Creamy White Chicken Lasagna (Print)
Creamy chicken and spinach layered with ricotta, mozzarella, and a rich white sauce between tender pasta sheets.
# What You’ll Need:
→ Meats
01 - 3 cups cooked shredded chicken breast
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 3 cups fresh spinach (or 1 cup frozen, thawed and drained)
04 - 3 cloves garlic, minced
→ Dairy
05 - 2 cups ricotta cheese
06 - 2 cups shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 4 tablespoons unsalted butter
09 - 2 1/2 cups whole milk
10 - 1/2 cup heavy cream
→ Pasta
11 - 9 lasagna noodles (regular or no-boil)
→ Staples & Seasonings
12 - 1/4 cup all-purpose flour
13 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
14 - 1/4 teaspoon ground nutmeg
15 - Salt and pepper to taste
16 - 2 tablespoons olive oil
# How To Make:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on parchment paper to prevent sticking. Skip this step if using no-boil noodles.
03 - Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion until softened, about 3 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir the spinach into the skillet and cook until wilted. Transfer the mixture to a mixing bowl and combine with the shredded chicken. Season with salt, pepper, and half of the dried Italian herbs. Set aside.
05 - Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes to form a golden roux. Slowly pour in the whole milk and heavy cream while whisking constantly. Continue cooking and whisking for 5 to 7 minutes until the sauce thickens. Stir in the ground nutmeg, remaining Italian herbs, and a pinch of salt and pepper. Remove from heat and fold in the ricotta cheese and half of the Parmesan until smooth.
06 - Spread a thin layer of white sauce across the bottom of the prepared baking dish. Lay down 3 noodles, then spread half of the chicken-spinach filling evenly over them. Sprinkle with a third of the mozzarella and spread a third of the remaining sauce. Repeat with another layer of 3 noodles, the remaining chicken-spinach filling, another third of the mozzarella, and another third of the sauce. Finish with the last 3 noodles on top, the remaining sauce, and all remaining mozzarella and Parmesan cheese.
07 - Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 20 minutes until the top is golden brown and bubbling. Let the lasagna rest for 10 to 15 minutes before slicing and serving.
# Expert Tips:
01 -
- The white sauce absorbs into every layer overnight, making leftovers arguably better than the fresh bake.
- It freezes beautifully, so you can assemble one for tonight and tuck a second into the freezer for a chaotic Tuesday.
02 -
- The sauce will seem thick when you make it, but it thins during baking as the noodles absorb moisture, so trust the process.
- Pressing down gently on the assembled lasagna before baking helps the layers bond and prevents sliding when you serve.
03 -
- Toast the flour in the butter a shade darker than you think is necessary because that extra depth is what makes the sauce taste like it came from a restaurant.
- A dusting of extra Parmesan on top in the last five minutes of baking creates a crust that people will actually fight over.