Description

This White Chicken and Spinach Lasagna is a deliciously creamy and comforting casserole featuring layers of tender lasagna noodles, a rich white cheese sauce infused with garlic and nutmeg, fresh baby spinach, shredded chicken, and a blend of ricotta and mozzarella cheeses. Perfectly baked to golden perfection, this recipe makes a satisfying family meal that balances savory flavors and creamy textures.

Ingredients

Scale

White Cheese Sauce

4 Tablespoons salted butter
1/2 Tablespoon minced garlic
2 Tablespoons all-purpose flour
2 ¼ cups whole milk
1/8 teaspoon ground nutmeg (optional)
4 ounces chive and onion cream cheese
1/4 cup grated parmesan cheese
3 cups baby spinach leaves

Lasagna

9 lasagna noodles
1 cup ricotta cheese
1 large egg
2 cups cooked chicken breast, cut in bite-size pieces (rotisserie chicken works perfect)
2 ½ cups shredded mozzarella cheese

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Instructions

Prepare the Oven and Dish: Preheat your oven to 400 degrees F (200 degrees C). Grease a 7×11-inch or 8×8-inch baking dish generously with cooking spray to prevent sticking and set it aside for assembling the lasagna later.
Make the White Cheese Sauce: In a medium saucepan over medium heat, melt 4 tablespoons of salted butter. Once melted, whisk in minced garlic and all-purpose flour, cooking for about 30 seconds to create a roux. Slowly pour in the whole milk while continuously whisking to prevent lumps. Add the optional ground nutmeg if desired. Bring this mixture to a gentle simmer and cook, stirring frequently, until the sauce thickens to a creamy consistency. Remove the pan from the heat and stir in the chive and onion cream cheese, grated parmesan cheese, and fresh baby spinach leaves until the spinach wilts and the sauce is smooth and well combined.
Cook the Lasagna Noodles: Prepare the lasagna noodles according to the package instructions until al dente. Drain them carefully, then spread them out on parchment paper or a clean surface in a single layer to air dry slightly without sticking.
Mix Ricotta and Egg: In a small bowl, whisk together the ricotta cheese and the large egg until fully combined. This mixture will add creaminess and help bind layers together.
Assemble the Lasagna: Pour about 1/4 cup of the prepared white cheese sauce into the bottom of the greased baking dish and spread evenly. Layer 3 lasagna noodles over the sauce. Spread one-third of the ricotta and egg mixture evenly over the noodles, followed by one-third of the cooked chicken pieces, one-third of the shredded mozzarella cheese, and then approximately 2/3 cup of the white cheese sauce. Repeat this layering process two more times, finishing with a layer of the white cheese sauce on top.
Bake the Lasagna: Place the assembled lasagna into the preheated oven and bake uncovered for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top turns golden brown.
Rest and Serve: Remove the lasagna from the oven and let it rest for at least 10 minutes. This allows the layers to set, making it easier to slice and serve. Enjoy warm.

Notes

Use whole milk for the richest and creamiest white sauce.
Rotisserie chicken is a convenient shortcut but feel free to use freshly cooked chicken breast.
Do not overcook noodles during boiling since they will continue cooking in the oven.
If you want to prepare in advance, assemble the lasagna and refrigerate for up to 24 hours before baking.
The ground nutmeg in the white sauce is optional but adds a subtle warmth and depth of flavor.
Letting the lasagna rest before slicing prevents it from falling apart.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American