Description
A creamy, comforting White Chicken Lasagna featuring layers of tender lasagna noodles, a flavorful spinach white sauce, a rich chicken and ricotta cheese mixture, and melty mozzarella and Parmesan cheeses, baked to golden perfection.
Ingredients
Scale
Lasagna Noodles
- 15 lasagna noodles (regular curly edge, not no-boil)
- 1 tablespoon extra virgin olive oil (for boiling noodles)
- 1 teaspoon salt (for boiling noodles)
Spinach White 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
For Assembly and Topping
- 3 1/2 cups shredded mozzarella cheese (divided: 1 cup + 1 cup + 1 1/2 cups)
- 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 the lasagna noodles according to package directions until al dente. Rinse the noodles with cool water, drain well, and set aside to prevent sticking.
- Make spinach white sauce: In a skillet, melt butter with 2 tablespoons olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Whisk in the flour and cook briefly. Gradually whisk in whole milk and chicken broth until the sauce is smooth. Season with 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt. Simmer for 3 minutes or until thickened, then remove from heat and stir in the chopped fresh baby spinach until wilted.
- Make chicken ricotta mixture: In a bowl, combine ricotta cheese, sour cream, egg, shredded chicken, remaining 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon salt, and black pepper. Mix until smooth and uniform. Fold in 1/2 cup shredded mozzarella and all of the Parmesan cheese to add extra richness.
- Assemble lasagna: Preheat your oven to 350°F (175°C). Spread 1/2 cup of the white sauce evenly on the bottom of a 13×9 inch baking dish. Layer 3 noodles on top, then half of the chicken ricotta mixture, followed by 3 more noodles, 1/3 of the white sauce, and 1 cup shredded mozzarella. Add another layer of 3 noodles, the remaining chicken ricotta mixture, 3 more noodles, 1/3 of the white sauce, and 1 cup mozzarella. Finally, top with the remaining noodles, remaining white sauce, and the last 1 1/2 cups shredded mozzarella cheese.
- Bake: Cover the dish with foil sprayed with nonstick spray to prevent sticking. Bake for 40 minutes. Remove the foil and bake uncovered for an additional 15 minutes until the lasagna is bubbly. For a golden browned top, broil for 2-3 minutes, watching carefully to avoid burning.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing. This allows it to set and makes slicing easier. Garnish with fresh Italian parsley or basil if desired, and serve warm.
Notes
- Using regular lasagna noodles is important as no-boil noodles may alter the texture and liquid balance.
- Rotisserie chicken is an easy shortcut for cooked shredded chicken, but freshly cooked chicken breast works well too.
- Broiling at the end enhances the cheese topping for a golden, bubbly finish—do not skip this step.
- Allowing the lasagna to rest after baking helps it hold together better when slicing.
- Whole milk in the white sauce gives creaminess, but half and half can be used for richer texture.
- Adjust herbs according to your taste; fresh herbs can be substituted but add them towards the end of cooking.
