Name: Lasagna: White Chicken Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 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)

Looking for a rich, decadent and fine-looking chicken lasagna recipe?

Look no further.

In this notable recipe, lasagna noodles are stacked and layered with cheese, shredded cooked chicken and spinach. Which means it’s a truly food, right? All are layered in an insanely savory creamy and cheesy white sauce.

For this Ingredients for White Cheese and Chicken Lasagna Set out:

olive oil spray
lasagna noodles
ricotta cheese
shredded cooked chicken
butter
yellow onion
garlic
flour
kosher salt
low-sodium chicken broth
mozzarella cheese
parmesan cheese
basil (dried)
oregano (dried)
frozen chopped spinach
parsley

Preheat your oven to 350° and lightly spray a 9×13 lasagna pan with olive oil spray. Then 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.

Next combine 2 cups ricotta cheese with 2 cups shredded cooked chicken.

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.

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.

Ps… those crispy bits are my go-to, only sayin’.

Did I mention this was cheesy?