Description
This White Chicken Lasagna recipe is a creamy and comforting Italian-American dish featuring tender shredded chicken, spinach, and a rich homemade white sauce layered between lasagna noodles and a blend of cheeses. It’s baked to golden perfection, making it ideal for family dinners or special occasions.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese Mixture
- 1 (15-ounce) container ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
White Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
Instructions
- Preheat and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to prevent sticking.
- Sauté Aromatics and Chicken Mixture: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute until fragrant. Add the cooked shredded chicken and thawed spinach. Season with salt, black pepper, Italian seasoning, and optional crushed red pepper flakes. Mix well and cook for another 2 minutes, then remove from heat.
- Prepare Ricotta Mixture: In a mixing bowl, combine ricotta cheese with the large egg. Stir until smooth and set aside for layering.
- Make the White Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Gradually whisk in milk and heavy cream, bringing the mixture to a simmer. Continue cooking until the sauce thickens, around 5 minutes. Stir in 1/2 cup grated Parmesan cheese for flavor, then remove from heat.
- Assemble the Lasagna: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Layer 3 noodles over the sauce. Spread one-third of the ricotta mixture, followed by one-third of the chicken-spinach mixture. Sprinkle mozzarella and Parmesan cheeses on top. Repeat this layering process two more times. Finish with a final layer of noodles, the remaining white sauce, and the remaining mozzarella and Parmesan cheeses.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the lasagna is bubbly and the cheese is golden brown.
- Rest and Serve: Remove from oven and allow the lasagna to rest for 10 minutes to set before slicing and serving.
Notes
- You can substitute kale for spinach for a different leafy green flavor.
- Using rotisserie chicken makes preparation quicker and easier.
- For a richer white sauce, add a pinch of nutmeg while cooking the sauce.
- This lasagna freezes well before baking — assemble it, freeze, then bake from frozen increasing bake time slightly.
