Description
This creamy and comforting White Chicken Lasagna combines tender chicken breasts with layers of ricotta, mozzarella, and a rich garlic béchamel sauce infused with fresh spinach and basil. Made with oven-ready lasagna noodles and garnished with cherry tomatoes and balsamic glaze, it’s a delicious twist on traditional lasagna with a gluten-free option available.
Ingredients
Scale
Ricotta Mixture
- 2 lbs ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Sauce
- 1/2 stick butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
- 4 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups mozzarella cheese, shredded
- 2 cups packed spinach
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh basil
Assembly
- 1 1/2 cups additional mozzarella cheese
- 1 box oven-ready lasagna noodles (gluten-free option available)
- 2 cooked chicken breasts, cut into bite-sized pieces
- 20 halved cherry tomatoes
- Fresh basil for garnish
- Balsamic glaze (store-bought or homemade)
Instructions
- Prepare the Ricotta Layer: In a large bowl, thoroughly combine the ricotta cheese, grated Parmesan, eggs, salt, and pepper. Mix well until smooth and set aside for layering.
- Make the Sauce: In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to create a roux, cooking briefly. Gradually whisk in the milk to prevent lumps. Once thickened, stir in the heavy cream and bring the sauce to a gentle boil. Reduce the heat and add the shredded mozzarella, spinach, salt, pepper, and fresh basil, stirring until the cheese melts and the spinach wilts. Remove from heat.
- Assemble the Lasagna: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread a thin layer of the sauce on the bottom of the dish. Layer oven-ready lasagna noodles over the sauce, followed by one-third of the ricotta mixture, one-third of the chopped chicken, and one-third of the remaining sauce. Repeat these layers twice more, finishing with a layer of sauce on top.
- Bake: Sprinkle the final 1 1/2 cups of mozzarella cheese evenly over the finished lasagna layers. Scatter the halved cherry tomatoes on top. Bake in the preheated oven for 45 minutes until the lasagna is golden brown, bubbly, and cooked through.
- Cool and Garnish: Allow the lasagna to cool for 10 to 20 minutes before serving to set. Garnish with fresh basil leaves and drizzle generously with balsamic glaze for a tangy finish.
Notes
- Use gluten-free all-purpose flour and gluten-free noodles for a gluten-free version.
- Ensure the chicken breasts are fully cooked before assembling the lasagna to save time and ensure proper cooking.
- Letting the lasagna rest after baking helps it hold its shape when sliced.
- The béchamel sauce can be prepared a day ahead to save time on assembly day.
- Substitute spinach with kale or Swiss chard if preferred.
