Lighter White Sauce Chicken Lasagna
Indulge in the comforting flavors of classic Italian cuisine with a guilt-free twist in this Lighter White Sauce Chicken Lasagna. Perfect for weeknight dinners or family gatherings, this recipe combines tender lasagna noodles, succulent shredded chicken breast, and a creamy, garlicky white sauce made lighter with low-fat milk and a hint of broth. Nutrient-packed fresh spinach is layered with part-skim ricotta, mozzarella, and Parmesan cheeses for a decadent yet healthy meal. Seasoned with Italian herbs and topped with a golden, bubbly finish, this lasagna is every bit as satisfying as its traditional counterpart, but with fewer calories. Ready in just over an hour and serving up to eight, it’s a wholesome, crowd-pleasing dish that delivers on taste and nutrition.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Shredded cooked chicken breast
- 2 cups Fresh spinach (chopped)
- 1.5 cups Part-skim ricotta cheese
- 2 cups Shredded part-skim mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth (low sodium)
- 1 cup Low-fat milk
- 3 cloves Minced garlic
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a medium-size saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the unsalted butter to the pan and let it melt. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken broth and milk. Cook, stirring frequently, for 5-7 minutes, or until the sauce thickens. Season with salt, pepper, and Italian seasoning. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, 1/4 cup of Parmesan, and chopped spinach. Stir until well mixed.
To assemble the lasagna, spread a thin layer of the white sauce on the bottom of the prepared baking dish. Lay 3 lasagna noodles on top.
Spread 1/3 of the ricotta-spinach mixture over the noodles. Top with 1 cup of shredded chicken and 1/2 cup of mozzarella cheese. Drizzle with a small amount of the white sauce.
Repeat the layers two more times (noodles, ricotta-spinach mixture, chicken, mozzarella, and sauce). Finish with a final layer of noodles, the remaining white sauce, and the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until bubbly and golden on top.
Sprinkle with fresh parsley before serving. Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 563.1 g | 205% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 52.6 g | ||
| Protein | 436.3 g | 873% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 3638 mg | 280% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 4507 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
