White Cheese Chicken Lasagna

This white cheese chicken lasagna has become my all-weather comfort dish blending creamy sauces rich cheeses and tender chicken into a meal that satisfies everyone at the table Whether it is a holiday dinner or an easy family meal this lasagna never fails to impress with its savory layers and loads of flavor

I whipped this up after a chilly soccer game and now it is a go to when we want something cozy and special Rich sauce cheesy pull and fresh herbs are always a hit in my house

Ingredients

• Lasagna noodles: add classic texture and structure look for pasta labeled no boil for convenience but regular works beautifully cooked al dente
• Butter: forms the base of a luscious white sauce unsalted is best for flavor control
• Onion: gives the sauce gentle sweetness choose firm onions with shiny skins
• Garlic: brings out deeper flavor use fresh for best results
• All purpose flour: thickens the sauce sift a bit for lump free results
• Chicken broth: for depth use a low sodium option so you can control seasoning
• Milk: creates a creamy sauce whole milk adds richness but two percent works if you prefer
• Salt: brightens all the other flavors choose fine sea salt for even mixing
• Mozzarella cheese: melts smoothly giving iconic cheese pulls buy whole blocks and shred at home for creamier texture
• Parmesan cheese: sharpens flavor and gives a beautiful top layer grate fresh for maximum flavor release
• Dried basil and dried oregano: provide herby warmth choose vibrant green dried herbs for freshness
• Ground black pepper: for gentle heat buy whole peppercorns and grind just before using
• Ricotta cheese: makes the filling ultra creamy try whole milk ricotta for richness
• Cooked chicken: makes it hearty roasted or poached chicken breast works beautifully ensure juicy meat by not overcooking
• Frozen chopped spinach: sneaks in veggies thaw fully and squeeze dry to avoid soggy layers
• Fresh parsley: for a bright finish choose crisp leaves for best color and flavor

Step by Step Instructions

Prepare the Noodles:

Boil a big pot of salted water and cook the lasagna noodles until just al dente This ensures they stay sturdy through baking Drain and rinse under cold water so they do not stick

Make the White Sauce:

Melt butter in a large saucepan over medium heat Add chopped onion and garlic Cook gently until onions turn soft and fragrant Stir in flour whisking for a minute or two until it turns pale and the onions are tender This base will thicken your sauce Stream in chicken broth milk and salt Whisk smooth and cook for about one minute letting it bubble thickly but not boil Mix in two cups of mozzarella and a quarter cup of Parmesan Stir until fully melted This makes your sauce extra velvety Flavor with basil oregano and black pepper Take off the heat and set aside

Assemble the Bottom Layer:

Spread a third of the sauce in the bottom of a nine by thirteen inch baking dish This keeps noodles from sticking and infuses every bite with flavor Lay three noodles side by side then spoon ricotta in dollops Swirl gently with a spoon to spread Sprinkle the cubed cooked chicken evenly

Build the Middle Layer:

Place three more noodles over the chicken Pour on another third of the sauce Dot the drained spinach evenly to get balanced bites Scatter over the rest of the mozzarella and half a cup of Parmesan for oozy deliciousness

Finish with Top Layer:

Lay on the last noodles and gently press Spread the remaining sauce thickly all over for even moisture Finish by sprinkling parsley and the remaining Parmesan across the top

Bake and Rest:

Heat oven to three fifty degrees Fahrenheit Cover loosely with foil and bake thirty five to forty minutes until bubbling Uncover for the last ten minutes for a golden top Let it rest for ten minutes before slicing to keep layers tidy

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What makes this unforgettable for me is the way the fresh parsley brightens each slice Even my kids ask for extra at the table The first time my family tasted this everyone got quiet because they were too busy devouring every cheesy forkful

Storage Tips

Let the lasagna cool completely then store slices in an airtight container in the fridge It stays fresh for up to four days For freezing wrap individual slices tightly in plastic and foil to hold in moisture Thaw overnight in the fridge then reheat in a low oven for best results

Ingredient Substitutions

You can use cooked turkey instead of chicken for a tasty twist Cottage cheese works as a lighter ricotta swap If you do not have mozzarella a mix of provolone and Monterey Jack delivers a similar melt Using baby kale or Swiss chard is great in place of spinach

Serving Suggestions

Serve each square with a crisp green salad or garlicky steamed green beans For special touches spoon a little extra Parmesan and a drizzle of good olive oil over each piece Some warm crusty bread always disappears fast alongside this dish

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Cultural and Historical Notes

White lasagna called lasagna bianca originated in Northern Italy as a twist on the tomato based classic Layered with béchamel white cheeses and vegetables it was perfect for special gatherings I love how this version captures those roots but adapts perfectly for American kitchens

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach. Sauté it lightly before layering to remove excess moisture and ensure an even texture.

→ What’s the best way to pre-cook lasagna noodles?

Boil them until just al dente, then rinse with cold water to keep them from sticking and to stop further cooking.

→ How do I prevent the white sauce from curdling?

Slowly whisk in the broth and milk over medium heat, stirring constantly for a smooth, creamy sauce without lumps.

→ Can this be assembled ahead of time?

Absolutely. Prepare and layer everything, cover, and refrigerate. Bake when ready; increase baking time by 10 to 15 minutes if chilled.

→ How do I store leftovers?

Cover and refrigerate portions for up to 3 days. Reheat in the oven or microwave until heated through and cheese is bubbly.

→ Can I swap out the chicken for another protein?

Yes, turkey or shredded rotisserie chicken work well as substitutes. For a vegetarian version, add more spinach or roasted vegetables.