This chicken and spinach lasagna is loaded with a creamy filling of chicken and spinach and a delicious rich and flavorful white sauce and plenty of ooey gooey cheese.
8ouncesfrozen spinachthawed and thoroughly drained
3cupsshredded cooked chicken
2cupsshredded mozzarella cheese
Instructions
Preheat your oven to 350°F.
Cook lasagna noodles to al dente according to package instructions.
Prepare the white sauce
While the noodles cook, heat olive oil in large saucepan over medium heat. Add onion and cook until softened, about 2-3 minutes. Add garlic and cook for 30-45 seconds, stirring frequently to avoid burning.
Melt butter in the pan, then add flour and whisk constantly for 2-3 minutes until lightly golden brown. Don't let it get too brown or the finished sauce will be brown.
Add chicken broth and cream and whisk constantly for a minute or so, then add salt and pepper and bring to a low simmer. Whisk occasionally for 2-3 minutes until thickened. Remove from heat and add ½ cup of parmesan and chopped parsley, then stir to combine.
Prepare the chicken filling
In a separate bowl mix together the ricotta, ¼ cup parmesan, eggs, salt, and pepper. Then stir in the spinach and chicken.
Assemble and cook
Spread ½ cup of sauce in the bottom of your baking dish. Add 3 lasagna noodles length wise in the dish, side by side.
Spread ⅓ of the chicken spinach mixture over noodles, then top ½ cup of the sauce. Top with ¼ of the mozzarella and parmesan cheeses.
Repeat with two more layers of noodles, chicken mixture, cheese, and sauce. for final layer add noodles, sauce, and cheese.
Cover with foil and place in oven for around 25 minutes, then remove foil and cook for an additional 15-20 minutes until bubbly and browned on top.
Remove from oven and let cool for 10 minutes before slicing and serving.
Notes
StorageCover leftovers in the baking dish with aluminum foil or plastic wrap, or transfer to an airtight storage container and refrigerate for up to 5 days.You can also freeze any cooked lasagna leftovers as well. Transfer the leftovers in a freezer safe container, or a foil pan and cover. Freeze for up to 3 months.