White Chicken Lasagna
A cheesy, chickeny lasagna with white sauce for your taste buds delight. Everyone in your family will love it.
Servings: 12
Calories: 442kcal
Equipment
Ingredients
For the White Sauce:
- 1/2 cup butter (1 stick)
- 1/2 cup onion (finely chopped)
- 1 tsp garlic (minced)
- 1/2 cup flour
- 1 tsp salt
- 1 tsp pepper
- 2 cups chicken broth
- 11/2 cups whole milk
- 4 cups mozzarella cheese (divided)
- 1 cup fresh grated parmesan (divided)
- 2 teaspoons fresh basil (chopped)
- 1 teaspoon dried oregano
For Assembling the Lasagna:
- 2 cups ricotta
- 9 no-boil lasagna noodles (or pre-boiled dried regular lasagna noodles)
- 3 cups cooked shredded chicken
- 6 oz fresh baby spinach
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a 9x13 dish with cooking spray. Set aside.
For the White Sauce:
- Melt the butter in a medium saucepan over medium low heat.
- Add the onions and garlic. Cook until the onions are tender.
- Add the flour, salt, and pepper, and whisk it into the butter.
- Slowly pour in the chicken broth and the milk. And stir it all together.
- Simmer until slightly thickened and then remove from heat.
- Stir in 2 cups of mozzarella, 1/4 cup of the parmesan, basil, and oregano.
For Assembling the Lasagna:
- Pour 1/3 of your sauce mixture into your prepared pan.
- Layer the noodles followed by half the ricotta, half the chicken, and half of the fresh spinach.
- Smother in 1/3 of the sauce and repeat the layers once more.
- Top with the remaining noodles, sauce, and cheese.
- Bake 40-50 minutes or until hot and bubbly.
- Allow to set for about 10 minutes, then slice it up and serve.
Nutrition
Calories: 442kcal | Carbohydrates: 13g | Protein: 30g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 116mg | Sodium: 887mg | Potassium: 435mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2268IU | Vitamin C: 7mg | Calcium: 519mg | Iron: 2mg