Easy White Chicken Lasagna with Spinach recipe

There are some dishes that just scream “comfort,” and for my family, lasagna is high on that list. But traditional red sauce lasagna, while delicious, can sometimes feel a bit heavy or time-consuming. That’s when I discovered the magic of White Chicken Lasagna. The first time I made this Easy White Chicken Lasagna with Spinach, it was a revelation! The creamy béchamel sauce, studded with tender chicken and vibrant spinach, all layered between soft pasta and melty cheese – it was an instant hit. My kids, who sometimes turn their noses up at visible greens, devoured it without a second thought, charmed by the cheesy, creamy goodness. My partner loved the sophisticated yet comforting flavour profile. What truly won me over, besides the taste, was how surprisingly easy it was to assemble, especially using a few smart shortcuts like rotisserie chicken and no-boil noodles. It’s now a beloved staple in our home, perfect for a cozy weeknight dinner, a potluck contribution, or when we just need a hug in a dish. It feels indulgent without being overly complicated, and the bright notes from the spinach and nutmeg in the béchamel make it feel a little more special than your average pasta bake.

What Makes This Easy White Chicken Lasagna with Spinach a Must-Try?

Before we get to the nitty-gritty of layering pasta and sauce, let’s talk about why this particular White Chicken Lasagna recipe will quickly become a favourite in your household. It’s more than just a meal; it’s a culinary experience that balances richness with ease.

• Creamy, Dreamy, and Delicious: The star of any white lasagna is, undoubtedly, the luscious white sauce. This recipe features a classic, homemade béchamel sauce, enriched with Parmesan and a hint of nutmeg, creating a velvety texture and a rich, savory flavour that perfectly complements the chicken and spinach. It’s a far cry from jarred Alfredo – this is the real deal, and it’s surprisingly simple to make.
• The “Easy” Factor is Real: Lasagna often has a reputation for being a labor-intensive, all-day affair. Not this one! We employ a few clever shortcuts to streamline the process without sacrificing flavour:
  • Rotisserie Chicken: Using pre-cooked rotisserie chicken (or leftover cooked chicken) saves a significant amount of time and effort.
  • No-Boil Lasagna Noodles: These are a game-changer, eliminating the need to pre-cook pasta sheets, which can be messy and tricky.
  • Frozen Spinach: Convenient and ready to use after a quick thaw and squeeze.
• A Balanced Flavor Profile: The richness of the creamy béchamel and cheeses is beautifully balanced by the slight earthiness of the spinach and the savory chicken. A touch of garlic, onion, and nutmeg adds aromatic depth, ensuring every bite is interesting and satisfying.
• Perfect for Any Occasion: While easy enough for a weeknight family dinner, this White Chicken Lasagna with Spinach is also elegant enough to serve to guests. It’s a crowd-pleaser that feels special and comforting all at once.
• Make-Ahead Friendly: Lasagna is one of those wonderful dishes that can be assembled ahead of time and baked when you’re ready, making it ideal for meal prepping or entertaining. It also freezes beautifully!
• Nutrient Boost from Spinach: Let’s not forget the goodness of spinach! Packed with vitamins and minerals, it adds a healthy and colorful element to this indulgent dish. It’s a great way to sneak some extra greens into your family’s diet.
• Customizable: While this recipe is fantastic as is, you can easily adapt it to your preferences. Add mushrooms, artichoke hearts, or different cheeses to make it your own.

This Easy White Chicken Lasagna with Spinach isn’t just about filling bellies; it’s about creating moments of comfort and joy around the dinner table, with minimal stress in the kitchen.

Complete Ingredients for Easy White Chicken Lasagna with Spinach

Here’s what you’ll need to gather to create this creamy and delicious lasagna. This recipe is designed for a 9×13 inch baking dish and serves 8-10 people.

