White Chicken Lasagna with Spinach
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
5 mins
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Total Time
1 hr
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Servings
8
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Calories
588 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
White Chicken Lasagna with Spinach
Description
White Chicken Lasagna with Spinach is a baked casserole featuring layers of cooked chicken, fresh spinach, and a creamy béchamel sauce. The béchamel sauce starts with sautéed onion and garlic in butter, thickened with flour then combined with milk, cream, and chicken broth. Fresh spinach is stirred in until wilted and seasoned with salt, pepper, and Parmesan cheese for flavor depth. The ricotta mixture, mixed with egg, parsley, and Parmesan, adds creaminess between layers.
The assembly involves layering the béchamel sauce, ricotta mixture, shredded chicken, lasagna noodles, mozzarella, and Parmesan cheese before baking in a 375°F oven. The resulting dish combines tender chicken and spinach embedded in a creamy, cheesy sauce bound by the pasta. The textures balance between the smooth sauce, soft noodles, and the shredded chicken, creating a comforting, savory meal.
This lasagna pairs well with simple side salads or steamed vegetables to complement the richness. It can be prepared ahead and refrigerated or frozen before baking, then baked thoroughly when ready. Adjust baking time if cooking from chilled or frozen. Leftovers reheat well, making it a practical option for family meals or gatherings.
Ingredients
For the Béchamel Sauce with Spinach
- 4 tablespoon butter unsalted
- 1 cup onion chopped
- 3 cloves garlic minced
- 4 tablespoon flour
- 1 cup milk whole
- 1 cup heavy cream
- 2 cups chicken broth
- 4 cups spinach fresh
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoon Parmesan Cheese grated
For the Ricotta Mixture
- 1 oz container ricotta cheese whole milk
- 1 large egg
- ¼ cup parsley fresh, chopped
- ¼ cup Parmesan Cheese grated
For Assembling the Lasagna
- 4 cups chicken cooked, shredded
- 13 lasagna noodles cooked, or use no-boil (may need more than 13)
- 2 cups mozzarella cheese whole milk, shredded, plus a little extra for additional topping
- 1 cup Parmesan Cheese grated
- 1 tablespoon parsley fresh, chopped, for garnish
Instructions
Prepare the Béchamel and Cook the Noodles
- Get a large pot of salted water to a boil.
- Heat the butter in a large skillet over medium heat. Once melted, add the onion, and sauté until soft, about 4 to 5 minutes. Add the garlic and cook for another 30 seconds, stirring often.
- Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk, cream, and then chicken broth. Whisk to remove any clumps. Continue stirring with a wooden spoon until thickened, about 5 minutes.
- Stir in the spinach and cook until wilted. Season with salt and pepper and then stir in the Parmesan cheese. Set aside.
- During this process, add the noodles to the boiling water. Drain and spray with cool tap water.
Prepare the Ricotta Mixture
- In a medium bowl, whisk together the ricotta, parsley, egg, and Parmesan cheese. Set aside.
Assemble the Lasagna
- Preheat oven to 375°F.
- In a lasagna pan, or a large (9x13" dish, or larger) dish, start with a thin layer of the spinach béchamel (¼ of the sauce). Next, add a layer of noodles. Then, ¼ of the ricotta mixture. Then ⅓ of the chicken, then ¼ of the mozzarella, and a liberal sprinkling of grated Parmesan.
- Repeat this process two more times. Add one more layer of noodles and then the rest of the ricotta and then mozzarella. Finish off with one final liberal sprinkling of grated Parmesan cheese.
- Bake the lasagna for 20 to 25 minutes until bubbly. Remove from oven and let rest for 5 minutes. Garnish with chopped parsley. Serve at once.
Notes
- If rotisserie chicken is unavailable, poach chicken breasts in simmering water for about 20 minutes or roast skin-on bone-in chicken for 40 minutes before shredding.
- Lasagna can be assembled 1 to 2 days in advance and stored in the refrigerator, covered. Add 10 minutes to baking time if baking from chilled.
- Assembled lasagna freezes well for up to 2 months; thaw completely before baking.
- Leftovers keep in the refrigerator for 5 to 6 days or can be frozen for up to 1 month; reheat covered in the oven at 350°F for about 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 971mg | 40% |
| Potassium | 423mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2665IU | 53% |
| Vitamin C | 10mg | 11% |
| Calcium | 445mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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