White Cheese Chicken Lasagna

Creamy white cheese chicken lasagna is a comforting twist on the classic Italian dish and always gets rave reviews at my family gatherings. The gentle flavors of rich cheese the savory chicken and vibrant spinach layers make it a crowd-pleaser that feels both cozy and a bit special without any tomato sauce in sight.

I remember making this white cheese chicken lasagna for my best friend’s birthday and everyone kept going back for seconds—now it’s part of our special occasion dinner line-up.

Ingredients

• Lasagna noodles: Essential for the classic layered texture Choose pasta that maintains its shape after boiling
• Butter: Gives the sauce richness Use a good quality unsalted variety for best control over seasoning
• Onion and garlic: These add a savory foundation to the sauce Pick firm onions and fresh plump garlic cloves
• All-purpose flour: Thickens the sauce for the creamiest layers Make sure it is not self-rising
• Chicken broth: Adds depth and an umami backbone Opt for low sodium so you can adjust the salt yourself
• Milk: Brings smoothness to the white sauce Use whole milk for best results but any milk works
• Salt: Balances flavors and brings out the best in cheese
• Shredded mozzarella cheese: Melts beautifully for stretch and gooeyness Buy a block and shred by hand for creamier texture
• Grated Parmesan cheese: Adds a nutty tanginess Choose good quality freshly grated Parmesan
• Dried basil and dried oregano: Deliver that classic Italian herb profile Look for jars with vibrant green color and strong aroma
• Ground black pepper: Gives the sauce a hint of warmth and depth Always use freshly ground for best flavor
• Ricotta cheese: Creamy and mild for the perfect layer Buy full-fat for silkiness
• Cubed cooked chicken meat: Adds hearty protein Poach your own or use rotisserie for convenience
• Frozen chopped spinach: Brings color and subtle earthiness Be sure to squeeze out excess water after thawing
• Chopped fresh parsley: A pop of freshness and color Use bright green flat-leaf parsley

Step-by-Step Instructions

Prepare the noodles:

Boil a large pot of water with a generous pinch of salt Add lasagna noodles and cook for about eight to ten minutes until just al dente Drain well then rinse under cold water to prevent sticking Noodles should be bendable but still firm

Make the white sauce:

Melt butter in a sizable saucepan over medium heat Stir in chopped onion and minced garlic Cook gently for about five minutes until onion is soft and aromatic Add flour whisking constantly until it absorbs all the butter and is just starting to turn golden about two minutes

Finish the sauce base:

Slowly add chicken broth and milk while whisking to avoid lumps Simmer for one minute until slightly thickened then add salt Stir in half the mozzarella and a quarter cup of Parmesan cheeses until fully melted Add basil oregano and black pepper for seasoning Remove from heat

Layer and build the lasagna:

Spoon a third of the sauce into the base of a nine by thirteen inch baking dish Layer three noodles over the sauce Sprinkle half the ricotta and all the chicken evenly over noodles

Middle layer assembly:

Add another third of sauce followed by three more noodles Spread thawed and thoroughly drained spinach across noodles Add remaining mozzarella and half a cup Parmesan

Final assembly:

Arrange the last set of noodles over cheese Pour remaining sauce over top Spread evenly with a spatula Top with parsley and the last quarter cup Parmesan

Bake to perfection:

Bake in a preheated oven at three hundred fifty degrees Fahrenheit for thirty five to forty minutes until hot and bubbly Cheese should be lightly golden Let it rest for at least ten minutes before slicing for neat squares

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I adore how mozzarella melds with ricotta creating silky textures in each bite One Thanksgiving my little cousin declared it was better than pizza and has asked for it every holiday since

Storage Tips

This white cheese chicken lasagna is a dream for meal prep Let cool completely before refrigerating tightly wrapped it keeps for up to four days For freezing slice leftovers and store in freezer safe containers for up to three months When ready to eat reheat covered in the oven or microwave until hot throughout and sprinkle a bit of extra cheese on top if desired

Ingredient Substitutions

You can swap in turkey for chicken and fresh cooked spinach for frozen if you have extra time For a richer taste try adding a little fontina or provolone along with mozzarella Gluten free noodles work just as well but check cooking times

Serving Suggestions

This lasagna pairs perfectly with a crisp green salad and some garlic bread For a lighter touch serve with roasted vegetables or steamed broccoli To make it extra special I sometimes drizzle with olive oil and serve with lemon wedges for brightness

Cultural and Historical Context

White cheese chicken lasagna is a modern American riff on the classic Italian casserole It reflects the inventive spirit of home cooks who swap red sauce for a creamy béchamel Italians traditionally use spinach and ricotta in their lasagna but the addition of chicken and mozzarella gives it that classic comfort food vibe from American kitchens

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Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach. Sauté it briefly until wilted, then drain excess liquid before layering.

→ How do I prevent the lasagna from becoming watery?

Make sure to thoroughly drain the spinach and cooked noodles. Also, let the lasagna rest before slicing to set the layers.

→ Can this dish be prepared ahead of time?

Absolutely. Assemble the lasagna in advance, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes to the cook time.

→ What type of chicken works best?

Cooked chicken breast or thigh meat, either shredded or cubed, both work well for tender, flavorful layers.

→ Is it possible to freeze leftovers?

Yes, cool completely, then slice and freeze portions in airtight containers. Reheat from frozen or thawed as needed.