Store leftovers covered with foil or in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 4 months. Thaw if applicable and reheat individual portions in the microwave for 1-2 minutes. Large amounts can be reheated in the oven.

Slow cooker directions?

Assemble as directed, but layer the ingredients directly in the slow cooker. Since most slow cookers are not square-shaped the noodles may need to be adjusted to fit. Cook on low for about 2-3 hours.

Assemble as instructed in a freezer-safe dish. Allow the warmer ingredients to cool off a bit before wrapping the pan tightly with plastic wrap and again with aluminum foil. Label and freeze for 3-4 months. Thaw overnight in the fridge and then bake at 350°F for 60-65 minutes.

Creamy White Chicken Lasagna - Easy Dash Recipes

Name: Creamy White Chicken Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 4 tablespoons butter; ¼ cup all-purpose flour; 2 cups milk; 1 cup chicken broth; 2 teaspoons salt; ¼ teaspoon pepper; 1 teaspoon garlic powder; ½ cup parmesan cheese; 2 teaspoons dried parsley; 1 package lasagna noodles; 32 ounces ricotta cheese; ¼ cup grated parmesan cheese; 2 eggs; ¾ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon garlic powder; 8 ounces frozen spinach, thawed and drained; 3 cups shredded cooked chicken; 18 slices provolone cheese

This creamy chicken lasagna is a rich, comforting alternative to the traditional red sauce version. It combines a savory homemade white sauce with tender chicken and spinach for a satisfying dinner.

List of ingredients

4 tablespoons butter – used to create the roux for the white sauce.
1/4 cup all-purpose flour – thickens the sauce to keep the layers stable.
2 cups milk – the primary liquid for a creamy base.
1 cup chicken broth – adds a savory depth of flavor to the sauce.
2 teaspoons salt – seasons the white sauce.
1/4 teaspoon pepper – provides a subtle warmth to the sauce.
1 teaspoon garlic powder – adds aromatic flavor without the need for chopping.
1/2 cup parmesan cheese – melts into the sauce for a salty, rich finish.
2 teaspoons dried parsley – adds a mild herbal note and color.
1 package lasagna noodles – the structural foundation of the dish.
32 ounces ricotta cheese – creates a thick, creamy filling.
1/4 cup grated parmesan cheese – adds sharp flavor to the ricotta mixture.
2 eggs – binds the ricotta filling so the lasagna slices cleanly.
3/4 teaspoon salt – seasons the cheese filling.
1/4 teaspoon pepper – adds balance to the ricotta.
1 teaspoon garlic powder – ensures consistent garlic flavor throughout the filling.
8 ounces frozen spinach, thawed and drained – adds nutrients and color.
3 cups shredded cooked chicken – the main protein source for the dish.
18 slices provolone cheese – provides gooey layers and a golden crust.

step-by-step instructions

Prep the oven and noodles: Preheat your oven to 350°F. Cook the lasagna noodles following the package directions, then drain them and allow them to cool completely.
Prepare the white sauce: Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 3-4 minutes until the mixture is golden brown and bubbling. Slowly whisk in the milk and chicken broth, bringing the sauce to a simmer until it thickens. Remove the skillet from heat and stir in the salt, pepper, garlic powder, parmesan, and dried parsley.
Create the chicken filling: In a mixing bowl, combine the ricotta cheese, parmesan cheese, eggs, salt, pepper, and garlic powder. Stir in the thawed, drained spinach and the shredded cooked chicken until well combined.
Layer the lasagna: Spoon about 3/4 cup of the white sauce into the bottom of a 9 x 13 inch baking dish. Place three lasagna noodles across the bottom, then spread half of the chicken and ricotta filling over the noodles. Layer six slices of provolone cheese on top, followed by another 3/4 cup of white sauce.
Complete the assembly: Repeat the layers once more. Finish the dish by placing three more noodles on top, then spreading the remaining white sauce and the final slices of provolone cheese.
Bake and set: Bake for 40-50 minutes until the sauce is bubbling and the cheese is melted and lightly browned. Let the lasagna cool for 10-15 minutes before slicing to ensure the layers stay intact.

Pro Tips for Optimal Texture

Simmer the White Sauce Until Thick

Ensure the roux (butter and flour) cooks for the full 3-4 minutes to remove the raw flour taste. Continue simmering the sauce until it can coat the back of a spoon, which prevents the lasagna from becoming runny after baking.

Cook Noodles Al Dente

Boil the lasagna noodles for one minute less than the package directions. The pasta will continue to cook in the oven by absorbing moisture from the sauce, so slightly undercooking them prevents a mushy texture.

Squeeze Excess Water from Spinach

After thawing the frozen spinach, press it firmly against a fine-mesh strainer or wrap it in a clean kitchen towel and squeeze. Removing all excess water is critical to avoid puddles of liquid at the bottom of the baking dish.

Allow a Proper Resting Period

Waiting 10-15 minutes after removing the dish from the oven allows the cheeses to set and the sauce to thicken further. Slicing too early can cause the layers to slide apart on the plate.

