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Amazing 5-Star Creamy Chicken and Spinach Lasagna

Creamy Chicken and Spinach Lasagna
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Enjoy this comforting Creamy Chicken and Spinach Lasagna. It features tender pasta layered with a rich white sauce, savory chicken, and fresh spinach for a satisfying meal.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups milk (whole or 2%)
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces cream cheese, softened
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. In a large saucepan, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Whisk in flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in milk and chicken broth until smooth.
  5. Bring the mixture to a simmer, stirring frequently until the sauce thickens, about 8-10 minutes.
  6. Stir in salt, pepper, and nutmeg. Remove from heat.
  7. Add cream cheese to the sauce and whisk until fully melted and smooth.
  8. Stir in the shredded chicken and the squeezed, dry spinach.
  9. In a medium bowl, mix 3 cups of the mozzarella cheese with the Parmesan cheese. Set aside the remaining 1 cup of mozzarella.
  10. Spread a thin layer of white sauce in the bottom of a 9×13 inch baking dish.
  11. Arrange a layer of cooked lasagna noodles over the sauce.
  12. Spread half of the chicken and spinach sauce mixture over the noodles.
  13. Sprinkle with half of the mozzarella and Parmesan mixture.
  14. Repeat layers: noodles, remaining sauce, and the remaining mozzarella/Parmesan mixture.
  15. Top with the reserved 1 cup of mozzarella cheese.
  16. Bake at 375°F (190°C) for 25-30 minutes, or until bubbly and the cheese is golden brown.
  17. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley.

Notes

  • Squeeze the thawed spinach very dry; excess water makes the lasagna runny.
  • You can use rotisserie chicken for quick preparation.
  • Taste the sauce before adding salt; chicken broth and Parmesan already contain sodium.

Nutrition

Find it online: https://flavorvista.com/creamy-chicken-spinach-lasagna-recipe/