Name: Creamy White Chicken Lasagna
Prep time: 20 min
Cook time: 60 min
Total time: 100 min
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)

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.

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Prep Time 20

Cook Time 1

Resting Time 20

Total Time 1 40

Course Dinner, Lunch, Side Dish

Cuisine International

Servings servings

Calories 458 kcal

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

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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!

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.

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Disclaimer

Some parts of recipe maybe AI-generated.

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.

Keyword chicken, pasta

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Creamy White Chicken Lasagna