Ingredient Substitutions and Alternatives

Using Cottage Cheese Instead of Ricotta

If ricotta is unavailable, you can use full-fat cottage cheese. Be sure to drain the cottage cheese in a colander for 30 minutes or pulse it briefly in a food processor for a smoother consistency.

Mozzarella as a Provolone Substitute

Mozzarella slices or shredded mozzarella work well if you prefer a milder flavor and a more traditional cheese pull. Provolone adds a slightly sharper tang, but mozzarella is a widely available and effective alternative.

Fresh Spinach Guidelines

To use fresh spinach, sauté it in a small pan with a touch of olive oil until wilted. Allow the spinach to cool and squeeze out any released liquid before stirring it into the ricotta mixture.

Milk and Broth Variations

Whole milk provides a richer sauce, while 2% milk offers a slightly lighter result. If you do not have chicken broth, vegetable broth is a suitable substitute that maintains the savory profile of the dish.

Creative Flavor Variations

Incorporating Sautéed Mushrooms

Sauté sliced cremini or button mushrooms in butter until browned and add them to the chicken filling. This adds an earthy depth and a meatier texture to the layers.

Adding Sun-Dried Tomatoes

Finely chop sun-dried tomatoes packed in oil and distribute them within the ricotta layer. The acidity of the tomatoes cuts through the richness of the white sauce and cheese.

Using Fresh Herbs for Brightness

Replace dried parsley with fresh chopped parsley, basil, or oregano. Stirring these in at the end of the sauce preparation preserves their bright color and fresh aroma.

Protein Alternatives

While chicken is the primary protein, you can use shredded turkey or rotisserie chicken for convenience. Ensure the meat is well-shredded and evenly distributed to avoid large clumps in the layers.

Storage and Preservation Guide

Refrigerating Leftovers

Store leftover slices in an airtight container or cover the baking dish tightly with aluminum foil. Keep the lasagna in the refrigerator for 3-5 days to maintain freshness and safety.

Freezing the Assembled Dish

Assemble the lasagna in a freezer-safe dish but do not bake it. Allow the sauce and filling to cool completely, wrap tightly with plastic wrap and then aluminum foil, and freeze for up to 4 months.

Thawing Frozen Lasagna

Move the frozen lasagna to the refrigerator 24 hours before you plan to bake it. Thawing slowly prevents the edges from overcooking while the center remains frozen during the baking process.

Freezing Individual Portions

Slice the baked lasagna into squares and wrap each piece individually in parchment paper and foil. This allows you to reheat single servings without warming the entire dish.

Reheating Instructions

Microwave Reheating for Single Servings

Place a slice on a microwave-safe plate and cover it with a damp paper towel to keep the pasta moist. Heat on medium power for 1-2 minutes until the cheese is bubbly.

Oven Reheating for Larger Portions

Preheat the oven to 325°F and cover the lasagna with foil to trap moisture. Bake for 15-20 minutes, or until the center is heated through, then remove the foil for the last 5 minutes to crisp the cheese.

Preventing Dried-Out Edges

Add a tablespoon of milk or chicken broth to the edges of the lasagna before reheating in the oven. This adds a small amount of moisture that prevents the noodles from becoming hard.

Slow Cooker Adaptation

Adjusting Noodle Placement

Because slow cookers are typically oval, you may need to break the lasagna noodles to fit the shape of the pot. Layer the ingredients in the same sequence as the oven method, ensuring the sauce covers all edges.

Temperature and Timing Settings

Assemble the dish and cook it on the low setting for 4-6 hours or on the warm setting for 2-3 hours if the ingredients are already hot. Since there is no top-down heat, the cheese will melt but will not brown.

Troubleshooting Common Issues

Fixes for a Watery Lasagna

If your lasagna is too liquid, it is usually due to under-simmered sauce or poorly drained spinach. Next time, ensure the sauce is thick and the spinach is squeezed dry before assembly.

Solving Lumpy White Sauce

If the sauce becomes lumpy while adding milk, use a whisk vigorously or pour the sauce through a fine-mesh strainer. Adding the liquid very slowly while whisking constantly is the best way to prevent lumps.

Preventing Burnt Cheese Tops

If the cheese browns too quickly before the center is hot, cover the dish loosely with aluminum foil. This protects the surface from direct heat while allowing the internal temperature to rise.

Frequently Asked Questions

Can I use no-boil noodles?

Yes, you can use oven-ready noodles, but you must increase the amount of sauce by about 1/2 cup to ensure there is enough moisture for the noodles to hydrate during baking.

How do I prepare the shredded chicken?

You can poach chicken breasts in simmering water or broth until cooked through, then shred them with two forks. Alternatively, use a store-bought rotisserie chicken for a faster preparation.

Is there a way to make the sauce thicker?

If the sauce is too thin after simmering, let it cook for another 5 minutes on medium-low heat. Avoid adding more flour after the milk has been added, as it may create clumps.

Which parmesan cheese is best for this recipe?

Freshly grated Parmigiano-Reggiano provides the best flavor and melting properties. If using pre-grated cheese, look for a brand without cellulose fillers to ensure a smoother sauce.