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White Chicken Lasagna (with Gluten-Free Option)


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  • Author: Recipes Tasteful
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free

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