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White Cheese Chicken Lasagna Recipe

White Cheese Chicken Lasagna Recipe
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★★★★★

5.2 from 26 reviews

This White Cheese Chicken Lasagna is a creamy, cheesy, and comforting Italian-inspired dish featuring layers of tender lasagna noodles, savory cooked chicken, spinach, and a rich homemade white sauce infused with garlic, onion, and Italian herbs. Topped with melted mozzarella and Parmesan cheeses, this recipe offers a delicious twist on traditional lasagna, perfect for a family dinner or special occasion.

Ingredients

Scale

Lasagna Base:

  • 9 lasagna noodles

White Sauce:

  • ½ cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ½ cup all-purpose flour
  • 2 cups chicken broth
  • 1 ½ cups milk
  • 1 teaspoon salt

Cheese & Seasonings:

  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper

Filling:

  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10-ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Prepare the Ingredients: Gather all ingredients and preheat the oven to 350°F (175°C) to get ready for assembling and baking the lasagna.
  2. Cook the Lasagna Noodles: Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook for 8 to 10 minutes until al dente. Drain the noodles and rinse with cold water to stop cooking and prevent sticking.
  3. Make the White Sauce: In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until the onion is tender and translucent. Whisk in the flour and cook for about 2 minutes until it turns lightly browned, forming a roux. Gradually whisk in chicken broth, milk, and salt, stirring continuously until the sauce is smooth and thickened. Stir in 2 cups of shredded mozzarella cheese and ¼ cup Parmesan cheese until melted and creamy. Season with dried basil, oregano, and black pepper, then remove the sauce from heat.
  4. Assemble the Lasagna: Spread one-third of the white sauce evenly over the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles on top, then spread the ricotta cheese and cooked cubed chicken evenly over the noodles. Add another 3 noodles, then layer one-third of the white sauce, the thawed and drained spinach, 2 cups mozzarella cheese, and ½ cup Parmesan cheese. Add the last 3 noodles and cover with the remaining sauce. Sprinkle the top with chopped fresh parsley and the remaining ¼ cup Parmesan cheese.
  5. Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 35 to 40 minutes until bubbly and heated through. Remove the foil and let the lasagna rest for about 10 minutes before slicing and serving to allow it to set.

Notes

  • For best results, do not overcook the noodles; al dente texture prevents them from becoming mushy after baking.
  • Make sure to thoroughly drain the spinach to avoid excess moisture in the lasagna.
  • You can substitute cooked shredded chicken for cubed chicken if preferred.
  • Feel free to add a pinch of nutmeg to the white sauce for an extra layer of flavor.
  • Letting the lasagna rest after baking helps it hold its shape when sliced.

Nutrition

Keywords: White Cheese Chicken Lasagna, Creamy Chicken Lasagna, Spinach Lasagna, Italian Lasagna Recipe, Comfort Food

Find it online: https://mixitwitjoe.com/white-cheese-chicken-lasagna-recipe/