White Chicken Lasagna
Layers of noodles, shredded chicken, spinach, and creamy parmesan sauce baked into a golden, bubbling twist on the classic.
Ingredients (serves 6)
- 12 lasagna noodles
- 1 lb chicken breast
- 10 oz frozen spinach
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 1/2 cups grated parmesan
- 15 oz ricotta
- 2 cups shredded mozzarella
- 3 cloves garlic
- 1 egg
- 1/4 tsp nutmeg
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Save this recipeInstructions
- 1
Heat oven to 375°F, boil noodles until flexible, about 8 minutes, and shred cooked chicken into bite-size pieces.
- 2
Melt butter in a saucepan, cook minced garlic 1 minute, whisk in flour for 1 minute, then gradually whisk in milk and simmer 5 minutes until thickened.
- 3
Stir 1 cup parmesan and the nutmeg into the sauce and season with salt and pepper.
- 4
Mix ricotta with the egg and squeezed-dry spinach.
- 5
Layer sauce, noodles, ricotta mixture, chicken, and mozzarella in a 9x13 dish, repeating to make 3 layers and ending with sauce, mozzarella, and remaining parmesan.
- 6
Cover with foil and bake 30 minutes, then uncover and bake 15 more until golden and bubbling at the edges.
- 7
Rest 15 minutes before slicing so the layers hold.
