Creamy Chicken Lasagna Dish

This creamy chicken lasagna transforms ordinary dinner into something spectacular without hours of effort. The rich white sauce combined with layers of tender chicken and cheese creates a dish that feels indulgent yet comforting. Unlike traditional tomato-based lasagnas, this version showcases a velvety béchamel that pairs beautifully with the savory chicken and spinach.

I first made this lasagna when hosting my in-laws for the first time. The empty dish and requests for the recipe convinced me this would become my signature dish for years to come.

Ingredients

• Lasagna noodles traditional flat pasta sheets provide the perfect foundation
• Shredded chicken use rotisserie chicken to save time and add deeper flavor
• Ricotta cheese creates a creamy layer that holds everything together
• Mozzarella cheese choose low-moisture variety for perfect melt and stretch
• Parmesan cheese adds nutty depth and that essential golden crust
• Fresh spinach incorporates vegetables seamlessly while adding color and nutrients
• Butter the base of your white sauce deserves real butter for richness
• All-purpose flour works with butter to create the roux that thickens your sauce
• Milk whole milk creates the creamiest texture but 2% works well too
• Garlic fresh minced cloves make all the difference in the sauce
• Dried herbs basil and oregano provide classic Italian flavors without overwhelming

Step-by-Step Instructions

Prepare the noodles

Cook the lasagna noodles until just al dente. They'll continue cooking in the oven, so slightly undercook them for the best texture. After draining, lay them flat on a lightly oiled baking sheet to prevent sticking and tearing while you prepare the other components.

Create the béchamel sauce

Start by melting butter in a heavy-bottomed saucepan over medium heat. Add minced garlic and cook just until fragrant without browning. Whisk in flour and cook for a full minute to eliminate any raw flour taste. The mixture should look like wet sand and smell slightly nutty. Gradually add milk about a cup at a time, whisking constantly between additions to prevent lumps. Once all milk is incorporated, cook until the sauce coats the back of a spoon and a finger drawn through leaves a clear path.

Prepare the filling

Mix shredded chicken, ricotta, chopped spinach, and 1 cup of mozzarella in a large bowl. Season with a pinch of salt and pepper. The mixture should be well combined but still have texture. If your spinach seems very wet, squeeze excess moisture before adding to prevent a watery lasagna.

Layer the lasagna

Begin with a thin layer of béchamel on the bottom of your baking dish. This prevents the noodles from sticking. Place noodles in a single layer, slightly overlapping if necessary. Spread one-third of the chicken mixture evenly, then pour béchamel over top. Repeat these layers two more times, finishing with a final layer of noodles topped with the remaining béchamel and cheeses.

Bake to perfection

Cover tightly with foil and bake for 25 minutes, then uncover and bake 20 minutes more until deeply golden and bubbling around the edges. Let rest for a full 10 minutes before cutting to allow the layers to set properly.

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The first time I served this lasagna was during a snowstorm when comfort food was exactly what everyone needed. My daughter, who normally picks green things out of her food, asked for seconds and even took the spinach-filled leftovers for lunch the next day. That's when I knew this recipe was truly special.

Make-Ahead Options

This chicken lasagna actually benefits from being made ahead. The flavors meld beautifully when the assembled lasagna rests in the refrigerator overnight. Simply cover tightly with foil and refrigerate for up to 24 hours before baking. If baking directly from the refrigerator, add an extra 15 minutes of covered baking time. You can also freeze the unbaked lasagna for up to 3 months. Thaw in the refrigerator overnight before baking according to the recipe instructions.

Customizing Your Lasagna

While this recipe is delicious as written, it's incredibly adaptable to what you have on hand. Turkey works beautifully in place of chicken. For a vegetable boost, add sautéed mushrooms, roasted red peppers, or artichoke hearts to the filling. If you prefer a stronger cheese flavor, substitute fontina or provolone for part of the mozzarella. For a more rustic version, try using half whole wheat lasagna noodles. The basic white sauce can also be flavored with a pinch of nutmeg or white pepper for subtle complexity.

Serving Suggestions

This rich lasagna pairs perfectly with a crisp green salad dressed simply with lemon and olive oil to cut through the creaminess. Garlic bread makes an excellent accompaniment for soaking up extra sauce. For a complete meal that will impress guests, serve with roasted asparagus or broccolini and a glass of unoaked Chardonnay or Pinot Grigio. This lasagna also makes an excellent centerpiece for a buffet-style gathering since it holds its shape well when properly cooled.

Frequently Asked Questions

→ How can I make the white sauce smoother?

Whisk the milk gradually into the roux (flour and butter mixture) to avoid lumps, and stir constantly as it thickens.

→ Can I substitute spinach with another vegetable?

Yes, you can use kale, zucchini, or even mushrooms as a substitute for spinach in this dish.

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

Use a mixer for quick shredding or hand-shred the cooked chicken with a fork for a chunkier texture.

→ Can I prepare this lasagna in advance?

Yes, assemble the lasagna ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking.

→ What should I serve with this dish?

Pair this lasagna with a crisp side salad and garlic bread for a complete, balanced meal.