White Chicken Lasagna with Spinach

White Chicken Lasagna is a delicious twist on the classic Italian lasagna. Instead of the traditional tomato sauce this one has a creamy white sauce.

The sauce is made from butter, garlic, flour and milk layered with noodles, chicken, spinach, and a blend of cheeses. Its one of my favorite meals, as well as my family’s! The result is a comforting dish that’s perfect for a delicious dinner.

Key Ingredients for White Lasagna

• Roux (Butter, Flour, and Milk): This is the base of the creamy white sauce. Butter and flour are cooked together to make a roux that thickens. Than we add milk, to make it creamy and soft!
• Garlic: Fresh garlic adds an flavor to the sauce. Mince it finely to spread the flavor evenly.
• Cheese Blend: A mix of mozzarella and Parmesan in my opinion tastes the best. Mozzarella melts very good, and Parmesan adds salty flavor. You can also add ricotta or cheddar for extra flavor.
• Chicken: Shredded, cooked chicken is the main protein. Rotisserie chicken works well, or you can cook and shred your own.
• Spinach: Fresh spinach makes the dish more colorful. If you are using frozen spinach you can thaw and squeeze out excess water.
• Lasagna Noodles: Use traditional lasagna pasta sheets. If using regular noodles, cook them al dente to prevent overcooking when baked, otherwise they will become mushy.

Expert Tips

Make the Sauce Smooth: When making the roux, whisk all the time very past to avoid lumps. If your sauce is too thick, you can thin it out with a bit more milk. I recommend adding the milk very slowly – otherwise it will lump. To prevent this you can also use heated up milk.

Use Fresh Spinach: If using fresh spinach sauté it lightly before adding it to the lasagna. This prevents the lasagna from being watery.

Cheese Substitutes: Feel free to experiment with different cheeses. Ricotta cheese and Gruyère give a richer flavor.

Layering Tips: Start and end with a layer of sauce to keep the lasagna moist. Be generous with the cheese layers for that gooey, melty goodness everyone loves.

Make Ahead: Assemble the lasagna the day before and refrigerate it until ready to bake. This allows the flavors to meld together beautifully.

Baking Dish Size: Use a 9×13-inch baking dish for best results. This size is perfect for layering all the ingredients evenly.

Variations and Substitutions

• Vegetarian Option: Omit the chicken and add more vegetables like mushrooms, zucchini, or bell peppers. You can also add ricotta cheese to the layers for a vegetarian version.
• Gluten-Free: Use gluten-free lasagna noodles and substitute gluten-free flour for the roux to make this dish gluten-free.
• Low-Fat Version: Use low-fat milk and reduce the amount of cheese to create a lighter version of this lasagna. You can also use lean chicken breast to cut down on fat.
• Protein Substitutes: Substitute the chicken with turkey, sausage, or tofu for a different flavor profile. Shrimp can also be an interesting addition.
• Extra Creamy: For an even creamier dish, mix ricotta cheese with the spinach layer, or add a layer of cream cheese.

How to Serve?

Serve White Chicken Lasagna hot from the oven, with a side of garlic bread and a fresh green salad for a complete meal. This lasagna pairs well with a crisp white wine like Pinot Grigio or a light red like Pinot Noir.

For a more filling meal, add roasted vegetables or a side of steamed broccoli. This lasagna is perfect for a family dinner.

How to Store Chicken Lasagna with Spinach?

Store leftover White Chicken Lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions.

This lasagna can also be frozen for up to 2 months—just wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before reheating.

Print

Frequently Asked Questions