Creamy White Chicken Lasagna
A warm, hearty dish featuring layers of pasta, creamy sauce, and savory chicken with fresh spinach, perfect for family dinners or gatherings.
Ingredients
Lasagna Components
- 9 pieces lasagna noodles Cook according to package instructions.
- 2 cups cooked chicken breast, shredded Use rotisserie chicken for convenience.
- 2 cups fresh spinach leaves
- 2 cups shredded mozzarella cheese Feel free to mix with provolone or gouda.
- 1/2 cup grated Parmesan cheese
Creamy Sauce Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups half-and-half
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Pinch of nutmeg
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant.
- Stir in the flour and cook until golden brown and bubbly.
- Gradually whisk in chicken broth and half-and-half, whisking until thickened (about 5-7 minutes).
- Add thyme, salt, pepper, nutmeg, shredded chicken, and spinach. Stir until well combined.
Assembly and Baking
- Spread a thin layer of the chicken and spinach mixture on the bottom of the greased dish.
- Layer with 3 lasagna noodles, followed by more chicken mixture, and a sprinkling of mozzarella cheese.
- Repeat the layering process until all ingredients are used, ending with mozzarella and Parmesan on top.
- Cover with foil and bake for 25-30 minutes. Remove foil in the last 5-10 minutes to brown cheese.
- Once baked, let cool for a few minutes before slicing and garnish with parsley if desired.
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Notes
Can make ahead, refrigerate, and bake later. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.