For the Chicken & Spinach Filling:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3-4 cloves garlic, minced
• 10 oz (280g) frozen chopped spinach, thawed and squeezed very dry
• 3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
• 15 oz (425g) ricotta cheese (whole milk recommended)
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Pinch of nutmeg (optional, but enhances spinach)

For the Creamy Béchamel Sauce (White Sauce):

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk (warm milk incorporates more smoothly)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/4 teaspoon ground nutmeg (freshly grated is best)
• 1 cup grated Parmesan cheese

For Assembling the Lasagna:

• 12-15 no-boil lasagna noodles (enough for 3-4 layers in a 9×13 inch dish)
• 2 cups (8 oz or 226g) shredded mozzarella cheese (low-moisture, whole milk recommended)
• 1/2 cup grated Parmesan cheese (for topping)
• Fresh parsley, chopped (for garnish, optional)

Ingredient Notes:

• Chicken: Rotisserie chicken is a huge time-saver. You can also use leftover cooked chicken breast or thighs. If cooking chicken from scratch, poach or bake about 1.5 lbs of boneless, skinless chicken.
• Spinach: Frozen chopped spinach is convenient. Thaw it completely (in the microwave or overnight in the fridge) and then squeeze out as much liquid as possible. Excess water will make your lasagna soggy. If using fresh spinach, you’ll need about 1.5-2 lbs; wilt it down by sautéing or steaming, let cool, chop, and squeeze dry.
• Ricotta Cheese: Whole milk ricotta provides the best flavour and texture.
• Milk for Béchamel: Warming the milk slightly before adding it to the roux helps prevent lumps and allows it to incorporate more smoothly.
• No-Boil Noodles: These are designed to cook in the sauce while the lasagna bakes. Ensure they are well-covered with sauce. If you prefer traditional lasagna noodles, cook them according to package directions until al dente, then drain and rinse with cold water.
• Cheeses: Freshly grated cheeses melt better and taste superior to pre-shredded varieties, which often contain anti-caking agents.

Step-by-Step Instructions for Assembling Your Masterpiece

Follow these easy steps to create a show-stopping White Chicken Lasagna with Spinach:

1. Prepare the Chicken & Spinach Filling:
* Thaw the frozen spinach completely. Once thawed, place it in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as humanly possible. This step is crucial to prevent a watery lasagna. Set aside.
* In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
* Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
* Add the squeezed dry spinach to the skillet. Cook for 2-3 minutes, stirring, to evaporate any remaining moisture and allow the flavours to meld.
* Remove the skillet from the heat. In a large bowl, combine the cooked chicken, the sautéed onion-spinach mixture, ricotta cheese, beaten egg, 1/2 cup Parmesan cheese, salt, pepper, and a pinch of nutmeg (if using). Mix thoroughly until well combined. Set aside.

2. Make the Creamy Béchamel Sauce:
* In a medium saucepan, melt the butter over medium heat.
* Once the butter is melted, whisk in the all-purpose flour. Cook for 1-2 minutes, whisking constantly, to create a smooth roux (this cooks out the raw flour taste).
* Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding the next to prevent lumps.
* Continue to cook over medium heat, whisking frequently, until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon (about 5-8 minutes).
* Remove the saucepan from the heat. Stir in the 1 cup of Parmesan cheese, salt, pepper, and ground nutmeg. Whisk until the cheese is melted and the sauce is smooth. Taste and adjust seasonings if necessary.

3. Assemble the Lasagna:
* Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
* First Layer (Sauce): Spread about 1 cup of the béchamel sauce evenly over the bottom of the prepared baking dish. This prevents the noodles from sticking and helps them cook.
* Second Layer (Noodles): Arrange a single layer of no-boil lasagna noodles over the sauce. You may need to overlap them slightly or break them to fit.
* Third Layer (Filling): Spread half of the chicken and spinach ricotta mixture evenly over the noodles.
* Fourth Layer (Cheese & Sauce): Sprinkle one-third of the shredded mozzarella cheese (about 2/3 cup) over the ricotta mixture. Then, ladle about 1.5 cups of the béchamel sauce evenly over the mozzarella.
* Repeat Layers:
* Add another layer of no-boil lasagna noodles.
* Spread the remaining chicken and spinach ricotta mixture.
* Sprinkle another one-third of the shredded mozzarella cheese.
* Ladle another 1.5 cups of the béchamel sauce.
* Final Noodle Layer: Add a final layer of no-boil lasagna noodles.
* Top Layer (Sauce & Cheese): Spread the remaining béchamel sauce over the top noodles, ensuring they are completely covered (this is important for no-boil noodles to cook properly). Sprinkle the remaining shredded mozzarella cheese and the 1/2 cup of grated Parmesan cheese evenly over the top.

