White Chicken Lasagna (Printable Version)
Tender chicken and spinach layered with creamy white sauce and melted cheeses in every bite.
# What You’ll Need:
→ Meats
01 - 3 cups cooked, shredded chicken breast
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 3 cups fresh spinach (or 1 cup frozen, thawed and drained)
04 - 3 cloves garlic, minced
→ Dairy
05 - 2 cups ricotta cheese
06 - 2 cups shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 4 tablespoons unsalted butter
09 - 2 1/2 cups whole milk
10 - 1/2 cup heavy cream
→ Pasta
11 - 9 lasagna noodles (regular or no-boil)
→ Staples & Seasonings
12 - 1/4 cup all-purpose flour
13 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
14 - 1/4 teaspoon ground nutmeg
15 - Salt and pepper to taste
16 - 2 tablespoons olive oil
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Cook the lasagna noodles according to package instructions; drain and lay flat on a clean surface to prevent sticking. Skip this step if using no-boil noodles.
03 - Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion until softened, about 3 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in the spinach and cook until wilted. Transfer the mixture to a mixing bowl and combine with the shredded chicken. Season with salt, pepper, and half of the dried Italian herbs. Set aside.
05 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a roux. Slowly pour in the whole milk and heavy cream, whisking constantly until the sauce thickens, 5 to 7 minutes. Stir in the nutmeg, remaining Italian herbs, and a pinch of salt and pepper. Remove from heat and fold in the ricotta and half of the Parmesan cheese until smooth.
06 - Spread a thin layer of the white sauce across the bottom of the prepared baking dish. Layer with 3 noodles, half of the chicken-spinach mixture, one-third of the mozzarella, and one-third of the remaining sauce. Repeat the layers once more, then finish with a top layer of noodles, the remaining sauce, and all leftover mozzarella and Parmesan cheeses.
07 - Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 20 minutes until the top is golden and bubbling. Let the lasagna rest for 10 to 15 minutes before slicing and serving.
# Quick Tips:
01 -
- The white sauce is velvety and rich without being heavy, and it comes together in one saucepan with ingredients you probably already have.
- It reheats beautifully the next day, which means you can make it ahead and practically forget about dinner until everyone comes home hungry.
02 -
- Do not rush the resting time, because if you cut into it too early the whole thing will slide apart into a messy, delicious puddle.
- Squeeze every bit of liquid out of frozen spinach before using it, otherwise your lasagna will weep water into the bottom of the pan overnight.
03 -
- Make the white sauce a day ahead and refrigerate it, because cold sauce spreads more evenly and you will not burn your fingertips trying to work with it hot.
- Toast the dried Italian herbs in the butter for about 30 seconds before adding the flour to wake up their essential oils and make them taste fresh instead of dusty.