Description
This creamy White Chicken and Spinach Lasagna is a comforting casserole featuring tender layers of cooked chicken, fresh spinach, and a luscious white cheese sauce made from cream cheese, parmesan, and mozzarella. Perfect for a satisfying family dinner, it combines rich flavors and gooey textures baked to golden perfection.
Ingredients
Scale
White Cheese Sauce
- 4 Tablespoons salted butter
- 1/2 Tablespoon minced garlic
- 2 Tablespoons all-purpose flour
- 2 ¼ cups milk (whole milk works best)
- 1/8 teaspoon ground nutmeg (optional)
- 4 ounces chive and onion cream cheese
- 1/4 cup grated parmesan cheese
- 3 cups baby spinach leaves
Lasagna and Filling
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 large egg
- 2 cups cooked chicken breast, cut in bite-size pieces (a rotisserie chicken works perfect for this)
- 2 ½ cups shredded mozzarella cheese
Instructions
- Preheat and prepare dish: Preheat oven to 400 degrees F. Grease a 7×11-inch or 8×8-inch baking dish with cooking spray and set aside.
- Make white cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in minced garlic and flour, cooking for 30 seconds to form a roux. Slowly whisk in milk and optional nutmeg, bringing the mixture to a simmer until it thickens. Remove from heat and stir in cream cheese, parmesan, and spinach leaves until the sauce is smooth and spinach is wilted.
- Cook lasagna noodles: Cook lasagna noodles according to package instructions. Drain and spread them out on parchment paper to air dry slightly, preventing sticking.
- Prepare ricotta mixture: In a small bowl, whisk together ricotta cheese and egg until combined, ensuring a creamy texture for layering.
- Assemble lasagna: Pour 1/4 cup of the white cheese sauce evenly on the bottom of the prepared baking dish. Layer 3 lasagna noodles on top. Spread 1/3 of the ricotta mixture evenly over noodles, then add 1/3 of the cooked chicken, 1/3 of the shredded mozzarella, and 2/3 cup of the white cheese sauce. Repeat this layering two more times, finishing with the white cheese sauce on top.
- Bake: Bake the lasagna uncovered for 20 to 25 minutes, until the sauce bubbles and the cheese turns golden brown on top.
- Rest and serve: Remove from oven and let the lasagna rest for at least 10 minutes before slicing. Serve warm and enjoy the rich, creamy flavors.
Notes
- Using a rotisserie chicken saves time and adds great flavor.
- Be sure not to overcook the noodles to avoid sogginess; slightly undercooked is best since they will bake further.
- Wilt the spinach fully in the sauce to avoid excess moisture in the lasagna.
- Letting the lasagna rest after baking helps it set for easier slicing.
- Ground nutmeg is optional but adds a warm, subtle depth to the cheese sauce.
