White Chicken Cheese Lasagna
In this White Cheese and Chicken Lasagna, layers of noodles, ricotta and shredded cooked chicken and spinach in a white cheese sauce.
- olive oil spray
- 9 lasagna noodles (I make extras incase some break)
- 2 cups shredded cooked chicken leftover roasted chicken or rotisserie
- 2 cups ricotta cheese
- 1/2 cup butter
- 1 medium yellow onion chopped
- 1 clove garlic minced
- 1/2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 2 cups low-sodium chicken broth
- 1½ cups milk
- 4 cups shredded mozzarella cheese divided
- 1¼ cup parmesan cheese divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 10 ounces frozen chopped spinach thawed, drained and thoroughly squeezed dry
- 1 tablespoon chopped parsley for garnish
MAKE THE NOODLES:
Bring a large pot of water to boil. Once boiling, add a palmful of sea salt and stir. Partially cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
This recipe calls for 9 noodles but I make more incase some stick and tear.
MAKE THE CHICKEN RICOTTA LAYER:
MAKE THE CHEESE SAUCE:
Melt butter in a large saucepan over medium heat. Add the onion and garlic, stir and cook until soft and translucent.
Add in the flour and salt. Stir and cook 2 minutes.
Pour in the broth and milk, bring to a bubble and stir constantly for 1 minute. Reduce heat to low, stir in 2 cups of the mozzarella and 1/2 cup of the parmesan cheese.
Season the cheese sauce with basil, oregano and salt and freshly ground black pepper to taste.
BUILD THE LASAGNA:
Spread 1/3 of the sauce in the bottom of your prepared pan. Lay down 3 lasagna noodles side by side. Top with all of the ricotta chicken mixture.
Layer 3 more noodles side by side on top of the ricotta chicken. Pour 1/4 of the sauce over the noodles and scatter the spinach over top.
Top with the remaining 2 cups of mozzarella and 1/2 cup grated parmesan.
Top with the final 3 lasagna noodles, remaining sauce and sprinkle with 1/4 cup grated parmesan.
Bake uncovered on the middle rack of your preheated oven for 35 to 40 minutes. Let stand 5 minutes before cutting and serving.
Serving: 1piece | Calories: 669kcal | Carbohydrates: 37g | Protein: 41g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1118mg | Potassium: 488mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5346IU | Vitamin C: 4mg | Calcium: 670mg | Iron: 3mg