Description
This Creamy White Chicken & Spinach Lasagna is a comforting Italian-inspired casserole featuring tender layers of al dente noodles, shredded chicken, fresh spinach, and a rich, creamy béchamel sauce. Mozzarella, ricotta, and Parmesan cheeses add richness and depth, making it a perfect hearty dinner that’s both satisfying and flavorful.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles, cooked al dente
- 2 cups shredded cooked chicken
- 2 cups fresh spinach (or 1 cup cooked, drained)
- 1 cup ricotta or cottage cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Sauce Ingredients
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional, for depth)
Garnish
- Optional: chopped parsley for garnish
Instructions
- Make Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the all-purpose flour and continue to cook for another minute to form a roux. Slowly whisk in the milk, chicken broth, and heavy cream to avoid lumps. Add salt, black pepper, and optional nutmeg. Simmer this mixture, stirring frequently, until the sauce thickens to a creamy consistency.
- Prep Filling: In a large bowl, combine the shredded cooked chicken and fresh spinach. Mix in a few tablespoons of the prepared creamy sauce to coat and bind the filling evenly.
- Layer Lasagna: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly. Spread a thin layer of the white sauce on the bottom of the pan. Arrange 3 cooked lasagna noodles over the sauce. Spread half of the chicken-spinach mixture on top, then spoon dollops of ricotta cheese, sprinkle some shredded mozzarella, and drizzle more sauce over the layer. Repeat this layering with the next 3 noodles and remaining filling and cheeses. Finish with the last 3 noodles, cover with the remaining sauce, and sprinkle the grated Parmesan cheese evenly on top.
- Bake: Cover the lasagna pan tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
- Rest & Serve: Take the lasagna out of the oven and let it rest for at least 10 minutes before slicing. This allows the layers to set and the flavors to meld. Garnish with optional chopped parsley before serving for a fresh touch.
Notes
- Use fresh spinach for a brighter flavor, but cooked drained spinach works well too to reduce moisture.
- Cooking noodles al dente before layering prevents mushy layers after baking.
- The nutmeg is optional but adds warmth and depth to the white sauce.
- Letting the lasagna rest after baking ensures cleaner slices and better flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
