White Cheese Chicken Lasagna
A delightful twist on traditional lasagna, this White Cheese Chicken Lasagna features tender chicken, creamy white sauce, and layers of cheesy goodness with spinach, making it a perfect comfort food for family dinners.
Ingredients
Lasagna Components
- 9 noodles 9 lasagna noodles
- 2 cups 2 cups cubed, cooked chicken meat Use any cooked chicken, such as rotisserie.
- 2 packages 2 (10-ounce) packages frozen chopped spinach, thawed and drained You can use fresh spinach sautéed if preferred.
Cheese Sauce Components
- ½ cup ½ cup butter
- 1 onion 1 onion, chopped
- 1 clove 1 clove garlic, minced
- ½ cup ½ cup all-purpose flour For a roux.
- 2 cups 2 cups chicken broth
- 1.5 cups 1 ½ cups milk
- 1 teaspoon 1 teaspoon salt
- 4 cups 4 cups shredded mozzarella cheese, divided Save some for topping.
- 1 cup 1 cup grated Parmesan cheese, divided Save some for topping.
- 1 teaspoon 1 teaspoon dried basil
- 1 teaspoon 1 teaspoon dried oregano
- ½ teaspoon ½ teaspoon ground black pepper
- 2 cups 2 cups ricotta cheese
- 1 tablespoon 1 tablespoon chopped fresh parsley For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil lightly salted water in a large pot and cook the lasagna noodles for about 8-10 minutes until al dente.
- Drain the noodles and rinse with cold water to prevent sticking.
Making the Sauce
- Melt butter in a large saucepan over medium heat.
- Add chopped onion and minced garlic, cooking until onions are tender and translucent.
- Whisk in flour and cook for about 2 minutes to form a roux.
- Gradually add chicken broth and milk while stirring continuously to achieve a smooth sauce.
- Stir in 2 cups of mozzarella cheese and ¼ cup of Parmesan cheese until melted.
- Season the sauce with dried basil, oregano, and black pepper, then remove from heat.
Assembling the Lasagna
- Spread one-third of the white sauce over the bottom of a 9x13-inch baking dish.
- Layer 3 lasagna noodles on top.
- Spread ricotta cheese and cubed chicken over the noodles.
- Place another 3 noodles on top, followed by another third of the sauce and spinach.
- Sprinkle 2 cups of mozzarella and ½ cup of Parmesan over the spinach.
- Finish with the last 3 noodles, topping with the remaining sauce, parsley, and Parmesan.
Baking
- Cover the baking dish with foil and bake for 35-40 minutes until bubbly.
- Remove foil and allow to rest for 10 minutes before serving.
Notes
This dish can be made ahead and stored in the refrigerator. Consider serving with a light salad or garlic bread. You can also add other vegetables or cheeses for custom flavors.