Easy White Chicken Lasagna with Spinach
June 3, 2022
Easy White Chicken Lasagna with Spinach
White chicken lasagna with spinach! Wow, lasagna you will undoubtedly enjoy eating. This lasagna is perfect for dinner for the family, surprise guests, or just for yourself.
White chicken lasagna with spinach is a delicious chicken alternative. So it’s great that every piece of this lasagna strikes the spot
WHAT VEGETABLES CAN I USE IN A WHITE CHICKEN LASAGNA?
with White lasagna chicken:
- You can use spinach, kale, or another hardy green in place of the spinach.
And more don’t stop there, if you want to add other vegetables to this recipe, I suggest you: Portabella and baby Bella mushrooms are all excellent choices. - Zucchini and summer squash but must Cut them into tiny rounds or shave them into strips before topping for a delicious lasagna.
- Broccoli or cauliflower, finely chopped, would provide a beautiful texture to this meal, but it must be cooked first before being added to the noodles and sauce.
- Bell peppers, whether red, yellow, or orange, will give a delightful sweetness to the lasagne. Alternatively, you might use roasted red peppers from a jar.
- Use kalamata or black olives, red peppers, and mushrooms to add a Mediterranean flavor to White Chicken Lasagne
- Marinated artichoke or palm hearts give this recipe a delightful and unexpected flavor.
WHAT ARE THE LAYERS IN THE CREAMY WHITE CHICKEN LASAGNA?
- The lasagna layer is made with lasagna noodles that have been boiled in olive oil and salt.
- Olive oil, onion, garlic, chicken broth (or 1 tablespoon chicken bouillon powder + 1 cup water), all-purpose flour (or cornstarch), heavy cream, and fresh baby spinach makeup creamy spinach white sauce layer.
- 1 pound or 3 cups shredded chicken for the layer You may use a rotisserie chicken from the grocery or prepare your own. Dutch oven whole roast chicken, roasted spatchcock chicken, and Greek lemon garlic whole roast chicken are three of my favorite recipes to employ. A whole chicken cooked in the slow cooker would also be delicious.
- Ricotta cheese is the cheese layer. Parmesan cheese, mozzarella cheese, egg, and parsley
- On top, is a layer of shredded mozzarella and Parmesan cheese.
HOW TO MAKE THE BEST LASAGNA WITH CREAMY WHITE CHICKEN AND SPINACH
- Prepare the lasagna noodles as follows: Over medium-high heat, bring a large pot of water to a boil. Cook the lasagna noodles, stirring occasionally, until cooked through (completely cooked but still firm), about 10 minutes, or according to package recommendations. To halt the cooking process, rinse the noodles with cold water and set them aside in the saucepan.
- To make the creamy spinach white sauce, follow these steps: In a large saucepan, heat the oil over medium-high heat for 2 minutes, or until it is sizzling hot. Sauté the onion and garlic for about 2 minutes, or until aromatic. Whisk together the chicken broth and flour until smooth and homogeneous. The sauce may be clumpy at first.
- Over medium heat, whisk in the heavy cream and bring the sauce to a boil. Allow it to simmer for 5-8 minutes, stirring regularly, until it has thickened. The sauce should be thick enough to coat the back of a spoon and have a consistency similar to gravy. Remove the pan from the heat and add the spinach. Remove from the equation.
- Make the cheese mixture as follows: Combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley in a medium mixing basin. To incorporate everything, give it a good stir.
HOW TO ASSEMBLE AND LAYER LASAGNA
It’s simple to put together a lasagna. It’s as simple as layering lasagna noodles, creamy spinach white sauce, chicken, and cheese mixture, and topping it off with shredded mozzarella cheese. This is how you make the lasagna:
- Sauce: In a baking pan, evenly spread 1/2 cup of the spinach sauce.
- Noodles: Arrange 3 lasagna noodles on top of the sauce in a uniform layer.
- Sauce: Spread 1/3 of the spinach sauce evenly over the noodles.
- Chicken: Evenly distribute half of the shredded chicken over the sauce.
- Cheese: Sprinkle a quarter of the ricotta cheese mixture on top.
- Noodles: Add three more lasagna noodles to the top layer.
- Cheese: Sprinkle half of the ricotta cheese mixture on top.
- Noodles: Add three more lasagna noodles to the top layer.
