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Creamy White Chicken and Spinach Lasagna Recipe

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4.3 from 15 reviews

This creamy white chicken and spinach lasagna is a comforting and delicious twist on the classic lasagna, featuring tender shredded chicken, fresh spinach, and a rich, cheesy white sauce. Perfect for making ahead and freezing, this lasagna is ideal for family dinners or special occasions, delivering a creamy and cheesy experience in every bite.

Ingredients

Lasagna Noodles

  • 12 dry lasagna noodles
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Creamy Spinach White Sauce

  • 2 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 1 tablespoon garlic, minced
  • 1 cup chicken broth (or 1 tablespoon chicken bouillon powder + 1 cup water)
  • 2 tablespoons all-purpose flour (or cornstarch)
  • 2 cups heavy cream
  • 2 cups fresh baby spinach (about 2 ounces)

Cheese Mixture

  • 2 cups ricotta cheese (16 ounces)
  • 2 cups mozzarella cheese, shredded and divided
  • 1/4 cup Parmesan cheese, grated
  • 1 egg, beaten
  • 1/4 cup fresh parsley, chopped

Chicken

  • 1 pound shredded chicken (about 3 cups), homemade roast chicken or storebought

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna later.
  2. Cook Lasagna Noodles: Bring a large pot of water to a boil over medium-high heat. Add 12 dry lasagna noodles, 1 tablespoon olive oil, and 1 teaspoon salt to the boiling water. Cook the noodles until al dente, about 10 minutes or according to package directions. Drain and rinse the noodles under cold water to stop the cooking process. Set aside in the pot to prevent sticking.
  3. Prepare Creamy Spinach White Sauce: In a skillet, heat 2 tablespoons olive oil over medium heat. Add 1 cup finely chopped onion and sauté until translucent, about 4-5 minutes. Add 1 tablespoon minced garlic and cook for another minute until fragrant. Sprinkle 2 tablespoons all-purpose flour over the onions and garlic, stirring constantly to create a roux. Gradually whisk in 1 cup chicken broth and then 2 cups heavy cream, stirring constantly to prevent lumps. Add 2 cups fresh baby spinach and cook until wilted and sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
  4. Mix Cheese Filling: In a bowl, combine 2 cups ricotta cheese, 1 cup shredded mozzarella cheese (reserve the other cup for topping), 1/4 cup grated Parmesan cheese, 1 beaten egg, and 1/4 cup chopped fresh parsley. Mix well until smooth and creamy.
  5. Assemble Lasagna: In a greased 9×13 inch baking dish, start by spreading a thin layer of creamy spinach white sauce on the bottom. Layer 4-5 lasagna noodles over the sauce, slightly overlapping. Spread half of the cheese mixture evenly over the noodles. Then add half of the shredded chicken, followed by a third of the remaining creamy spinach white sauce. Repeat the layering: noodles, cheese mixture, chicken, and creamy sauce. Top the final layer of noodles with the rest of the creamy sauce and sprinkle the remaining 1 cup shredded mozzarella cheese evenly on top.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden brown.
  7. Rest and Serve: Allow the lasagna to rest for 10-15 minutes after baking to set. Cut into squares and serve warm, garnished with additional chopped parsley if desired.

Notes

  • You can prepare this lasagna a day in advance and refrigerate it before baking to save time on the day of serving.
  • This recipe freezes well; assemble in a freezer-safe dish, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking.
  • For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
  • Use fresh spinach for the best flavor, but frozen spinach can be used if thoroughly drained.
  • If you prefer, use gluten-free lasagna noodles to make this recipe gluten-free.
  • Homemade shredded chicken can be made by roasting or boiling chicken breasts or thighs, then shredding with two forks.

Find it online: http://recipesbyliza.com/creamy-white-chicken-and-spinach-lasagna-recipe/