Homemade White Chicken Lasagna
A creamy, homemade white chicken lasagna that's even better than the Stouffer's version! Layers of tender al dente noodles, succulent shredded chicken, spinach, and ricotta cheese are bound together with a rich bechamel sauce. The perfect blend of mozzarella and provolone creates an irresistibly golden brown top. Perfect for entertaining!
Equipment
- 9x13 Casserole Dish
Ingredients
- 12 lasagna noodles cooked al dente
- 4 cups shredded chicken
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 4 tablespoon butter
- ¼ cup all-purpose flour
- 2 ½ cups chicken broth
- 1 ½ cups heavy cream
- 4 ounces cream cheese room temperature
- 10 ounces frozen spinach thawed and squeezed dry
- 2 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 garlic cloves minced
- 14 ounces whole milk ricotta
- 1 large egg
- ¼ cup parsley
- ¼ cup parmesan cheese shredded
- 2 cups mozzarella cheese shredded
- 2 cups provolone cheese shredded
Instructions
- Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
- Place a pot or large saucepan over medium heat, add 1 tablespoon olive oil and saute onions and garlic for 3-4 minutes or until softened. Add 4 tablespoon butter and whisk in ⅓ cup flour. Continue whisking 3 minutes or until flour mixture is golden.
- Add 2 ½ cups chicken broth, 1 ½ cups heavy cream, 4 oz softened cream cheese, 2 teaspoon salt, and ½ teaspoon black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
- Add thawed and drained chopped spinach, and stir to combine then remove from heat.
- In a large bowl, whisk together: ricotta, egg, ¼ cup parmesan, and ¼ cup parsley.
- Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add ½ ricotta sauce, ½ shredded chicken, ¾ cup mozzarella, ¾ cup provolone, then ladle on ⅓ of spinach sauce.
- Add 3-4 noodles, Add ½ ricotta sauce, ½ shredded chicken, ¾ cup mozzarella, ¾ cup provolone, then ladle on ⅓ of spinach sauce.
- Add 3-4 noodles, remaining ⅓ sauce, and sprinkle on ½ cup mozzarella and ½ cup provolone.
- Cover and Bake: Cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 40 minutes then uncover and bake for an additional 10 minutes to brown the cheese. Rest at least 20 minutes uncovered before slicing.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.