Description
This Creamy White Chicken Lasagna is a decadent twist on traditional lasagna, featuring layers of tender soaked noodles, a rich ricotta and spinach filling, savory Alfredo sauce loaded with shredded rotisserie chicken, artichoke hearts, and a melty blend of mozzarella and Parmesan cheeses. Instead of boiling the noodles, they are soaked to perfect tenderness, resulting in a luscious, creamy bake that’s perfect for family gatherings or special occasions.
Ingredients
Lasagna Noodles and Cheese
- 15 classic lasagna noodles (NOT no-boil)
- 1 pound shredded mozzarella (4 cups)
- 2 cups freshly grated Parmesan cheese
- 1/2 cup freshly grated Parmesan cheese (for topping)
Ricotta Filling
- 3 cups whole milk ricotta cheese
- 1 cup full fat sour cream
- 2 eggs
- 1/4 cup chopped fresh basil or 1 tablespoon dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 teaspoon nutmeg
- 16 oz. frozen chopped spinach (thawed and patted very dry)
- 1 14 oz. can artichoke hearts (chopped and patted very dry)
Alfredo Sauce
- 5 tablespoons unsalted butter (may substitute half with olive oil)
- 8 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 3 cups half and half
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp pepper
- 1/2 tsp chicken bouillon
- 1/2 tsp red pepper flakes
- 3 cups shredded rotisserie chicken
Instructions
- Prepare the Noodles: Place the lasagna noodles in a long pan and cover completely with hot tap water. Let them soak for at least 30 minutes, stirring occasionally to prevent sticking, allowing them to become tender without boiling.
- Make the Ricotta Filling: In a large bowl, combine whole milk ricotta cheese, full-fat sour cream, eggs, chopped basil, salt, pepper, nutmeg, thawed and drained spinach, and chopped, drained artichoke hearts. Mix thoroughly and set aside to allow flavors to meld.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the assembled lasagna.
- Prepare Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and whisk in flour, cooking and stirring continuously for 2 minutes to form a roux. Gradually add half and half and chicken broth while whisking, then stir in onion powder, dried parsley, dried basil, dried oregano, salt, dried thyme, pepper, chicken bouillon, and red pepper flakes. Bring to a boil while whisking, then reduce to a medium simmer and cook until thickened, about 5 minutes. Remove from heat and stir in 2 cups Parmesan cheese until melted. Fold in shredded rotisserie chicken. Add more milk if needed to loosen the sauce slightly.
- Assemble the Lasagna: Lightly grease a deep 9×13 inch baking dish. Spread 1 cup of Alfredo sauce evenly on the bottom. Layer 4 soaked lasagna noodles lengthwise, adding part of a 5th noodle to fill gaps. Spread one-third of ricotta filling evenly over noodles, then sprinkle 1 cup shredded mozzarella. Repeat layering two more times with remaining Alfredo sauce (about 2 cups per layer), noodles, ricotta mixture, and mozzarella for a total of three layers. Finish with remaining Alfredo sauce and remaining mozzarella cheese on top.
- Bake: Cover lasagna tightly with foil and bake for 30 minutes in the preheated oven. Remove the foil and bake uncovered for an additional 30 minutes until hot, bubbly, and cooked through.
- Broil for Finish: Set oven to broil at 550°F (288°C). Broil the top of the lasagna without moving it for about 3 minutes until the cheese is golden and lightly browned in spots. Watch carefully to avoid burning.
- Rest and Serve: Allow the lasagna to rest for 15 minutes before slicing to help set the layers for cleaner slices and enhanced flavor.
Notes
- Soaking the lasagna noodles instead of boiling prevents overcooking and helps achieve tender layers.
- Be sure to thoroughly drain thawed spinach and artichoke hearts to avoid excess moisture in the filling.
- You can substitute half the butter with olive oil in the Alfredo sauce for a lighter fat profile.
- Use freshly grated cheeses for the best melt and flavor.
- Watch the broiler closely during the final step to prevent burning.
- Leftovers can be refrigerated for up to 3 days and reheat well.
