Description
This creamy White Chicken Lasagna combines tender shredded rotisserie chicken with a rich ricotta and mozzarella cheese mixture, layered with tender lasagna noodles and a flavorful spinach-cream sauce. Baked to perfection with a golden, bubbly cheese topping, this hearty comfort dish serves as an easy and delicious dinner for any occasion.
Ingredients
Cheese Mixture
- 15 oz. whole milk ricotta
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 large egg
- ¼ tsp freshly cracked black pepper
Chicken
- 1 rotisserie chicken (about 3 cups cooked chicken)
Lasagna and Sauce
- ½ Tbsp salt, for the pasta water
- 9 lasagna noodles
- 4 Tbsp butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp garlic powder
- 1 cup heavy cream
- ¼ cup grated parmesan cheese
- 3 cups baby spinach, chopped
- 1 ½ cups shredded mozzarella
Instructions
- Prepare the cheese mixture: In a medium bowl, combine the whole milk ricotta, shredded mozzarella, grated parmesan, large egg, and freshly cracked black pepper. Mix thoroughly until the mixture is smooth and well combined, then set aside.
- Shred the chicken: Remove the skin from the rotisserie chicken and carefully shred the meat using two forks, setting it aside for layering.
- Cook the noodles: Bring a large pot of water to a boil over high heat. Add ½ tablespoon salt to the water, then add the lasagna noodles. Boil the noodles until they are tender or al dente. Drain them in a colander and set aside.
- Sauté the aromatics: Preheat the oven to 375°F (190°C). In a large skillet, melt butter over medium heat. Add the diced yellow onion and minced garlic. Sauté for about 4 minutes until the onion becomes translucent and fragrant.
- Make the sauce base: Stir in the all-purpose flour to the sautéed onions and garlic. Cook the flour, stirring continuously until it turns a light brown color, about 1-2 minutes.
- Whisk in liquids: Slowly pour in the chicken broth, whisking continuously to combine with the flour mixture and prevent lumps. Continue whisking until the sauce is smooth.
- Add seasonings and cream: Incorporate Italian seasoning, ½ teaspoon salt, freshly cracked black pepper, garlic powder, heavy cream, and ¼ cup grated parmesan cheese into the sauce. Stir well to combine all flavors.
- Incorporate spinach: Add the chopped baby spinach to the sauce and stir until the spinach wilts and is evenly distributed throughout the cream sauce.
- Assemble the lasagna: Spread about 1 cup of the spinach cream sauce over the bottom of a 9×13-inch casserole dish. Layer three lasagna noodles on top. Spread ⅓ of the ricotta cheese mixture evenly over the noodles, then sprinkle ⅓ of the shredded chicken. Repeat the layers—sauce, noodles, ricotta mixture, chicken—two more times. Finish with the remaining sauce and top the assembled lasagna with 1 ½ cups shredded mozzarella cheese.
- Bake the lasagna: Place the casserole dish in the preheated oven and bake for 25 minutes until the cheese on top is fully melted and bubbling. Then, switch the oven setting to broil and broil for an additional 3 to 4 minutes, watching closely to allow the cheese to brown slightly without burning.
- Serve: Remove the lasagna from the oven and let it rest briefly. Optionally, top with chopped parsley for garnish. Slice into nine or twelve portions and serve warm. Enjoy your creamy white chicken lasagna!
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Make sure to watch carefully when broiling to avoid burning the cheese.
- Feel free to substitute spinach with kale or other leafy greens if preferred.
- Lasagna noodles can be cooked a minute less than package instructions for a firmer texture.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