4. Bake the Lasagna:
* Cover the baking dish loosely with aluminum foil (you can tent it slightly or spray the underside of the foil with cooking spray to prevent the cheese from sticking).
* Bake in the preheated oven for 30 minutes.
* Remove the foil and continue to bake for another 15-25 minutes, or until the top is golden brown, the sauce is bubbly around the edges, and the lasagna is heated through (an internal temperature of at least 165°F or 74°C).

5. Rest and Serve:
* Once baked, remove the lasagna from the oven and let it rest for at least 15-20 minutes before slicing and serving. This crucial resting period allows the layers to set, making it much easier to cut clean slices.
* Garnish with fresh chopped parsley, if desired, before serving.

Enjoy your incredibly delicious and easy White Chicken Lasagna with Spinach!

Nutrition Facts

• Servings: This recipe typically yields 8-10 generous servings.
• Calories per serving (approximate): Approximately 550-750 calories per serving.

Important Disclaimer: The nutritional information provided is an estimate and can vary significantly based on several factors:
* Specific Ingredients Used: Brands of cheese, type of milk (whole, 2%, etc.), leanness of chicken, and exact quantities will affect the final counts.
* Portion Size: The calorie range assumes the lasagna is divided into 8-10 servings.
* No-Boil Noodles: Different brands have slightly different nutritional profiles.

General Nutritional Highlights:

• Protein: High, primarily from the chicken and cheeses.
• Calcium: Significant contribution from milk, ricotta, Parmesan, and mozzarella.
• Vitamins & Minerals: Spinach adds Vitamin K, Vitamin A, folate, and iron.
• Fat & Carbohydrates: This is a rich dish, with fats coming from dairy and chicken, and carbohydrates from the pasta and flour in the sauce.

For a precise nutritional breakdown, using an online recipe nutrition calculator with your exact ingredients and quantities is recommended. This dish, while indulgent, offers a good balance of macronutrients and some valuable micronutrients.

Preparation Time

This “Easy” White Chicken Lasagna aims to be manageable even on a busier day. Here’s a breakdown of the time involved:

• Prep Time (Active Work): 30-40 minutes
  • This includes:
    • Chopping onion and garlic.
    • Thawing and squeezing spinach (if not done ahead).
    • Shredding/dicing cooked chicken (if not using pre-shredded).
    • Making the chicken and spinach filling.
    • Making the béchamel sauce.
    • Assembling the lasagna.
• Bake Time: 45-55 minutes
  • 30 minutes covered.
  • 15-25 minutes uncovered.
• Rest Time: 15-20 minutes (essential!)
• Total Time: Approximately 1 hour 30 minutes to 1 hour 55 minutes (from start to when it’s ready to serve).

Tips for Making it Even Quicker:

• Use Pre-Shredded Rotisserie Chicken: This is a major time-saver.
• Thaw Spinach Overnight: Have your spinach thawed and ready to squeeze.
• Grate Cheeses Ahead: If not using pre-grated, grate your cheeses while other components are cooking or a day before.
• Mise en Place: Have all ingredients measured and prepped before you start cooking and assembling. This makes the process flow much more smoothly.

While it’s not a 30-minute meal, the active hands-on time is relatively short, and the delicious results are well worth the effort.

