Description
This creamy and indulgent White Chicken Lasagna features layers of ricotta, mozzarella, and a rich spinach sauce. It’s a family-friendly dish that can be made gluten-free for those with dietary restrictions. Topped with fresh basil and drizzled with balsamic glaze, it’s the perfect comfort food for any occasion.
Ingredients
Scale
For the Ricotta Layer:
- 2 lbs ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Sauce:
- 1/2 stick butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
- 4 cups milk (whole milk recommended)
- 1 cup heavy cream
- 2 1/2 cups mozzarella cheese, shredded
- 2 cups packed spinach
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh basil
For Layering:
- 1 1/2 cups additional mozzarella cheese
- 1 box oven-ready lasagna noodles (gluten-free option available)
- 2 cooked chicken breasts, cut into bite-sized pieces
- 20 halved cherry tomatoes
- Fresh basil for garnish
- Balsamic glaze (store-bought or homemade)
Instructions
- Prepare the Ricotta Layer:
In a large bowl, combine ricotta cheese, grated Parmesan, eggs, salt, and pepper. Mix well and set aside. - Make the Sauce:
In a large pot, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour to form a roux, then slowly add the milk while whisking to avoid lumps. Once thickened, add the heavy cream and bring to a boil. Reduce heat and add mozzarella, spinach, salt, pepper, and basil. Stir until cheese is melted and spinach is wilted. Remove from heat. - Assemble the Lasagna:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread a thin layer of sauce in the bottom of the dish. Add a layer of lasagna noodles, followed by 1/3 of the ricotta mixture, 1/3 of the chicken, and 1/3 of the remaining sauce. Repeat the layers, finishing with sauce on top. - Bake:
Sprinkle mozzarella over the top and scatter halved cherry tomatoes. Bake for 45 minutes or until golden brown and bubbly. - Cool and Garnish:
Allow the lasagna to cool for 10-20 minutes before serving. Top with fresh basil and drizzle with balsamic glaze.
Notes
- If you’re using gluten-free noodles, be sure to check the package instructions for cooking times.
- This recipe can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- For extra flavor, you can add a pinch of red pepper flakes to the sauce for a bit of spice.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 6g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 14
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 95mg