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White Spinach Chicken Lasagna

Print Recipe
Course: Main Course
Keyword: main dish
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8
We used our own handmade lasagna noodles but you can use store-bought for a quicker easier version. Also if you don’t want to use Ricotta cheese you can use Cottage Cheese instead Once it is baked you can’t taste the difference and its usually cheaper.

Equipment

  • 9 x 13 pan

Ingredients

  • 9 Sheets lasagna noodles
  • 3 cups Roasted chicken shredded
  • 1 cup Mozzarella cheese
  • Parmesan Sauce Ingredients
  • 2 cups Whole milk or 2%
  • 2 cups Water
  • 2 teaspoons Chicken bouillon
  • ½ cup Yellow onion about ½ large onion, chopped
  • 2 cloves Garlic
  • 5 Tablespoons Butter
  • 10 oz Package chopped frozen spinach
  • ⅓ cup All-purpose flour
  • ½ cup Parmesan cheese
  • ½ cup Dry white wine optional
  • ¼ teaspoon Smoked paprika
  • Salt and pepper to taste
  • Ricotta Cheese Ingredients
  • 15 oz Rcotta cheese see notes
  • 1 Large egg
  • ½ cup Parmesan cheese shredded
  • 1 cup Shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

  • Noodles
  • In a large pot over medium high heat, boil lasagna noodles according to package instructions. Cook until al dente. Remove from heat and rinse with cold water to stop the noodles from continuing to cook. Add to a bowl with a small amount of oil to prevent the noodles from sticking. Set aside.
  • Sauce Instructions
  • Using a fine mesh strainer, run lukewarm water over spinach until no longer frozen.
  • In a small saucepan over medium heat, add the oil. Sweat the onion for 5 minutes or until soft and translucent.
  • Melt the butter in the saucepan with the onion. Add the flour. Cook for 2 – 3 minutes or until raw flour smell dissipates.
  • Add the whine and cook for 2 minutes. Add the water, milk, spinach, garlic, bouillon, paprika, salt, and pepper. Simmer until the consistency is thickened like gravy.
  • Reduce the heat to low and keep warm until ready to assemble.
  • Ricotta Cheese Instructions
  • In a medium size mixing bowl, add all the ingredients for the ricotta cheese mixture. Stir until well mixed.
  • Assembly Instructions
  • Preheat the oven to 375° F.
  • Spray a 9 x 13 pan with nonstick spray, then ladle some of the sauce onto the bottom. Place a layer of 3 noodles overlapping each other slightly.
  • Spread 1/3 of the ricotta mixture over the noodles.
  • Place 1/3 of the shredded chicken over the ricotta mixture.
  • Ladle 1/3 of the remaining sauce over the chicken.
  • Repeat the noodles, ricotta, chicken, sauce for 2 more layers.
  • Top the pan with 1 cup of mozzarella cheese.
  • Place toothpicks into the lasagna to prevent the cheese from sticking. Cover with tin foil. Cook for 45 minutes. Remove the tin foil and broil on high for 2 minutes or until the cheese starts to brown.

Notes

  • When I make this again, I will spread the ingredients into only 3 layers rather than 4. I think it would make it hold together better and make the layers easier to differentiate.  It still taste amazing though!