How to Serve Your Delicious White Chicken Lasagna

Serving this creamy, cheesy masterpiece is a joy. Here are some tips and ideas to make your White Chicken Lasagna with Spinach shine on the table:

• Let It Rest!
  • This cannot be emphasized enough. Allowing the lasagna to rest for at least 15-20 minutes after taking it out of the oven is crucial. This lets the molten cheese and sauce set, preventing the layers from oozing out when you cut into it. You’ll get much cleaner, more attractive slices.
• Garnishes for a Final Flourish:
  • Fresh Parsley: A sprinkle of finely chopped fresh flat-leaf parsley adds a beautiful touch of green and a hint of freshness.
  • Extra Parmesan: Offer a bowl of freshly grated Parmesan cheese at the table for those who love an extra cheesy kick.
  • Red Pepper Flakes: For those who like a little heat, a small dish of red pepper flakes on the side can be a welcome addition.
  • Fresh Basil: A few chiffonaded basil leaves can also add a lovely aroma and taste.
• Perfect Side Dishes (use lists and bullet points):
  White Chicken Lasagna is rich and satisfying, so simple, fresh sides work best to balance the meal:
  • Crisp Green Salad:
    • A simple mixed green salad with a light vinaigrette (lemon or balsamic) is a classic pairing.
    • Caesar salad also complements lasagna beautifully.
  • Garlic Bread or Crusty Rolls:
    • Perfect for soaking up any extra creamy béchamel sauce on the plate.
    • Consider garlic knots or a warm baguette.
  • Steamed or Roasted Vegetables:
    • Steamed asparagus spears.
    • Roasted broccoli or broccolini.
    • Sautéed green beans with garlic.
  • Antipasto Platter (as a starter):
    • Olives, marinated artichoke hearts, and roasted red peppers can set the Italian mood.
• Presentation:
  • Use a good quality, sharp spatula or lasagna server for clean cuts.
  • Serve on warm plates.
• Drink Pairings:
  • White Wine: A crisp, medium-bodied white wine like a Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay complements the creamy sauce.
  • Light Red Wine: A light-bodied red like a Pinot Noir can also work.
  • Sparkling Water: With lemon or lime for a refreshing non-alcoholic option.
  • Iced Tea: Unsweetened or lightly sweetened.

By thoughtfully choosing your accompaniments and presentation, you can turn this easy lasagna into an even more memorable meal.

Additional Tips for Lasagna Perfection

Want to ensure your Easy White Chicken Lasagna with Spinach is absolutely flawless every time? Here are five extra tips:

1. Squeeze That Spinach REALLY Dry: This is paramount for any lasagna involving spinach, but especially crucial for a white lasagna where excess moisture can make the béchamel sauce watery and diluted. After thawing, place the spinach in a clean kitchen towel (one you don’t mind potentially staining slightly) or multiple layers of sturdy paper towels and wring out every last drop of liquid. Your arm might get a workout, but your lasagna will thank you.
2. Master the Béchamel – No Lumps Allowed!
   • Warm Milk: Adding warm (not hot) milk to your roux (butter-flour mixture) helps it incorporate more smoothly and prevents lumps.
   • Whisk Vigorously and Gradually: Add the milk slowly, a little at a time, whisking constantly and vigorously, especially with the first few additions, to create a smooth emulsion. Once all the milk is in, continue whisking frequently as it thickens.
   • Don’t Walk Away: Béchamel needs attention to prevent scorching on the bottom and to achieve the right consistency.
3. No-Boil Noodle Know-How: For no-boil lasagna noodles to cook properly, they need to be well-hydrated by the sauce.
   • Adequate Sauce: Ensure there’s a layer of sauce on the bottom of the dish and that each layer of noodles is generously covered with sauce, especially the top layer. The edges and corners are particularly prone to drying out if not sufficiently sauced.
   • Don’t Overlap Too Much: While some overlap is fine to fit the dish, try to avoid excessive overlapping, as those areas might not cook as evenly.
4. Don’t Skimp on the Resting Time: It’s tempting to dive right in when that golden, bubbly lasagna comes out of the oven, but patience is a virtue. Resting for at least 15-20 minutes (even 30 is fine) allows the internal temperature to distribute, the cheese to set slightly, and the sauce to thicken up within the layers. This makes for much cleaner slices and a more cohesive eating experience.
5. Season Every Layer (Taste as You Go): Good seasoning is the backbone of any delicious dish.
   • Season your chicken if cooking it from scratch.
   • Taste and adjust the seasoning of your chicken and spinach ricotta filling.
   • Taste and adjust the seasoning of your béchamel sauce. Remember that pasta is bland, so your fillings and sauces need to be well-seasoned to carry the flavour through the entire dish. A final sprinkle of salt over the top cheese layer before baking can also enhance flavour.

