Description
This White Chicken Lasagna is a creamy, comforting dish featuring layers of tender lasagna noodles, a flavorful white sauce with spinach, a rich chicken and ricotta cheese mixture, and plenty of melted mozzarella and Parmesan cheese. Perfectly baked until bubbly and golden, this recipe combines familiar Italian flavors in a lighter, white sauce version of the classic lasagna, ideal for family dinners or gatherings.
Ingredients
Scale
Lasagna Noodles
- 15 lasagna noodles (not no-boil, regular curly edge)
- 1 tablespoon extra virgin olive oil (for noodles)
- 1 teaspoon salt (for noodles)
White Spinach Sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk (can substitute half and half)
- 2 cups low sodium chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 3 cups loosely packed roughly chopped fresh baby spinach
Chicken Ricotta Mixture
- 16 ounces ricotta cheese (part-skim or whole)
- 1/2 cup sour cream (light or regular)
- 1 large egg
- 3 cups cooked shredded chicken breast (rotisserie chicken works great)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded mozzarella cheese (part-skim or whole)
- 1/2 cup shredded Parmesan cheese
Additional Cheese and Garnish
- 3 1/2 cups shredded mozzarella cheese (part-skim or whole), divided
- Fresh Italian parsley or basil for garnish (optional)
Instructions
- Cook noodles: Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and cook lasagna noodles according to package directions for al dente. Rinse with cool water, drain well, and set aside.
- Make spinach white sauce: In a skillet, melt butter with 2 tablespoons olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Whisk in flour to form a roux, then slowly whisk in milk and chicken broth until smooth. Season with 1 teaspoon basil, 1/2 teaspoon oregano, 1/2 teaspoon thyme, and 1/2 teaspoon salt. Simmer for 3 minutes, stirring frequently until thickened. Remove from heat and stir in spinach until wilted.
- Make chicken ricotta mixture: In a bowl, combine ricotta cheese, sour cream, egg, shredded chicken, remaining basil, oregano, thyme, salt, and pepper. Mix until smooth and well combined. Fold in 1/2 cup mozzarella cheese and all of the Parmesan cheese evenly.
- Assemble lasagna: Preheat oven to 350°F (175°C). Spread 1/2 cup of the white sauce in a 13×9-inch baking dish. Layer 3 noodles, half of the chicken ricotta mixture, 3 noodles, 1/3 of the white sauce, 1 cup mozzarella cheese, 3 noodles, remaining chicken ricotta mixture, 3 noodles, 1/3 of the white sauce, 1 cup mozzarella cheese, then finally the remaining noodles, the remaining white sauce, and 1 1/2 cups mozzarella cheese on top.
- Bake: Cover the baking dish with foil sprayed with nonstick spray and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes until bubbly. For a golden, browned top, broil for 2-3 minutes, watching carefully to prevent burning.
- Rest and serve: Let the lasagna rest for 10 minutes after baking to set up for easier slicing. Garnish with fresh Italian parsley or basil if desired before serving.
Notes
- Use regular lasagna noodles, not no-boil, for best texture.
- Rotisserie chicken is a great shortcut for cooked shredded chicken.
- Adjust seasoning of the white sauce and chicken mixture to taste before assembling.
- Broil at the end to achieve a bubbly and nicely browned cheese topping.
- Letting the lasagna rest after baking helps it slice cleanly without falling apart.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
