Creamy Chicken Lasagna with White Sauce
This creamy chicken lasagna features layers of pasta, shredded chicken, and a rich white sauce.
Equipment
- oven
- baking dish
Ingredients
For the Lasagna
- 9 pieces lasagna noodles
- 2 cups cooked, shredded chicken breast
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
For the White Sauce
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 4 cups milk
- 4 tablespoons butter
- ¼ cup all-purpose flour
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add spinach and cook until wilted. Remove from heat and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in the milk and cook until the sauce thickens. Stir in nutmeg, salt, and pepper.
- In a baking dish, layer noodles, chicken, spinach mixture, ricotta, mozzarella, and white sauce. Repeat layers.
- Top with remaining mozzarella and Parmesan cheese.
- Bake for 40 minutes until bubbly and golden brown.
Notes
Let the lasagna sit for 10 minutes before serving. You can add more vegetables or different cheeses for variations.