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White Chicken Lasagna Close up of a plate of creamy white chicken lasagna, topped with fresh parsley and served alongside crusty bread for the perfect meal.

White Chicken Lasagna

This creamy, cheesy White Chicken Lasagna is a comforting, easy-to-make twist on the classic, with tender shredded chicken and a velvety white sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 9
Course: Main Dish
Cuisine: Italian
Calories: 530
Ingredients Method Nutrition Notes

Ingredients
  

  • Ricotta Mixture:
  • 15 oz. whole milk ricotta For a creamy base
  • ½ cup shredded mozzarella cheese Adds stretch and meltiness
  • ¼ cup grated parmesan cheese For a sharp, salty kick
  • 1 large egg Helps bind the ricotta mixture
  • ¼ teaspoon freshly cracked black pepper For seasoning
  • Lasagna:
  • 1 rotisserie chicken about 3 cups cooked chicken (Saves time, provides tender, flavorful chicken)
  • ½ tablespoon salt for the pasta water (To season the pasta)
  • 9 lasagna noodles Traditional pasta for lasagna
  • 4 tablespoon butter For sautéing the onions and garlic
  • 1 yellow onion diced (Adds sweetness and depth of flavor)
  • 2 cloves of garlic minced (For aromatic flavor)
  • ¼ cup all-purpose flour Helps thicken the sauce
  • 2 cups chicken broth For the base of the white sauce
  • 1 teaspoon Italian seasoning A blend of herbs for flavor
  • ½ teaspoon salt For seasoning
  • ¼ teaspoon freshly cracked black pepper For seasoning
  • ¼ teaspoon garlic powder Enhances the garlic flavor
  • 1 cup heavy cream For a rich and creamy sauce
  • ¼ cup grated parmesan cheese For extra cheesy richness
  • 3 cups baby spinach chopped (Adds freshness and color)
  • 1 ½ cups shredded mozzarella For melting and topping the lasagna

Method
 

  1. Prepare the ricotta mixture by combining ricotta, mozzarella, parmesan, egg, and black pepper in a medium bowl. Mix until smooth and set aside. prep
  2. Remove the skin from the rotisserie chicken and shred the meat with two forks. Set aside. prep
  3. Bring a large pot of water to a boil over high heat. Add salt to the water, then cook the lasagna noodles until al dente. Drain and set aside. prep
  4. Preheat the oven to 375°F (190°C). In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking for about 4 minutes until softened. sauté
  5. Stir in the flour and cook for 1-2 minutes until it turns light brown. Slowly add chicken broth, whisking constantly to remove any lumps. Mix well. mix
  6. Add the Italian seasoning, salt, black pepper, garlic powder, heavy cream, and parmesan to the sauce. Stir to combine, then add the chopped spinach. Stir again until the spinach wilts into the sauce. mix
  7. In a 9x13-inch casserole dish, spread 1 cup of the sauce on the bottom. Layer three lasagna noodles on top. Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the shredded chicken. Repeat the layers twice more, finishing with the remaining sauce. Assemble
  8. Top with the shredded mozzarella and bake for 25 minutes, until the cheese is melted and bubbly. Finish the lasagna by broiling it for 3-4 minutes until the top is golden brown. broil
  9. Top with chopped parsley, slice into 9 pieces, and serve. finish

Nutrition

Serving: 1ServingCalories: 530kcalCarbohydrates: 29gProtein: 31gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 1104mgPotassium: 402mgFiber: 2gSugar: 3gVitamin A: 16IUVitamin C: 8mgCalcium: 30mgIron: 12mg

Notes

A rich, creamy lasagna made with a velvety white sauce, tender chicken, and spinach. Perfect for a comforting dinner!

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