This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce. Just like our Classic Lasagna, this white lasagna reheats really well, making it perfect for meal planning. Make it and you will get recipe requests.
white sauce spinach lasagna easy recipe
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We love canned chicken recipes like our easy Chicken Melts and Buffalo Chicken Dip since we always have it on hand in our pantry. Using canned chicken will work for chicken lasagna, just be sure it is well-drained.
I made this recipe for the first time today and it was delicious. I made it according to the directions with one exception, I used no boil lasagna noodles and it was good. This will become one of our favorites.
Hi Mel! If you look above in the blog post, you will see an image with all of the ingredients that I used in this recipe. I used a yellow onion, although a white onion will work too. I used regular salted chicken stock but if you prefer to make this with less sodium you could use sodium-free as well.
Hi Susan, baking it ahead and freezing will work. Chicken lasagna will also keep up to 4 days in the refrigerator if you were using freshly cooked chicken. To freeze, you can wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my recipe notes for reheating instructions and tips.
Hi Lisa! Baking it ahead and freezing will work. Chicken lasagna will also keep up to 4 days in the refrigerator if you were using freshly cooked chicken. To freeze, you can wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my recipe notes for reheating instructions and tips.
Hi Elizabeth. I have not tested this but I think it would work. It works well with my traditional lasagna recipe. The chicken lasagna will keep up to 4 days in the refrigerator once baked if you are using freshly cooked chicken. You can also wrap it tightly in several layers of plastic wrap and freeze up to 3 months and it reheats well. See my recipe notes for reheating instructions and tips.
Hi Lucille, I would recommend thawing the cooked frozen lasagna before reheating. If you wanted to reheat a frozen lasagna, I would cover it with foil and bake at 350F for about 30 minutes or until fully heated through (165F), cheese is melted and sauce is bubbling at the edges.
We LOVED it! My grandson, who is the pickiest eater ever, ate 3 helpings! My nephew, who is visiting loved it and ate several helpings.It was nice-I used no bake gf noodles, spinach and herbs from our garden!Keep those recipes coming; they are terrific!
Really yummy lasagna, my family loved it. The only thing I may have done differently was to swap the fresh spinach for frozen, wrung out spinach. I think using the fresh spinach made the lasagna a little watery
Each layer of the lasagna is assembled with noodles, ricotta cheese, cooked crumbled sausage, wilted spinach, shredded mozzarella cheese, and béchamel sauce. The casserole is then topped off with an additional layer of noodles, more sauce, and extra cheese for good measure.
Any cooked vegetable can work in white lasagna, with roasted or grilled veggies being an especially good choice. Just be sure to avoid using raw vegetables, which can lead to a soggy lasagna because of the water content. Shredded or chopped cooked chicken breast can be substituted for the sausage. Or if you want to make a vegetarian white lasagna, the meat can be omitted altogether.
Arrange a rack in the middle of the oven and heat the oven to 400F. Meanwhile, arrange 15 dry lasagna noodles in an even layer in a 9x13-inch baking dish. Cover the noodles with hot tap water and let soak while you prepare the filling and sauce, about 30 minutes.
If using fresh baby spinach, add 1 pound a few handfuls at a time and stir until just wilted, 3 to 5 minutes. If using frozen spinach, add to pot and cook, stirring occasionally, until the liquid has evaporated, about 2 minutes. If necessary, drain off any liquid. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Remove the pot from the heat and let cool while you make the béchamel sauce.
Repeat layering 5 more lasagna noodles, the remaining ricotta mixture, the remaining sausage and spinach, 1 cup of the mozzarella, and 1 heaping cup of the béchamel. Top with the remaining lasagna noodles, remaining béchamel sauce, remaining mozzarella, and remaining Parmesan.
Now, this recipe IS vegetarian, which just means it contains no meat. But even meat eaters will love this recipe because of the rich and creamy white sauce and tons of cheese! Veggie lasagna is the perfect recipe to make if you need to use up garden vegetables as well.
I've always loved a good traditional lasagna made with marinara sauce, cottage cheese, and mozzarella, but I've found a new lasagna dish I've fallen in love with. I've made this recipe four times this month for parties and potlucks and the casserole dish is always left empty! A huge crowd pleaser!
I attended a holiday party this past year and they served the most delicious white lasagna. It was made with ricotta cheese, sliced mushrooms, chopped spinach, and Italian sausage mixed with a creamy alfredo sauce. It was absolutely the best spinach lasagna I've ever had. I knew I had to go home and recreate my own version and after 6 attempts, I nailed it.
