White Chicken Lasagna with Spinach and Creamy White Sauce
Creamy white chicken lasagna layered with ricotta, spinach white sauce, mozzarella, Parmesan, and tender shredded chicken.
- Prep Time: 30 minutes
- Cook Time: 58 minutes
- Total Time: 1 hour 38 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Ingredients
3 tablespoons extra virgin olive oil, divided
2 teaspoons salt, divided
15 regular lasagna noodles
2 tablespoons butter
1 teaspoon minced garlic
1/4 cup all-purpose flour
1 1/2 cups whole milk or 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 chopped fresh baby spinach
16 ounces ricotta cheese
1/2 cup sour cream
1 large egg
1/4 teaspoon black pepper
3 cups cooked shredded chicken breast
4 cups shredded mozzarella cheese, divided
1/2 cup shredded Parmesan cheese
Fresh parsley or basil, optional
Instructions
1. Cook noodles until al dente; drain and separate.
2. Cook garlic in butter and oil, then whisk in flour, milk, broth, herbs, and salt.
3. Simmer until slightly thickened; remove from heat and stir in spinach.
4. Mix ricotta, sour cream, egg, chicken, remaining seasonings, 1/2 cup mozzarella, and Parmesan.
5. Layer sauce, noodles, chicken filling, spinach sauce, and remaining mozzarella in a 13 × 9-inch dish.
6. Cover and bake at 350°F for 40 minutes.
7. Uncover and bake 15 minutes, then broil 2–3 minutes.
8. Rest 10 minutes before slicing.
Notes
Keep the white sauce pourable with a splash of milk if needed.
Rotisserie chicken works well.
Refrigerate cooked leftovers promptly and use within 3–4 days.