Creamy Chicken Spinach Lasagna

Creamy chicken lasagna is a family favorite that turns classic comfort food into something special with a luscious homemade white sauce, tender chicken, plenty of cheese, and spinach layered throughout. Every bite delivers savory richness and cozy Italian flavor that is perfect for gatherings or Sunday dinner.

I made this for a potluck once and the dish disappeared in minutes People always ask for the recipe and my kids call it their best comfort food dinner

Ingredients

• Butter: for the sauce helps create a rich and velvety base look for unsalted and fresh
• All-purpose flour: to thicken the sauce use regular unbleached for best results
• Milk: for a creamy texture use whole milk for extra richness
• Chicken broth: enhances the savory flavor choose low sodium if possible
• Salt: to balance flavors try kosher or sea salt which dissolve more evenly
• Black pepper: gives a dash of warmth and bite use freshly ground if you can
• Garlic powder: boosts the flavor of both the sauce and filling look for a pure version with no fillers
• Parmesan cheese: deepens flavors in the sauce and filling get it fresh and grate yourself for best results
• Dried parsley: adds color and a hint of herby freshness go for a bright green batch
• Lasagna noodles: work as sturdy layers select a box that cooks up al dente and is wide enough to cover your pan
• Ricotta cheese: gives creaminess to the filling whole milk ricotta is best if available
• Eggs: bind the filling together always use large and at room temperature
• Frozen spinach: brings color and nutrients be sure to thaw and squeeze out any water before mixing in
• Shredded cooked chicken: the star of the dish use leftover or rotisserie chicken for convenience moist pieces work best
• Provolone cheese: adds a gooey finishing touch sharp sliced provolone melts beautifully and gives a gentle tang

Step-by-Step Instructions

Prepare the Lasagna Noodles:

Cook the lasagna noodles in a large pot of boiling salted water until just al dente following package instructions Drain and lay them out on a clean kitchen towel to keep from sticking I always rinse my cooked noodles briefly in cool water to stop the cooking and make them easier to handle

Make the White Sauce:

Melt the butter in a large skillet over medium heat until bubbly Add flour and whisk constantly for three to four minutes letting the mixture cook until slightly golden This is your roux and it will make sure the sauce is extra smooth Slowly pour in milk and then chicken broth a little at a time all the while whisking to avoid lumps Let the sauce come to a simmer for several minutes as it thickens You know it is ready when it can coat the back of a spoon Remove from heat Stir in salt pepper garlic powder parmesan and parsley until everything is well blended

Mix the Filling:

In a big bowl combine ricotta parmesan eggs salt pepper and garlic powder Stir until creamy Then fold in drained spinach and shredded chicken Stir gently so everything is evenly distributed The mix should be thick but spreadable

Layer the Lasagna:

Spoon about three fourths of a cup of sauce into the bottom of a greased nine by thirteen baking dish Spread to coat the whole surface Place three noodles over the sauce Add half of the chicken ricotta mixture and gently spread it to the edges Lay six slices of provolone over the filling Spoon another three fourths cup sauce on top and spread Repeat this layering until all ingredients are used Finish with a layer of noodles then spread the last of the sauce over the top and arrange the final provolone slices

Bake to Perfection:

Cover the dish tightly with foil and bake in a preheated three hundred fifty degree oven for forty to fifty minutes Remove foil for the last ten minutes to allow the cheese to brown a little The lasagna should be bubbling and golden

Rest Before Serving:

Let the lasagna cool for at least ten to fifteen minutes after baking This makes the layers set up for easier slicing and serving Your patience will be rewarded with perfect squares

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You Must Know

• Extremely kid friendly yet still elegant enough for entertaining
• Stores well in the fridge and reheats for easy leftovers
• No tomato sauce needed for this version just pure cheesy goodness

One of my favorite parts is the white sauce I always sneak an extra spoonful for myself My youngest loves helping layer the noodles and cheese in the pan so this has become a special recipe we make together on cold weekends

Storage Tips

Let the lasagna cool completely before refrigerating Cover tightly and it will keep well for up to four days For longer storage wrap portions in plastic and foil then freeze for up to three months Thaw overnight in the fridge before reheating in the oven or microwave

Ingredient Substitutions

Greek yogurt can stand in for half of the ricotta if you want a lighter texture Try mozzarella slices instead of provolone for a milder flavor If you do not have cooked chicken rotisserie works like a charm cooked turkey is great too For anyone avoiding gluten there are good gluten free lasagna noodles available

Serving Suggestions

Serve with a simple green salad dressed in lemon and olive oil to balance the richness Warm garlic bread on the side is always a hit For a cozy Italian inspired meal plate with roasted broccoli or buttery peas The leftovers make a great filling for baked potatoes too

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Cultural and Historical Context

While traditional Italian lasagna is rich with ragù and béchamel this American adaptation swaps tomato sauce for a creamy white sauce and layers of chicken These changes came from home cooks looking for new ways to use up leftover roast meat and love for creamy textures Generations later it remains a beloved twist that brings comfort to many tables

Recipe FAQs

→ How do you keep lasagna from being watery?

Be sure to drain the spinach well and let the sauce thicken before assembling. Also, allow the lasagna to rest before slicing to let any excess moisture settle.

→ Can I use fresh spinach instead of frozen?

Yes, sauté and drain fresh spinach before mixing it into the filling for the best texture and flavor.

→ What can I use if I don't have ricotta cheese?

Cottage cheese or mascarpone can easily substitute for ricotta, though the taste and texture may vary slightly.

→ Should I cover lasagna while baking?

Cover the lasagna with foil for most of the baking time to retain moisture, then uncover at the end for a golden, bubbly top.

→ How do I store leftovers?

Cool to room temperature, then refrigerate leftovers in an airtight container for up to 4 days or freeze for longer storage.

→ Can this be assembled ahead of time?

Yes, assemble the lasagna and refrigerate up to a day in advance. Add 10 minutes to the baking time if starting cold.