Velvety Chicken Lasagna Dish

This velvety chicken lasagna turns an ordinary evening meal into an amazing dinner without spending hours in the kitchen. The smooth white sauce layered with juicy chicken and melty cheese makes a dish that's both fancy and homey. Unlike regular red sauce lasagnas, this one features a silky béchamel that works wonderfully with the flavorful chicken and fresh spinach.

I whipped up this lasagna the first time my partner's parents came over. The scraped-clean dish and everyone asking how I made it told me I'd found my go-to recipe for gatherings from then on.

Ingredients

• Lasagna noodles flat pasta sheets create just the right base
• Shredded chicken grab a store-bought rotisserie chicken to cut down cooking time and boost taste
• Ricotta cheese gives a smooth, rich layer that binds everything
• Mozzarella cheese pick the low-moisture type for that perfect stringy pull
• Parmesan cheese brings a nutty flavor and that gorgeous golden top
• Fresh spinach sneaks in some greens while adding bright color and good-for-you stuff
• Butter your white sauce needs the real thing for that luxurious feel
• All-purpose flour teams up with butter to thicken your creamy sauce
• Milk full-fat makes the creamiest sauce but 2% can work in a pinch
• Garlic freshly chopped cloves really wake up the sauce
• Dried herbs oregano and basil add Italian flair without taking over

Step-by-Step Instructions

Ready the noodles

Boil the lasagna sheets until just firm to the bite. They'll keep cooking when baked, so slightly underdone is best. After you drain them, spread them out on a lightly greased cookie sheet so they won't stick together or tear while you work on other parts.

Whip up the white sauce

Melt butter in a thick-bottomed pot over medium heat. Toss in minced garlic and stir until you can smell it but before it browns. Stir in flour and cook for 60 seconds to get rid of that raw flour taste. It should look like damp sand and smell slightly toasty. Slowly pour in milk about a cup at a time, stirring non-stop between pours to avoid lumps. After all milk is mixed in, cook until the sauce is thick enough to coat a spoon and stays parted when you run your finger through it.

Mix the filling

Combine the shredded chicken, ricotta, chopped spinach, and 1 cup of mozzarella in a big bowl. Add a bit of salt and pepper. The mix should blend well but still have some texture. If your spinach seems too wet, squeeze out the extra water first so your lasagna doesn't turn soupy.

Build your lasagna

Start by spreading a thin coat of white sauce on the bottom of your baking dish. This keeps the noodles from sticking. Lay down a row of noodles, slightly overlapping them if needed. Spread one-third of your chicken mix evenly, then pour white sauce on top. Do this two more times, ending with a final layer of noodles topped with the last of your white sauce and cheeses.

Bake it up

Cover with foil and bake for 25 minutes, then take off the foil and bake another 20 minutes until it's golden brown and bubbling at the edges. Let it sit for 10 full minutes before cutting so all the layers can firm up properly.

Save This

I first dished up this lasagna during a blizzard when everyone was craving something warm and filling. My kid, who usually picks out anything green, asked for seconds and even took the spinach-loaded leftovers in her lunchbox next day. That's when I realized this dish was truly a winner.

Make-Ahead Options

This chicken lasagna actually gets better when made in advance. All the flavors mix together nicely when the assembled dish sits in the fridge overnight. Just wrap it tightly with foil and refrigerate for up to 24 hours before cooking. If you're baking it straight from the fridge, add about 15 more minutes to the covered baking time. You can also freeze the uncooked lasagna for up to 3 months. Let it thaw in the fridge overnight before following the normal cooking instructions.

Customizing Your Lasagna

This dish tastes great as written, but you can easily switch things up based on what you've got. Turkey works just as well as chicken. To add more veggies, throw in some cooked mushrooms, roasted red peppers, or artichoke hearts with the filling. If you want stronger cheese flavor, swap out some mozzarella for fontina or provolone. For a heartier version, try using some whole wheat lasagna noodles. The basic white sauce can also get a flavor boost from a tiny bit of nutmeg or white pepper for extra depth.

Serving Suggestions

This hearty lasagna goes great with a simple green salad tossed with just lemon juice and olive oil to balance the richness. Some garlic bread on the side works perfectly for scooping up extra sauce. For a dinner party menu that'll impress everyone, add some roasted asparagus or broccolini and pour glasses of light Chardonnay or Pinot Grigio. This dish also works great for buffets since it won't fall apart when you cut it after it's cooled a bit.

Common Queries

→ How can I make the white sauce smoother?

Add the milk slowly to your butter and flour mix while constantly stirring to prevent any lumps from forming as the sauce thickens.

→ Can I substitute spinach with another vegetable?

You can swap spinach for kale, sliced zucchini, or chopped mushrooms in this recipe.

→ What's the best way to shred chicken for this dish?

Try using a mixer to shred chicken quickly or pull it apart with forks if you want bigger chunks.

→ Can I prepare this lasagna in advance?

You can put the lasagna together a day early, wrap it well, and keep it in the fridge for up to 24 hours before you bake it.

→ What should I serve with this dish?

This lasagna goes great with a fresh green salad and some warm garlic bread for a full meal.