Description

Creamy and comforting, White Chicken Lasagna is a delicious twist on the classic red-sauce lasagna. With layers of béchamel, shredded chicken, spinach, and three cheeses, it's hearty, satisfying, and perfect for feeding a crowd or meal prepping.

Ingredients

9 lasagna noodles

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

3 tablespoons all-purpose flour

3 cups milk

1/2 cup heavy cream

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes (optional)

2 cups cooked, shredded chicken

2 cups fresh spinach, chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions, then drain and set aside.
In a large saucepan, heat olive oil over medium heat and sauté onion for 4-5 minutes until softened.
Add garlic and cook for 1 more minute until fragrant.
Whisk in flour and cook for 1-2 minutes to form a roux.
Slowly whisk in milk and cream, stirring to avoid lumps.
Add salt, pepper, oregano, basil, and optional red pepper flakes. Simmer for 5-7 minutes until thickened.
Stir in shredded chicken and chopped spinach; cook for 2-3 minutes until spinach wilts. Remove from heat.
Spread a thin layer of the sauce in a 9x13 inch baking dish.
Layer 3 lasagna noodles, 1/3 of the ricotta, 1/3 of the chicken sauce, 1/3 of the mozzarella, and a sprinkle of Parmesan.
Repeat layers two more times, finishing with mozzarella and Parmesan on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
Let rest for 10 minutes before serving. Garnish with chopped parsley.

Notes

Use rotisserie or leftover chicken for convenience.

Make ahead and refrigerate up to 24 hours before baking.

Freezes well before or after baking for up to 2 months.

For a gluten-free version, use GF noodles and flour blend.

No-boil noodles can be used if sauce is slightly more liquid.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 5g
Sodium: 480mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg