Description
This White Chicken Lasagna is a creamy, cheesy, and flavorful layered pasta dish featuring tender shredded rotisserie chicken, a rich homemade Alfredo sauce, creamy ricotta mixed with spinach and artichokes, and gooey mozzarella. Perfectly baked to golden bubbly perfection, it offers a comforting and satisfying meal with multiple layers of classic lasagna noodles, making it ideal for feeding a crowd or for a special family dinner.
Ingredients
Scale
Lasagna Noodles
- 15 classic lasagna noodles (NOT no-boil)
Cheese & Dairy
- 1 pound shredded mozzarella (4 cups)
- 2 cups freshly grated Parmesan cheese
- 1/2 cup freshly grated Parmesan cheese (for topping)
- 3 cups whole milk ricotta cheese
- 1 cup full fat sour cream
- 2 eggs
- 3 cups half and half
Alfredo Sauce
- 5 tablespoons unsalted butter (may sub half olive oil)
- 8 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp pepper
- 1/2 tsp chicken bouillon
- 1/2 tsp red pepper flakes
- Additional milk (optional, to thin sauce)
Other Ingredients
- 3 cups shredded Rotisserie chicken
- 1/4 cup chopped fresh basil (or 1 tablespoon dried)
- 1/2 tsp salt (for ricotta filling)
- 1/2 tsp pepper (for ricotta filling)
- 1/4 teaspoon nutmeg
- 1 14 oz. can artichoke hearts (chopped, patted very dry)
- 16 oz. frozen chopped spinach (thawed, patted very dry)
Instructions
- Soaking the Noodles: Place the lasagna noodles into the bottom of a long pan and cover them with hot tap water until submerged. Let them soak for at least 30 minutes, agitating occasionally to prevent sticking. This softens the noodles for layering.
- Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, sour cream, eggs, chopped fresh basil (or dried), salt, pepper, nutmeg, thawed chopped spinach (well drained), and chopped artichoke hearts (very dry). Mix thoroughly until smooth and evenly combined. Set aside.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the lasagna.
- Make the Alfredo Sauce: Melt the unsalted butter in a large skillet over medium heat. Add minced garlic and whisk in the flour, cooking and stirring constantly for 2 minutes to form a roux. Lower the heat to low and gradually whisk in the half and half, chicken broth, and all spices (onion powder, dried parsley, basil, oregano, salt, thyme, pepper, chicken bouillon, and red pepper flakes). Bring the mixture to a boil while whisking constantly, then reduce heat to medium and simmer, stirring occasionally, until the sauce thickens moderately, about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in the shredded rotisserie chicken until fully combined. Add additional milk if needed to achieve the desired sauce consistency.
- Assemble the Lasagna: Lightly grease a deep 9×13 inch baking pan. Spread 1 cup of the Alfredo sauce evenly on the bottom. Place 4 soaked and drained noodles lengthwise, plus part of a 5th noodle as needed to cover the bottom layer. Spread one-third of the ricotta filling evenly over the noodles, then top with 1 cup of shredded mozzarella. Repeat this layering process two more times, using the remaining Alfredo sauce (divided into thirds, about 2 cups per layer), noodles, ricotta filling, and mozzarella, for a total of 3 layers. Finish by spreading the remaining third of Alfredo sauce over the top and scattering the last cup of mozzarella cheese evenly.
- Bake the Lasagna: Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking uncovered for an additional 30 minutes or until the dish is hot and bubbly.
- Broil for a Golden Top: Increase the oven temperature to broil (about 550 degrees F). Without moving the lasagna, broil for approximately 3 minutes until the top is golden with spots. Watch carefully to prevent burning.
- Rest Before Serving: Let the lasagna sit for at least 15 minutes after removing it from the oven. This resting time helps it set and makes slicing easier and cleaner.
Notes
- This lasagna is rich, comforting, and flavorful with towering layers of pasta, chicken Alfredo sauce, creamy spinach and artichoke-studded ricotta, and gooey mozzarella.
- Ensure to pat the spinach and artichokes very dry to avoid excess moisture in the layers and a watery lasagna.
- You can make this lasagna ahead of time and refrigerate it before baking to let the flavors meld.
- For freezing, assemble the lasagna and cover tightly with foil and plastic wrap. Freeze up to 3 months; bake covered from frozen, adding extra time to baking.
- Using rotisserie chicken saves time while adding tender, flavorful shredded chicken to the sauce.
- Adjust the spice levels by altering the amount of red pepper flakes to your taste preference.
- Allowing the lasagna to rest before slicing ensures cleaner pieces and better presentation.
Nutrition
- Serving Size: 1 slice (1/18th of lasagna)
- Calories: 480
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
