White Lasagna with Chicken & Spinach

White Lasagna with Chicken & Spinach | SneakySpoons

I am a horrible blogger!  I made this dish for small group and forgot to take a picture until only this one small piece was left.  Yikes!

I would definitely make this again.  There was not a strong spinach taste, so no fear spinach haters.  Using a whole stick of butter about sent me over the edge.  If I made this dish again I would try it with less butter.  There is also a ton of cheese in this recipe, which is probably why it taste so amazing.  : )

The original website said 6 servings, but it makes a full 9 x 13 pan of lasagna.  If you have bread and salad it could easily feed 9 – 12 people.

Here is the image from the Tasty Kitchen blog.  Hop over there to see this recipe in step-by-step format.  I made some adjustments, which you can see below.

White Lasagna with Spinach & Chicken

  • 1 box of oven ready lasagna noodles (see here)
  • 1/2 cup butter (1 stick)
  • 1 onion, chopped
  • 2 tsp garlic, minced (I had to use garlic powder because I was out, it worked just fine)
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp creole seasoning
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 3 1/2 cups mozzarella cheese, grated
  • 3/4 cup parmesan cheese, grated
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 2 cups ricotta cheese
  • 2 cups chicken, cooked and shredded
  • 1 pkg (10 oz) of frozen spinach, thawed and drained
  • fresh basil or parsley, chopped
Preheat oven to 350 degrees. 
Melt the butter in a large saucepan over medium heat (yes, a whole stick!!). Cook the onion and garlic in the butter until translucent and slightly golden. Stir in flour and salt until everything is incorporated.
Add in the broth and milk.  Boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup parmesan. Season with basil, oregano and black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 3-4 of the noodles, and all of the ricotta and the chicken (I mixed my ricotta in with the chicken before spreading it in the pan). Arrange 3-4 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 1 1/2 cups of mozzarella cheese and 1/4 cup Parmesan cheese.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with fresh basil or parsley and an additional light sprinkling of creole seasoning (optional).
Bake for 35 to 40 minutes in the preheated oven. Enjoy!
Adapted from: White Cheese and Chicken Lasagna by the TastyKitchen

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  1. I love chicken & spinach- and cheese of course! This looks yummy:) Thanks for sharing!

Thanks for commenting!!