Description
This creamy and comforting White Chicken Lasagna combines tender shredded chicken with fresh spinach, ricotta, mozzarella, and a rich homemade white sauce. Baked to golden perfection, it’s a delicious twist on classic lasagna perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna and Filling
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken
- 10 ounces baby spinach (fresh or thawed and drained if frozen)
White Sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
Cheeses and Garnish
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
- Sauté Aromatics and Chicken: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 3–4 minutes. Stir in the shredded chicken and spinach, cooking until the spinach wilts and everything is heated through.
- Make the White Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1–2 minutes without browning. Gradually whisk in the whole milk and chicken broth. Bring to a simmer, stirring constantly until the sauce thickens, about 5–7 minutes. Season with salt, black pepper, nutmeg, and Italian seasoning. Remove from heat and stir in the grated Parmesan cheese for added flavor and creaminess.
- Assemble the Lasagna: Spread a thin layer of the white sauce in the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce. Spread a layer of ricotta cheese, followed by the chicken and spinach mixture, then sprinkle with shredded mozzarella, and add more white sauce. Repeat these layers two more times, finishing with a layer of mozzarella cheese on top.
- Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake an additional 15–20 minutes until the lasagna is bubbly and top is golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired for a burst of color and freshness.
Notes
- For a shortcut, use rotisserie chicken and pre-shredded cheeses to save time.
- This dish can be made ahead and refrigerated before baking to simplify meal prep.
- Substitute kale for spinach or add mushrooms for extra flavor and texture.
