Easy White Chicken Lasagna with Spinach
White Chicken Lasagna with Spinach is the creamiest, dreamiest, cheesiest white lasagne you’ll ever have the pleasure of eating. Perfect for the family, dinner guests, or for keeping all to yourself.
Servings:6 servings
Ingredients
sauce
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons flour
- 2 ½ cups whole milk , or half and half
- salt, to taste
- ¼ cup grated parmesan cheese
- 4 ounces cream cheese, softened
lasagna
- ¾ cup ricotta cheese
- 1 egg
- 8 dried lasagna noodles, cooked according to package instructions
- 2 cups cooked chicken, cut into bite size pieces
- 2 cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 4 cups baby spinach leaves
Instructions
- Preheat oven to 400 degrees. Oil an 8 x 8-inch baking dish.
make the sauce
- Place a saucepan over medium heat. Add the butter and when it’s melted and no longer foaming, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from the heat and add the Parmesan, cream cheese and spinach. Stir until the spinach is wilted.
assemble the lasagna
- Whisk the egg and ricotta in a small bowl until blended.
- Spoon about 1/4 cup sauce on the baking dish and top with 2 lasagna noodles, followed by ¼ cup of the ricotta, 2/3 cup chicken, 2/3 cup mozzarella, 1 tablespoon Parmesan and ½ cup of the sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.
- Bake uncovered 20-25 minutes, until the sauce is bubbling.
- Let the lasagna cool for 15-20 minutes before serving.
Notes
Leftover or rotisserie chicken work great for this recipe!
Nutrition
Calories: 578 kcal, Carbohydrates: 40 g, Protein: 38 g, Fat: 29 g, Saturated Fat: 16 g, Trans Fat: 1 g, Cholesterol: 146 mg, Sodium: 562 mg, Potassium: 557 mg, Fiber: 2 g, Sugar: 8 g, Vitamin A: 2821 IU, Vitamin C: 6 mg, Calcium: 523 mg, Iron: 2 mg
