Description
This White Chicken and Spinach Lasagna features tender chicken, fresh spinach, and a creamy ricotta mixture layered between lasagna noodles and topped with mozzarella cheese and a drizzle of heavy cream. Baked to golden perfection, this Italian-American comfort food is perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Chicken Mixture
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups fresh spinach, chopped
- 1 cup chicken broth
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Other Ingredients
- 9 lasagna noodles, cooked according to package instructions
- 2 cups shredded mozzarella cheese
- 1/4 cup heavy cream
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the lasagna.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat and sauté the finely chopped onion and minced garlic until fragrant, about 2 minutes.
- Cook chicken: Add the bite-sized chicken pieces to the skillet and cook until they are no longer pink inside, approximately 6 to 8 minutes.
- Wilt spinach: Stir in the chopped fresh spinach and cook for about 2 minutes until the spinach is wilted and incorporated with the chicken mixture.
- Prepare cheese mixture: In a small bowl, mix together ricotta cheese, grated Parmesan cheese, salt, black pepper, and nutmeg until well combined.
- Assemble lasagna – first layer: Spread a thin layer of chicken broth in the bottom of a 9×13-inch baking dish. Lay down 3 cooked lasagna noodles. Spread half of the ricotta cheese mixture over the noodles, then half of the chicken and spinach mixture, followed by two-thirds of the shredded mozzarella cheese.
- Assemble lasagna – second layer: Add another 3 noodles on top, layer the remaining ricotta mixture, the remaining chicken and spinach mixture, and another two-thirds of the shredded mozzarella cheese.
- Top lasagna: Place the last 3 noodles on top, cover with the remaining mozzarella cheese, and drizzle the heavy cream evenly over the top layer.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Bake uncovered: Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Rest and serve: Let the lasagna stand for 10 minutes before slicing and serving to allow it to set properly.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes to the chicken mixture while cooking.
- You can substitute frozen spinach; just be sure to thaw it fully and squeeze out any excess water before adding.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
- To make this recipe gluten-free, use gluten-free lasagna noodles as a substitute.
