Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Servings:
12
Yield:
1 9×13-inch lasagna
Creamy White Chicken Lasagna
This is an article about a White Chicken Lasagna. It discusses making a lasagna with chicken and a creamy Alfredo sauce, instead of the usual beef and red sauce. The chicken is poached in milk and broth to make it tender and flavorful. The Alfredo sauce is made with butter, flour, and milk, and doesn’t require any cream. It is important to use a melting cheese, like mozzarella, for the lasagna. The author recommends fresh lasagna sheets, but dried ones can also be used. Other vegetables can be substituted for the mushrooms, but we recommend them. This white chicken lasagna is just as delicious as the traditional beef lasagna.
Ingredients To Make White Chicken Lasagna
- 1 (3 to 4 pound) whole chicken, cut into 8 pieces
- 4 cups chicken broth
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 8 tablespoons butter
- 8 tablespoons all-purpose flour
- 4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1 (10-ounce) package of frozen chopped spinach, thawed and squeezed dry
- 8 ounces sliced mushrooms
- 1 (15-ounce) container ricotta cheese
- 1 cup grated Parmesan cheese
- 1 (12-ounce) package of lasagna noodles (no cook preferred)
- 4 cups shredded mozzarella cheese
Instructions To Make White Chicken Lasagna
- In a large pot, combine the chicken, chicken broth, bay leaves, thyme, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until chicken is cooked through. Remove chicken from the pot and let cool slightly. Shred the chicken meat.
- While the chicken is cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute or until golden brown. Slowly whisk in the milk, then bring to a boil. Reduce heat and simmer for 5-7 minutes, or until sauce is thickened. Stir in the salt, nutmeg, and pepper.
- In a large bowl, combine the spinach, mushrooms, ricotta cheese, and 1/2 cup of Parmesan cheese.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- To assemble the White Chicken Lasagna, spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Top with a layer of noodles, then a layer of the spinach-ricotta mixture, and a layer of shredded chicken. Repeat layers, ending with a layer of Alfredo sauce and mozzarella cheese.
- Bake for 25-30 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.
Enjoy this delicious and Creamy White Chicken Lasagna!
Tips to make white chicken lasagna more tastier than ever
Chicken and Flavor:
- Poach Perfection: Don’t skip poaching the chicken! This method keeps it juicy and adds subtle flavor to the lasagna. For extra flavor, add vegetables like carrots, celery, and onion to the poaching liquid.
- Spice it Up: Season the chicken with Italian seasoning, paprika, or a pinch of red pepper flakes for added depth.
Sauce Sensations:
- Alfredo Boost: Swap half the butter for olive oil in the Alfredo sauce for a richer flavor. Add a splash of white wine or chicken broth for extra depth.
- Cheese Nirvana: Use a combination of shredded mozzarella and fontina cheese for a gooey and flavorful lasagna. Fontina melts beautifully and adds a slightly nutty taste.
Lasagna Layer Magic:
- No-Boil Blues? If using dried lasagna noodles, pre-cook them for a minute or two less than package instructions to prevent them from becoming mushy in the lasagna.
- Layer Love: Don’t skimp on the sauce! Spread a thin layer between each noodle layer to ensure everything gets nice and coated.
Extra Touches:
- Spinach Savvy: To prevent a watery spinach layer, squeeze out any excess moisture after thawing. You can also substitute chopped kale for a similar flavor and texture.
- Crispy Craving: For a bit of textural contrast, sprinkle some panko breadcrumbs on top of the lasagna before baking for the last few minutes. This creates a delightful crunch.
- Let it Rest: After baking, allow the lasagna to rest for at least 10 minutes before cutting. This allows the cheese to set and ensures clean slices.
By following these tips, you can elevate your White Chicken Lasagna from good to great!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 369 | |
| ***Percentage shows the value of daily nutrition needs*** | |
| Total Fat 21g | 27% |
| Saturated Fat 12g | 60% |
| Cholesterol 77mg | 26% |
| Sodium 671mg | 29% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 2g | 9% |
| Total Sugars 3g | |
| Protein 24g | 47% |
| Vitamin C 4mg | 4% |
| Calcium 395mg | 30% |
| Iron 2mg | 13% |
| Potassium 368mg | 8% |