White Creamy Chicken Lasagna
A delightful twist on the classic lasagna, this recipe features tender chicken, spinach, and creamy cheeses, making it a comforting meal perfect for family dinners.
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.
Notes
Serve hot 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.