White Chicken Lasagna
White Chicken Lasagna
Ingredients
For the White Sauce
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 2 cups chicken broth
- 1 cup fresh spinach, chopped
For the Ricotta Mixture
- 32 ounces ricotta cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 cup mozzarella cheese, grated
For Assembly
- 3 cups cooked chicken, shredded
- 12 lasagna noodles, oven-ready or boiled according to package directions
- 2 cups mozzarella cheese, shredded, for topping
Instructions
- 1
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until soft and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 2
Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the heavy cream, milk, and chicken broth until smooth. Continue to cook, stirring occasionally, until the sauce begins to bubble and thicken slightly, about 8 to 10 minutes.
⏱️ 11 min
- 3
Remove the sauce from the heat and stir in the chopped fresh spinach until it wilts. Set the white sauce aside.
⏱️ 3 min
- 4
In a medium bowl, combine the ricotta cheese, egg, chopped fresh parsley, salt, black pepper, dried basil, dried oregano, and 1 cup of grated mozzarella cheese. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 5
Preheat your oven to 350°F. Spread a thin layer of the white sauce (about 1/2 cup) on the bottom of a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 6
Arrange a layer of lasagna noodles over the sauce. Top the noodles with a layer of white sauce, followed by about 1/3 of the shredded cooked chicken and dollops of about 1/3 of the ricotta mixture. Repeat this layering process 2 to 3 more times, ending with a final layer of noodles topped generously with the remaining white sauce.
⏱️ 15 min
- 7
Cover the baking dish loosely with aluminum foil (you may spray the underside of the foil with cooking spray to prevent sticking). Bake for 40 minutes.
⏱️ 40 min•🌡️ 350
- 8
Remove the foil, sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top of the lasagna. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 350
- 9
For a golden-brown and bubbly top, you can broil the lasagna for an additional 2 to 5 minutes. Watch carefully to prevent burning.
⏱️ 5 min
- 10
Let the lasagna rest for 10 to 15 minutes before slicing and serving. This allows the layers to set, making it easier to cut.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
White Chicken Lasagna
Ingredients
For the White Sauce
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 2 cups chicken broth
- 1 cup fresh spinach, chopped
For the Ricotta Mixture
- 32 ounces ricotta cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 cup mozzarella cheese, grated
For Assembly
- 3 cups cooked chicken, shredded
- 12 lasagna noodles, oven-ready or boiled according to package directions
- 2 cups mozzarella cheese, shredded, for topping
Instructions
- 1
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until soft and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the heavy cream, milk, and chicken broth until smooth. Continue to cook, stirring occasionally, until the sauce begins to bubble and thicken slightly, about 8 to 10 minutes.
⏱️ 11 min - 3
Remove the sauce from the heat and stir in the chopped fresh spinach until it wilts. Set the white sauce aside.
⏱️ 3 min - 4
In a medium bowl, combine the ricotta cheese, egg, chopped fresh parsley, salt, black pepper, dried basil, dried oregano, and 1 cup of grated mozzarella cheese. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 5
Preheat your oven to 350°F. Spread a thin layer of the white sauce (about 1/2 cup) on the bottom of a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 6
Arrange a layer of lasagna noodles over the sauce. Top the noodles with a layer of white sauce, followed by about 1/3 of the shredded cooked chicken and dollops of about 1/3 of the ricotta mixture. Repeat this layering process 2 to 3 more times, ending with a final layer of noodles topped generously with the remaining white sauce.
⏱️ 15 min - 7
Cover the baking dish loosely with aluminum foil (you may spray the underside of the foil with cooking spray to prevent sticking). Bake for 40 minutes.
⏱️ 40 min•🌡️ 350 - 8
Remove the foil, sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top of the lasagna. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 350 - 9
For a golden-brown and bubbly top, you can broil the lasagna for an additional 2 to 5 minutes. Watch carefully to prevent burning.
⏱️ 5 min - 10
Let the lasagna rest for 10 to 15 minutes before slicing and serving. This allows the layers to set, making it easier to cut.
⏱️ 15 min