Monday, September 15, 2014

White Cheese Chicken Lasagna

So normally I'd share scenes from my weekend, but I have no pictures to show you. (In a nutshell: I picked Brad up from the airport Friday night around 10:00, Saturday we watched football at a friend's house, and yesterday was a lazy day.) Not only that, but last night I made this lasagna, and it's way too good not to share the recipe with you now!

9 lasagna noodles
1/2 c of butter, plus 1 tsbp butter
large bag of baby spinach
1 onion, chopped
2 garlic cloves, minced
1/2 c all-purpose flour
2 c chicken broth
1 1/2 c milk (I use 1%)
4 c shredded mozzarella cheese, divided
1 c grated parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
2 c ricotta cheese
2 c cubed, cooked chicken (I grilled 2 boneless, skinless chicken breasts, then cut it into pieces)
1/4 c grated parmesan cheese
salt & pepper
 fresh parsley for serving


1. Preheat oven to 350 degrees F. Bring large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Set aside.

2. Melt 1 tbsp butter in a large saucepan over medium heat. Add half of of minced garlic. Cook for 1 minute. Add spinach, and cook until wilted. Season with salt. Set Aside.

3. Melt remaining butter in same large saucepan. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and 1 tsp salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

4. Spread 1/3 of the sauce mixture in the bottom of a 9x13 baking dish. Layer with 3 noodles, ricotta cheese, and chicken. Arrange 3 more noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. Arrange remaining 3 noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with 1/4 cup parmesan cheese.

5. Bake 35 to 40 minutes. Top with fresh parsley.

recipe via


XO Lindsay


  1. Wow this looks good!! I'm drooling and it isn't even lunch time yet!

  2. I like everything about this recipe! Yum!