Description

This White Chicken Lasagna is a creamy and delicious twist on the classic Italian dish. Tender lasagna noodles are layered with a flavorful chicken and ricotta cheese filling, a rich spinach white sauce, and plenty of melted mozzarella cheese. It’s a comforting and satisfying meal that’s perfect for any occasion.

Ingredients

Units Scale

3 tablespoons extra virgin olive oil, divided
2 teaspoons salt, divided
15 lasagna noodles (not no-boil, regular curly edge)
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
2 teaspoons dried basil, divided
1 teaspoon dried oregano, divided
1 teaspoon dried thyme, divided
3 cups loosely packed roughly chopped fresh baby spinach
16 ounces ricotta cheese (part-skim or whole)
1/2 cup sour cream (light or regular)
1 large egg
1/4 teaspoon freshly ground black pepper
3 cups cooked shredded chicken breast (rotisserie chicken works great)
4 cups shredded mozzarella cheese (part-skim or whole), divided
1/2 cup shredded Parmesan cheese
Fresh Italian parsley or basil for garnish (optional)

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Instructions

Cook noodles: Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and cook lasagna noodles according to package directions for al dente. Rinse with cool water, drain well, and set aside.
Make spinach white sauce: In a skillet, melt butter with 2 tablespoons olive oil over medium heat. Add garlic and cook for 1-2 minutes. Whisk in flour, then slowly whisk in milk and chicken broth until smooth. Season with 1 teaspoon basil, 1/2 teaspoon oregano, 1/2 teaspoon thyme, and 1/2 teaspoon salt. Simmer for 3 minutes or until thickened. Remove from heat and stir in spinach until wilted.
Make chicken ricotta mixture: In a bowl, combine ricotta cheese, sour cream, egg, chicken, remaining basil, oregano, thyme, salt, and pepper. Mix until smooth. Fold in 1/2 cup mozzarella and all of the Parmesan cheese.
Assemble lasagna: Preheat oven to 350 degrees F (175 degrees C). Spread 1/2 cup of white sauce in a 13×9-inch baking dish. Layer 3 noodles, half of the chicken ricotta mixture, 3 more noodles, 1/3 of the white sauce, 1 cup mozzarella, 3 noodles, remaining chicken ricotta mixture, 3 noodles, 1/3 of the white sauce, 1 cup mozzarella, and finally the remaining noodles, white sauce, and mozzarella.
Bake: Cover the dish with foil (sprayed with nonstick spray) and bake for 40 minutes. Uncover and bake for 15 more minutes, or until bubbly. Broil for 2-3 minutes to brown the top.
Rest and serve: Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh parsley or basil, if desired.

Notes

Sauce consistency: If the sauce thickens too much, thin it with additional milk.
Make-ahead instructions: Assemble the lasagna and refrigerate overnight or freeze for longer storage. Adjust baking time accordingly.

Nutrition

Serving Size: 1 Serving
Calories: 540kcal
Sugar: 6g
Sodium: 780mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 3g
Protein: 30g
Cholesterol: 110mg