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Shocking Creamy Chicken and Spinach Lasagna Secret

Creamy Chicken and Spinach Lasagna
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You want comfort food that feels lighter? This Creamy Chicken and Spinach Lasagna delivers tender pasta, a rich white sauce, and plenty of protein. We fixed the floppy, watery versions you might have tried before. This recipe is foolproof.

Ingredients

  • Lasagna Noodles: 12 sheets, cooked al dente
  • Cooked Chicken Breast, shredded: 3 cups
  • Fresh Spinach, chopped: 10 ounces
  • Butter: 1/4 cup (4 tablespoons)
  • All-Purpose Flour: 1/4 cup
  • Milk (whole or 2%): 3 cups, warmed
  • Parmesan Cheese, grated: 1 cup, divided
  • Cream Cheese, softened: 4 ounces
  • Nutmeg: 1/4 teaspoon
  • Salt: 1 teaspoon, or to taste
  • Black Pepper: 1/2 teaspoon, or to taste
  • Mozzarella Cheese, shredded: 2 cups

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until they are just tender (al dente). Drain and set aside.
  3. Prepare the Béchamel Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Whisk in the cream cheese until smooth. Stir in 3/4 cup of the Parmesan cheese, nutmeg, salt, and pepper.
  6. In a bowl, gently toss the shredded chicken and chopped spinach with about 1 cup of the white sauce to coat them evenly.
  7. Assemble the Lasagna: Spread a thin layer of the remaining white sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the chicken and spinach mixture over the noodles. Top with one-third of the mozzarella cheese.
  10. Spoon another layer of white sauce over the cheese. Repeat the layers: noodles, the remaining chicken/spinach mixture, one-third of the mozzarella, and more white sauce.
  11. Finish with a final layer of noodles, the remaining white sauce, and top with the remaining mozzarella and the remaining 1/4 cup of Parmesan cheese.
  12. Bake for 25 to 30 minutes, or until the top is golden brown and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • Warming the milk before adding it to the roux helps prevent lumps in your white sauce.
  • If your spinach is very wet after chopping, briefly sauté it to release excess moisture before mixing it with the chicken.
  • Use freshly grated Parmesan for the best flavor in the sauce.

Nutrition

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