Description

If you love creamy, cheesy pasta dishes, this Creamy Chicken Lasagna is the perfect recipe to try. It takes classic lasagna to the next level by replacing the traditional red sauce with a rich white cream sauce. Loaded with tender chicken, ricotta, mozzarella, Parmesan, and fresh spinach, this lasagna is a hearty dish that works beautifully for family dinners, potlucks, or holidays. It’s easy to prepare, deliciously comforting, and guaranteed to impress your guests.

Ingredients

3 tablespoons butter
1 medium onion, chopped
3 cloves garlic, minced
¼ cup all-purpose flour
2 ½ cups low sodium chicken broth
1 cup heavy cream
5 ounces fresh baby spinach
12 lasagna noodles, uncooked
15 ounces ricotta cheese
1 large egg
½ cup grated Parmesan cheese
3 cups shredded mozzarella cheese (reserve 1 cup for topping)
1 teaspoon Italian seasoning
2 ½ cups cooked diced chicken
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened. Add garlic and sauté for 1 minute.
Stir in flour and cook for 2 minutes, whisking constantly. Slowly whisk in chicken broth and cream, alternating between the two. Simmer until the sauce thickens, about 5 minutes. Add spinach, cook until wilted, and season with salt and pepper. Remove from heat.
Bring a pot of water to a boil and cook lasagna noodles according to package directions. Drain well.
Preheat the oven to 350°F (175°C). In a large mixing bowl, combine ricotta cheese, egg, Parmesan, 2 cups mozzarella, and Italian seasoning.
Grease a 9×13-inch baking dish. Spread a few tablespoons of the white sauce on the bottom. Place 4 noodles overlapping slightly. Spread 1/3 of the sauce over the noodles, add half the chicken, and half the cheese mixture.
Repeat the layers: 4 noodles, 1/3 sauce, remaining chicken, and remaining cheese mixture.
Top with the last 4 noodles, the remaining sauce, and 1 cup mozzarella. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes, or until golden and bubbly.
Garnish with fresh parsley before serving.

Notes

Serve this lasagna hot with garlic bread, roasted vegetables, or a crisp green salad for a balanced meal.
Allow the lasagna to rest for 10 minutes before slicing so the layers hold together.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, bake in the oven at 350°F until warmed through or microwave individual portions.
For freezing, assemble the lasagna without baking, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. Thaw in the fridge overnight and bake as directed.