This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce. Just like our Classic Lasagna, this white lasagna reheats really well, making it perfect for meal planning. Make it and you will get recipe requests.
Chicken Lasagna Recipe
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.
Prep: 30min
Total: 85min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 337 kcal, Carbohydrate 24 g, Protein 18 g, Fat 19 g, Saturated Fat 11 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 9 lasagna noodles (cooked al dente)
- 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
- 1 Tbsp olive oil
- 1 medium onion (finely chopped)
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half ((or equal parts of heavy cream and milk))
- 5 oz fresh spinach (coarsely chopped)
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3 garlic cloves (minced)
- 15 oz ricotta
- 1 large egg
- 1/4 cup parsley
- 1/4 cup parmesan cheese
- 3 cups mozzarella cheese (12 oz by weight, divided (reserve 1 cup for topping))
Instruction:
- Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
- Add minced garlic and chopped spinach, and stir to combine then remove from heat.
- In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
- Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
