Description
A rich and creamy white chicken lasagna featuring layers of tender pasta, savory shredded chicken, fresh spinach, and a homemade garlic parmesan alfredo sauce. The ultimate comforting pasta bake for family dinners.
Ingredients
- 12 lasagna noodles (cooked al dente)
- 4 cups cooked chicken, shredded
- 1/2 cup butter (unsalted)
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1.5 cups heavy cream
- 1.5 cups whole milk
- 1 cup parmesan cheese, grated
- 15 oz ricotta cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 3 cups mozzarella cheese, shredded
- 1 tbsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prep Oven and Pasta: Preheat oven to 375°F (190°C). Boil lasagna noodles in salted water according to package directions. Drain and lay flat on foil to prevent sticking.
- Make White Sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth, milk, and cream. Simmer until thickened (about 5-7 minutes). Remove from heat and stir in parmesan cheese, salt, and pepper.
- Prepare Ricotta Filling: In a medium bowl, mix ricotta cheese, egg, and dried parsley until smooth.
- Assemble Layers: Spread 1/2 cup of sauce on the bottom of a 9×13 baking dish. Layer 3-4 noodles. Spread 1/3 of the ricotta mixture over noodles. Top with 1/3 of the chicken and spinach. Pour 1 cup of sauce over top and sprinkle with 3/4 cup mozzarella. Repeat this layering process two more times.
- Final Layer: Top with remaining noodles, remaining sauce, and the rest of the mozzarella cheese.
- Bake: Cover dish loosely with foil (try not to touch the cheese). Bake for 25 minutes. Remove foil and bake for another 15-20 minutes until cheese is bubbly and lightly browned.
- Rest: Let the lasagna rest for at least 15 minutes before cutting. This helps the layers set so it doesn’t fall apart.
Notes
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Buy a block of mozzarella and grate it yourself for the best stretch.
- Resting is Crucial: Do not skip the 15-minute resting period after baking. If you cut into it immediately, the sauce will be too runny and the layers will slide apart.
- Rotisserie Shortcut: To save significant time, use a store-bought rotisserie chicken. Discard the skin and shred the meat. It adds great flavor and makes prep easy.
- No-Boil Option: If you use no-boil noodles, make sure your sauce is slightly thinner or add an extra splash of milk, as the noodles will absorb more liquid during baking.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner, Casserole, Pasta
- Method: Oven, Bake
- Cuisine: Italian-American, Comfort
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 4g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg