White Chicken and Spinach Lasagna

Name: White Chicken and Spinach Lasagna
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 Servings
Ingredients: 4 tablespoons butter; ½ cup onion; 2 cloves garlic; 6 tablespoons all-purpose flour; 1 cup chicken broth; 2 ½ cups milk; ¾ teaspoon basil; ¾ teaspoon oregano; 1 teaspoon salt; ½ teaspoon black pepper; 9 lasagna noodles; 2 cups ricotta cheese; 2-3 cups chicken; 1 pound mozzarella cheese; 3 ounces Parmesan Cheese; 2 packages packages (9-ounces each) baby spinach; 1 tablespoon parsley

User Reviews

4.5

86 reviews

Excellent

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings
8 Servings
Course
Main Course
Cuisine
Italian, American

White Chicken and Spinach Lasagna

Iris Warren

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White Chicken and Spinach Lasagna layers cooked chicken, ricotta cheese, shredded mozzarella, Parmesan, and abundant chopped baby spinach between no-boil noodles with a creamy, herbed white sauce. The sauce combines butter, onion, garlic, flour, chicken broth, and milk seasoned with basil, oregano, salt, and pepper. This layered casserole bakes until bubbly, melding the mild cheese and tender spinach with savory chicken and aromatic seasonings.

Description

This White Chicken and Spinach Lasagna features a creamy béchamel-style white sauce enhanced with sautéed onions and garlic, infused with dried basil and oregano. The sauce thickens with flour and combines chicken broth and milk to coat no-boil lasagna noodles, layered with ricotta cheese and cooked chicken pieces. Fresh baby spinach is generously added, which cooks down during baking to a tender green layer.

The cheese blend includes part-skim ricotta, shredded mozzarella, and grated Parmesan, reserving a small portion of Parmesan to sprinkle on top for a golden finish. The assembled lasagna is baked in a 9x13-inch pan until heated through and the top is bubbling and slightly browned.

This dish suits a comforting dinner paired with a fresh salad or crusty bread. The layers provide a balance of creamy texture, mild herb flavor, and the nutritious bite of spinach combined with tender chicken. It can be made ahead or frozen, with baking time adjustments as noted.

Using no-boil noodles avoids pre-cooking and simplifies assembly, but regular noodles may be substituted with different results. The recipe advises reserving some Parmesan for the top and suggests planning ahead for cooking or substituting the chicken as needed.

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Ingredients

Servings

Sauce:

4 tablespoons butter
½ cup onion white or yellow, chopped
2 cloves garlic minced
6 tablespoons all-purpose flour
1 cup chicken broth low-sodium
2 ½ cups milk
¾ teaspoon basil dried
¾ teaspoon oregano dried
1 teaspoon salt
½ teaspoon black pepper

Lasagna:

9 lasagna noodles no-boil
2 cups ricotta cheese part-skim
2-3 cups chicken cooked
1 pound mozzarella cheese shredded (about 4 cups)
3 ounces Parmesan Cheese about 1 to 1 1/2 cups, reserve 1/4 cup for the top of the lasagna
2 packages packages (9-ounces each) baby spinach roughly chopped
1 tablespoon parsley chopped, fresh

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Instructions

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Preheat the oven to 350 degrees F. Lightly coat a 9X13-inch pan with nonstick cooking spray. Set aside.
In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent and tender, 3-4 minutes. Stir in the flour and let it cook, stirring constantly, for 1-2 minutes.
Gradually add the chicken broth and milk while whisking vigorously. Continue cooking and stirring for 4-5 minutes until the mixture simmers and thickens. Stir in the basil, oregano, salt and pepper.
To assemble, spread about 1 to 1 1/2 cups sauce on the bottom of the prepared pan. Place 3 no-boil noodles on top and dollop with 1/2 of the ricotta. No need to spread the ricotta out into an even layer, although you can press it down a bit, just spoon it across. Add half of the chicken on top of the ricotta.
Layer on 1/2 of the chopped spinach. It will seem like a lot but just spread it evenly - it will cook down while baking. Sprinkle 1/2 of the mozzarella and 1/2 of the Parmesan cheese (don't forget to take out 1/4 cup of the Parmesan for sprinkling across the top!).
Place 3 noodles over the top, gently pressing down to compress the layers below. Spread 1/2 of the remaining sauce over the top. Repeat the layers again (remaining ricotta, chicken, spinach, mozzarella, Parmesan).
Place the last 3 noodles over the top, pressing down again. Spread the remaining sauce over the top and sprinkle with reserved Parmesan cheese.
Cover the baking dish with lightly greased aluminum foil and bake for 30 minutes. Uncover and bake for 15 minutes until golden and bubbly. Let the lasagna rest for 10 minutes. Sprinkle with chopped parsley and serve.

Notes

Cooked chicken is required; plan ahead or use pre-cooked chicken.
No-boil lasagna noodles are recommended for this recipe, which adjusts sauce quantities accordingly; using regular noodles may change texture and cooking time.
Reserve 1/4 cup Parmesan cheese to sprinkle on top before baking for a golden finish.
This lasagna can be made ahead and refrigerated; add about 15 minutes to baking time when baking from cold.
It can also be frozen; bake covered for 1 hour 15 minutes, then uncovered for an additional 30-45 minutes until cooked through.

Nutrition Information

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Serving 1 Serving Calories 626kcal (31%) Carbohydrates 41g (14%) Protein 46g (92%) Fat 31g (48%) Saturated Fat 17g (85%) Cholesterol 143mg (48%) Sodium 1075mg (45%) Fiber 3g (12%) Sugar 6g (12%)