Description

This White Chicken Lasagna offers a delightful twist on classic lasagna by using a creamy spinach-infused white sauce combined with tender shredded chicken and a rich ricotta cheese mixture. Layered with perfectly cooked noodles and topped with a blend of mozzarella and Parmesan cheeses, it creates a comforting, savory dish perfect for family dinners or special occasions.

Ingredients

Scale

Lasagna Noodles and Oil

3 tablespoons extra virgin olive oil, divided
2 teaspoons salt, divided
15 lasagna noodles (not no-boil, regular curly edge)

Spinach White Sauce

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
1/2 teaspoon salt (used here from divided salt amount)

Chicken Ricotta Mixture

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)
1 teaspoon basil (remaining from divided)
1/2 teaspoon oregano (remaining from divided)
1/2 teaspoon thyme (remaining from divided)
1/2 teaspoon salt (remaining from divided)
1/2 cup shredded mozzarella cheese (part-skim or whole)
1/2 cup shredded Parmesan cheese

Topping and Assembly

3 1/2 cups shredded mozzarella cheese (remaining from total 4 cups divided)
Fresh Italian parsley or basil for garnish (optional)

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Instructions

Cook noodles: Bring a large pot of salted water to a boil. Add 1 tablespoon of olive oil and cook the lasagna noodles according to the package directions until al dente. Drain the noodles and rinse them with cool water to stop the cooking process. Set aside after draining well.
Make spinach white sauce: In a skillet over medium heat, melt the butter with 2 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant. Whisk in the all-purpose flour to form a roux, then slowly whisk in the whole milk and chicken broth until the mixture is smooth and homogenous. Season with 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt. Let the sauce simmer gently for about 3 minutes until thickened. Remove from heat and stir in the chopped fresh baby spinach until wilted.
Make chicken ricotta mixture: In a large bowl, combine the ricotta cheese, sour cream, and egg until smooth. Add the cooked shredded chicken, remaining 1 teaspoon dried basil, 1/2 teaspoon oregano, 1/2 teaspoon thyme, remaining 1/2 teaspoon salt, and freshly ground black pepper. Mix thoroughly to integrate all ingredients. Fold in 1/2 cup shredded mozzarella and all of the Parmesan cheese, combining evenly.
Assemble lasagna: Preheat your oven to 350°F (175°C). Spread 1/2 cup of the white sauce on the bottom of a 13×9-inch baking dish. Arrange 3 lasagna noodles over the sauce, then spread half of the chicken ricotta mixture evenly over the noodles. Add 3 more noodles, then pour 1/3 of the remaining white sauce on top, followed by 1 cup of shredded mozzarella cheese. Layer 3 more noodles, add the remaining chicken ricotta mixture, then 3 noodles, 1/3 of the white sauce, and another cup of mozzarella cheese. Finally, top with the remaining noodles, the last third of the white sauce, and the remaining mozzarella cheese.
Bake: Cover the assembled lasagna with foil sprayed with nonstick spray and bake in the preheated oven for 40 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the dish is bubbly throughout. For a nicely browned top, broil the lasagna for 2-3 minutes, watching carefully to avoid burning.
Rest and serve: Allow the lasagna to rest for 10 minutes outside the oven before slicing. This helps it set and makes serving easier. Garnish with fresh Italian parsley or basil if desired, and enjoy your creamy, savory white chicken lasagna.

Notes

Use regular lasagna noodles rather than no-boil noodles for best texture and layering.
Rotisserie chicken is a convenient shortcut for cooked shredded chicken.
Do not skip rinsing noodles after boiling to prevent sticking and overcooking.
Broiling at the end helps achieve a golden, bubbly cheese crust but watch carefully to prevent burning.
Resting the lasagna before serving allows it to firm up, ensuring clean slices.
You can substitute half-and-half for whole milk to increase richness in the white sauce.