Chicken and Spinach White Lasagna

• 9 lasagna noodles, cooked
• 1 lb chicken breast, cooked and shredded
• 10 oz frozen spinach, thawed and squeezed dry
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups heavy cream
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp all-purpose flour

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a saucepan, melt butter over medium heat. Add flour to make a roux.
3. 3 Whisk in heavy cream and cook until thickened, then add garlic, Italian seasoning, salt, and pepper.
4. 4 Stir in half of the mozzarella and Parmesan cheese until melted.
5. 5 In a greased 9x13 inch baking dish, layer noodles, a third of the chicken, spinach, and white sauce. Repeat layers twice.
6. 6 Top with remaining cheese.
7. 7 Bake uncovered for 45 minutes until bubbly and golden.
8. 8 Let stand for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• saucepan
• mixing bowls

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute half the chicken with mushrooms for a heartier vegetarian option.

Substitutions

• If you don't have heavy cream, substitute with an equal amount of half-and-half for a lighter version.
• Use a blend of mozzarella and another cheese like fontina for extra flavor.

Pairings

• Pairs well with a side Caesar salad or roasted vegetables.

Nutrition

Tips

• For a richer flavor, sauté the spinach with a bit of olive oil and garlic before layering.
• Use no-boil lasagna noodles to save time if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered with foil until heated through.

Serving Suggestions

• Serve with a crisp green salad or garlic bread for a complete meal.

FAQ