White Chicken Lasagna with Spinach Recipe

a slice of white chicken lasagna lifted from the baking pan.

5 from 2 votes

White Chicken Lasagna with Spinach Recipe

If you’re craving comfort food with a touch of elegance, this White Chicken Lasagna will steal your heart. This recipe is the perfect blend of creamy, cheesy, and flavorful layers that will have everyone going back for seconds.

Prep Time20

Cook Time50

Rest10

Total Time1 20

Course: Dinner, Main Course

Cuisine: Italian

Keyword: chicken lasagna, lasagna, white lasagna

Servings: servings

Author: Elena Davis

Ingredients

Bechamel Sauce

4 cups whole milk warmed
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 teaspoon salt adjust to taste
½ teaspoon white or black pepper
¼ teaspoon ground nutmeg optional, but recommended

Lasagna Layers and Filling

12 lasagna noodles oven-ready or boiled per package instructions
3 cups cooked shredded or diced chicken (rotisserie or poached chicken works well)
3 cups fresh baby spinach or 1½ cups frozen, thawed and squeezed dry
2 cups mozzarella cheese shredded (more for topping)
1 cup Fontina cheese shredded
½ cup grated Parmesan cheese parmigiano cheese
1 cup ricotta cheese
1 egg
2 garlic cloves minced
¼ cup fresh basil roughly chopped
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes optional, for a hint of spice
1 tablespoon olive oil

US Customary - Metric

Instructions

Make the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until it forms a smooth paste (roux). Pour in the milk.
Cook for 5-7 minutes (longer if needed), stirring frequently, until the sauce thickens and coats the back of a spoon. Stir in the salt, pepper, and nutmeg. Remove from heat and set aside.

Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the spinach and cook until slightly wilted (about 2 minutes). If using frozen spinach, stir to warm through. Remove from heat. Let the spinach cool slightly and stir into the prepared bechamel sauce. Stir to combine.
In a bowl, mix the ricotta cheese, egg, basil, salt, pepper, and red pepper flakes.

Assemble the Lasagna

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spread ⅓ cup of béchamel sauce on the bottom of the dish.
Layer 3 lasagna noodles over the sauce. Spread ⅓ of the ricotta and cheese mixture over the noodles. Sprinkle ⅓ of the shredded chicken over the ricotta.
Pour ⅓ cup béchamel-spinach sauce over the chicken and sprinkle ⅓ of the mozzarella and Fontina cheese. Repeat these layers two more times, finishing with a final layer of lasagna noodles topped with béchamel and Parmesan cheese and a little extra mozzerlla, if desired.

Bake the Lasagna

Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for 20 more minutes, until the top is bubbly and golden.
Let the lasagna rest for at least 10-15 minutes before slicing.
Serve warm and enjoy this creamy, cheesy, and comforting White Chicken Lasagna with Spinach!

Notes

Use Warm Milk for Béchamel: This prevents lumps and ensures a silky-smooth sauce.
Sauté Spinach First: It enhances flavor and removes excess moisture for a better texture.
Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Layer: Start with béchamel on the bottom to prevent sticking and evenly distribute ingredients for balanced bites.
Let It Rest Before Slicing: Resting for 10-15 minutes allows the layers to set, preventing a messy cut.

Nutrition