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White Chicken Lasagna Recipe

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4 from 10 reviews

This creamy and comforting White Chicken Lasagna features tender chicken, a rich basil-infused white sauce, layers of ricotta and mozzarella cheeses, fresh spinach, and no-boil lasagna noodles, all baked to golden perfection. A delightful twist on classic lasagna that combines savory flavors with a smooth, cheesy texture perfect for a satisfying family dinner.

Ingredients

White Sauce and Chicken Mixture

  • 3 Tablespoons butter
  • 3 Tablespoons olive oil
  • 1 small onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 teaspoons dried basil (or 1 Tablespoon fresh)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 6 Tablespoons all-purpose flour
  • 1/3 cup milk
  • 1/3 cup Greek yogurt
  • 1 2/3 cups chicken broth
  • 2 cups cooked chicken, chopped (rotisserie recommended)

Ricotta Mixture

  • 15 ounce container ricotta cheese
  • 1/3 cup basil pesto (homemade or store-bought)
  • 1 egg

Assembly

  • 9 no-boil lasagna noodles
  • 1 1/2 cups mozzarella cheese
  • 2-3 cups fresh spinach
  • 3-4 Tablespoons Parmesan cheese

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly spray a 9x9-inch casserole dish with nonstick spray and set it aside.
  2. Sauté aromatics and create roux: In a large skillet over medium heat, melt 3 tablespoons of butter together with 3 tablespoons of olive oil. Add the chopped onion and sauté for about 5 minutes until soft. Stir in the minced garlic and cook for another minute. In a small bowl, mix dried basil, salt, pepper, and flour, then add this mixture to the skillet, whisking continuously until the flour absorbs the oils and becomes fragrant, forming a roux.
  3. Make the white sauce: In a separate large bowl or measuring cup, combine milk, Greek yogurt, and chicken broth. Gradually pour this liquid into the skillet with the roux, whisking constantly to prevent lumps. Cook over medium heat, stirring until the sauce thickens slightly. Stir in the cooked chicken, then remove the skillet from heat.
  4. Prepare ricotta filling: In a medium bowl, mix together the ricotta cheese, basil pesto, and egg until well combined.
  5. Assemble the lasagna: Wet the bottom of the casserole dish lightly with some of the prepared white sauce to prevent the noodles from sticking. Lay down 3 no-boil lasagna noodles to form the first layer. Spread a third of the ricotta mixture evenly over the noodles, then add a handful of fresh spinach. Pour one third of the white sauce over the spinach and spread it evenly to the edges. Sprinkle one third of the mozzarella cheese on top. Repeat this layering process two more times, finishing with mozzarella on top.
  6. Add Parmesan and cover: Sprinkle 3 to 4 tablespoons of Parmesan cheese evenly over the final layer. Cover the casserole with foil that has been sprayed with nonstick spray to prevent sticking.
  7. Bake and broil: Bake the lasagna in the preheated oven for about 50 minutes, or until cooked through and tender. Remove the foil and switch the oven to broil. Broil the lasagna for 1 to 3 minutes until the top is golden brown and bubbly; watch carefully to prevent burning.
  8. Rest and serve: Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the rich layers of creamy chicken and cheese.

Notes

  • Rotisserie chicken adds great flavor and saves time.
  • Be patient when adding the liquid to the roux to avoid lumps in the white sauce.
  • No-boil noodles make assembly easier and faster since you don’t need to pre-cook them.
  • Covering the lasagna with sprayed foil prevents the cheese from sticking to the foil while baking.
  • Broil at the end only briefly to brown the cheese without drying out the lasagna.
  • Letting the lasagna rest before cutting helps it firm up for cleaner slices.

Find it online: https://dishcooks.com/white-chicken-lasagna-recipe/