White Cheese Chicken Lasagna
Creamy White Cheese Chicken Lasagna
This White Cheese Chicken Lasagna is the perfect fusion of indulgence and comfort. Featuring tender layers of chicken, spinach, and creamy ricotta, it’s all wrapped up in a velvety white cheese sauce that elevates every bite.
Ideal for gatherings or family dinners, this lasagna balances hearty flavors with a touch of elegance. The medley of mozzarella, Parmesan, and savory herbs creates a dish that’s both satisfying and irresistibly rich.
Whether you’re hosting a potluck or seeking a weeknight crowd-pleaser, this recipe is a surefire hit. Even picky eaters will fall in love with its creamy, cheesy goodness!
White Cheese Chicken Lasagna: Ingredients That Make the Magic
- Lasagna Noodles: The foundation of every layered masterpiece, these noodles create structure and hold the creamy, cheesy goodness together.
- Cooked Chicken: Tender bites of protein add heartiness and pair perfectly with the rich, savory sauce.
- Creamy Ricotta Cheese: A velvety layer that enhances the dish’s luxurious texture and balances its robust flavors.
- Mozzarella and Parmesan Cheese: A dynamic duo of melted perfection, delivering creaminess and a hint of nutty sophistication.
- Fresh Spinach: Adds a burst of earthy freshness, balancing the richness with a wholesome touch.
- White Cheese Sauce: A luscious blend of butter, milk, and broth, infused with herbs and spices, tying the dish together in a silky embrace.
Recipe Tips for White Cheese Chicken Lasagna
- Perfecting the Sauce Consistency
The white cheese sauce is the heart of this recipe, so ensure it’s smooth and lump-free. Whisk continuously while adding chicken broth and milk to the roux. If it thickens too quickly, reduce the heat and add a splash of extra milk to maintain a silky texture. - Layering for Even Distribution
For a lasagna that holds its shape and tastes consistent in every bite, spread the sauce evenly across each layer. Avoid overloading any one layer with filling, especially the ricotta and spinach, to prevent uneven cooking and soggy noodles. - Make-Ahead Convenience
White Cheese Chicken Lasagna can be assembled a day in advance and refrigerated. Cover tightly with foil and bake when ready, adding an extra 10 minutes to the cooking time if it’s chilled. This trick is a lifesaver for busy schedules or entertaining.
What to Serve with White Cheese Chicken Lasagna
- Garlic Bread
Crispy, buttery garlic bread is the ultimate sidekick. Its crunchy texture and savory flavor beautifully balance the creamy richness of the lasagna. - Mixed Green Salad
A fresh salad with a zesty vinaigrette adds brightness and complements the dish’s hearty layers. Toss in cherry tomatoes, cucumbers, and a sprinkle of Parmesan for an extra touch. - Steamed Vegetables
Simple, lightly steamed broccoli or asparagus provides a wholesome, low-carb option to round out the meal without overwhelming the palate.
FAQ About White Cheese Chicken Lasagna
1. Can I use fresh spinach instead of frozen?
Absolutely! Sauté fresh spinach until wilted, then drain any excess liquid before layering it into the lasagna.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F.
3. Can I substitute another cheese for ricotta?
Yes! Cottage cheese or mascarpone can be used as a substitute for ricotta if desired. Cottage cheese offers a lighter texture, while mascarpone adds extra creaminess.
4. Is it possible to freeze this lasagna?
Definitely. Assemble the lasagna, wrap it tightly in foil, and freeze for up to three months. Bake straight from frozen, adding an additional 20–30 minutes to the cooking time.
White Cheese Chicken Lasagna
Ingredients
- 9 lasagna noodles
- 2 cups cooked chicken cubed
- 2 cups ricotta cheese
- 4 cups shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 2 10-ounce packages frozen chopped spinach, thawed and drained
- ½ cup unsalted butter
- 1 medium onion finely chopped
- 1 garlic clove minced
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1½ cups milk
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 350°F (175°C) and gather all the ingredients.
- In a large pot of boiling, lightly salted water, cook the lasagna noodles until al dente, approximately 8–10 minutes. Drain, then rinse with cold water to prevent sticking.
- While the noodles are cooking, melt the butter in a large saucepan over medium heat. Sauté the onion and garlic until the onion is tender and fragrant. Whisk in the flour, cooking for about 2 minutes until lightly golden.
- Gradually add the chicken broth and milk to the saucepan, whisking continuously until smooth. Stir in 2 cups of mozzarella and ¼ cup of Parmesan cheese. Season the mixture with salt, basil, oregano, and black pepper. Once the sauce is creamy and well combined, remove from heat and set aside.
- Spread one-third of the prepared sauce over the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce, followed by an even layer of ricotta cheese and cubed chicken.
- Arrange three more lasagna noodles on top, spreading another one-third of the sauce mixture over them. Layer with thawed spinach, 2 cups of mozzarella, and ½ cup of Parmesan cheese.
- Lay the remaining lasagna noodles over the top layer and cover with the remaining sauce. Sprinkle with the remaining ¼ cup of Parmesan and the chopped parsley.
- Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 35–40 minutes, or until bubbly and heated through.
- Allow the lasagna to rest for a few minutes before slicing. Serve and enjoy!
