Description
This White Chicken Lasagna is a creamy, cheesy, and comforting Italian-American classic with a rich ricotta and spinach sauce, tender chicken, and layers of oven-ready lasagna noodles. Made with a smooth white sauce enriched with garlic, butter, and mozzarella, it offers a delicious twist on traditional red sauce lasagna. The recipe includes a gluten-free noodle option, making it accessible for those with gluten sensitivities. Topped with fresh cherry tomatoes, basil, and a balsamic glaze, this dish is perfect for family dinners or special occasions.
Ingredients
Scale
Ricotta Mixture
- 2 lbs ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 1/2 stick butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
- 4 cups milk (whole milk recommended)
- 1 cup heavy cream
- 2 1/2 cups shredded mozzarella cheese
- 2 cups packed spinach
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh basil
Assembly
- 1 1/2 cups additional mozzarella cheese
- 1 box oven-ready lasagna noodles (gluten-free option available)
- 2 cooked chicken breasts, cut into bite-sized pieces
- 20 halved cherry tomatoes
- Fresh basil for garnish
- Balsamic glaze (store-bought or homemade)
Instructions
- Prepare the Ricotta Layer: In a large bowl, combine ricotta cheese, grated Parmesan cheese, eggs, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Set the ricotta mixture aside for assembly.
- Make the Sauce: In a large pot over medium heat, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn. Stir in the flour to create a roux, cooking it for a minute while stirring. Gradually whisk in the milk to avoid lumps. Continue to cook and whisk the sauce until it thickens. Add the heavy cream and bring the mixture to a boil. Lower the heat and stir in shredded mozzarella, spinach, salt, pepper, and fresh basil. Cook until the cheese is melted and the spinach has wilted. Remove the sauce from heat.
- Assemble the Lasagna: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Begin by spreading a thin layer of the white sauce on the bottom of the dish. Lay down a layer of oven-ready lasagna noodles. Spread 1/3 of the ricotta mixture over the noodles, then add 1/3 of the cooked chicken pieces. Pour 1/3 of the remaining white sauce over the chicken. Repeat these layers two more times, ending with a layer of sauce on top.
- Bake: Sprinkle the remaining 1 1/2 cups of mozzarella cheese evenly over the top layer. Scatter the halved cherry tomatoes across the surface. Bake the assembled lasagna in the preheated oven for 45 minutes, or until the cheese is golden brown and bubbly throughout.
- Cool and Garnish: Remove the lasagna from the oven and let it cool for 10-20 minutes to set and allow easier slicing. Garnish with fresh basil leaves and drizzle with balsamic glaze before serving for an added fresh and tangy flavor.
Notes
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- Pre-cooked chicken can be grilled, roasted, or boiled depending on preference before adding to the lasagna.
- Letting the lasagna rest before serving helps the layers set perfectly for cleaner slices.
- For a lighter version, substitute whole milk and heavy cream with lower-fat dairy options.
- Balsamic glaze can be homemade by reducing balsamic vinegar with a bit of sugar until thickened, or purchased ready-made.
