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White Chicken Lasagna

This creamy and flavorful white chicken lasagna is a comforting dish perfect for family dinners.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 9 pieces
Calories 450 kcal

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 tsp freshly cracked black pepper For seasoning

Lasagna:

  • 1 rotisserie chicken about 3 cups cooked chicken Saves time, provides tender, flavorful chicken
  • ½ Tbsp salt for the pasta water
  • 9 lasagna noodles Traditional pasta for lasagna
  • 4 Tbsp butter For sautéing the onions and garlic
  • 1 yellow onion diced Adds sweetness and depth of flavor
  • 2 cloves of garlic minced
  • ¼ cup all-purpose flour Helps thicken the sauce
  • 2 cups chicken broth For the base of the white sauce
  • 1 tsp Italian seasoning A blend of herbs for flavor
  • ½ tsp salt For seasoning
  • ¼ tsp freshly cracked black pepper For seasoning
  • ¼ tsp 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
  • 1 ½ cups shredded mozzarella For melting and topping the lasagna

Instructions
 

  • Prepare the ricotta mixture by combining ricotta, mozzarella, parmesan, egg, and black pepper in a medium bowl. Mix until smooth and set aside.
  • Remove the skin from the rotisserie chicken and shred the meat with two forks. Set aside.
  • 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.
  • In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking for about 4 minutes until softened.
  • 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.
  • 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.
  • 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.
  • 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.
  • Top with chopped parsley, slice into 9 pieces, and serve.

Notes

For added flavor, consider using fresh herbs in the ricotta mixture.
Keyword chicken