White Chicken Lasagna

Prep Time: 30 minutes

Cook Time: 45 minutes

Resting Time: 10 minutes

Total Time: 1 hour 25 minutes

Ingredients

9 lasagna noodles

2 pounds cooked boneless, skinless chicken breasts (you can also use 4 cups rotisserie chicken)

1 Tbsp olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

4 Tbsp unsalted butter

1/3 cup all-purpose flour

2 1/2 cups chicken broth

1 1/2 cups half and half, (or equal parts of heavy cream and milk)

5 oz fresh spinach, coarsely chopped

2 tsp sea salt

1/2 tsp black pepper

15 oz ricotta

1 large egg

1/4 cup parsley

1/4 cup parmesan cheese

3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping)

Directions

Preheat oven to 375˚F.

In a large pot of salted water, cook pasta according to package directions until al dente. Drain and run cold water over the pasta for a few minutes to stop the cooking process and prevent them from sticking together. Shred the chicken.

In a large saucepan, heat 1 tablespoon of oil over medium heat. Add onions and cook until softened. Add garlic and cook for 1 minute, or until fragrant. Add 4 tablespoons butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.

Add 2-1/2 cups chicken broth, 1-1/2 cups half and half, 2 teaspoons salt, and 1/2 teaspoons black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.

Add chopped spinach and stir to combine then remove from heat.

In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.

In a 9x13” baking dish, add a little in the bottom. Add 3 noodles, 1/2 ricotta sauce, 1/2 shredded chicken then spoon 1/3 of spinach sauce over the chicken. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce. Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.

Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Nutrition

Amount Per Serving

Calories 337

Calories from Fat 171

% Daily Value*

Fat 19g 29%

Saturated Fat 11g 69%

Cholesterol 73mg 24%

Sodium 670mg 29%

Potassium 287mg 8%

Carbohydrates 24g 8%

Fiber 1g 4%

Sugar 2g 2%

Protein 18g 36%

Vitamin A 1768IU 35%

Vitamin C 6mg 7%

Calcium 377mg 38%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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