- Sauce: Spread 1/3 of the spinach sauce should be spread equally over the noodles.
- Chicken: Evenly distribute the remaining half of the shredded chicken over the sauce.
- Cheese: Spread the remaining 1/4 of the ricotta cheese mixture on top.
- Noodles: Add the last three lasagna noodles to the top layer.
- Sauce: Drizzle the remaining 1/3 tablespoons of spinach sauce over the top.
- Shredded cheese: Top with the remaining cup of mozzarella shredded cheese
LASAGNA COOKING INSTRUCTIONS
- Cover the pan with a large sheet of aluminum foil that has been lightly oiled on the inside. This keeps the melted mozzarella cheese from clinging to the foil throughout the baking process. Now it’s time to bake the lasagna.
- In a preheated 375 F oven, bake the lasagna covered for 45 minutes.
- Remove the foil and bake for a further 20 minutes, or until the melted cheese is golden brown and bubbling.
- To produce a crispy and brown cheesy crust, turn on the broiler to high and broil for 3-4 minutes. Keep an eye on the broiler, though, as items can burn quickly.
- Allow at least 15 minutes for the lasagna to cool before slicing and serving. When you cut into the lasagna, the sauce will have set and will not be runny. This lasagna goes well with cheesy garlic dinner rolls or rosemary garlic focaccia bread, as well as a large salad on the side.
INGREDIENTS WHITE LASAGNA CHICKEN
make lasagna noodles
- 12 lasagna noodles (dried)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt make lasagna noodles
Prepare the white spinach sauce.
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped onion
- 1 tablespoon minced garlic
- 1 cup chicken broth (or 1 cup water + 1 tablespoon chicken bouillon powder)
- 2 tbsp flour (all-purpose) (or cornstarch)
- 2 quarts of thick cream
- 2 cups baby spinach, fresh (2 ounces)
Prepare the cheese mixture
- 2 cups (16 ounces) ricotta cheese
- 2 cups shredded mozzarella cheese, split
- 1/4 cup grated Parmesan cheese
- 1 beaten egg
- 1/4 cup chopped fresh parsley
For the chicken, prepare as follows:
- 1 pound shredded chicken (3 cups), handmade or store-bought roast chicken
INSTRUCTIONS
- Preheat the oven to 375 degrees Fahrenheit for the Lasagna Noodles.
- Over medium-high heat, bring a large pot of water to a boil. Cook the lasagna noodles until soft, stirring occasionally(completely cooked but still firm), about 10 minutes, or according to package recommendations. To halt the cooking process, rinse the noodles in cold water and set them aside in the saucepan.
To make the Creamy Spinach White Sauce, follow these steps:
- In a large saucepan, heat the oil over medium-high heat for 2 minutes, or until it is sizzling hot. Sauté the onion and garlic for about 2 minutes, or until aromatic.
- Whisk together the chicken broth and flour until smooth and homogeneous. The sauce may be clumpy at first.
- Over medium heat, whisk in the heavy cream and bring the sauce to a boil. Allow it to simmer for 5-8 minutes, stirring regularly, until it has thickened. The sauce should be thick enough to coat the back of a spoon and have a consistency similar to gravy.
- Remove the pan from the heat and add the spinach.
To make the cheese mixture
- start by combining all of the ingredients in a mixing bowl
- Combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley in a medium mixing basin. To incorporate everything, give it a good stir. Remove from the equation.
Assemble the lasagna as follows:
- 1/2 cup sauce, spread evenly in baking pan over sauce, evenly distribute 3 lasagna noodles. Distribute a third of the sauce evenly over the pasta. Spread half of the shredded chicken evenly over the sauce. Grease a quarter of the ricotta cheese mixture on top.
- Add 3 lasagna noodles to the topping. Spread half of the ricotta cheese mixture on top.
- Add 3 lasagna noodles to the topping. Distribute a third of the sauce evenly over the pasta. Over the sauce, evenly distribute the remaining half of the chicken. Grease a quarter of the ricotta cheese mixture on top.
- Add the last three lasagna noodles. Put a third of the remaining sauce on it. Add the remaining cup of mozzarella cheese to the top.
Make the Lasagna:
- Preheat the oven to 350°F.
- Cover the pan with a large sheet of aluminum foil that has been lightly oiled on the inside. The melted cheese will not stick to the foil if it is greased before baking. Cover the lasagna and bake it for 45 minutes.
