If you love cream sauces for pasta, this Quick & Easy One-Dish Chicken Lasagna With Spinach will be your next favorite dish. Creamy, cheesy, and full of nutritious ingredients, this meal is the perfect way to use leftover rotisserie chicken!
Ingredients For White Chicken & Spinach Lasagna
- Butter
- Garlic
- Flour
- 2% Milk
- Parsley flakes
- Parmesan cheese
- Cream cheese
- Salt and pepper
- Ricotta cheese
- Egg
- Oregano
- Basil
- Red pepper flakes
- Oven-ready lasagna noodles
- Leftover rotisserie chicken
- Shredded mozzarella cheese
- Baby spinach
How To Make White Chicken & Spinach Lasagna
- Grease a 9×13-inch baking dish and preheat the oven to 400 F.
- Make the white sauce: melt the butter in a large saucepan and saute the garlic for 30 seconds. Add the flour and cook until slightly golden brown, about 30 seconds. Whisk in the milk, and cook until thickened about 2 mins. Sit in the 4 tbs Parmesan cheese, cream cheese, parsley flakes, salt, and pepper. Cook until the cheese is melted. Remove from heat and sit in the spinach.
- Make the ricotta cheese mixture: in a small bowl, mix the ricotta cheese, egg, red pepper flakes, basil, and oregano.
Layer the lasagna: spread ⅓ of the cream sauce, place 4 lasagna noodles on top, ½ ricotta mixture, ½ shredded chicken, ½ shredded mozzarella cheese, 4 lasagna noodles, ⅓ cream sauce, ½ ricotta mixture, ½ shredded chicken, ⅓ cream sauce, and ½ shredded mozzarella. Cover with foil and bake for 15 minutes. Remove the foil and bake for 5 more minutes until the cheese is melted and golden brown.
How Do I Know When The Lasagna Is Ready?
The lasagna is ready when the sauce is bubbling around the edges, the cheese is melted, and it should be slightly golden brown on top.
How Do I Make Sure My Lasagna Isn’t Dry?
To make a moist lasagna, you need the cream sauce to be on the thinner side. If you feel your sauce is too thick, add a bit more milk.
Prepare This Lasagna Ahead Of Time
You can layer the lasagna, cover it with plastic foil, refrigerate it for up to 24 hrs, and bake when ready to serve.
Effortless White Chicken & Spinach Lasagna
Equipment
- Large saucepan
- 9x13-inch baking dish
- Small bowl
- Oven
- Measuring cups and spoons
Ingredients
For the cream sauce:
- 3 tbsp butter
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 ½ cups 2% milk
- 4 tbsp grated Parmesan cheese
- 4 oz cream cheese, softened
- 1 tsp parsley flakes
- ½ tsp salt
- Freshly ground black pepper to taste
- 4 cups baby spinach leaves
For the lasagna:
- 1 cup full-fat ricotta cheese
- 1 large egg
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp red pepper flakes
- 8 oven-ready lasagna noodles
- 2 cups leftover rotisserie chicken, shredded and divided
- 2 cups mozzarella cheese, shredded and divided
Instructions
- Grease a 9x13-inch baking dish and preheat the oven to 400 F.
- Make the white sauce: melt the butter in a large saucepan and saute the garlic for 30 seconds. Add the flour and cook until slightly golden brown, about 30 seconds. Whisk in the milk, and cook until thickened about 2 mins. Sit in the 4 tbs Parmesan cheese, cream cheese, parsley flakes, salt, and pepper. Cook until the cheese is melted. Remove from heat and sit in the spinach.
- Make the ricotta cheese mixture: in a small bowl, mix the ricotta cheese, egg, red pepper flakes, basil, and oregano.
- Layer the lasagna: spread ⅓ of the cream sauce, place 4 lasagna noodles on top, ½ ricotta mixture, ½ shredded chicken, ½ shredded mozzarella cheese, 4 lasagna noodles, ⅓ cream sauce, ½ ricotta mixture, ½ shredded chicken, ⅓ cream sauce, and ½ shredded mozzarella. Cover with foil and bake for 15 mins. Remove foil and bake 5 more minutes until the cheese is melted and golden brown.
Nutrition
Frequently Asked Questions about White Chicken & Spinach Lasagna
1. What Vegetables Work Best In This Lasagna?
If you want to make this lasagna vegetarian, you can add mushrooms, zucchini, roasted peppers, artichokes, or Brussels sprouts along with the spinach and instead of the chicken.
2. What Can I Substitute For Chicken?
You can use cooked Italian sausage or ground turkey.
3. What Can I Use Instead Of Making A Roux?
If you don’t want to make the cream sauce, you can use store-bought Alfredo sauce.
4. Can I Use Different Cheeses?
Absolutely! You can use your favorite melty cheese. Gouda or Swiss are great if you want to give your lasagna a different taste.
5. How Long Should I Cook The Lasagna If It’s Been Refrigerated?
If the lasagna is cold from the fridge, just add 10-15 minutes to the cooking time.
6. Do I Need To Cook The Spinach Before Adding It?
No, you don’t. Just stir the fresh baby spinach leaves into the hot cream sauce until they are wilted.
