Description
A creamy white chicken lasagna layered with tender chicken, sautéed spinach, rich Alfredo-style sauce, and melted cheeses for a comforting baked casserole.
Ingredients
- 9 lasagna noodles
- 2 cups cooked chicken breast, shredded
- 3 cups fresh spinach, chopped
- 2 cups whole milk
- 1 cup heavy cream
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cloves garlic, minced
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- Olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions; drain and set aside.
- Heat a little olive oil in a pan and sauté spinach until wilted. Set aside.
- In a saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds.
- Whisk in flour and cook for 1 minute, then slowly whisk in milk and cream.
- Cook until sauce thickens, then stir in salt, pepper, nutmeg, and Parmesan cheese.
- In a baking dish, spread a thin layer of sauce. Add noodles, chicken, spinach, sauce, and a mix of mozzarella and Monterey Jack. Repeat layers.
- Finish with remaining sauce and cheese on top.
- Cover with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes until bubbly and lightly golden.
- Let rest 10 minutes before slicing and serving.
Notes
- Rotisserie chicken works well for convenience.
- Frozen spinach can be used if fully thawed and drained.
- Letting the lasagna rest helps it set for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American