White Chicken Lasagna

Classic red-sauced lasagna is… well, classic, but when you’re looking for something a little more unique but just as cheesy and comforting and delicious, this White Chicken Lasagna is the recipe to turn to. Instead of the usual marinara, it’s made up of an oh-so-creamy, garlicky white sauce that’s studded with spinach and layers upon layers of cheesy ricotta, mozzarella, and Parmesan. And trust me – it’s divine. It’s one of those dinners that the whole family devours every time, without fail.

Lasagna is all about layers and this one is no different. Here, the layers include noodles (of course), a creamy spinach sauce, a cheesy ricotta mixture, chicken, and a final layer of cheese for the top. And they all go together perfectly.

This is an ideal use for leftover rotisserie chicken but well worth the effort of making some fresh shredded chicken if you happen to be craving something creamy and garlicky. The spinach sauce is a cinch to make with a flavor reminiscent of alfredo – you just cook down some onions before whisking flour into them and stirring in chicken broth and heavy cream. Once that has thickened, you stir in spinach and garlic and you’re ready to get to layering. The end result is a lasagna that’s not at all traditional but definitely delicious, and full of creamy, cheesy, garlicky comfort.

Why You’ll Love This Recipe

This White Chicken Lasagna is a delightful twist on a classic dish that brings a rich and creamy flavor to your table. It’s perfect for those who love a cheesy, comforting meal with a unique spin. The garlic and spinach add depth, while the layers of ricotta, mozzarella, and Parmesan make it irresistibly cheesy. Plus, it’s a great way to use up leftover chicken!

Kitchen Equipment You’ll Need

• Large pot
• Large saucepan
• Whisk
• 9×13-inch baking dish
• Foil
• Toothpicks (optional)

Ingredients

• 9 lasagna noodles, cooked according to package directions
• 4 cups chicken, cooked and shredded

For the Spinach Sauce:

• 1 tablespoon olive oil
• 1 white onion, finely chopped
• 4 tablespoons (1/2 stick) butter
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 5 oz fresh spinach, roughly chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, minced

For the Ricotta Sauce:

• 15 oz ricotta
• 1 large egg
• 3 tablespoons fresh parsley, chopped
• 1/4 cup Parmesan cheese, grated
• 3 cups mozzarella cheese, grated and divided

Step-by-step Instructions

1. Preheat oven to 375°F.
2. In a large pot of salted boiling water, cook pasta according to package directions. Drain and rinse with cold water.
3. While noodles cook, make the spinach sauce:
4. In a large saucepan or pot over medium heat, heat the olive oil. Add onions and cook until softened, 3-4 minutes.
5. Stir in butter. Once melted, whisk in flour. Continue whisking until golden, about 2 minutes.
6. Gradually add chicken broth, followed by heavy cream. Whisk until smooth and let simmer until thickened, about 5 minutes. Season with salt and pepper.
7. Stir in garlic and chopped spinach and remove from heat.
8. Next, make the ricotta sauce:
9. In a large bowl, stir together the ricotta, egg, parsley, parmesan cheese, and 2 cups of the mozzarella.
10. Spoon some of the spinach sauce in the bottom of a 9×13-inch baking dish. Line with 3 noodles. Top with 1/2 of the ricotta sauce, 1/2 of the shredded chicken, then top with 1/3 of the spinach sauce.
11. Add 3 more noodles, then the remaining ricotta sauce, remaining chicken, and another 1/3 of the spinach sauce.
12. Add remaining 3 noodles, remaining spinach sauce, then top with remaining mozzarella cheese.
13. Cover dish with foil, using toothpicks to keep foil from resting on cheese if needed, and bake 45 minutes. Uncover and broil 2-3 minutes until cheese is golden brown.
14. Let sit 10 minutes before serving. Enjoy!

Tips for Success

• Ensure your noodles are cooked al dente, as they will absorb some of the sauce during baking.
• Let the lasagna rest after baking to allow the layers to set.
• Use fresh spinach for the best flavor and texture.

Additional Tips or Variations

• For a spicier kick, add some red pepper flakes to the spinach sauce.
• You can substitute kale for spinach if you prefer a different green.
• Feel free to use gluten-free noodles if needed.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 30g | Carbohydrates: 35g | Fat: 20g | Fiber: 3g

Frequently Asked Questions (FAQ)

Q: Can I make this lasagna ahead of time?

A: Yes, you can assemble the lasagna a day in advance and refrigerate it. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.

Q: Can I freeze the leftovers?

A: Absolutely! Lasagna freezes well. Wrap individual portions tightly and freeze for up to 3 months. Reheat in the oven or microwave.

Q: Can I use a different type of cheese?

A: Yes, feel free to experiment with different cheeses like Gruyère or Fontina for a unique twist.

Conclusion

This White Chicken Lasagna is a creamy, cheesy delight that’s sure to become a family favorite. It’s perfect for cozy dinners or special occasions. Give it a try, and don’t forget to share your experiences and any creative twists you come up with. Enjoy!