Name: Chicken Lasagna with Italian Herb White Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian American
Ingredients: 8 lasagna noodles (regular, not no-boil); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1/2 cup low-sodium chicken broth; 1/4 cup heavy cream; 1/2 teaspoon onion powder; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon mustard powder (optional); 1/4 teaspoon salt, plus more to taste; 1/8 teaspoon white pepper; Pinch of ground nutmeg; 2 cups cooked shredded chicken (about 12 ounces); 1/4 teaspoon black pepper; 1/2 teaspoon Italian seasoning; 1/4 teaspoon paprika; 1 tablespoon olive oil; 3 cloves garlic, minced; 5 ounces fresh spinach, roughly chopped; 1 cup whole-milk ricotta; 1 large egg; 1/4 cup grated Parmesan, divided; 1 tablespoon lemon juice; 2 tablespoons chopped fresh basil, plus extra for garnish; 1 1/2 cups shredded mozzarella; 1/2 cup shredded provolone or cheddar

Method

9 steps

Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish.
Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel.
Make the white sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, broth, and cream. Cook, whisking constantly, until thickened, about 5 minutes. Stir in onion powder, Italian seasoning, mustard powder (if using), salt, white pepper, and nutmeg. Taste and adjust seasoning. Remove from heat.
In a small bowl, combine ricotta, egg, 2 tablespoons Parmesan, lemon juice, and 1 tablespoon chopped basil. Set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, about 2 minutes. Season with a pinch of salt. Remove from heat and stir into the ricotta mixture.
In a medium bowl, toss shredded chicken with black pepper, Italian seasoning, and paprika.
Assemble lasagna: Spread 1/2 cup white sauce on bottom of prepared dish. Layer 3 noodles (trim to fit if needed). Spread half of ricotta-spinach mixture over noodles. Top with half of chicken. Drizzle 1/2 cup white sauce. Sprinkle 1/2 cup mozzarella and 1/4 cup provolone. Repeat layers: 3 noodles, remaining ricotta-spinach, remaining chicken, 1/2 cup white sauce, 1/2 cup mozzarella, 1/4 cup provolone. Top with remaining 2 noodles, remaining white sauce, remaining 1/2 cup mozzarella, remaining 2 tablespoons Parmesan, and 1 tablespoon chopped basil.
Cover dish tightly with foil. Bake for 25 minutes. Uncover and bake for 15-20 minutes more, until golden and bubbling. If cheese browns too quickly, tent loosely with foil.
Let lasagna rest for 10 minutes before slicing. Garnish with extra basil if desired. Ensure chicken reaches 165°F (74°C) before serving.

Recipe notes

Helpful tips

If using no-boil noodles, increase white sauce by 1/4 cup and bake covered for 35 minutes.
For a deeper flavor, add a pinch of red pepper flakes to the white sauce.
Let lasagna rest before slicing for cleaner portions.

Equipment

9x9-inch baking dish
Large pot
Medium saucepan
Whisk
Large skillet
Mixing bowls
Aluminum foil

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in microwave or oven until steaming hot. Freeze for up to 2 months; thaw overnight in refrigerator before reheating.

Additional tips

Ensure chicken is fully cooked to 165°F (74°C). Handle hot dish carefully. Contains dairy, egg, and gluten.

Recipe inspiration

Inspired by Backyard Chef

Watch video

Estimated nutrition

Per serving: 780 calories

Fat: 45 g · Carbs: 42 g · Protein: 48 g

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