Description
Indulge in a rich, savory White Chicken Lasagna that features tender shredded chicken, fresh baby spinach, and a silky, garlic-infused bechamel sauce. By replacing the traditional tomato base with a velvety roux-based white sauce and a blend of gooey mozzarella, ricotta, and parmesan, this recipe creates a comforting Italian-American pasta bake perfect for any occasion. It is a reliable, hearty centerpiece that balances decadence with the brightness of fresh aromatics, ensuring every layer is perfectly seasoned and satisfying.
Ingredients
1 box lasagna noodles
4 cups shredded chicken
15 oz whole milk ricotta cheese
4 cups fresh shredded mozzarella cheese
1 cup finely grated parmesan cheese
4 tbsp unsalted butter
4 cloves garlic, minced
2 cups fresh baby spinach
2 cups low sodium chicken broth
1 cup heavy cream
1/4 cup all-purpose flour (for roux)
Instructions
Preheat your oven to 375°F (190°C).
Melt butter in a large saucepan over medium heat.
Whisk in flour to create a roux and cook for two minutes.
Add minced garlic and stir until fragrant.
Pour in chicken broth and heavy cream while whisking constantly until the sauce thickens enough to coat the back of a spoon.
In a separate bowl, mix the ricotta with half of the parmesan cheese.
Spread a thin layer of sauce in the bottom of a 9×13 baking dish.
Layer noodles, shredded chicken, ricotta mixture, spinach, and mozzarella, repeating until ingredients are used up.
Top with remaining mozzarella and parmesan cheese.
Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until golden and bubbly.
Notes
Use no-boil noodles for faster prep, or pre-boil traditional noodles until al dente. Ensure you shred your own mozzarella for the best melting texture. Allow the lasagna to rest for 10 minutes before slicing for cleaner layers. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 piece (approx 1/8 of dish)
- Calories: 550
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg