Indulge in the creamy, cheesy delight of our White Chicken Spinach Lasagna that will transport your taste buds straight to Italy! This luscious dish combines tender layers of lasagna noodles with shredded chicken, fresh spinach, and a rich Alfredo sauce, all topped with gooey mozzarella and Parmesan cheese. Perfect for family dinners or impressing guests, this recipe is not just a meal; it's an experience that will have everyone coming back for seconds. Ready to elevate your dinner game? Let's dive into the secrets of crafting this irresistible dish!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Alfredo sauce
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or butter.
- Cook lasagna noodles according to package instructions in salted water until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- In a large mixing bowl, combine ricotta cheese, beaten egg, 1 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, salt, and pepper. Mix thoroughly until well blended.
- Chop fresh spinach into small pieces. If using frozen spinach, thaw and squeeze out excess moisture.
- In a separate bowl, mix shredded chicken with 1 cup of Alfredo sauce, ensuring the chicken is evenly coated.
- Begin layering the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the baking dish to prevent sticking.
- Place three lasagna noodles as the first layer, slightly overlapping if needed.
- Spread half of the ricotta cheese mixture over the noodles, followed by half of the chicken mixture and half of the chopped spinach.
- Drizzle 1/2 cup of Alfredo sauce over the layer and sprinkle some mozzarella cheese.
- Repeat the layering process with the next three noodles, remaining cheese mixture, chicken, spinach, sauce, and cheese.
- Top with the final three lasagna noodles, remaining Alfredo sauce, mozzarella, and Parmesan cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese.
- Bake in the preheated oven for 25 minutes covered, then remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
- Remove from oven and let rest for 10-15 minutes to allow the lasagna to set and make cutting easier.
- Slice into 6 equal portions and serve hot, garnished with fresh herbs if desired.
Tips
- Prep Ahead: To save time, you can prepare the ricotta and chicken mixtures a day in advance. Just store them in the fridge until you're ready to assemble the lasagna.
- Use Fresh Ingredients: Fresh spinach will give your lasagna a vibrant flavor and texture. If using frozen spinach, make sure to squeeze out as much moisture as possible to prevent a watery lasagna.
- Perfect Noodles: Cook the lasagna noodles until al dente for the best texture. This ensures they won’t become mushy when baked.
- Layering Technique: When layering, be sure to spread the mixtures evenly. This will help each bite have a balanced flavor and texture.
- Resting Time: Allow the lasagna to rest for 10-15 minutes after baking. This helps it set, making it easier to slice and serve without falling apart.
- Garnish for Flavor: Consider garnishing with fresh herbs like basil or parsley before serving. It adds a pop of color and enhances the overall flavor.
- Customize Your Cheese: Feel free to mix in different cheeses such as provolone or gouda for a unique twist on the classic recipe.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
