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White Chicken & Spinach Lasagna

Creamy White Chicken & Spinach Lasagna for Easy Family Dinners

This White Chicken & Spinach Lasagna is a quick and easy family-friendly dish that combines creamy layers and nutritious spinach for a satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Sauce
  • 4 tbsp Butter Adds richness and fat to enhance the flavor.
  • 2 cloves Garlic (minced) Provides aromatic flavor that elevates the dish.
  • 3 tbsp All-Purpose Flour Thickens the creamy sauce for a perfect consistency.
  • 2.5 cups Milk (2%) Forms the base of the cream sauce, ensuring creaminess.
  • 4 tbsp Parmesan Cheese (grated) Adds a sharp, salty depth to the sauce.
  • 4 oz Cream Cheese (softened) Contributes significant creaminess to the overall texture.
  • 1 tsp Parsley Flakes Offers a touch of herbal freshness to brighten flavors.
  • 0.5 tsp Salt Enhances the overall flavor profile.
  • Black Pepper Introduces a warming spice for seasoning.
For the Lasagna Layers
  • 4 cups Baby Spinach Leaves Provides nutritional value and vibrant color; can be substituted with kale for variety.
  • 1 cup Ricotta Cheese (full-fat) Adds creaminess and structure to the layers.
  • 1 large Egg Binds the ricotta mixture, enriching its texture.
  • 0.5 tsp Dried Oregano Imparts an earthy flavor that complements the chicken.
  • 0.5 tsp Dried Basil Adds an aromatic touch that rounds out the taste.
  • 0.5 tsp Red Pepper Flakes Introduces a subtle heat for added depth.
  • 8 Oven-Ready Lasagna Noodles The main structural ingredient, making assembly easy.
  • 2 cups Leftover Rotisserie Chicken (shredded) A time-saving, flavorful protein source; can also be swapped for cooked Italian sausage or ground turkey.
  • 2 cups Mozzarella Cheese (shredded) Melts beautifully, adding that gooey texture everyone loves.

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large saucepan, melt 4 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and sauté for about 30 seconds.
  3. Whisk in 3 tablespoons of all-purpose flour and cook until light golden brown, then slowly pour in 2½ cups of milk, stirring constantly for 2 minutes until thickened.
  4. Mix in 4 tablespoons of grated Parmesan cheese, 4 ounces of softened cream cheese, and 1 teaspoon of parsley flakes until blended.
  5. Fold in 4 cups of baby spinach until wilted and vibrant.
  6. In a bowl, combine 1 cup of ricotta cheese with 1 egg, ½ teaspoon of dried oregano, ½ teaspoon of dried basil, and ½ teaspoon of red pepper flakes, mixing until smooth.
Assembling
  1. Spread one-third of the cream sauce in the greased baking dish and layer with 4 lasagna noodles, half of the ricotta mixture, half of the shredded chicken, and half of the mozzarella.
  2. Repeat the layers and finish with a final layer of noodles, topping them with the remaining cream sauce and mozzarella.
Baking
  1. Cover the dish tightly with aluminum foil and bake for 15 minutes, then uncover and bake for an additional 5 minutes until bubbly and golden.
  2. Let the lasagna cool for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Feel free to assemble the lasagna in advance and refrigerate. Add an additional 10-15 minutes to the cooking time when baking from the fridge.

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