you around the blogs...I might actually be following yours LOL...great to see you here :)

    Michele - You know me and chicken LMAO!! I loved it! I was thinking...even asparagus would be great in this...or zucchini! Hell, you could pack it full of veggies and forget the chicken!

    biz319 - Thank you for stopping by :). If I could eat seafood (mmm...with a hint of lemon in the sauce!!), thats probably what I would've done...sounds wonderful.

    Shane - How cool....something I (me...myself) made turned out the way YOU pictured! thats a huge compliment :D

    Bob - It was soooo good. you oughta try it, I'm telling ya.

    Hey Superchef - If I had some I promise I'd share :)


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