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Creamy Chicken Lasagna


Creamy Chicken Lasagna


A delicious creamy white chicken lasagna with ricotta, mozzarella and parmesan cheese, all covered in a

homemade white cream sauce with onions, garlic and spinach. This is a delicious lasagna that you’ll want to make

again and again.


3 tablespoons butter


1 medium onion, minced

3 garlic cloves, minced

¼ cup all-purpose flour

2 ½ cups low-sodium chicken broth

1 cup heavy cream


5 ounces fresh baby spinach

12 raw lasagna noodles

15 ounces ricotta

1 large egg

½ cup grated Parmesan cheese


3 cups reserved mozzarella cheese 1 cup

1 teaspoon Italian seasoning

2 ½ cups diced cooked chicken

Parsley garnish, freshly chopped


Melt butter in a large skillet over medium heat. Add the onion and cook until soft. Reduce the heat to low, add


the garlic and cook for 1 minute, stirring constantly. Add the flour and cook the mixture for 2 minutes. Alternate

adding chicken broth and cream.Simmer for about 5 minutes until a smooth and thick mixture forms. Add

spinach and cook until wilted, 2-3 minutes. Season with kosher salt and black pepper. Remove sauce from heat.

In the meantime, bring a large pot of water to the boil and cook the lasagne noodles according to the package

instructions.Drain them well.

Preheat oven to 350 degrees.

In a large bowl, whisk together ricotta, egg, Parmesan cheese, 2 cups mozzarella, and Italian seasoning.

Pour several tablespoons of white sauce into the bottom 9-by-13-inch baking dish. Then place 4 layers of pasta

on top, slightly overlapping.Pour 1/3 of the remaining sauce over the noodles. Top with half of the sliced, cooked


chicken and half of the cheese mixture. Now repeat the process and add 4 more noodles, 1/3 of the sauce

mixture, the remaining chicken and the remaining cheese mixture. Top with remaining pasta, remaining sauce

mixture, and 1 cup shredded mozzarella.

Cover the casserole with aluminum foil and bake for 30 minutes.Remove the foil and bake, uncovered, for

another 15 to 20 minutes or until lightly browned. Sprinkle with fresh parsley if desired.


This recipe can be made up to 24 hours in advance. Cover it with plastic wrap and store it in the refrigerator.

Remove from the refrigerator to warm up 30-40 minutes before cooking. Before baking, remove the plastic wrap

and cover with aluminum foil.

You can use fresh or frozen spinach.If using frozen spinach, squeeze out as much moisture as possible. This step

is important to prevent the sauce from diluting.

Try adding different vegetables such as broccoli, carrots, mushrooms or tomatoes.

Shred or grate your own cheese. Prepackaged grated and grated cheese contains anti-caking agents that prevent

the cheese from melting easily.A lasagna should rest for 15-20 minutes so that it is easy to cut and serve without

the layers separating.

Roasted Chicken is a great option for this recipe. They are available at most grocery stores. They are always

delicious and relatively cheap.

Store leftovers in an airtight container in the refrigerator for up to 3 days.


Calories: 457 kcal Carbohydrates: 28 g Protein: 26 g Fat: 27 g Saturated fat: 15 gPolyunsaturated fats: 2 g

Monounsaturated fats: 8 g Trans fats: 0.1 g Cholesterol: 128 mgSodium: 366 mg Potassium: 527 mg Fiber: 1 g

Sugar: 2 g Vitamin A: 1893 IUVitamin C: 4 mg Calcium: 296 mg Hierro: 2 mg

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