Easy Chicken Lasagna With Creamy White Sauce
Creamy white-sauce (béchamel) chicken lasagna with spinach and a ricotta-mozzarella-Parmesan cheese layer, baked until bubbly and browned.
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Natashas Kitchen- •4 cups Cooked chickenshredded; rotisserie chicken recommended
- •5 oz Baby spinach leavesfresh
- •1 Onionchopped; white, yellow, or sweet onion
- •3 Garlic clovesminced
- •9 Lasagna noodlescooked al dente; plus a couple extra in case some break
- •1 tbsp Olive oil
- •4 tbsp Unsalted butter
- •1/3 cup All-purpose flour
- •2 1/2 cups Chicken broth
- •1 1/2 cups Half and halfor use equal parts heavy cream and milk
- •2 tsp Sea saltplus more to taste
- •1/2 tsp Black pepperor to taste
- •15 oz Ricotta cheese
- •2 cups Mozzarella cheeseshredded; reserve 1 cup for topping
- •1/4 cup Parmesan cheesegrated
- •1 Egglarge
- •1/4 cup Fresh parsleychopped, plus more for garnish (optional)
- •Toothpicks(optional)10–12, to keep foil off cheese (optional)
- •Aluminum foilfor covering while baking
- 1
Shred cooked chicken into small bite-sized pieces; set aside.
5 min
- 2
Prep vegetables: roughly chop baby spinach if desired, chop onion, and mince garlic.
5 min
- 3
Cook lasagna noodles in a large pot of well-salted boiling water until al dente according to package directions. Drain, then add cold water to the pot with noodles to stop cooking and prevent sticking.
15 min
- 4
Make spinach béchamel sauce: In a large pot/Dutch oven over medium heat, heat olive oil. Sauté onion 3–4 minutes until softened.
5 min
- 5
Add butter. Stir in flour and cook, stirring, until lightly golden (about 3 minutes).
3 min
- 6
Whisk in chicken broth and half-and-half. Season with salt and pepper. Bring to a simmer and cook a few minutes until thickened to a light gravy consistency.
7 min
- 7
Stir in garlic and fresh spinach; cook just until spinach wilts, then remove from heat. Taste and adjust seasoning; let sauce cool slightly.
3 min
- 8
Make ricotta mixture: In a medium bowl, combine ricotta, 2 cups mozzarella (reserve 1 cup for topping), Parmesan, egg, and chopped parsley; mix until well combined.
4 min
- 9
Preheat oven to 375°F (190°C). Lightly coat the bottom of a 9x13-inch casserole dish with some spinach sauce.
3 min
- 10
Assemble layer 1: Add 3 drained noodles. Spread on half the ricotta mixture. Top with half the shredded chicken. Ladle about 1/3 of the spinach sauce over the chicken.
7 min
- 11
Assemble layer 2: Add 3 noodles. Spread remaining ricotta mixture. Top with remaining chicken. Cover with another 1/3 of the spinach sauce.
7 min
- 12
Assemble layer 3: Add remaining 3 noodles. Pour remaining spinach sauce evenly over the top. Sprinkle with reserved 1 cup mozzarella.
5 min
- 13
Cover with foil (optionally insert 10–12 toothpicks to keep foil off cheese). Bake at 375°F (190°C) for 45 minutes.
45 min
- 14
Uncover and broil on high 2–3 minutes to brown the cheese.
3 min
- 15
Rest lasagna about 30 minutes before slicing. Garnish with fresh parsley if desired.
30 min
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