White Cheese Chicken Lasagna
Indulge in the creamy decadence of White Cheese Chicken Lasagna, a rich and satisfying twist on a classic comfort food. Featuring tender layers of al dente lasagna noodles, shredded chicken, and a velvety white sauce made with Parmesan and fragrant garlic, this dish is elevated with earthy spinach and gooey mozzarella for the perfect balance of flavors. The secret to its irresistible texture lies in the homemade roux and the blend of ricotta and herbs, infusing every bite with creamy, savory goodness. Perfect for family dinners or special occasions, this crowd-pleasing lasagna is baked to golden perfection and pairs beautifully with a crisp green salad or garlic bread. Ready in just over an hour, it's a hearty meal that will quickly become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 0.5 cup Butter
- 2 cloves Minced garlic
- 0.5 cup All-purpose flour
- 4 cups Chicken broth
- 1 cup Milk
- 2 cups Parmesan cheese (grated)
- 3 cups Mozzarella cheese (shredded)
- 2 cups Ricotta cheese
- 4 cups Cooked chicken (shredded)
- 1 10-ounce package Frozen spinach (thawed and drained)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Whisk in the all-purpose flour, cooking for 1-2 minutes to form a roux.
Gradually stir in the chicken broth and milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
Stir in the Parmesan cheese, salt, black pepper, basil, and oregano. Continue stirring until the cheese is melted and the sauce is smooth. Remove from heat.
Spread 1/3 of the white sauce on the bottom of a 9x13-inch baking dish.
Place 4 lasagna noodles on top of the sauce, slightly overlapping.
Layer 1/3 of the shredded chicken, 1/3 of the ricotta cheese, 1/3 of the spinach, and 1/3 of the mozzarella cheese over the noodles.
Repeat the layering process two more times, ending with a final layer of white sauce and mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
8979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.4 g | 515% | |
| Saturated Fat | 224.9 g | 1124% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 2043 mg | 681% | |
| Sodium | 15947 mg | 693% | |
| Total Carbohydrate | 630.3 g | 229% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 40.1 g | ||
| Protein | 718.6 g | 1437% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 9692 mg | 746% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 6353 mg | 135% | |
*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.
