Table of Contents
- Introduction
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Introduction
Creamy White Chicken Lasagna takes traditional lasagna to a new level with its rich, creamy béchamel sauce, tender chicken, and layers of gooey cheese. It’s an indulgent and comforting meal that’s perfect for chilly nights, family dinners, or special occasions. Instead of marinara or tomato sauce, this lasagna uses a velvety white sauce that pairs beautifully with chicken and cheese.
Ingredients
For the Lasagna:
- 9 lasagna noodles
- 3 cups cooked chicken breast, shredded
- 3 cups fresh spinach leaves
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the White Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk (or half-and-half for a richer sauce)
- 1 cup chicken broth
- 1/4 teaspoon nutmeg (optional, for depth of flavor)
- Salt and black pepper, to taste
For the Cheese Layer:
- 1 cup ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
For Topping:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Prepare the Lasagna Noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside. You can lay them out flat on parchment paper or a baking sheet to prevent sticking.
2. Prepare the White Sauce
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant.
Sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux. Slowly whisk in the milk and chicken broth until smooth. Bring the mixture to a simmer, stirring constantly until it thickens, about 4-5 minutes. Add salt, pepper, and nutmeg (if using). Remove from heat and set aside.
3. Cook the Spinach and Chicken
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt, pepper, and Italian seasoning. Add the shredded chicken and mix to combine.
4. Prepare the Cheese Mixture
In a medium bowl, mix together the ricotta cheese, egg, 1 cup shredded mozzarella, 1 cup Parmesan cheese, and dried basil until well combined.
5. Assemble the Lasagna
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- First Layer: Spread a thin layer of the white sauce on the bottom of the baking dish.
- Noodle Layer: Place 3 lasagna noodles on top of the sauce.
- Cheese Layer: Spread one-third of the ricotta mixture over the noodles.
- Chicken and Spinach Layer: Spoon half of the chicken and spinach mixture over the cheese.
- White Sauce Layer: Pour one-third of the white sauce over the chicken.
- Repeat these layers—noodles, ricotta mixture, chicken and spinach, and white sauce—ending with a final layer of noodles and white sauce on top.
6. Add the Topping
Sprinkle the remaining 2 cups of shredded mozzarella and 1/2 cup of grated Parmesan cheese evenly over the top of the lasagna.
7. Bake
Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
8. Cool and Serve
Remove the lasagna from the oven and let it rest for about 10-15 minutes before slicing. Garnish with freshly chopped parsley if desired, and serve warm. Enjoy!
Cooking Notes
- Chicken: You can use rotisserie chicken, leftover cooked chicken, or even cooked ground chicken for this recipe.
- White Sauce: To make the sauce extra rich, substitute half of the milk with half-and-half or use heavy cream.
- Prevent Sticking: Lay the cooked lasagna noodles out flat on parchment paper or a greased baking sheet to prevent them from sticking to each other before assembling the lasagna.
Variations
- Mushroom Spinach Lasagna: Add sautéed mushrooms to the spinach layer for extra texture and flavor.
- Seafood White Lasagna: Replace the chicken with cooked shrimp and add a bit of lemon zest to the sauce for a seafood twist.
- Vegetarian White Lasagna: Omit the chicken and increase the amount of spinach. You could also add other vegetables like zucchini, mushrooms, or bell peppers.
- Extra Cheesy Lasagna: Add extra shredded mozzarella between the layers for an even cheesier lasagna.
Frequently Asked Questions (FAQs)
Can I make this lasagna ahead of time?
Yes! You can assemble the lasagna ahead of time, cover it tightly with foil, and refrigerate it for up to 24 hours. When ready to bake, add an extra 10-15 minutes of cooking time since it will be cold from the refrigerator.
Can I freeze this lasagna?
Absolutely. Assemble the lasagna and cover it tightly with foil. Freeze for up to 2 months. When ready to bake, let it thaw overnight in the refrigerator and then bake as directed.
How do I store leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or oven until warmed through.
Can I use a different type of pasta?
If you don’t have lasagna noodles, you could use wide egg noodles to make a casserole-style lasagna. Layer the ingredients as you would with traditional lasagna noodles.
What can I serve with this lasagna?
Serve this creamy lasagna with a simple green salad, garlic bread, or roasted vegetables for a complete meal.
Creamy White Chicken Lasagna is the ultimate comfort food—rich, creamy, and full of flavor. With layers of tender chicken, fresh spinach, cheese, and a velvety white sauce, this dish is sure to become a favorite for family dinners or special occasions.
Give this recipe a try and enjoy the creamy, cheesy layers that make this lasagna so special. It’s a dish that brings comfort and flavor to any meal!
Let me know if you need more variations or additional tips for this recipe!
