Experience a delightful twist on a classic favorite with this White Chicken Lasagna. Featuring tender shredded chicken, creamy ricotta, and a rich white sauce infused with spinach, this dish offers a comforting and flavorful meal that’s perfect for any occasion.

Why You’ll Love This Recipe

This White Chicken Lasagna elevates traditional lasagna by introducing a luscious white sauce and succulent chicken, providing a unique and satisfying alternative to the classic tomato-based version. The combination of creamy textures and savory flavors makes it an instant favorite for family dinners or special gatherings. Plus, it’s a fantastic way to incorporate spinach into your meal, adding both nutrition and color.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ricotta Mixture:
- Whole milk ricotta
- Shredded mozzarella cheese
- Grated parmesan cheese
- Large egg
- Freshly cracked black pepper
Lasagna:
- Rotisserie chicken (about 3 cups cooked chicken)
- Salt (for the pasta water)
- Lasagna noodles
- Butter
- Yellow onion, diced
- Garlic cloves, minced
- All-purpose flour
- Chicken broth
- Italian seasoning
- Salt
- Freshly cracked black pepper
- Garlic powder
- Heavy cream
- Grated parmesan cheese
- Baby spinach, chopped
- Shredded mozzarella

Directions

Prepare the Ricotta Mixture: In a medium bowl, combine ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix well and set aside.Budget Bytes
Shred the Chicken: Remove the skin from the rotisserie chicken and shred the meat using two forks.Budget Bytes
Cook the Noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente. Drain and set aside.
Make the White Sauce: In a large skillet, melt butter over medium heat. Add diced onion and minced garlic; sauté until translucent. Stir in flour and cook until it turns light brown. Gradually whisk in chicken broth, ensuring no lumps remain. Add Italian seasoning, salt, black pepper, garlic powder, heavy cream, and grated parmesan. Stir until the sauce thickens. Fold in chopped spinach and cook until wilted.Budget Bytes
Assemble the Lasagna: Preheat the oven to 375°F. Spread a layer of the white sauce in a 9×13-inch casserole dish. Place three lasagna noodles over the sauce. Spread a third of the ricotta mixture over the noodles, followed by a third of the shredded chicken. Repeat the layers two more times. Finish with the remaining sauce and top with shredded mozzarella.Budget Bytes+1Budget Bytes+1
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Optionally, broil for 3-4 minutes for a browned top.
Serve: Let the lasagna cool for a few minutes before slicing. Garnish with chopped parsley if desired.Budget Bytes

Servings and Timing

Servings: 9Budget Bytes+4Budget Bytes+4Budget Bytes+4
Prep Time: 25 minutes
Cook Time: 35 minutesBudget Bytes+5Budget Bytes+5Budget Bytes+5
Total Time: 1 hour

Variations

Protein Options: Substitute the chicken with turkey or a plant-based alternative for a different take.
Vegetable Additions: Incorporate mushrooms, bell peppers, or zucchini for added flavor and nutrition.
Cheese Varieties: Experiment with different cheeses like fontina or gouda to alter the flavor profile.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This lasagna can be frozen before or after baking. Wrap tightly and freeze for up to 3 months.
Reheating: For best results, reheat in the oven at 350°F until warmed through. Individual portions can be microwaved until hot.

FAQs

Can I use fresh spinach instead of baby spinach?

Yes, fresh spinach works well. Ensure it’s washed, chopped, and stems removed before adding to the sauce.

Is it necessary to use a rotisserie chicken?

While rotisserie chicken adds convenience and flavor, you can cook and shred your own chicken breasts or thighs if preferred.

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from the refrigerator.

How do I prevent the lasagna from being too watery?

Ensure the spinach is well incorporated into the sauce, and allow the lasagna to rest after baking to help set the layers and absorb excess moisture.

Can I use no-boil lasagna noodles?

Yes, no-boil noodles can be used. Ensure there’s enough sauce to adequately cover the noodles, as they will absorb moisture during baking.

What can I serve alongside this lasagna?

A light side salad and crusty garlic bread complement the richness of the lasagna well.Budget Bytes

Can I add more cheese on top?

Certainly! Adjust the amount of mozzarella on top to your preference for an extra cheesy crust.

Is this recipe suitable for vegetarians?

To make it vegetarian, omit the chicken and consider adding more vegetables or a meat substitute.

How can I make this dish gluten-free?

Use gluten-free lasagna noodles and substitute the all-purpose flour with a gluten-free alternative for the sauce.

Can I use milk instead of heavy cream in the sauce?

Heavy cream provides richness, but you can use whole milk as a lighter alternative. The sauce may be slightly less creamy.

Conclusion

This White Chicken Lasagna offers a delectable and comforting meal that’s sure to become a household favorite. Its creamy layers, combined with tender chicken and nutritious spinach, create a harmonious blend of flavors and textures. Whether for a family dinner or a special occasion, this dish is both satisfying and impressive. Enjoy the warmth and comfort it brings to your table.