Lasagna, a beloved Italian dish, typically consists of layers of pasta, rich sauces, and cheeses.
We’re bringing a twist to this classic by using chicken and a creamy white sauce instead of the traditional meat and tomato sauce.
This white sauce chicken lasagna is pure comfort food, featuring layers of lasagna noodles, tender chicken, and a creamy spinach sauce.
The result is a decadent, comforting, and delightfully cheesy dish that will have everyone coming back for seconds.
How to Make Creamy Chicken Lasagna
Ingredients
- Chicken Lasagna Ingredients:
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
- Spinach Cream Sauce:
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half (or equal parts of heavy cream and milk)
- 5 oz fresh spinach, coarsely chopped
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3 garlic cloves, minced
- Cheese Sauce Ingredients:
- 15 oz ricotta
- 1 large egg
- 1/4 cup parsley
- 1/4 cup parmesan cheese
- 3 cups mozzarella cheese
Instructions
Prepare the Chicken and Vegetables
Begin by shredding 4 cups of cooked chicken. Using a rotisserie chicken is highly convenient as it’s already cooked and flavorful. Simply pull the meat off the bones and shred it into small, bite-sized pieces.
This makes it easier for the chicken to absorb the sauce. If you prefer, you can cook and shred 2 pounds of chicken breast.
Next, wash and prepare the spinach. Use a 5-ounce package of baby spinach leaves. It might seem like a lot, but spinach wilts significantly when cooked.
This not only adds a healthy dose of vegetables to your lasagna but also blends seamlessly into the sauce. Feel free to add other vegetables like cooked broccoli, carrots, or zucchini if you want to increase the veggie content.
Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until they are al dente, meaning they should still be firm to the bite.
Be careful not to overcook them since they will continue to cook in the oven. Once cooked, drain the noodles and rinse them with cold water to stop the cooking process and prevent them from sticking together. Set them aside.
Make the Spinach (Bechamel) Sauce
In a large pot or Dutch oven over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened. Then add 4 tablespoons of unsalted butter and let it melt.
Once the butter has melted, add 1/3 cup of flour to the pot. Stir constantly for about 3 minutes until the flour becomes lightly golden. This mixture, known as a roux, will help thicken the sauce.
Gradually stir in 2 1/2 cups of chicken broth and 1 1/2 cups of half-and-half. Stir continuously to prevent lumps from forming. Season the sauce with 2 teaspoons of sea salt and 1/2 teaspoon of black pepper. Let the sauce simmer for a few minutes until it thickens to a light gravy consistency.
Add the minced garlic and chopped spinach to the sauce. Stir to combine and remove the pot from heat as soon as the spinach wilts. This will happen quickly. Adjust the seasoning with additional salt if needed.
Prepare the Cheese Mixture
In a medium bowl, combine 15 ounces of ricotta cheese, 1 cup of mozzarella cheese (reserve the other cup for topping), 1/4 cup of grated Parmesan cheese, 1 large egg, and 1/4 cup of chopped fresh parsley. Mix well until all ingredients are combined. This mixture doesn’t require cooking.
Assemble the Lasagna
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spread a thin layer of the spinach sauce over the bottom of a 9×13 inch casserole dish to prevent the noodles from sticking.
Place three lasagna noodles over the sauce, overlapping slightly if necessary. Spread half of the ricotta cheese mixture over the noodles.
Top with half of the shredded chicken, followed by one-third of the spinach sauce. Repeat this layering process: noodles, ricotta mixture, chicken, and spinach sauce.
Finally, place the last three lasagna noodles on top and cover with the remaining spinach sauce. Sprinkle the reserved cup of mozzarella cheese evenly over the top.
Bake the Lasagna
Cover the casserole dish with aluminum foil. To prevent the cheese from sticking to the foil, you can insert toothpicks into the lasagna before covering it. This will create space between the foil and the cheese.
Bake the lasagna in the preheated oven for 45 minutes. After baking, remove the foil and turn on the oven’s broiler. Broil for 2-3 minutes, or until the cheese on top becomes golden and bubbly. Watch closely to avoid burning.
Let it Rest
Once the lasagna is done, remove it from the oven and let it rest for about 30 minutes. This resting period allows the layers to set and makes it easier to slice and serve.
Notes:
Make-Ahead Tips: You can prepare the lasagna ahead of time and refrigerate it before baking. When ready to serve, bake it as directed, but you may need to add an extra 10-15 minutes to the baking time if it’s coming straight from the fridge.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The lasagna reheats well in the microwave or oven.
Freezing: This lasagna can also be frozen. Assemble the lasagna in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Variations: Feel free to customize this recipe by adding other vegetables like mushrooms, bell peppers, or zucchini. You can also use different cheeses or add spices like oregano or basil to the sauce for additional flavor.
Enjoy this creamy and comforting Chicken Lasagna with your family and friends. It’s perfect for a hearty meal and will surely become a favorite in your household.
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