In this White Cheese and Chicken Lasagna, layers of noodles, ricotta and shredded cooked chicken and spinach in a white cheese sauce.
Looking for a rich, decadent and gorgeous chicken lasagna recipe?
Look no further.
In this incredible recipe, lasagna noodles are stacked and layered with cheese, shredded cooked chicken and spinach. Which means it’s a super food, right? All are layered in an insanely delicious creamy and cheesy white sauce.
To Make This Ingredients for White Cheese and Chicken Lasagna You Will Need:
- olive oil spray
- lasagna noodles
- ricotta cheese
- shredded cooked chicken
- butter
- yellow onion
- garlic
- flour
- kosher salt
- low-sodium chicken broth
- mozzarella cheese
- parmesan cheese
- basil (dried)
- oregano (dried)
- frozen chopped spinach
- parsley
Preheat your oven to 350° and lightly spray a 9×13 lasagna pan with olive oil spray. Then bring a large pot of water to boil. Once boiling, add a palmful of sea salt and stir. Partially cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
This recipe calls for 9 noodles but I make more incase some stick and tear.
Next combine 2 cups ricotta cheese with 2 cups shredded cooked chicken.
Melt butter in a large saucepan over medium heat.
Add the onion and garlic, stir and cook until soft and translucent.
Add in the flour and salt. Stir and cook 2 minutes.
Pour in the broth and milk, bring to a bubble and stir constantly for 1 minute.
Reduce heat to low, stir in 2 cups of the mozzarella and 1/2 cup of the parmesan cheese. Season the cheese sauce with basil, oregano and salt and freshly ground black pepper to taste.
Spread 1/3 of the sauce in the bottom of your prepared pan. Lay down 3 lasagna noodles side by side.
Top with all of the ricotta chicken mixture.
Layer 3 more noodles side by side on top of the ricotta chicken.
Pour 1/4 of the sauce over the noodles and scatter the spinach over top.
Top with the remaining 2 cups of mozzarella and 1/2 cup grated parmesan.
Top with the final 3 lasagna noodles, remaining sauce and sprinkle with 1/4 cup grated parmesan.
Bake uncovered on the middle rack of your preheated oven for 35 to 40 minutes. Let stand 5 minutes before cutting and serving.
Ps… those crispy bits are my favorite, just sayin’.
Did I mention this was cheesy?
Enjoy! And if you give this White Chicken Cheese Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
White Chicken Cheese Lasagna
Ingredients
- olive oil spray
- 9 lasagna noodles , (I make extras incase some break)
- 2 cups shredded cooked chicken, leftover roasted chicken or rotisserie
- 2 cups ricotta cheese
- 1/2 cup butter
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1/2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 2 cups low-sodium chicken broth
- 1½ cups milk
- 4 cups shredded mozzarella cheese, divided
- 1¼ cup parmesan cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 10 ounces frozen chopped spinach, thawed, drained and thoroughly squeezed dry
- 1 tablespoon chopped parsley, for garnish
Instructions
- Preheat your oven to 350° and lightly spray a 9x13 lasagna pan with olive oil spray.
MAKE THE NOODLES:
- Bring a large pot of water to boil. Once boiling, add a palmful of sea salt and stir. Partially cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
- This recipe calls for 9 noodles but I make more incase some stick and tear.
MAKE THE CHICKEN RICOTTA LAYER:
- In a bowl, combine ricotta with shredded cooked chicken.
MAKE THE CHEESE SAUCE:
- Melt butter in a large saucepan over medium heat. Add the onion and garlic, stir and cook until soft and translucent.
- Add in the flour and salt. Stir and cook 2 minutes.
- Pour in the broth and milk, bring to a bubble and stir constantly for 1 minute. Reduce heat to low, stir in 2 cups of the mozzarella and 1/2 cup of the parmesan cheese.
- Season the cheese sauce with basil, oregano and salt and freshly ground black pepper to taste.
BUILD THE LASAGNA:
- Spread 1/3 of the sauce in the bottom of your prepared pan. Lay down 3 lasagna noodles side by side. Top with all of the ricotta chicken mixture.
- Layer 3 more noodles side by side on top of the ricotta chicken. Pour 1/4 of the sauce over the noodles and scatter the spinach over top.
- Top with the remaining 2 cups of mozzarella and 1/2 cup grated parmesan.
- Top with the final 3 lasagna noodles, remaining sauce and sprinkle with 1/4 cup grated parmesan.
- Bake uncovered on the middle rack of your preheated oven for 35 to 40 minutes. Let stand 5 minutes before cutting and serving.
Respectfully borrowed from (Hidden Ponies).
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Delicious lasagna… Love it.
Amazingly delicious lasagna. I just whipped some up for dinner and I can’t wait to try some more from this site – I’m SO glad I came across it! Keep em coming!
So glad you liked it! 🙂
Now that is my kind of lasagna!
OH my gosh. Just when I think lasagna can’t get any better. You stun me with this. Laurie, this looks magical. creamy, cheesy, chicken-y. 🙂 MUST MAKE!!
Now this is my kind of lasagna! Looks delicious.
Oh yummy! This looks SO delicious!
Too funny – I saw this yesterday on TKB, printed it and it’s on the menu for dinner Sunday night. It looks SO good – I can’t wait 🙂
This looks so good, Laurie! I love a twist on the traditional lasagna!
Delish! I love Tasty Kitchen so much – tons of yummy new dishes to try.
Laurie- I’m new-er to your blog. And I must confess, this is the second day in a row that I made your featured recipe- last night we had the buffalo chicken pizzas and tonight we did the white chicken spinach lasagna. Both were AMAZING!!! I was very impressed with how creamy and delicious smelling (and tasting) the white cheese sauce for the lasagna was. I am a baker at heart, but I married a “meat and potatos” kinda guy, so I love that your blog offers so many inspiring and delicious entrees. And your red velvet cake is to die for!! Thank you!! PS- I love finding a picture of your beautiful dog in one of the recipes- what a handsome fellow!
So glad you’re loving the recipes! I’m still dreaming about those pizzas, myself {and the red velvet…omg!}! Thank you Katie for stopping by and leaving a kind message. Have a great weekend!
I have to try this one. It just looks delicious and I am sure it is delicious.
Absolutely delicious!
This is great for anyone who is allergic to tomato sauce.
Absolutely Juile! I also have a pizza sauce that could double as a tomato-less marinara by thinning it out with chicken broth. Here’s the link: http://www.simplyscratch.com/2015/03/tomato-less-roasted-vegetable-pizza-sauce.html
Hi there! I have made this recipe and it’s divine!!! I was wondering if you’ve had any luck freezing it and serving it later? I have only made it fresh and love it, but am part of a recipe exchange and would love to make it. Thanks so much!
Hi Rachel! I have not tried freezing this lasagna, but I would think that you could. Personally I would just use room temperature ingredients (mainly the sauce) when you go to assemble the lasagna, cover and then freeze. As far as reheating goes: pull the lasagna out of the freezer and place in your fridge the night before you want to bake it, so it has a chance to thaw. Then bake as directed in the recipe instructions. I hope this helps! Enjoy!