Creamy White Chicken Lasagna (Printable Version)
Creamy layered pasta with tender chicken, spinach, and three melted cheeses in rich white sauce.
# What You'll Need:
→ Meats
01 - 3 cups cooked shredded chicken breast
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 3 cups fresh spinach (or 1 cup frozen, thawed and drained)
04 - 3 cloves garlic, minced
→ Dairy
05 - 2 cups ricotta cheese
06 - 2 cups shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 4 tablespoons unsalted butter
09 - 2 1/2 cups whole milk
10 - 1/2 cup heavy cream
→ Pasta
11 - 9 lasagna noodles (regular or no-boil)
→ Staples & Seasonings
12 - 1/4 cup all-purpose flour
13 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
14 - 1/4 teaspoon ground nutmeg
15 - Salt and pepper to taste
16 - 2 tablespoons olive oil
# How To Make It:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean surface to prevent sticking. Skip this step if using no-boil noodles.
03 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
04 - Stir the spinach into the skillet and cook until wilted. Transfer the mixture to a large mixing bowl and combine with the shredded chicken. Season with salt, pepper, and half of the dried Italian herbs. Toss to distribute evenly.
05 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a smooth roux. Slowly pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens, 5 to 7 minutes. Stir in the ground nutmeg, remaining Italian herbs, and a pinch of salt and pepper. Remove from heat and fold in the ricotta cheese and half of the Parmesan until smooth and creamy.
06 - Spread a thin layer of the white sauce across the bottom of the prepared baking dish. Layer 3 noodles over the sauce. Spread half of the chicken-spinach filling evenly over the noodles. Sprinkle one-third of the mozzarella over the filling, then pour one-third of the remaining white sauce on top. Repeat the layering process once more with 3 noodles, the remaining chicken-spinach filling, another third of the mozzarella, and another third of the sauce. Finish with the last 3 noodles, the remaining sauce, and the remaining mozzarella and Parmesan on top.
07 - Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for 15 to 20 minutes until the top is golden brown and the sauce is bubbling. Let the lasagna rest for 10 to 15 minutes before slicing and serving to allow the layers to set.
# Expert Suggestions:
01 -
- The white sauce is silkier and more forgiving than any bechamel you have attempted, and the nutmeg adds a warmth that catches everyone off guard in the best way.
- It reheats beautifully the next day, making it the rare lasagna that tastes even better for lunch.
02 -
- Do not skip the resting time after baking. Cutting too early turns a gorgeous layered lasagna into a soupy disappointment that still tastes fine but looks like a crime scene.
- Taste the white sauce before assembling. Once everything is layered and baked, there is no going back to adjust salt or nutmeg, so make sure the sauce sings on its own first.
03 -
- Let the sauce cool slightly before assembling. A piping hot sauce will soften the noodles too quickly and make the final dish mushy instead of structured.
- Use a microplane to grate the nutmeg fresh from a whole seed. The difference between freshly grated and pre ground nutmeg is small in most recipes but enormous here, where it is a headline flavor.