White Chicken Lasagna

Introduction

This rich and comforting White Chicken Lasagna offers a delicious twist on the classic red sauce version. You’ll love the creamy sauce layered with tender chicken, fresh spinach, and three gooey cheeses. It’s a perfect centerpiece for a family dinner or feeding a crowd.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 25 minutes

Servings: 12

Ingredients

• 3 tablespoons extra virgin olive oil (divided)
• 2 teaspoons salt (divided)
• 15 lasagna noodles ((not no-boil, regular curly edge noodles))
• 2 tablespoons butter
• 1 teaspoon minced garlic
• ¼ cup all-purpose flour
• 1 ½ cups whole milk ((can substitute half and half for a richer result))
• 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 ((just run your knife threw the pile a few times))
• 16 ounces ricotta cheese (part-skim or whole)
• ½ cup sour cream (light or regular)
• 1 large egg
• ¼ 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)
• ½ cup shredded Parmesan cheese
• fresh Italian parsley or basil for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with 1 tablespoon of the olive oil. Bring a large pot of water to a boil, season it with 1 teaspoon of the salt, and cook the lasagna noodles according to package directions until al dente. Drain, toss with the remaining 2 tablespoons of olive oil to prevent sticking, and set aside.
2. In a large saucepan or Dutch oven over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute to form a roux.
3. Gradually whisk in the whole milk and chicken broth until smooth. Bring the mixture to a simmer, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in 1 teaspoon of the dried basil, ½ teaspoon of the dried oregano, and ½ teaspoon of the dried thyme.
4. In a medium bowl, combine the ricotta cheese, sour cream, egg, the remaining 1 teaspoon of salt, the black pepper, and the remaining dried basil, oregano, and thyme. Mix until well blended.
5. To assemble the lasagna, spread about ¾ cup of the white sauce evenly in the bottom of the prepared baking dish. Arrange 5 cooked noodles lengthwise over the sauce (they will overlap slightly).
6. Spread half of the ricotta mixture evenly over the noodles. Top with half of the shredded chicken, half of the chopped spinach, 1 ⅓ cups of the mozzarella cheese, and ¼ cup of the Parmesan cheese. Spoon about 1 cup of the white sauce over the cheese layer.
7. Repeat the layers: 5 more noodles, the remaining ricotta mixture, the remaining chicken, the remaining spinach, another 1 ⅓ cups of mozzarella, and the remaining ¼ cup of Parmesan. Top with 1 more cup of sauce.
8. Place the final 5 noodles on top. Pour and spread the remaining white sauce over the noodles, ensuring they are completely covered to prevent drying out. Sprinkle the remaining 1 ⅓ cups of mozzarella cheese over the top.
9. Cover the dish tightly with aluminum foil (tented slightly so it doesn’t touch the cheese). Bake for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
10. Let the lasagna stand for 15 minutes before slicing. Garnish with fresh parsley or basil if desired, then serve.

Variations

• Make-Ahead: Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.
• Individual Servings: Layer the ingredients in individual oven-safe ramekins or small baking dishes for perfectly portioned meals.
• Crispy Top: For an extra crispy, golden-brown top, place the lasagna under the broiler for 1-2 minutes after baking, watching carefully to prevent burning.
• Herb Refresh: Stir 2 tablespoons of chopped fresh basil or parsley into the ricotta mixture for a brighter, fresher herbal note.

Tips for Success

• Prevent soggy noodles by cooking them just to al dente; they will soften further while baking in the sauce.
• Letting the lasagna rest after baking is crucial. It allows the layers to set, making it much easier to cut clean slices.
• For the smoothest white sauce, add the milk and broth gradually while whisking constantly to prevent lumps from forming.
• Squeeze excess water from thawed frozen spinach (if using as a substitute) to prevent a watery lasagna.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual portions tightly and freeze for up to 3 months. Reheat covered in the oven at 350°F until warmed through, or microwave single portions in 60-second intervals.

FAQ

Can I use no-boil lasagna noodles?

It’s not recommended for this recipe, as the regular noodles specified are cooked first to achieve the correct texture with the amount of sauce provided. No-boil noodles may absorb too much liquid or remain too firm.

What’s the best way to shred the chicken?

Using the paddle attachment on a stand mixer or hand mixer on low speed can quickly shred cooled, cooked chicken breast. Two forks also work perfectly.

Can I use frozen spinach instead of fresh?

Yes, you can substitute one 10-ounce package of frozen chopped spinach, thawed and thoroughly squeezed dry of all excess moisture.

Why is there an egg in the ricotta mixture?

The egg acts as a binder, helping to hold the ricotta layer together so the lasagna slices neatly when served.

Can I make this sauce gluten-free?

Yes, you can substitute the all-purpose flour with an equal amount of a gluten-free flour blend or cornstarch (use 2 tablespoons cornstarch mixed with ¼ cup cold milk or broth before adding).

How do I know when the lasagna is done baking?

It’s done when the cheese on top is melted and golden, and the sauce is bubbling vigorously around the edges. An instant-read thermometer inserted into the center should read at least 165°F.