Embrace the creamy, delightful layers of White Chicken Lasagna! This dish transforms the familiar lasagna experience with its velvety white sauce, tender shredded chicken, and vibrant spinach. After trying this recipe multiple times, I discovered just how satisfying it is. It’s perfect for family dinners or gatherings, and if you love comforting meals, check out my Easy Creamy Lasagna Soup too!
About White Chicken Lasagna
This White Chicken Lasagna is a delightful twist on a classic favorite. During my testing, I aimed for a balance of flavors and textures, capturing the essence of both American and Italian cuisines. It’s a wonderful dish to prepare for gatherings, offering a hearty yet light experience for everyone at the table.
- Quick prep time means it’s perfect for busy weeknights.
- Budget-friendly with rotisserie chicken and simple ingredients.
- Comforting flavors make it a family favorite, sure to please.
- Using whole milk ricotta provides rich creaminess without being overly heavy.
Key Ingredients & Their Roles
- Ricotta Cheese: Adds creaminess; consider using cottage cheese for a lighter option.
- Shredded Chicken: The main protein source; rotisserie chicken saves time and enhances flavor.
- Spinach: Offers freshness and a pop of color; swap for kale if preferred.
- Heavy Cream: Contributes to the luxurious sauce; half-and-half works as a lighter alternative.
How to Make White Chicken Lasagna
- Begin by mixing ricotta, mozzarella, parmesan, egg, and black pepper in a bowl until smooth.
- Remove the rotisserie chicken’s skin, shred the meat meticulously with two forks.
- Boil salted water, add lasagna noodles, and cook until al dente; drain and set aside.
- In a skillet, melt butter and sauté diced onion and minced garlic until the onion softens, about 4 minutes.
Pro Tips & Troubleshooting
- During testing, I found that letting the ricotta mixture sit for a few minutes enhances its flavor.
- A common mistake is overcooking the noodles; they should be slightly firm before baking.
- You can use fresh herbs instead of Italian seasoning for a fresher taste.
- This recipe easily scales; doubling it works well for larger gatherings.
Storage & Make-Ahead Guide
This dish stores well in the fridge for up to 3 days. It can be frozen for up to 2 months. Reheat in an oven set to 350°F for 25-30 minutes, or until heated through. When I stored leftovers, the flavors melded beautifully, making the next day a treat!
Serving Suggestions
Pair your White Chicken Lasagna with a fresh garden salad or garlic bread. For more tasty sides, try my Maple-Balsamic Brussels Sprouts or Baked Sweet Potatoes!
Frequently Asked Questions
- Can I use other proteins besides chicken? Yes, turkey or even grilled vegetables work wonderfully.
- What can I substitute for heavy cream? Use half-and-half or a plant-based cream for a lighter version.
- How long should I bake the lasagna? Bake for 25 minutes and broil for an additional 3–4 minutes for a golden top.
- Can I prepare this in advance? Yes, assemble and refrigerate for up to 24 hours before baking.
- Is this recipe gluten-free? Substitute gluten-free lasagna noodles to make it suitable for gluten sensitivities.
Final Thoughts
White Chicken Lasagna is not just a dish but a delightful experience! I often enjoy it on cozy weekends with family. I encourage you to try this recipe and share your results; your feedback truly makes the journey worthwhile!
More Recipes You’ll Love
- Creamy Italian Meatball Soup – a rich and creamy option that complements the flavors.
- Creamy Tuscan Ravioli Soup – connection via creamy texture and Italian seasonings.
- Creamy Vegan Mushroom Soup – a comforting and creamy alternative.
White Chicken Lasagna Recipe
Ingredients
- 15 oz whole milk ricotta
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 large egg
- 1/4 tsp freshly cracked black pepper
- 1 rotisserie chicken shredded chicken about 3 cups cooked chicken
- 1/2 Tbsp salt for the pasta water
- 4 Tbsp butter
- 1 yellow onion diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp garlic powder
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
- 3 cups baby spinach chopped
- 1 1/2 cups shredded mozzarella
Instructions
- Start by preparing the ricotta cheese mixture. In a medium bowl combine the ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix together until well combined and set aside.
- Next, remove the skin from the cooked rotisserie chicken and pull the meat off of the bones. Shred the chicken using two forks.
- While you are preparing the chicken, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the lasagna noodles and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
- Preheat the oven to 375. Then in a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for 4 minutes or until the onion is translucent.
- Stir in the flour and cook until the flour starts to turn light brown. Now slowly pour in the chicken broth and whisk the broth with the flour mixture until combined.
- Add the Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, heavy cream, and 1/4 cup grated parmesan cheese to the sauce. Stir to combine. Now add the chopped spinach to the sauce and stir to combine.
- Time to assemble the lasagna. Spread about 1 cup of the sauce over the bottom of a 9×13-inch casserole dish. Lay three noodles on top of the sauce.
- Spread 1/3 of the ricotta cheese mixture evenly over the noodles. Then top with 1/3 of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times.
- Finish with the remaining sauce, then top with 1 1/2 cups of shredded mozzarella.
- Bake the lasagna in the preheated oven for 25 minutes until the cheese is fully melted on top. Switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top.
- Top with chopped parsley if desired, and slice into nine pieces. Serve and enjoy!