Description
A creamy and cheesy white chicken lasagna that combines tender shredded chicken, spinach, and a rich white sauce layered between lasagna noodles and topped with mozzarella and Parmesan cheese for a comforting American main course.
Ingredients
Scale
Lasagna and Cheese
- 9 lasagna noodles, cooked and drained
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 1/2 cups grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Chicken and Vegetables
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
White Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 cup heavy cream
Instructions
- Prepare the Oven and Sauté Aromatics: Preheat the oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil and sauté the finely chopped onion until soft, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook Chicken Mixture: Stir in the shredded chicken, thawed and squeezed dry spinach, salt, black pepper, Italian seasoning, and optional crushed red pepper flakes. Cook this mixture for 2 to 3 minutes to combine the flavors, then remove from heat.
- Make the White Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly until the sauce thickens, about 5 to 7 minutes. Remove from heat and stir in 1 cup grated Parmesan cheese until melted and smooth.
- Assemble the Lasagna: In a 9×13-inch baking dish, spread a thin layer of the white cheese sauce on the bottom. Layer 3 cooked lasagna noodles on top, followed by half of the chicken and spinach mixture. Add dollops of ricotta cheese, sprinkle with mozzarella, and spoon more sauce over the layers. Repeat the layering of noodles, chicken mixture, ricotta, mozzarella, and sauce. Finish with the last noodles, remaining sauce, mozzarella, and Parmesan cheese on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and blend flavors.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 15 to 20 minutes until the lasagna is bubbly and golden brown on top.
- Rest and Serve: Let the lasagna rest for 10 to 15 minutes after baking to set before slicing and serving. Garnish with chopped fresh parsley if desired.
Notes
- You can substitute cooked turkey for the chicken if preferred.
- Use fresh spinach instead of frozen by sautéing it first to remove excess moisture.
- For extra depth of flavor, add a pinch of nutmeg to the white sauce.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
