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Easy White Chicken Lasagna with Spinach

PREP 20 minutes
COOK 45 minutes
TOTAL 1 hour 5 minutes
Yield 6 people
Created by: Charlene Carey
Creamy White Chicken Lasagna
This Easy White Chicken Lasagna is creamy, cheesy, and packed with flavor from spinach and chicken.
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Equipment

  • Oven
  • 8 x 8-inch baking dish (20 x 20 cm)
  • Saucepan

Ingredients

  • 3 tablespoons butter unsalted
  • 2 teaspoons minced garlic
  • 3 tablespoons flour
  • 2 ½ cups whole milk or half and half
  • salt to taste
  • ¼ cup grated parmesan cheese
  • 4 ounces cream cheese softened
  • ¾ cup ricotta cheese
  • 1 large egg
  • 8 dried lasagna noodles cooked
  • 2 cups cooked chicken cut into bite size pieces
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 4 cups baby spinach leaves

Instructions

  • Start by melting the butter in a pan over medium heat. Once it is bubbling, toss in the minced garlic, letting it cook until fragrant, about 1 minute. Be careful not to burn the garlic, as it will change the taste.
  • Whisk in the flour, cooking for a couple of minutes until it is lightly golden. Gradually add in the milk while continuously whisking for a smooth texture. If it clumps, just keep whisking!
  • Stir in the grated parmesan and softened cream cheese until melted and well mixed. Ensure there are no lumps from the cream cheese.
  • Fold in the baby spinach leaves and let them wilt in the sauce for a couple of minutes.
  • In a separate bowl, mix the cooked chicken pieces with ricotta and egg. Ensure the chicken is fully shredded for even distribution.
  • In a greased baking dish, start layering by spooning some of the sauce on the bottom. Smooth it out before adding the cooked lasagna noodles.
  • Continue layering with the chicken-ricotta mix, sauce, noodles, and finish with shredded mozzarella.
  • Place the completed dish into the oven and bake until bubbly and golden, around 45 minutes. Let it cool for about 15-20 minutes before slicing to hold its shape better while serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Use leftover or rotisserie chicken for convenience.
If the sauce thickens too much, keep whisking continuously while adding the milk to maintain a smooth consistency.
For gluten-free noodles, cook until just al dente, about 2-3 minutes less than package instructions, to avoid hard layers after baking.
To prevent the lasagna from becoming too dry, layer extra sauce in between noodles.