White Chicken Lasagna
This creamy and delicious White Chicken Lasagna features layers of pasta, a rich ricotta filling, and a velvety sauce packed with chicken and spinach.
Equipment
- 9x13 inch casserole dish
- Large pot
- Colander
- Large skillet
- Mixing bowl
- Whisk
Ingredients
- 15 oz whole milk ricotta (425 g)
- ½ cup shredded mozzarella cheese (56 g)
- ¼ cup grated parmesan cheese (28 g)
- 1 large egg
- ¼ tsp freshly cracked black pepper
- 1 rotisserie chicken (about 3 cups cooked chicken)
- ½ Tbsp salt for the pasta water
- 9 lasagna noodles
- 4 Tbsp butter (56 g)
- 1 yellow onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour (30 g)
- 2 cups chicken broth (480 mL)
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp garlic powder
- 1 cup heavy cream (240 mL)
- ¼ cup grated parmesan cheese (28 g)
- 3 cups baby spinach (90 g) chopped
- 1 ½ cups shredded mozzarella (170 g)
Instructions
- Start by preheating your oven to 375 degrees F. You will want it nice and warm, so the lasagna comes out beautifully bubbly and golden.
- Boil some water with ½ Tbsp salt and toss in the lasagna noodles. Cook until they are tender but firm enough to hold their shape; be sure to keep them al dente to prevent a soggy lasagna.
- In a mixing bowl, combine the ricotta, ½ cup shredded mozzarella, ¼ cup grated parmesan, and the egg. Mix gently until combined; be careful not to overmix to avoid a loose filling.
- In a large skillet, melt 4 Tbsp butter over medium heat. Sauté the diced onion until golden and fragrant, then add the minced garlic, taking care not to let the garlic burn.
- Sprinkle ¼ cup flour into the skillet with the sautéed vegetables, stirring until well combined. Gradually pour in 2 cups chicken broth and 1 cup heavy cream, mixing continuously until the sauce thickens to a velvety consistency.
- Stir in 3 cups chopped spinach until it wilts down. This step will add freshness and elevate the flavors of the dish.
- In the 9x13-inch casserole dish, begin layering: start with a bit of sauce at the bottom, then add a layer of noodles, followed by a layer of the ricotta mixture, and more sauce. Repeat this process, ensuring even layers to avoid uneven cooking.
- Finish with the remaining sauce, and generously sprinkle the top with 1 ½ cups shredded mozzarella and ¼ cup grated parmesan.
- Bake in the preheated oven for about 35 minutes or until bubbly and golden. Once done, let it rest for about 10 minutes before serving. This will help set everything and make slicing easier.
Notes
Store leftovers in the fridge in an airtight container for up to 3-4 days. Reheat in the microwave or a 350 degrees F oven, covered with foil, until heated through.
If lasagna noodles tend to stick together, add a layer of sauce at the bottom of the baking dish before layering the noodles.
If your sauce seems too thin after baking, allow it to simmer longer before assembling or add an extra tablespoon of flour to thicken.
If your top cheese is browning too quickly while baking, cover the lasagna with foil for part of the baking time to protect it.
Consider cooking one or two extra lasagna noodles in case any break during assembly.
To prepare ahead, you can assemble the lasagna the night before and refrigerate it, adding extra time to bake.