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Creamy White Chicken Lasagna
Creamy White Chicken Lasagna
Creamy White Chicken Lasagna is like a warm hug on a plate. With its luscious béchamel sauce, delicate baby spinach, velvety cheeses, succulent chicken, and zesty pesto, this lasagna is a true work of art.
Ingredients
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 1/4 cup flour
- 3 cups milk
- 6 oz. cream cheese
- 3 cups baby spinach
- 1/2 cup parmesan cheese grated
- 1-1/2 cup ricotta cheese
- 1 egg beaten
- 3 cups cooked chicken shredded
- 3 cups mozzarella cheese grated and divided
- 1/2 cup . pesto store-bought or homemade
- 12 lasagna noodles cooked according to package directions
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 350 °F.
- Spray a 9 x 13” casserole dish with non-stick cooking spray or grease with olive oil.
- Melt butter in a large over medium heat. When melted, add garlic and allow to sizzle until fragrant, 1-2 minutes.
- Add flour and cook, whisking constantly, for at least 1 minute to cook out the raw flour taste.
- Whisking constantly, slowly pour in the milk and cook until a creamy béchamel forms, approximately 4-5 minutes.
- Remove from heat and stir in the cream cheese, baby spinach, and parmesan cheese. Set aside.
- In a large bowl, mix the ricotta, egg, chicken, and 2 cups of mozzarella cheese.
- To assemble the lasagna, layer 3 lasagna noodles on the bottom of the prepared casserole dish. Top with 1/4 of the creamy béchamel sauce, 1/3 of the chicken ricotta mixture, and 2-3 tablespoons of pesto.
- Repeat this process e process until you end up with a final layer of noodles covered in béchamel. Top with the reserved mozzarella and tightly cover the dish with tin foil.
- Place in the oven to bake for 40 minutes. Uncover, and bake for another 20 minutes or until deeply golden and bubbly.
- Allow to cool for at least 20 minutes before slicing and serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
TIPS: The key to keeping lasagna from getting soupy is to make sure your noodles are thoroughly dried before assembling. Store-bought rotisserie chicken or leftover turkey or Sunday Roast Chicken are perfect to use in this dish.
Nutrition
Calories: 458kcal (23%)Carbohydrates: 29g (10%)Protein: 26g (52%)Fat: 26g (40%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 103mg (34%)Sodium: 455mg (20%)Potassium: 342mg (10%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 1621IU (32%)Vitamin C: 2mg (2%)Calcium: 340mg (34%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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