White Chicken Lasagna

Introduction

This creamy white chicken lasagna offers a delicious twist on the classic red sauce version, featuring a rich, herbed béchamel, tender chicken, and fresh spinach. You get layers of comforting flavor in every bite, making it perfect for a family dinner or a special occasion. It’s an impressive dish that’s surprisingly straightforward to put together.

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. Bring a large pot of water to a boil. Add 1 tablespoon of the extra virgin olive oil and 1 teaspoon of the salt. Cook the lasagna noodles according to package directions for al dente. Drain, toss with a bit of oil to prevent sticking, and set aside.
2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with 1 tablespoon of the extra virgin olive oil.
3. To make the béchamel sauce, melt the butter and the remaining 1 tablespoon of extra virgin olive oil in a large saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
4. Whisk in the flour and cook for 1-2 minutes to form a pale roux. Gradually whisk in the whole milk and low sodium chicken broth until smooth.
5. Bring the mixture to a simmer, whisking 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, ½ teaspoon of the dried thyme, and the remaining 1 teaspoon of salt.
6. In a medium bowl, combine the ricotta cheese, sour cream, egg, black pepper, and the remaining dried herbs (1 teaspoon basil, ½ teaspoon oregano, ½ teaspoon thyme). Mix until well combined.
7. To assemble the lasagna, spread about ¾ cup of the béchamel sauce evenly in the bottom of the prepared baking dish.
8. Arrange 5 lasagna noodles over the sauce, slightly overlapping. Top with half of the ricotta mixture, spreading evenly. Sprinkle with half of the roughly chopped fresh baby spinach, then 1 ½ cups of the cooked shredded chicken breast. Drizzle with about 1 cup of the béchamel sauce and sprinkle with 1 ⅓ cups of the shredded mozzarella cheese.
9. Repeat the layering: 5 noodles, the remaining ricotta mixture, the remaining spinach, the remaining chicken, another 1 cup of béchamel sauce, and another 1 ⅓ cups of mozzarella cheese.
10. Top with the final 5 noodles. Pour the remaining béchamel sauce over the top, spreading to cover the noodles completely. Sprinkle with the remaining mozzarella cheese (about 1 ⅓ cups) and the ½ cup of shredded Parmesan cheese.
11. Cover the dish tightly with foil. Bake for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
12. Let the lasagna rest for 15 minutes before slicing. Garnish with fresh Italian parsley or basil if desired, then serve.

Variations

• No-Cook Spinach: For an even quicker prep, use frozen chopped spinach that has been thoroughly thawed and squeezed completely dry of all excess moisture.
• Grilled Chicken: Instead of using rotisserie or poached chicken, try shredding grilled chicken breasts for a slightly smoky flavor.
• Individual Servings: Assemble the lasagna in individual-sized oven-safe baking dishes for a beautiful presentation at a dinner party.
• Creamier Filling: For an even richer ricotta layer, mix in an additional ¼ cup of grated Parmesan cheese before assembling.

Tips for Success

• Letting the lasagna rest after baking is crucial; it allows the layers to set, making it much easier to cut clean slices.
• Ensure your béchamel sauce has thickened properly before assembling; it should be the consistency of a thick gravy.
• If your noodles are extra long, you can break a few to fit them neatly into the baking dish for full coverage.
• For the best texture, shred your own mozzarella cheese from a block rather than using pre-shredded, which contains anti-caking agents.

Storage & Reheating

Store leftover lasagna covered tightly in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave until hot, or cover the whole dish with foil and reheat in a 350°F oven for 20-30 minutes, removing the foil for the last 10 minutes to crisp the top.

FAQ

Can I use no-boil lasagna noodles?

It’s not recommended for this recipe, as the regular noodles are boiled first to ensure proper texture. No-boil noodles may absorb too much of the sauce and alter the final consistency.

Can I make this lasagna ahead of time?

Absolutely. Assemble it completely, cover, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold.

Can I freeze white chicken lasagna?

Yes. 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 the oven.

My sauce seems too thin. What did I do wrong?

The sauce may not have simmered long enough to thicken. You can continue to simmer it, stirring constantly, until it reduces. Alternatively, make a “slurry” by mixing 1 tablespoon of flour with 2 tablespoons of cold water and whisking it into the simmering sauce.

What can I use instead of ricotta?

You can substitute an equal amount of full-fat cottage cheese, blended until smooth, for a similar result.

Can I use fresh herbs instead of dried?

Yes, but triple the amount called for (e.g., use 1 tablespoon fresh basil for every 1 teaspoon dried). Add fresh herbs to the béchamel and ricotta mixture just before assembling.