Description
A comforting twist on classic lasagna featuring tender seasoned chicken, baby spinach, creamy ricotta, mozzarella, Parmesan, and a silky homemade white sauce layered between perfectly cooked lasagna noodles.
Ingredients
For the Chicken Filling
2 tbsp olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1 1/2 lb (680 g) boneless, skinless chicken breasts, cooked and shredded
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup (150 g) chopped baby spinach
1/2 cup (120 g) ricotta cheese
For the White Sauce
4 tbsp (55 g) unsalted butter
4 tbsp (32 g) all-purpose flour
4 cups (960 ml) whole milk
1/2 cup (50 g) grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
For the Lasagna
12 lasagna noodles
2 cups (200 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
1/2 cup (120 g) ricotta cheese
2 tbsp fresh parsley, chopped
Instructions
1. Season the chicken breasts lightly with salt and black pepper. Heat a skillet over medium heat and cook the chicken for 6–8 minutes per side, or until completely cooked through and the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest for 5 minutes before shredding with two forks.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the shredded chicken, Italian seasoning, garlic powder, salt, and black pepper. Mix well until the chicken is evenly coated.
4. Add the chopped baby spinach and cook for 1–2 minutes, stirring frequently, until wilted.
5. Remove the skillet from the heat and stir in 1/2 cup ricotta cheese until the chicken filling becomes creamy and well combined. Set aside.
6. Make the white sauce by melting the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly.
7. Gradually pour in the milk while whisking continuously to create a smooth sauce without lumps.
8. Continue cooking the sauce for 5–7 minutes, stirring frequently, until thick enough to coat the back of a spoon.
9. Stir in the Parmesan cheese, garlic powder, ground nutmeg, salt, and black pepper. Continue stirring until the Parmesan melts into the sauce, then remove from the heat.
10. Cook the lasagna noodles according to the package directions until just al dente. Drain carefully and lay them flat on a clean surface so they do not stick together.
11. Preheat the oven to 375°F (190°C) and lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
12. Spread a thin layer of white sauce over the bottom of the baking dish. Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary.
13. Spread approximately one-third of the chicken and spinach mixture evenly over the noodles. Add small dollops of ricotta, followed by a layer of white sauce and a sprinkle of shredded mozzarella.
14. Repeat the layers of lasagna noodles, chicken filling, ricotta, white sauce, and mozzarella twice more, distributing the ingredients as evenly as possible.
15. Add the final layer of lasagna noodles and cover generously with the remaining white sauce, making sure the noodles are well covered.
16. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
17. Cover the baking dish tightly with aluminum foil, making sure the foil does not press directly against the cheese. Bake for 25–30 minutes.
18. Carefully remove the foil and return the lasagna to the oven. Bake uncovered for another 15–20 minutes, until the cheese is melted, bubbling, and lightly golden around the edges.
19. Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing.
20. Garnish with freshly chopped parsley and extra Parmesan if desired.
21. Slice into generous portions and serve warm.
Notes
Cook the chicken only until it reaches 165°F (74°C) so it stays tender and juicy. Add the milk gradually while whisking continuously to prevent lumps in the white sauce. Freshly grated Parmesan melts more smoothly into the sauce and provides better flavor. Cook the lasagna noodles just until al dente so they hold their structure during baking. Cover the lasagna during the first part of baking to heat it evenly without browning the cheese too quickly. Remove the foil for the final 15–20 minutes to create a golden, bubbly cheese topping. Let the finished lasagna rest for 10–15 minutes before slicing so the creamy layers can settle. Leftover roasted, poached, or rotisserie chicken can be used instead of freshly cooked chicken. Mushrooms, roasted bell peppers, zucchini, or additional spinach can be added to the filling. Cook vegetables first and drain excess moisture. If assembling ahead, cover tightly and refrigerate until ready to bake. Add a little extra baking time if baking directly from the refrigerator. For freezing, cool the baked lasagna completely, cover well, and freeze. Thaw in the refrigerator before reheating for the best texture. To prevent watery lasagna, cook spinach until excess moisture has evaporated and avoid overly wet vegetables. Serve with a crisp green salad, roasted vegetables, steamed broccoli, garlic bread, crusty Italian bread, or a simple tomato salad. A mixed green salad dressed with lemon and olive oil makes a lighter side. This lasagna is ideal for family dinners, weekend meals, gatherings, and cozy comfort-food occasions.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian