Imagine layers of creamy goodness, where tender chicken meets rich cheese and vibrant spinach, all nestled between sheets of perfectly cooked noodles. This White Chicken Lasagna was born out of my love for comfort food, and trust me, it’s destined to become a family favorite! After several attempts, I’ve fine-tuned the flavors and textures. For an excellent pairing, be sure to check out my Chicken Alfredo Casserole.
About White Chicken Lasagna
This White Chicken Lasagna elevates the classic dish with an irresistible creamy white sauce. During my testing, the dish was often a point of joy for my family, especially during chilly evenings when comfort food is a must. It’s a dish that marries Italian tradition with American flair, making it suitable for weeknight dinners and special occasions alike, without breaking the bank.
- Quick prep time makes it perfect for busy weeknights.
- Budget-friendly ingredients help keep costs low.
- Full of cozy flavors, it’s sure to delight the whole family.
- The versatility allows for numerous variations, such as adding veggies or different cheeses.
Key Ingredients & Their Roles
- Ricotta Cheese: Adds creaminess; consider substituting with mascarpone for a richer flavor.
- Shredded Chicken: Provides protein; rotisserie chicken is a fast option, but grilled chicken works well too.
- Spinach: Contributes freshness; feel free to substitute with kale for a heartier texture.
- Mozzarella: Melts beautifully; use fresh mozzarella for a gourmet touch.
How to Make White Chicken Lasagna
- Begin by mixing ricotta cheese, shredded mozzarella, grated parmesan, egg, and black pepper in a medium bowl until smooth.
- Remove the skin from the rotisserie chicken and shred the meat, ensuring it’s evenly pulled apart for better distribution in the dish.
- Boil a pot of salted water and cook the lasagna noodles until al dente, then drain and set aside.
- In a large skillet over medium heat, melt the butter and sauté diced onion and minced garlic until fragrant, roughly 4 minutes.
- Stir in flour until it’s light brown, then gradually whisk in chicken broth, removing lumps for a silky sauce.
- Add Italian seasoning, extra salt, black pepper, garlic powder, heavy cream, and stir in fresh spinach until wilted.
- In a 9×13-inch casserole dish, layer the bottom with sauce, three noodles, half the ricotta mix, half the shredded chicken, followed by more sauce. Repeat the layers, finishing with sauce and mozzarella on top.
- Bake uncovered at 375°F for 25 minutes, then broil for a few minutes to achieve a golden, bubbly top.
- Let it rest for 10 minutes before slicing into generous servings and enjoying!
Pro Tips & Troubleshooting
- Be careful not to overcook the noodles; they should be slightly undercooked since they will soften further in the oven.
- If the sauce seems too thick, a splash of additional chicken broth can help loosen it up.
- Mix it up by adding roasted vegetables like zucchini or mushrooms for added flavor and nutrients.
- This recipe scales easily; double or halve it depending on your needs.
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 3 days in an airtight container or freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then bake at 350°F until warmed through, about 25 minutes. I found that this dish retains its flavor beautifully even after freezing, ensuring a delightful meal whenever needed.
Serving Suggestions
This White Chicken Lasagna pairs wonderfully with a side of garlic bread and a fresh green salad. For an added touch, check out my Homemade Garlic Bread to round out your meal.
Frequently Asked Questions
- Can I use whole wheat noodles? Yes, whole wheat or gluten-free noodles work well too.
- Can I prepare this ahead of time? Absolutely! Assemble it the night before and bake it when you’re ready.
- What sides work best with this dish? A light salad or garlic bread complements the richness nicely.
- How do I store leftovers? Store in an airtight container for up to 3 days in the fridge.
- Can I substitute other meats? Yes! Turkey or even sausage can be used for a different flavor.
Final Thoughts
This White Chicken Lasagna has become one of my go-to recipes, perfect for any gathering or cozy night in. My favorite way to enjoy it is with a side of fresh-baked garlic bread and a light salad. I can’t wait for you to try it! Please share your results; I love hearing about your experiences in the kitchen.
More Recipes You’ll Love
- Creamy Chicken Alfredo – a rich and savory dish that complements the flavors of white chicken lasagna.
- Chicken Pot Pie – connection via comforting, creamy fillings perfect for a satisfying meal.
- Chicken Alfredo Casserole – a deliciously similar concoction featuring tender chicken and creamy sauce.
- Chicken Noodle Soup – a classic combination of flavors that highlights the chicken in your lasagna.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
White Chicken Lasagna
Ingredients
- 15 oz whole milk ricotta
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 large egg
- 1/4 tsp freshly cracked black pepper
- 1 rotisserie chicken about 3 cups cooked chicken
- 1/2 Tbsp salt for the pasta water
- 9 lasagna noodles
- 4 Tbsp butter
- 1 cup yellow onion diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp garlic powder
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
- 3 cups baby spinach chopped
- 1 1/2 cups shredded mozzarella
Instructions
- Start by preparing the ricotta cheese mixture. In a medium bowl combine the ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix together until well combined and set aside.
- Next, remove the skin from the cooked rotisserie chicken and pull the meat off of the bones. Shred the chicken using two forks.
- While you are preparing the chicken, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the lasagna noodles and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
- Preheat the oven to 375°F. Then in a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for 4 minutes or until the onion is translucent.
- Stir in the flour and cook until the flour starts to turn light brown. Now slowly pour in the chicken broth and whisk the broth with the flour mixture until combined. Keep whisking or stirring until there are no lumps in the sauce.
- Add the Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, heavy cream and 1/4 cup grated parmesan cheese to the sauce. Stir to combine. Now add the chopped spinach to the sauce and stir to combine.
- Time to assemble the lasagna. Spread about 1 cup of the sauce over the bottom of a 9×13-inch casserole dish. Lay three noodles on top of the sauce. Spread 1/3 of the ricotta cheese mixture evenly over the noodles. Then top with 1/3 of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Finish with the remaining sauce, then top with 1 1/2 cups of shredded mozzarella.
- Bake the lasagna in the preheated oven for 25 minutes until the cheese is fully melted on top. Switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Watch it closely as it broils!
- Top with chopped parsley if desired, and slice into nine (or twelve) pieces. Serve and enjoy!