White Chicken Lasagna
Layered pasta dish with chicken, ricotta, and creamy béchamel sauce. Baked until golden and set, with melted cheese throughout.
Ingredients
Method
Preheat oven to 375°F. Cook pasta sheets according to package directions; drain and lay flat on parchment to prevent sticking. If using shredded chicken, season lightly with salt and pepper.
Melt butter in a saucepan over medium heat. Whisk in flour to form a roux; cook 1 minute, stirring constantly.
Gradually add milk, whisking to remove lumps. Add minced garlic. Simmer 5–7 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
Remove from heat. Stir in 0.5 cup parmesan, salt, and black pepper. Taste and adjust seasoning.
Spread a thin layer of béchamel on the bottom of a 9x13 baking dish. Layer 4–5 pasta sheets, overlapping slightly.
Combine ricotta, 1 cup mozzarella, 0.5 cup parmesan, shredded chicken, spinach, salt, and pepper in a bowl. Spread half this mixture over the pasta layer.
Pour one-third of the remaining béchamel over the chicken-ricotta layer. Repeat with another layer of pasta sheets, then the remaining ricotta mixture, then another third of béchamel.
Top with final pasta layer, remaining béchamel, and remaining 1 cup mozzarella mixed with remaining parmesan.
Bake at 375°F for 45–50 minutes, until the top is golden and bubbly at the edges. If the top browns too quickly, cover loosely with foil.
Rest for 10 minutes before serving to allow the layers to set.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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