Today you can make Creamy White Chicken and Spinach Lasagna, a very tasty pasta. The taste is really special, so this dish can easily find a place in everyone’s heart. Easy to make; simple ingredients.
If last weekend you made Honey Glazed Pork Tenderloin for dinner, then this weekend you can make Creamy White Chicken and Spinach Lasagna. Take your time to try to make good food.
My kids love the lasagna. If I make a lasagna dish, they eat it very well. My husband and I like it too. When you know many delicious lasagna recipes, you will definitely like it immediately.
Creamy White Chicken and Spinach Lasagna
FOR THE LASAGNA NOODLES:
- 12 dry lasagna noodles
- 1 tablespoon olive oil
- 1 teaspoon salt
FOR THE CREAMY SPINACH WHITE SAUCE:
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 tablespoons garlic, minced
- 1 cup chicken broth (or 1 tablespoon chicken bouillon powder + 1 cup water)
- 2 tablespoons all-purpose flour (or cornstarch)
- 2 cups heavy cream
- 2 cups fresh baby spinach (2 ounces)
FOR THE CHEESE MIXTURE:
- 2 cups ricotta cheese (16 ounces)
- 2 cups mozzarella cheese, shredded and divided
- 1/4 cup Parmesan cheese, grated
- 1 egg, beaten
- 1/4 cup fresh parsley, chopped
FOR THE CHICKEN:
- 1 pound shredded chicken (3 cups), homemade roast chicken or storebought
COOK THE LASAGNA NOODLES:
1Preheat oven to 375 F.
2Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
PREPARE THE CREAMY SPINACH WHITE SAUCE:
1Heat oil in a large saucepan for 2 minutes over medium-high heat until the oil is sizzling hot. Add onion and garlic and sauté until fragrant, about 2 minutes.
2Stir in chicken broth and flour and whisk until smooth and uniform. The sauce might initially be a little clumpy.
3Whisk in heavy cream and bring the sauce to a simmer over medium heat. Let it simmer, stirring occasionally until thickened, about 5-8 minutes. The sauce should be similar in consistency to a gravy and be thick enough to coat the back of a spoon.
4Remove from heat and stir in spinach. Set aside.
PREPARE THE CHEESE MIXTURE:
1In a medium bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.
ASSEMBLE THE LASAGNA:
1Evenly spread 1/2 cup of the sauce in a 9×13 baking pan. Place 3 lasagna noodles evenly apart over the sauce. Spread 1/3 of the sauce evenly over the noodles. Sprinkle half the shredded chicken evenly over the sauce. Spread 1/4 of the ricotta cheese mixture on top.
2Add another layer of 3 lasagna noodles. Spread half of ricotta cheese mixture on top.
3Add another layer of 3 lasagna noodles. Spread 1/3 of the sauce evenly over the noodles. Sprinkle remaining half of shredded chicken evenly over the sauce. Spread remaining 1/4 of the ricotta cheese mixture on top.
4Add remaining 3 lasagna noodles. Add remaining 1/3 sauce on top. Top with remaining cup of mozzarella.
BAKE THE LASAGNA:
1Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking. Bake the lasagna covered for 45 minutes.
2Remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
3Let the lasagna cool for at least 15 minutes before slicing. This ensures that the sauce sets and isn’t runny when you cut into the lasagna.
Equipment used: shallow saucepan, medium mixing bowl, 9×13 baking pan.
How to customize: You can customize this lasagna by adding some other vegetables like sliced mushrooms or roasted bell peppers.
How to store before baking: Store assembled uncooked lasagna in the refrigerator for up to 2 days, covered in aluminum foil.
How to store after baking: Store in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
How to freeze before or after baking: Store lasagna (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable 9×13 aluminum pan for assembling the lasagna in if you are planning to freeze it.
How to reheat frozen lasagna:
To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
To reheat frozen cooked lasagna, allow it to thaw in the refrigerator or kitchen counter. Then cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.