Creamy White Chicken Lasagna (Print version)

Tender chicken, spinach, artichokes, sun-dried tomatoes, and lasagna noodles layered in a creamy garlic white sauce.

# Ingredients:

For the pasta and filling

01 - 12 lasagna noodles, regular or no-boil prepared according to package directions
02 - 3 cups (420 g) shredded cooked chicken
03 - 1 cup (170 g) chopped drained artichoke hearts
04 - 1 cup (150 g) frozen chopped spinach, thawed and squeezed dry
05 - 1/2 cup (70 g) chopped oil-packed sun-dried tomatoes, drained
06 - 1 1/2 cups (170 g) shredded mozzarella cheese, divided

For the white sauce

07 - 4 tablespoons (56 g) unsalted butter
08 - 4 cloves garlic, minced
09 - 1/4 cup (32 g) all-purpose flour
10 - 2 cups (480 ml) whole milk, warmed
11 - 1 cup (240 ml) low-sodium chicken broth, warmed
12 - 4 oz (115 g) cream cheese, softened and cubed
13 - 3/4 cup (75 g) grated Parmesan cheese
14 - 1 teaspoon Italian seasoning
15 - 1/2 teaspoon kosher salt, plus more to taste
16 - 1/4 teaspoon black pepper
17 - 1/8 teaspoon ground nutmeg, optional

For finishing

18 - 2 tablespoons chopped fresh parsley or basil
19 - Extra Parmesan cheese, for serving

# Instructions:

01 - Heat the oven to 375°F. Cook the lasagna noodles until just shy of al dente if using regular noodles, then drain and lay them flat on a lightly oiled sheet pan.
02 - Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 30 seconds, then whisk in the flour and cook for 1 minute to remove the raw flour taste.
03 - Slowly whisk in the warm milk and chicken broth. Cook for 4-6 minutes, whisking often, until lightly thickened. Lower the heat and stir in the cream cheese, Parmesan, Italian seasoning, salt, pepper, and nutmeg until smooth.
04 - In a large bowl, combine the chicken, artichokes, spinach, sun-dried tomatoes, 1/2 cup mozzarella, and about 1 cup of the white sauce. Stir until evenly coated.
05 - Spread a thin layer of white sauce in a 9x13-inch baking dish. Add 3 noodles, one third of the chicken filling, a drizzle of sauce, and a sprinkle of mozzarella. Repeat the layers twice, then top with the remaining noodles, sauce, and mozzarella.
06 - Cover with foil and bake for 25 minutes. Remove the foil and bake 12-15 minutes more, until bubbling at the edges and lightly golden on top.
07 - Let the lasagna rest for 15 minutes before slicing. Finish with parsley or basil and extra Parmesan if desired.

# Good to know:

01 - Use fully cooked chicken before assembling the lasagna.
02 - Resting the baked lasagna helps the creamy layers slice cleanly.
03 - Leftovers keep well in the refrigerator for 3-4 days.

Back