For the lasagna noodles, some people swear by the Oven-Ready Lasagne Noodles. I've made this recipe with those and it turned out fine. But personally, I like using the lasagna noodles you have to boil the best.
The three types of lasagna cheese I use are ricotta cheese, mozzarella cheese, and Parmesan cheese. Lasagna with cottage cheese is amazing in a classic lasagna, but ricotta blends extremely well with the alfredo sauce and helps contribute to the creaminess. I also add in shredded mozzarella cheese.
Even if you are not a mushroom fan, add the mushrooms. They will be finely chopped and mixed with the Italian sausage, onion, and fresh garlic to make a meaty base. And the lasagna sauce also includes oregano, basil, and Italian seasoning which adds even more flavor.
Now it's time to layer. It's easy to layer lasagna. First, add cup of the warmed alfredo sauce to the bottom of a 13x9 oven safe pyrex dish. Expert Tips: This will ensure the noodles don't stick to the bottom of the dish.
Then, place 3-4 lasagna noodles on top of the sauce. From there, add half of the ricotta cheese on top of the lasagna noodles and spread evenly. Then, evenly layer half of the spinach on top of the ricotta cheese covering the noodles.
Even though this recipe contains spinach, I love steaming broccoli and serving it alongside any type of lasagna. My Cheese Garlic Cauliflower Breadsticks are amazing with this dish. I love the extra garlic this recipe calls for and it pairs perfectly! Salads are also perfect with any pasta dish. My favorite is this Romaine Salad with Vinaigrette Dressing.
Hi, I'm Amanda! Welcome to my little corner of the internet. I'm a wife, mother of two, lover of all things food and wine, and photographer. Here at Recipes Worth Repeating, you're going to find the most delicious and easy to make recipes everyone will love.
This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light and flavorful tomato sauce, and lots of cheese make this the best veggie lasagna ever. Jump to the Vegetable Lasagna Recipe
This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best veggie lasagna ever. We really do not miss the meat. Feel free to add or substitute your favorite veggies. We have given suggestions in the article above.
ASSEMBLE + BAKE. To assemble, spoon about cup of sauce into the bottom of a 9 x 13 baking dish. Add three lasagna noodles to cover the bottom, then spread half of the chicken filling over the noodles. Spread six slices of provolone over the top, then spoon cup of sauce over the cheese. Repeat the layers again. Top with three more noodles, then the remaining sauce and remaining slices of cheese. Bake 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool 10-15 minutes before serving.
This gluten-free lasagna is made up of three layers: a light and fluffy cheesy spinach, gluten-free noodles and the tastiest white sauce made with broth, milk, cheese and herbs. The sauce is what seals the deal!
This white lasagna is a perfect family dinner or great for feeding a crowd. Just make ahead and bake when ready! Then, all you need to do is add a big salad or a gluten-free garlic cheese monkey bread, or not!
The white lasagna ingredients are basic. Ricotta cheese, spinach, eggs, broth, milk, oven-ready gluten-free lasagna pasta, tapioca starch, cream cheese and good melting cheese. You will also need basil, nutmeg, bay leaves, and lemon zest to add flavour.
Whenever I make a lasagna being it red sauce lasagna or white sauce, I always use fresh spinach. The spinach takes about a minute to steam, so why not use fresh-tasting spinach. Once the spinach is steamed, roughly chop it and set it aside.
This sauce will set this gluten-free white lasagna apart from most. I replaced part of the milk or cream with a gluten-free veggie broth to keep the sauce light and well-flavoured. I used my homemade mushroom broth.
In a small saucepan, whisk milk with tapioca and cook until the sauce thickens. About 2 minutes. Remove the saucepan from the heat and stir in 1 cup of shredded cheese, ricotta, lemon zest, 1/4 cup of parmesan and steamed spinach. Taste and season with salt and pepper as needed.
Using an 8x11-inch baking dish or equivalent, spread 1/4 of the cheese sauce into the bottom of the dish, followed by 3 - 4 noodles, depending on the size and shape of your dish. The noodles should not be touching. Then 1/2 spinach mixture, 1/4 sauce, 3 - 4 noodles, remaining spinach mixture, 1/4 sauce, 3 - 4 noodles, and finish with remaining sauce. 2ff7e9595c
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