🍗 White Chicken Lasagna with Spinach

Absolutely! Here’s a White Chicken Lasagna with Spinach — creamy, cheesy, and packed with tender chicken and spinach. 🍗🧀

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🍗 White Chicken Lasagna with Spinach

Ingredients (Serves 6–8)

For the Filling:

• 2 cups cooked chicken, shredded (rotisserie works great)

• 4 cups fresh spinach, chopped (or 1 package frozen, thawed and drained)

• 2 cups ricotta cheese

• 1 cup mozzarella cheese, shredded

• ½ cup Parmesan cheese, grated

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• Salt & pepper, to taste

For the Sauce:

• 2 cups heavy cream or half-and-half

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 tsp garlic powder

• Salt & pepper, to taste

• Optional: ¼ tsp nutmeg for warmth

Other:

• 8–10 lasagna noodles, cooked al dente

• Extra mozzarella and Parmesan for topping

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Instructions

1️⃣ Preheat Oven

• Preheat oven to 375°F (190°C).

• Grease a 9×13-inch baking dish.

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2️⃣ Make White Sauce

1. In a medium saucepan, melt butter over medium heat.

2. Whisk in flour and cook 1–2 minutes until lightly golden.

3. Slowly whisk in heavy cream, garlic powder, salt, pepper, and optional nutmeg.

4. Simmer until thickened, about 3–5 minutes.

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3️⃣ Prepare Filling

• In a bowl, combine shredded chicken, chopped spinach, ricotta, 1 cup mozzarella, Parmesan, Italian seasoning, salt, and pepper. Mix until well combined.

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4️⃣ Assemble Lasagna

1. Spread a thin layer of white sauce on the bottom of the baking dish.

2. Layer lasagna noodles over the sauce.

3. Spread half of the chicken-spinach mixture over noodles.

4. Drizzle with more white sauce.

5. Repeat layers: noodles → chicken-spinach → sauce.

6. Top with remaining noodles, remaining sauce, and extra mozzarella and Parmesan.

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5️⃣ Bake

• Cover with foil and bake for 25 minutes.

• Remove foil and bake 10–15 more minutes, until cheese is golden and bubbly.

• Let rest 5–10 minutes before slicing.

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Tips

• Use fresh or well-drained frozen spinach to avoid watery lasagna.

• For extra flavor, sauté garlic in butter before adding flour for the sauce.

• Add sautéed mushrooms or artichokes for more veggies.

• This lasagna reheats well — perfect for leftovers.

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I can also give a keto-friendly version using low-carb noodles or zucchini slices instead of pasta while keeping it creamy and cheesy.