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white chicken and spinach lasagna

(1 rating)
Kitchen Crew
By Kitchen Crew

This is a luxurious twist on a beloved Italian dish. Unlike its traditional counterpart, this recipe offers a milder, yet equally satisfying flavor profile. It's the ultimate comfort meal with layers of chicken, creamy bechamel, spinach, cheese, and soft lasagna noodles. This white lasagna really does have it all! Not only is it delicious, but it’s also easy to assemble. This dish is perfect for Sunday night dinners amongst friends or family as it serves a crowd! It also makes for a great weeknight meal that’ll leave you with leftovers that only become more delicious by the day!

►
(1 rating)
yield 9 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For white chicken and spinach lasagna

  • 1 Tbsp
    olive oil
  • 1/2
    white onion, diced
  • 3 clove
    garlic, minced
  • 9 oz
    spinach
  • 1-2 Tbsp
    chicken broth
  • 1/2 tsp
    pepper
  • 1/2 tsp
    salt
  • 3 Tbsp
    unsalted butter
  • 1/4 c
    flour
  • 2 1/2 c
    milk
  • 1 1/2 c
    freshly shredded or grated mozzarella cheese
  • 1 c
    ricotta cheese
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 15
    uncooked lasagna noodles
  • 2
    cooked chicken breasts, shredded

How To Make white chicken and spinach lasagna

  • olive oil to pan
    1
    Preheat the oven to 350 degrees F and grease a 9” x 13” baking dish. Add the olive oil to a large pan and heat over medium-high heat.
  • sauteeing onion
    2
    Once hot, add the onion.
  • spinach
    3
    Sauté for 7 minutes, then add the garlic and half the spinach. After a minute or two, add the chicken broth to help cook down the spinach.
  • cooked down spinach
    4
    As the spinach wilts, add more spinach until all the spinach is cooked. Season with salt and pepper, then remove from heat and set to the side.
  • roux
    5
    Add the butter to a heavy bottom pot. Melt over medium-high heat, then whisk in the flour to make a roux.
  • pour in milk
    6
    Once thick, slowly pour in the milk, whisking as you go. Continue to whisk until a thick sauce forms that can coat the back of a spoon.
  • whisk in milk and cheese
    7
    Sprinkle in 1/2 cup cheese. Whisk until the cheese has melted, then remove the bechamel from heat.
  • mix ricotta and herbs
    8
    Add the ricotta to a bowl with the dried basil and oregano. Mix, then set to the side.
  • bechamel in bottom of dish
    9
    To assemble the lasagna, spread a layer of bechamel sauce over the bottom of the prepared baking dish.
  • ricotta on noodles
    10
    Add 3 lasagna noodles, side by side. Spread a layer of the ricotta mixture over each noodle.
  • spinach and chicken
    11
    Top with some spinach and shredded chicken.
  • extra bechamel
    12
    Finish the layer with roughly 2-3 tablespoons bechamel before adding the next layer of lasagna noodles.
  • repeat layers
    13
    Repeat until you reach the top.
  • sauce on top
    14
    For the last 2-3 lasagna noodles, spread the remaining ricotta cheese over them before adding the remaining bechamel and mozzarella cheese.
  • cover with foil
    15
    Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Broil on high for 2 minutes.
  • finished lasagna
    16
    Allow to cool for at least five minutes before serving and enjoying.
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