Creamy Chicken and Spinach Lasagna

Creamy Chicken and Spinach Lasagna 

This white sauce Chicken Lasagna is delicious, with layers of lasagna noodles and juicy chicken in a creamy spinach sauce. Like our Classic Lasagna, this white lasagna reheats beautifully, making it ideal for meal planning. Make it, and you’ll receive recipe requests.

The white sauce Chicken Lasagna is a delicious dish with layers of lasagna noodles and succulent chicken in a creamy spinach sauce.

Servings: 12 people

Prep Time: 30minutes 

Cook Time: 45minutes 

Resting Time: 10minutes 

Total Time: 1hour 25minutes

Ingredients for Creamy Chicken and Spinach Lasagna 

Chicken Lasagna Ingredients:

9 lasagna noodles, cooked al dente

4 cups shredded rotisserie chicken, or cooked from 2 lbs chicken breast

Spinach Cream Sauce:

1 Tbsp olive oil

1 medium onion, finely chopped

4 Tbsp unsalted butter

1/3 cup all-purpose flour

2 1/2 cups chicken broth

1 1/2 cups half and half, (or equal parts of heavy cream and milk)

5 oz fresh spinach, coarsely chopped

2 tsp sea salt

1/2 tsp black pepper

3 garlic cloves, minced

Ricotta Cheese Sauce:

15 oz ricotta

1 large egg

1/4 cup parsley

1/4 cup parmesan cheese

3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping)

Instructions for Creamy Chicken and Spinach Lasagna 

Cook Noodles & Prep:

Preheat the oven to 375˚ F. Cook pasta in a large pot of salted water until al dente, as directed on the package, then drain and add cold water to stop the cooking process and keep the noodles from sticking together. Shred four cups of chicken.

Make the Spinach Sauce (Belachamel):

Place a pot or big saucepan over medium heat, add 1 Tbsp olive oil, and sauté onions for 3-4 minutes, or until tender. Whisk in 4 tablespoons butter and 1/3 cup flour. Continue whisking for 3 minutes, or until the flour mixture is golden.

Combine 2 1/2 cups chicken broth, 1 1/2 cups half-and-half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth, then simmer for 5 minutes until thickened.

Stir in the minced garlic and chopped spinach, then remove from the heat.

Make the Ricotta Cheese Sauce:

In a large bowl, combine the ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.

To assemble chicken lasagna:

Add a little bechamel sauce to the bottom of a 9×13 casserole dish, then add three noodles. Add 1/2 ricotta sauce, 1/2 shredded chicken, and then 1/3 spinach sauce over the chicken.

Combine 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce.

Add three noodles, the remaining one-third sauce, and the reserved one-cup cheese.

Cover and Bake: Place 10-12 toothpicks on top to prevent the foil from touching the cheese, then cover with a wide sheet of foil. Bake at 375˚F for 45 minutes, then broil for 2-3 minutes.

Tips for Reheating Chicken and Spinach Lasagna:

This white sauce lasagna reheats well and tastes just as good as it does fresh. Here are some suggestions for reheating lasagna so it does not dry out.

Add Water – Because the noodles will naturally absorb some liquid in the lasagna as it sits, sprinkle on a small amount of water before reheating in the oven or microwave.

Visual cues: Heat until the edges bubble and the cheese is completely melted on top.

165˚ F Center: Use an instant-read thermometer to ensure a safe interior temperature.

How Long Can Leftover Lasagna Be Stored?

If you use freshly cooked chicken, chicken lasagna can be stored in the refrigerator for up to four days. Wrap securely in many layers of plastic wrap and freeze for up to three months.

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