White Chicken Lasagna

Introduction

You’ll love the rich, creamy layers of this White Chicken Lasagna, a delightful twist on the classic red sauce version. It’s packed with tender chicken, fresh spinach, and a trio of flavorful cheeses, all enveloped in a luxurious white sauce. This comforting bake is perfect for feeding a crowd or enjoying as leftovers throughout the week.

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). Bring a large pot of water to a boil. Add 1 tablespoon of the olive oil and 1 teaspoon of the salt to the boiling water, then 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. While noodles cook, make the white sauce. In a large saucepan or Dutch oven over medium heat, melt the butter. Add the garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute.
3. Slowly whisk in the whole milk and chicken broth until smooth. Bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat. Stir in 1 teaspoon of the dried basil, ½ teaspoon of the dried oregano, and ½ teaspoon of the dried thyme.
4. In a separate bowl, combine the ricotta cheese, sour cream, egg, remaining 1 teaspoon of salt, remaining 1 teaspoon of basil, remaining ½ teaspoon of oregano, remaining ½ teaspoon of thyme, and black pepper. Mix until smooth.
5. To assemble the lasagna, spread about ¾ cup of the white sauce in the bottom of a 9×13 inch baking dish. Arrange 5 cooked noodles over the sauce, slightly overlapping.
6. Spread half of the ricotta mixture over the noodles. Sprinkle with 1 cup of the chopped spinach, followed by half of the shredded chicken (about 1.5 cups), 1 cup of the mozzarella cheese, and ¼ cup of the Parmesan cheese. Spoon about 1 cup of white sauce over the cheese layer.
7. Repeat the layers: 5 noodles, the remaining ricotta mixture, the remaining spinach, the remaining chicken, 1 cup of mozzarella, and another 1 cup of white sauce.
8. Top with the final 5 noodles. Pour and spread the remaining white sauce over the top, ensuring the noodles are fully covered. Sprinkle with the remaining 2 cups of mozzarella cheese.
9. Cover the dish tightly with aluminum foil. Bake for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
10. Let the lasagna stand for 15 minutes before slicing. Garnish with fresh herbs if desired, then serve.

Variations

• Fresh Herb Boost: Substitute all the dried basil, oregano, and thyme with 3-4 tablespoons of finely chopped fresh herbs.
• Crispy Top: For a browned, crispier top, broil the lasagna for the final 2-3 minutes of cooking, watching closely to prevent burning.
• Individual Servings: Assemble the lasagna in smaller, oven-safe baking dishes for easy, pre-portioned meals.
• Spice It Up: Add a pinch of red pepper flakes to the ricotta mixture or between layers for a touch of heat.

Tips for Success

• Allow the lasagna to rest after baking; this crucial step lets the layers set for clean slices.
• When making the white sauce, cook the flour with the butter for the full minute to prevent a raw flour taste, and add the liquids slowly while whisking constantly to avoid lumps.
• Shred your own mozzarella from a block if possible, as pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
• To save time, use pre-cooked shredded rotisserie chicken.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave until hot, or cover the baking dish with foil and warm in a 350°F oven for 20-30 minutes until heated through.

FAQ

Can I use no-boil lasagna noodles?

No, for this recipe, you should use regular lasagna noodles that require boiling. The sauce consistency is designed for noodles that have been pre-cooked.

Can I make this lasagna ahead of time?

Yes, assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Can I freeze white chicken lasagna?

Absolutely. Assemble and bake as directed, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, covered, in a 350°F oven.

Can I use a different green instead of spinach?

Yes, chopped kale or Swiss chard can be used, but you may want to sauté it briefly first to wilt it down.

What can I use instead of sour cream?

Full-fat plain Greek yogurt is a great 1:1 substitute for the sour cream in the ricotta mixture.

Why is my sauce too thick or too thin?

If your sauce seems too thick after removing it from the heat, you can whisk in a splash of extra broth or milk. If it’s too thin, return it to low heat and simmer a few more minutes, whisking constantly.