Description
This creamy and comforting White Chicken Lasagna features tender lasagna noodles layered with a flavorful ricotta and shredded chicken mixture, fresh spinach, and a rich white sauce made from garlic, herbs, and a blend of mozzarella and Parmesan cheeses. Baked to bubbly perfection and broiled for a golden top, this lasagna is a delicious twist on the classic Italian favorite.
Ingredients
Scale
Lasagna and Pasta
- 15 lasagna noodles (not no-boil, regular curly edge)
White Sauce
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons salt, divided
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk (can substitute half and half)
- 2 cups low sodium chicken broth
- 2 teaspoons dried basil, divided
- 1 teaspoon dried oregano, divided
- 1 teaspoon dried thyme, divided
- 3 cups loosely packed roughly chopped fresh baby spinach
Cheese and Filling
- 16 ounces ricotta cheese (part-skim or whole)
- 1/2 cup sour cream (light or regular)
- 1 large egg
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked shredded chicken breast (rotisserie chicken works great)
- 4 cups shredded mozzarella cheese (part-skim or whole), divided
- 1/2 cup shredded Parmesan cheese
Garnish
- Fresh Italian parsley or basil for garnish (optional)
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and cook the lasagna noodles according to package directions for al dente. Once cooked, rinse with cool water, drain well, and set aside.
- Make the White Sauce: In a skillet, melt butter with 2 tablespoons olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Whisk in the all-purpose flour to create a roux, then slowly whisk in the whole milk and low sodium chicken broth until the sauce is smooth. Season with 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt. Let simmer for 3 minutes or until the sauce has thickened. Remove from heat and stir in the fresh chopped spinach until wilted.
- Prepare the Cheese and Chicken Mixture: In a large bowl, combine ricotta cheese, sour cream, egg, shredded chicken, remaining 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Mix thoroughly until smooth. Fold in 1/2 cup of shredded mozzarella cheese and all of the Parmesan cheese to the mixture.
- Assemble the Lasagna: Preheat the oven to 350°F (175°C). Spread 1/2 cup of the prepared white sauce evenly in the bottom of a 13×9-inch baking dish. Layer the ingredients as follows: 3 noodles, half of the chicken ricotta mixture, 3 noodles, 1/3 of the white sauce, 1 cup mozzarella cheese, 3 noodles, remaining chicken ricotta mixture, 3 noodles, 1/3 of the white sauce, 1 cup mozzarella cheese, and finally the remaining noodles topped with the remaining white sauce and 1 cup mozzarella cheese.
- Bake the Lasagna: Cover the baking dish with foil sprayed with nonstick spray and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes until the lasagna is bubbly. Broil on high for 2-3 minutes to brown and crisp the cheese on top.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with fresh Italian parsley or basil if desired, then serve warm.
Notes
- Use regular lasagna noodles for best texture; do not substitute no-boil noodles.
- Rotisserie chicken is a convenient shortcut to save time on cooking and shredding chicken.
- Light sour cream and part-skim cheeses reduce fat content while maintaining creaminess.
- Broiling at the end adds a beautiful golden crust; watch carefully to avoid burning.
- Allowing the lasagna to rest helps it set and makes slicing easier.
