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A slice of white chicken lasagna with spinach showing layers of chicken, green spinach, ricotta, and golden browned baked cheese.

White Chicken Lasagna with Spinach

A rich, Mediterranean-inspired White Chicken Lasagna layered with tender shredded chicken breast, nutrient-dense spinach, creamy garlic-parmesan
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Filling & Assembly:
  • * 12 lasagna noodles standard or oven-ready
  • * 2.5 cups cooked chicken breast shredded (rotisserie chicken recommended)
  • * 10 oz frozen chopped spinach thawed and squeezed completely dry
  • * 15 oz ricotta cheese whole milk or part-skim
  • * 1 large egg
  • * 3 cups low-moisture mozzarella cheese shredded and divided
  • * 1.5 cups Parmesan cheese freshly grated and divided
  • * 1 tsp garlic powder
  • * 1 tsp onion powder
  • * Salt and freshly ground black pepper to taste
  • * Fresh flat-leaf parsley finely chopped (for garnish)
For the Garlic-Olive Oil Béchamel White Sauce:
  • * 4 tbsp Extra Virgin Olive Oil or unsalted butter
  • * 4 cloves garlic finely minced
  • * 1/4 cup all-purpose flour
  • * 3 cups whole milk warmed
  • * 1/4 tsp ground nutmeg
  • * Salt and white pepper or black pepper, to taste

Method
 

Prep the Oven & Pan:
  1. Preheat oven to 375°F (190°C). Lightly grease a standard 9x13-inch baking
  2. dish with cooking spray or olive oil.
  3. Boil Pasta (if using standard sheets):
  4. Boil standard noodles in salted water until al dente. Drain, rinse under cold
  5. water, and lay flat on parchment paper.
Mix the Filling:
  1. In a large mixing bowl, combine shredded chicken, dry squeezed spinach,
  2. ricotta cheese, egg, 1/2 cup grated parmesan, garlic powder, onion powder,
  3. salt, and pepper. Mix until well combined.
Make the White Sauce:
  1. In a saucepan, heat Extra Virgin Olive Oil over medium heat. Sauté minced
  2. garlic for 1 minute until fragrant. Whisk in flour and cook for 1-2 minutes.
  3. Gradually whisk in warm milk until smooth. Simmer for 5-7 minutes until
  4. thickened. Remove from heat and stir in 1 cup parmesan, nutmeg, salt, and pepper.
Assemble the Lasagna:
  1. - Base: Spread 1 cup of white sauce over the bottom of the baking dish.
  2. - Layers: Lay 3-4 noodles, spread 1/3 chicken-ricotta mixture, drizzle with
  3. 1 cup sauce, and sprinkle 3/4 cup mozzarella. Repeat twice.
  4. - Top Layer: Place final noodles, pour remaining white sauce to cover
  5. completely, and top with remaining mozzarella and 1/2 cup parmesan.
Bake & Rest:
  1. Cover with greased foil and bake for 25 minutes. Remove foil and bake
  2. uncovered for 20-25 minutes until top is golden-brown and bubbling. Rest
  3. for 15-20 minutes before slicing. Garnish with fresh parsley.

Notes

* Ensure the spinach is wrung out completely in a towel to avoid watery sauce.
* Always let the baked lasagna rest for 15-20 minutes post-bake so the layers
set cleanly before slicing.