Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.50
from
70
votes
White Chicken Lasagna Recipe
This easy white chicken lasagna is creamy and cheesy with a crispy crust. Perfect for the family, dinner guests, or for keeping all to yourself! Layered with spinach and artichoke, this is next level lasagna.
Prep Time
45
minutes
mins
Cook Time
22
minutes
mins
Total Time
1
hour
hr
7
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
8
people
Calories:
713
kcal
Author:
Becky Hardin
Ingredients
Chicken:
1
pound
boneless, skinless chicken breasts
1
tablespoon
olive oil
½
teaspoon
salt
Lasagna:
1
pound
lasagna noodles
2
tablespoons
butter
1
tablespoon
flour
¾
cup
heavy cream
1
cup
chicken broth
2
teaspoons
oregano
divided
1
teaspoon
dried thyme
divided
1
teaspoon
salt
divided
3
cloves
garlic
crushed
1
cup
spinach
2
cups
shredded chicken
16
ounces
ricotta cheese
1
large egg
pinch
black pepper
14
ounces
quartered artichokes
1 can, drained
8
ounces
shredded mozzarella cheese
divided
Instructions
Chicken:
Preheat oven to 375°F
Place the chicken breasts on an aluminum foil lined baking sheet.
1 pound boneless, skinless chicken breasts
Brush with olive oil.
1 tablespoon olive oil
Sprinkle with salt.
½ teaspoon salt
Bake for 20-25 minutes, until chicken reaches an internal temperature of 165°F.
Allow to cool until it’s easy to handle.
Shred chicken breasts with two forks.
Lasagna:
Cook lasagna noodles according to package instructions, set aside.
1 pound lasagna noodles
In a large skillet, melt butter over medium heat.
2 tablespoons butter
Add flour, mix to dissolve.
1 tablespoon flour
Slowly add heavy cream, whisking to form a roux.
¾ cup heavy cream
Whisking, slowly add in chicken broth.
1 cup chicken broth
Season the sauce with oregano, thyme, salt, and garlic.
2 teaspoons oregano,
1 teaspoon dried thyme,
1 teaspoon salt,
3 cloves garlic,
pinch black pepper
Add spinach and shredded chicken, mix to incorporate with the sauce.
1 cup spinach,
2 cups shredded chicken
Reduce heat to simmer.
In a large bowl, combine the ricotta cheese and egg, mix until smooth.
16 ounces ricotta cheese,
1 large egg
Fold in artichokes and ½ cup cheese.
14 ounces quartered artichokes,
8 ounces shredded mozzarella cheese
In a large baking dish, start with a single layer of lasagna noodles to cover the bottom.
Top that with a thick layer of ricotta cheese mixture.
Add another layer of lasagna noodles.
Top with a thick layer of the creamy chicken spinach mixture.
Repeat the layers in the same order.
Top with one last layer of lasagna noodles.
Sprinkle remaining cheese over the top layer of noodles.
8 ounces shredded mozzarella cheese
Bake at 375°F for 20 minutes.
Broil 1-2 minutes to brown the cheese on top (optional).
Let lasagna rest for about 10 minutes, then serve warm.
Video
Notes
Storage:
Store white chicken lasagna in an airtight container in the refrigerator for 4 days, or freeze for 3 months.
Nutrition
Calories:
713
kcal
|
Carbohydrates:
50
g
|
Protein:
42
g
|
Fat:
37
g
|
Saturated Fat:
18
g
|
Cholesterol:
190
mg
|
Sodium:
1096
mg
|
Potassium:
506
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1809
IU
|
Vitamin C:
15
mg
|
Calcium:
328
mg
|
Iron:
3
mg