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White Chicken & Spinach Lasagna

Creamy White Chicken & Spinach Lasagna Your Family Will Love

This White Chicken & Spinach Lasagna is a quick and easy one-dish meal that your family will love, combining creamy flavors and wholesome ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cream Sauce
  • 4 tbsp Butter Swap for olive oil for a lighter dish.
  • 2 cloves Garlic, minced Fresh is best, but powdered can work in a pinch.
  • 3 tbsp All-purpose flour Use cornstarch for a gluten-free option.
  • 2.5 cups 2% Milk Creamier alternatives like whole milk can enhance flavor.
  • 4 tbsp Grated Parmesan cheese Romano is a robust alternative.
  • 4 oz Cream cheese, softened Neufchâtel can cut calories without sacrificing flavor.
  • 1 tsp Parsley flakes Fresh parsley elevates freshness.
  • 0.5 tsp Salt Tweak to your preference.
  • Freshly ground black pepper Switch to white pepper for a milder taste.
  • 4 cups Baby spinach leaves Kale can work well for a heartier feel.
Ricotta Mixture
  • 1 cup Full-fat ricotta cheese Cottage cheese can be a lighter substitute.
  • 1 large Egg For vegan alternatives, mix flaxseed meal with water.
  • 0.5 tsp Dried oregano Fresh oregano gives a vibrant touch.
  • 0.5 tsp Dried basil
  • 0.5 tsp Red pepper flakes Omit for a milder experience.
Layering
  • 8 Oven-ready lasagna noodles No boiling required for ease.
  • 2 cups Leftover rotisserie chicken, shredded Cooked turkey or tofu are great substitutes.
  • 2 cups Mozzarella cheese, shredded Blends with provolone or Fontina deepen flavor.

Equipment

  • 9x13 inch baking dish
  • Medium Saucepan
  • Mixing Bowl

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. In a medium saucepan, melt 4 tablespoons of butter over medium heat, add 2 cloves of minced garlic, and sauté for 30 seconds.
  3. Whisk in 3 tablespoons of all-purpose flour until golden brown, then gradually add 2.5 cups of milk, whisking for 2 minutes until thickened.
  4. Stir in 4 tablespoons of grated Parmesan cheese, 4 ounces of softened cream cheese, 1 teaspoon of parsley flakes, and 4 cups of baby spinach until creamy.
  5. In a separate bowl, combine 1 cup of ricotta cheese, 1 large egg, 0.5 teaspoon of oregano, 0.5 teaspoon of basil, and 0.5 teaspoon of red pepper flakes.
  6. Spread ⅓ of the cream sauce in the greased dish, layer 4 lasagna noodles, half of the ricotta mixture, half of the chicken, and half of the mozzarella.
  7. Repeat the layers, finishing with another ⅓ of cream sauce and the remaining mozzarella on top.
  8. Cover with foil and bake for 15 minutes, then remove foil and bake for another 5 minutes until the cheese is light golden brown.
  9. Let the lasagna rest for 5-10 minutes before slicing to set the layers.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This lasagna can be prepared a day in advance for enhanced flavors. Store leftovers in an airtight container.

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