Description
This Baked White Chicken Lasagna is a rich and comforting dish featuring layers of classic lasagna noodles, creamy ricotta cheese mixed with spinach and artichokes, shredded rotisserie chicken, and a homemade chicken Alfredo sauce. Topped with gooey mozzarella and freshly grated Parmesan, then baked to bubbly perfection and broiled for a golden crust, this lasagna delivers an irresistible blend of creamy, cheesy, and savory flavors. Perfect for a hearty family dinner or special occasion, it offers satisfying texture and taste in every slice.
Ingredients
Scale
Lasagna Noodles
- 15 classic lasagna noodles (NOT no-boil)
Cheeses and Dairy
- 1 pound shredded mozzarella (4 cups)
- 2 cups freshly grated Parmesan cheese
- 3 cups whole milk ricotta cheese
- 1 cup full fat sour cream
- 1/2 cup freshly grated Parmesan cheese (for topping)
- 3 cups half and half
- 3 cups shredded rotisserie chicken
- 2 eggs
Sauce Ingredients
- 5 tablespoons unsalted butter (may substitute half with olive oil)
- 8 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 teaspoon each: onion powder, dried parsley, dried basil, dried oregano, salt
- 1/2 teaspoon each: dried thyme, pepper, chicken bouillon, red pepper flakes
- 1/4 teaspoon nutmeg
Vegetables and Herbs
- 1 14 oz. can artichoke hearts (chopped, patted very dry)
- 16 oz. frozen chopped spinach (thawed, patted very dry)
- 1/4 cup chopped fresh basil (or 1 tablespoon dried)
Instructions
- Prepare Noodles: Place lasagna noodles in a long pan and pour hot tap water over them until fully submerged. Let soak for at least 30 minutes, agitating occasionally to prevent sticking.
- Mix Ricotta Filling: In a large bowl, combine ricotta cheese, eggs, sour cream, chopped basil, thawed spinach, chopped artichokes, salt, pepper, and nutmeg. Mix until fully incorporated. Set aside.
- Preheat Oven: Set oven temperature to 350°F (175°C) to prepare for baking the assembled lasagna.
- Make Alfredo Sauce: In a large skillet, melt butter over medium heat. Whisk in flour and minced garlic, cooking for 2 minutes while stirring continuously. Reduce heat to low and gradually whisk in half and half, chicken broth, and all spices including onion powder, dried parsley, dried basil, dried oregano, salt, dried thyme, pepper, chicken bouillon, and red pepper flakes. Bring sauce to a boil while whisking constantly, then reduce heat to medium and simmer for about 5 minutes until thickened. Remove from heat and stir in Parmesan cheese until melted. Add shredded chicken next and mix well. If the sauce is too thick, thin by adding a little milk.
- Assemble Lasagna: Lightly grease a deep 9×13 inch baking pan. Spread 1 cup of Alfredo sauce evenly on the bottom. Lay down 4 whole noodles and part of a 5th noodle to cover the bottom layer. Spread one-third of the ricotta cheese mixture over noodles, then sprinkle one cup of shredded mozzarella cheese. Repeat two more times layering with Alfredo sauce (about 2 cups per layer), noodles, ricotta mixture, and mozzarella cheese for a total of three layers. Finish by topping with the remaining Alfredo sauce and one cup mozzarella cheese.
- Bake: Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 30 minutes or until the lasagna is hot and bubbly.
- Broil for Finish: Set oven to broil at 550°F and broil lasagna uncovered for about 3 minutes until the top is golden in spots. Watch closely to avoid burning.
- Rest Before Serving: Let the lasagna stand for 15 minutes before slicing and serving to allow it to set properly.
Notes
- This White Chicken Lasagna is loaded with layers of pasta, creamy ricotta filling with spinach and artichokes, rich homemade chicken Alfredo sauce, and gooey mozzarella for ultimate flavor and texture.
- The ricotta filling includes a secret trick of adding sour cream, eggs, and seasoning to enhance creaminess and structure.
- Use classic lasagna noodles and soak them in hot water to ensure they cook perfectly in the oven.
- You can prepare the filling and sauce ahead of time and assemble just before baking.
- Frozen spinach must be thawed and patted dry to avoid excess moisture in the lasagna.
- Broiling at the end adds a lovely golden crust without drying out the dish.
- This lasagna freezes well — assemble in a freezer-safe dish and freeze before baking. Thaw in the refrigerator overnight before baking.
- For a lighter version, substitute half the butter with olive oil and use low-fat dairy options where possible.
Nutrition
- Serving Size: 1 slice (approx. 1/18 of recipe)
- Calories: 460
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
