Lasagna is a staple in many households, but if you’re looking for a lighter, creamier version of the classic, this white chicken and spinach lasagna is just what you need. Packed with rich flavors, velvety bechamel sauce, and tender chicken, this dish offers a comforting yet sophisticated twist on traditional lasagna. The combination of gooey cheese, fresh spinach, and perfectly seasoned chicken creates a dish that is both hearty and satisfying.
Perfect for family dinners, special occasions, or meal prep for the week, this lasagna will have everyone coming back for seconds. Not only is it delicious, but the layers come together effortlessly, making it a go-to meal for busy weeknights or leisurely weekend gatherings. Let’s dive into how to make this irresistible lasagna at home.
Ingredients For Creamy Chicken and Spinach Lasagna
- 1 Tbsp olive oil
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 9 oz (255 g) spinach
- 1-2 Tbsp chicken broth
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 Tbsp unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 1/2 cups (600 ml) milk
- 1 1/2 cups (150 g) freshly shredded or grated mozzarella cheese
- 1 cup (250 g) ricotta cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 15 uncooked lasagna noodles
- 2 cooked chicken breasts, shredded
How To Make Creamy Chicken and Spinach Lasagna
- Preheat the oven to 350°F (175°C) and grease a 9” x 13” (23 cm x 33 cm) baking dish.
- Heat the olive oil in a large pan over medium-high heat.
- Once hot, add the diced onion and sauté for about 7 minutes until soft and translucent.
- Add the minced garlic and half the spinach. Stir for a minute or two, then add the chicken broth to help wilt the spinach.
- Gradually add the rest of the spinach, stirring as it wilts. Season with salt and pepper, then remove from heat and set aside.
- In a heavy-bottomed pot, melt the butter over medium-high heat, then whisk in the flour to form a roux.
- Once the roux thickens, slowly pour in the milk while whisking continuously. Stir until a creamy sauce forms that coats the back of a spoon.
- Add 1/2 cup (50 g) of mozzarella cheese and whisk until melted. Remove from heat.
- In a bowl, mix the ricotta cheese with dried basil and oregano, then set aside.
- Spread a thin layer of bechamel sauce on the bottom of the prepared baking dish.
- Lay down 3 lasagna noodles side by side. Spread a layer of the ricotta mixture over each noodle.
- Add some of the cooked spinach and shredded chicken on top.
- Drizzle with 2-3 tablespoons of bechamel sauce before adding another layer of lasagna noodles.
- Repeat the layering process until all ingredients are used.
- For the final layer, spread the remaining ricotta over the last few lasagna noodles, then top with the remaining bechamel and mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. Broil on high for 2 minutes for a golden, bubbly top.
- Let the lasagna cool for at least 5 minutes before slicing and serving.
This creamy chicken and spinach lasagna is an elegant yet easy dish that brings warmth and comfort to any table. With its rich layers of cheese, tender chicken, and perfectly seasoned spinach, it’s sure to become a household favorite. Whether you’re serving it fresh out of the oven or enjoying leftovers the next day, every bite is packed with flavor. Try this recipe for your next family gathering or cozy night in, and watch it become a staple in your meal rotation!
