Description
This White Cheese Chicken Lasagna is a creamy and comforting Italian-American dish featuring tender shredded chicken, spinach, and a rich white cheese sauce layered between perfectly cooked lasagna noodles. The sauce, made with a blend of mozzarella, Parmesan, and creamy ricotta, is flavorful and luscious without the heaviness of traditional tomato sauce. Baked until bubbly and golden, this lasagna is ideal for a delicious family dinner or special occasion.
Ingredients
Lasagna Noodles
- 9 lasagna noodles
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Filling & Topping
- 2 cups cooked shredded chicken
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1 cup ricotta cheese
- 1 1/2 cups shredded Monterey Jack or provolone cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat and cook noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain them well and set aside to prevent sticking.
- Prepare the white sauce: In a large saucepan, heat butter and olive oil over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the roux and add liquids: Whisk in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in chicken broth and whole milk to prevent lumps, stirring constantly.
- Season and thicken sauce: Add salt, black pepper, dried basil, oregano, and crushed red pepper flakes if using. Continue to stir on medium heat until the sauce thickens sufficiently, about 5 to 7 minutes.
- Add cheeses to sauce: Remove the sauce from heat and stir in shredded mozzarella and grated Parmesan until melted and the sauce is smooth and creamy.
- Assemble the lasagna layers: Spread a thin layer of the cheese sauce in the bottom of a 9×13-inch baking dish. Layer 3 cooked lasagna noodles, half the shredded chicken, half the drained spinach, dollops of ricotta cheese, and one-third of the remaining sauce. Repeat this layering process once more with the next 3 noodles, remaining chicken, spinach, ricotta, and sauce.
- Finish assembly and bake: Top with the final 3 lasagna noodles, pour over the remaining sauce, and sprinkle shredded Monterey Jack or provolone cheese evenly over the top. Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Bake uncovered and rest: Remove the foil and bake an additional 15 minutes or until the lasagna is bubbly and the top is golden brown. Allow the lasagna to rest for 10 minutes before serving to let the layers set.
- Garnish and serve: If desired, garnish with fresh parsley for a pop of color and freshness. Slice and enjoy your creamy white cheese chicken lasagna.
Notes
- You can use rotisserie chicken to save time and add convenience.
- For an even richer sauce, add a touch of cream cheese or substitute half-and-half for the whole milk.
- Make sure to drain the thawed spinach thoroughly to avoid watery lasagna.
- Letting the lasagna rest after baking helps it slice neatly and enhances the flavors.
