A rich and satisfying white sauce lasagna with layers of tender chicken, creamy spinach sauce, and melted cheese.
Lasagna Layers
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or from 2 lbs cooked chicken breast)
Spinach Cream Sauce
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 4 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 2 ½ cups chicken broth
- 1 ½ cups half and half (or equal parts heavy cream and milk)
- 5 oz fresh spinach, chopped
- 2 tsp sea salt
- ½ tsp black pepper
- 3 garlic cloves, minced
Ricotta Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- ¼ cup fresh parsley, chopped
- ¼ cup Parmesan cheese
- 3 cups mozzarella cheese (reserve 1 cup for topping)
Prepare the Noodles & Chicken
Make the Spinach Cream Sauce
Heat olive oil in a large saucepan over medium heat. Add onions and sauté for 3-4 minutes until softened.
Stir in butter until melted, then whisk in flour. Cook for 3 minutes until golden.
Gradually whisk in chicken broth, half and half, salt, and pepper. Simmer for 5 minutes until thickened.
Add minced garlic and chopped spinach, stir to combine, then remove from heat.
Prepare the Ricotta Cheese Mixture
In a bowl, mix ricotta, egg, parsley, Parmesan, and 2 cups of mozzarella cheese.
Assemble the Lasagna
Spread a thin layer of spinach sauce in a 9x13” baking dish.
Layer 3 lasagna noodles, half of the ricotta mixture, half of the shredded chicken, and 1/3 of the spinach sauce.
Repeat with another layer of noodles, remaining ricotta, chicken, and 1/3 spinach sauce.
Top with the final 3 noodles, remaining spinach sauce, and sprinkle with reserved 1 cup mozzarella cheese.
Bake & Serve
Cover with foil (use toothpicks to keep it from touching the cheese).
Bake at 375°F for 45 minutes.
Remove foil and broil for 2-3 minutes until the cheese is golden brown.
Let it rest for 10 minutes before slicing.