- Remove the foil and bake for a further 20 minutes, or until the melted cheese is golden brown and bubbling. To produce a crispy and brown cheesy crust, turn on the broiler to high and broil for 3-4 minutes. Keep an eye on the broiler, though, as items can burn quickly.
- Allow at least 15 minutes for the lasagna to cool before slicing. When you cut the sauce into the lasagna, it will have set and won’t be runny
MORE PASTA RECIPE
Easy White Chicken Lasagna with Spinach
White chicken lasagna with spinach! Wow, lasagna you will undoubtedly enjoy eating. This lasagna is perfect for dinner for the family, surprise guests, or just for yourself.
Equipment
- 1 shallow saucepan
- 1 medium mixing bowl
- 1 9x13 baking pan.
Ingredients
make lasagna noodles
- 12 dry lasagna noodles
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt make lasagna noodles
Prepare the white spinach sauce
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped onion
- 1 tablespoon minced garlic
- 1 cup chicken broth or 1 cup water + 1 tablespoon chicken bouillon powder
- 2 tbsp flour all-purpose (or cornstarch)
- 2 quarts of thick cream
- 2 cups baby spinach fresh (2 ounces)
Prepare the cheese mixture
- 2 cups 16 ounces ricotta cheese
- 2 cups shredded mozzarella cheese split
- ¼ cup grated Parmesan cheese
- 1 beaten egg
- ¼ cup chopped fresh parsley
For the chicken prepare as follows:
- 1 pound shredded chicken 3 cups, handmade or store-bought roast chicken
Instructions
- Preheat the oven to 375 degrees Fahrenheit for the Lasagna Noodles.
- Over medium-high heat, bring a large pot of water to a boil. Cook the lasagna noodles until soft, stirring occasionally(completely cooked but still firm), about 10 minutes, or according to package recommendations. To halt the cooking process, rinse the noodles in cold water and set them aside in the saucepan.
To make the Creamy Spinach White Sauce, follow these steps:
- In a large saucepan, heat the oil over medium-high heat for 2 minutes, or until it is sizzling hot. Sauté the onion and garlic for about 2 minutes, or until aromatic.
- Whisk together the chicken broth and flour until smooth and homogeneous. The sauce may be clumpy at first.
- Over medium heat, whisk in the heavy cream and bring the sauce to a boil. Allow it to simmer for 5-8 minutes, stirring regularly, until it has thickened. The sauce should be thick enough to coat the back of a spoon and have a consistency similar to gravy.
- Remove the pan from the heat and add the spinach. Remove from the equation.
To make the cheese mixture
- start by combining all of the ingredients in a mixing bowl
- Combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley in a medium mixing basin. To incorporate everything, give it a good stir. Remove from the equation.
Assemble the lasagna as follows:
- 1/2 cup sauce, spread evenly in baking pan over sauce, evenly distribute 3 lasagna noodles. Distribute a third of the sauce evenly over the pasta. Spread half of the shredded chicken evenly over the sauce. Grease a quarter of the ricotta cheese mixture on top.
- Add 3 lasagna noodles to the topping. Spread half of the ricotta cheese mixture on top.
- Add 3 lasagna noodles to the topping. Distribute a third of the sauce evenly over the pasta. Over the sauce, evenly distribute the remaining half of the chicken. Grease a quarter of the ricotta cheese mixture on top.
- Add the last three lasagna noodles. Put a third of the remaining sauce on it. Add the remaining cup of mozzarella cheese to the top.
Make the Lasagna:
- Preheat the oven to 350°F.
- Cover the pan with a large sheet of aluminum foil that has been lightly oiled on the inside. The melted cheese will not stick to the foil if it is greased before baking. Cover the lasagna and bake it for 45 minutes.
- Remove the foil and bake for a further 20 minutes, or until the melted cheese is golden brown and bubbling. To produce a crispy and brown cheesy crust, turn on the broiler to high and broil for 3-4 minutes. Keep an eye on the broiler, though, as items can burn quickly.
- Allow at least 15 minutes for the lasagna to cool before slicing. When you cut the sauce into the lasagna, it will have set and won't be runny
Video
Notes
- You can use spinach, kale, or another hardy green in place of the spinach.
- To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
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