why make this recipe
White Creamy Chicken Lasagna is a delightful twist on the classic lasagna dish. Made with tender chicken, fresh spinach, and creamy cheeses, this recipe promises a rich, comforting meal perfect for family dinners or gatherings. It’s easy to prepare and can be a hit with both kids and adults alike. Plus, it’s an excellent way to use leftover chicken!
how to make White Creamy Chicken Lasagna
Ingredients:
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups spinach, fresh or frozen
- 1 cup white cream (heavy cream or a white sauce)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until golden.
- Stir in the spinach and cook until wilted.
- In a large bowl, mix the cooked chicken, ricotta cheese, half of the mozzarella cheese, and the onion-spinach mixture. Season with salt and pepper.
- Spread a thin layer of white cream sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles on top, followed by half of the chicken mixture. Repeat layers, ending with noodles on top.
- Pour the remaining white cream sauce over the top, and sprinkle with Parmesan and remaining mozzarella.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until bubbly and golden.
- Let it cool for a few minutes before serving.
how to serve White Creamy Chicken Lasagna
Serve White Creamy Chicken Lasagna hot, straight from the oven. It pairs well with a simple green salad and garlic bread on the side. You can also sprinkle fresh herbs like parsley or basil on top for extra flavor and freshness.
how to store White Creamy Chicken Lasagna
To store leftovers, let the lasagna cool completely. Then, cover it tightly with aluminum foil or plastic wrap, or place it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it for a longer period, you can freeze it for up to 2-3 months. Just make sure to thaw it overnight in the fridge before reheating.
tips to make White Creamy Chicken Lasagna
- Use leftover rotisserie chicken to save time on cooking chicken.
- Feel free to add other vegetables like mushrooms or bell peppers for extra nutrition.
- If you prefer a lighter option, you can swap out some of the cheese for more vegetables.
- To save time, prepare the lasagna a day ahead and bake it just before serving.
variation
You can easily make this dish a vegetarian option by omitting the chicken and adding more vegetable layers, like zucchini or mushrooms. Additionally, you can use flavored cream sauces like Alfredo for a different taste.
FAQs
1. Can I use no-boil lasagna noodles?
Yes, no-boil lasagna noodles can be used to save time. Just make sure to adjust the sauce amounts so the noodles have enough moisture to cook properly.
2. Can I make White Creamy Chicken Lasagna ahead of time?
Absolutely! You can assemble the lasagna ahead of time and store it in the refrigerator. Just bake it when you’re ready to serve.
3. What can I substitute for the white cream?
If you don’t have white cream, you can use a homemade white sauce or mix cream cheese with a bit of milk to create a creamy texture.
White Creamy Chicken Lasagna
Ingredients
Pasta and Sauces
- 9 pieces lasagna noodles Regular or no-boil lasagna noodles
- 1 cup white cream (heavy cream or a white sauce) Can substitute with a homemade white sauce
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken to save time
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded Reserve half for topping
- 1/2 cup Parmesan cheese, grated
- 2 cups spinach, fresh or frozen Cooked until wilted
- 1 piece onion, chopped
- 2 cloves garlic, minced
Seasoning and Cooking Ingredients
- Salt and pepper to taste Salt and pepper
- Olive oil for cooking Olive oil For sautéing
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until golden.
- Stir in the spinach and cook until wilted.
- In a large bowl, mix the cooked chicken, ricotta cheese, half of the mozzarella cheese, and the onion-spinach mixture. Season with salt and pepper.
Assembly
- Spread a thin layer of white cream sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles on top, followed by half of the chicken mixture. Repeat layers, ending with noodles on top.
- Pour the remaining white cream sauce over the top, and sprinkle with Parmesan and remaining mozzarella.
Baking
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until bubbly and golden.
- Let it cool for a few minutes before serving.