White Chicken Lasagna
White Chicken Lasagna
Ingredients
For the White Sauce with Spinach
- 3 tablespoons unsalted butter
- 1/2 cup yellow onion, finely chopped
- 2 garlic, cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Ricotta Cheese Mixture
- 15 ounces ricotta cheese, whole milk
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Chicken and Assembly
- 2 cups cooked rotisserie chicken, shredded
- 9 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese, for topping
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the White Sauce with Spinach: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 7 min
- 2
Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the whole milk and chicken broth until the sauce is smooth and thickened. Bring to a gentle simmer, then stir in the fresh spinach until wilted. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Remove from heat.
⏱️ 10 min
- 3
Prepare the Ricotta Cheese Mixture: In a medium mixing bowl, combine the ricotta cheese, large egg, chopped fresh parsley, Italian seasoning, 1 cup shredded mozzarella cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 5 min
- 4
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 5
Assemble the Lasagna: Spread about 1 cup of the white sauce on the bottom of a 9x13 inch baking dish. Arrange 3 no-boil lasagna noodles over the sauce. Top with another 1 1/2 cups of white sauce, half of the shredded rotisserie chicken, and dollops of half of the ricotta cheese mixture.
⏱️ 5 min
- 6
Repeat the layering: Place 3 more lasagna noodles, then another 1 1/2 cups of white sauce, the remaining half of the shredded chicken, and the remaining half of the ricotta cheese mixture.
⏱️ 3 min
- 7
Finish the layers: Top with the final 3 lasagna noodles, the remaining white sauce, and then generously sprinkle with the 2 cups shredded mozzarella cheese and the 1/2 cup grated Parmesan cheese.
⏱️ 2 min
- 8
Bake the Lasagna: Cover the baking dish loosely with aluminum foil (you may want to spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
⏱️ 45 min•🌡️ 375
- 9
Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
White Chicken Lasagna
Ingredients
For the White Sauce with Spinach
- 3 tablespoons unsalted butter
- 1/2 cup yellow onion, finely chopped
- 2 garlic, cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Ricotta Cheese Mixture
- 15 ounces ricotta cheese, whole milk
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For the Chicken and Assembly
- 2 cups cooked rotisserie chicken, shredded
- 9 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese, for topping
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the White Sauce with Spinach: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 7 min - 2
Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the whole milk and chicken broth until the sauce is smooth and thickened. Bring to a gentle simmer, then stir in the fresh spinach until wilted. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Remove from heat.
⏱️ 10 min - 3
Prepare the Ricotta Cheese Mixture: In a medium mixing bowl, combine the ricotta cheese, large egg, chopped fresh parsley, Italian seasoning, 1 cup shredded mozzarella cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 5 min - 4
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 5
Assemble the Lasagna: Spread about 1 cup of the white sauce on the bottom of a 9x13 inch baking dish. Arrange 3 no-boil lasagna noodles over the sauce. Top with another 1 1/2 cups of white sauce, half of the shredded rotisserie chicken, and dollops of half of the ricotta cheese mixture.
⏱️ 5 min - 6
Repeat the layering: Place 3 more lasagna noodles, then another 1 1/2 cups of white sauce, the remaining half of the shredded chicken, and the remaining half of the ricotta cheese mixture.
⏱️ 3 min - 7
Finish the layers: Top with the final 3 lasagna noodles, the remaining white sauce, and then generously sprinkle with the 2 cups shredded mozzarella cheese and the 1/2 cup grated Parmesan cheese.
⏱️ 2 min - 8
Bake the Lasagna: Cover the baking dish loosely with aluminum foil (you may want to spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
⏱️ 45 min•🌡️ 375 - 9
Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min