By keeping these tips in mind, your Easy White Chicken Lasagna with Spinach will go from simply good to absolutely spectacular!

Frequently Asked Questions (FAQ) about Easy White Chicken Lasagna with Spinach

Here are answers to some common queries you might have about this delightful lasagna:

1. Q: Can I use fresh spinach instead of frozen for this white chicken lasagna?
* A: Yes, absolutely! You’ll need a significantly larger quantity of fresh spinach, typically around 1.5 to 2 pounds, as it wilts down considerably. To prepare fresh spinach:
1. Wash it thoroughly.
2. Wilt it by either sautéing it in a large skillet with a little olive oil until just wilted or by steaming it.
3. Allow it to cool slightly, then chop it finely.
4. Crucially, just like with frozen spinach, you must squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels before adding it to your ricotta mixture.

2. Q: Can I make this White Chicken Lasagna ahead of time?
* A: Yes, this lasagna is perfect for making ahead!
* Assemble and Refrigerate: You can assemble the entire lasagna, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. If baking from cold, you might need to add an extra 10-15 minutes to the covered baking time.
* Bake Ahead and Reheat: You can also bake the lasagna completely, let it cool, cover, and refrigerate. To reheat, you can either reheat individual slices in the microwave or oven, or cover the entire dish with foil and reheat in a 350°F (175°C) oven for 20-30 minutes, or until heated through.

3. Q: Can I freeze this White Chicken Lasagna?
* A: Yes, it freezes very well, either baked or unbaked.
* Unbaked: Assemble the lasagna in a freezer-safe baking dish. Cover it tightly with a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. Label with the date and baking instructions. It can be frozen for up to 3 months. To bake, you can either thaw it overnight in the refrigerator and bake as directed (possibly adding extra time), or bake from frozen (cover with foil and bake at 375°F/190°C for about 1 to 1.5 hours, then uncover and bake until golden and bubbly).
* Baked: Let the baked lasagna cool completely. You can freeze the entire dish (well-wrapped) or individual portions. To reheat, thaw in the refrigerator and then bake covered at 350°F (175°C) until heated through, or microwave individual portions.

4. Q: What can I substitute for ricotta cheese if I don’t have it or don’t like it?
* A: While ricotta is traditional, you have a few options:
* Cottage Cheese: Small-curd cottage cheese (whole milk is best) can be used. Some people prefer to blend it briefly in a food processor for a smoother texture closer to ricotta. You might want to drain off any excess liquid.
* Cream Cheese: For an extra creamy and tangy filling, you could substitute a portion of the ricotta with softened cream cheese (e.g., use 8 oz cream cheese and 7 oz ricotta, or adjust to your preference).
* Béchamel Only: Some white lasagnas skip the ricotta-style filling altogether and rely solely on layers of béchamel, chicken, spinach, and cheese. If doing this, ensure your béchamel is well-seasoned and you have enough to provide moisture and richness between layers.

5. Q: Can I use different types of cheese in this lasagna?
* A: Definitely! Cheese is very adaptable in lasagna.
* For Melting: Besides mozzarella, you could use Provolone, Fontina, Gruyère (for a nuttier flavour), or a good quality Italian blend.
* For Flavor in Sauce/Filling: While Parmesan is classic in the béchamel and ricotta filling, you could also incorporate Pecorino Romano (saltier and sharper) or Asiago.
* Experiment with combinations you enjoy, but ensure you have a good melting cheese for that classic gooey lasagna texture on top and between layers.

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