Description
This White Chicken and Spinach Lasagna is a creamy, comforting dish featuring tender chicken, fresh spinach, and layers of rich cheeses in a luscious white sauce. Perfectly baked to golden perfection, it’s an easy-to-make family favorite that combines delicate flavors with hearty satisfaction.
Ingredients
Scale
White Cheese Sauce
- 4 Tablespoons salted butter
- 1/2 Tablespoon minced garlic
- 2 Tablespoons all-purpose flour
- 2 ¼ cups whole milk
- 1/8 teaspoon ground nutmeg (optional)
- 4 ounces chive and onion cream cheese
- 1/4 cup grated parmesan cheese
- 3 cups baby spinach leaves
Lasagna
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 large egg
- 2 cups cooked chicken breast, cut into bite-size pieces (rotisserie chicken recommended)
- 2 ½ cups shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (204°C). Grease a 7×11-inch baking dish or an 8×8-inch baking dish with cooking spray to prevent sticking, then set it aside for assembling the lasagna later.
- Make the White Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the minced garlic and flour and cook for about 30 seconds to form a roux. Gradually whisk in the whole milk, stirring constantly to avoid lumps. If desired, add the optional ground nutmeg for added warmth. Bring the sauce to a simmer and cook until thickened, then remove from heat.
- Add Cheeses and Spinach to Sauce: Stir in the chive and onion cream cheese and grated parmesan cheese into the thickened sauce until smooth. Add the baby spinach leaves and stir until the spinach wilts and everything is evenly combined, creating a creamy white cheese sauce.
- Cook Lasagna Noodles: Prepare the lasagna noodles according to the package directions. Once cooked, drain them thoroughly to remove excess water, then lay the noodles flat on parchment paper or a clean surface, making sure they do not touch so they can slightly air dry and prevent sticking.
- Prepare Ricotta Mixture: In a small bowl, whisk together the ricotta cheese and large egg until smooth and well combined. This will be used as one of the creamy layers in the lasagna.
- Assemble the Lasagna: Pour 1/4 cup of the white cheese sauce on the bottom of the prepared baking dish and spread it evenly. Layer 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture evenly over the noodles, followed by one-third of the cooked chicken, one-third of the shredded mozzarella cheese, and then 2/3 cup of the white cheese sauce. Repeat this layer two more times, ending with the white cheese sauce on top.
- Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake uncovered for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top begins to turn golden brown.
- Rest and Serve: Remove the lasagna from the oven and let it stand for at least 10 minutes before slicing. This resting time helps the layers to set, making it easier to cut neat portions. Serve warm and enjoy!
Notes
- Rotisserie chicken can be used for convenience and adds great flavor.
- Ground nutmeg in the white sauce is optional but adds a subtle warmth.
- Allowing the lasagna to rest before slicing helps prevent it from falling apart.
- You can prepare the white sauce and noodle layers ahead of time and refrigerate before baking.
- Use whole milk for the creamiest sauce; lower-fat milks may result in a thinner sauce.
