Creamy White Chicken Lasagna (Printable version)
Creamy chicken and spinach layered between pasta sheets with rich white sauce and melted cheeses.
# 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 Prepare:
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 a clean surface 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 an additional 1 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 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a smooth roux. Slowly pour in the whole milk and heavy cream, whisking constantly until the sauce thickens, about 5 to 7 minutes. 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 and well combined.
06 - Spread a thin layer of the white sauce across the bottom of the prepared baking dish. Arrange 3 noodles over the sauce. Layer half of the chicken-spinach filling evenly over the noodles, followed by one-third of the mozzarella and one-third of the remaining white sauce. Repeat with another 3 noodles, the remaining chicken-spinach filling, another third of the mozzarella, and another third of the sauce. Finish with the last 3 noodles, the remaining sauce, and top with the 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 the sauce is bubbling. Let the lasagna rest for 10 to 15 minutes before slicing and serving.
# Expert advice:
01 -
- The white sauce is silky and indulgent without needing a single tomato, which makes it feel like a completely different meal from the lasagna you grew up eating.
- Leftovers reheat beautifully the next day, and honestly I think it tastes even better when the layers have had time to settle overnight in the fridge.
02 -
- Do not rush the resting step because cutting too early turns a gorgeous lasagna into a soupy mess that slides apart on the plate.
- Whisk the white sauce constantly while adding milk because even a few seconds of neglect will leave you with lumps that are impossible to fix.
03 -
- That tiny pinch of nutmeg is not optional because it is what separates a flat white sauce from one that tastes like it came from a restaurant kitchen.
- Shred your own mozzarella off the block since pre-shredded bags are coated in starch that prevents proper melting and leaves you with a grainy texture.