White Cheese Chicken Lasagna


9 lasagna noodles

½ cup butter

1 onion, chopped

1 clove garlic, minced

½ cup all-purpose flour

2 cups chicken broth

1 ½ cups milk

1 teaspoon salt

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10-ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley


Preheat oven to 350°F (175°C).

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.

Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish.

Layer with 3 lasagna noodles, ricotta, and chicken.

Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan.

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan.

Bake in the preheated oven for 35 to 40 minutes. Serve and enjoy!

Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutes

Kcal: 369 kcal | Servings: 12 servings