White Chicken Lasagna

Name: White Chicken Lasagna
Prep time: 35 min
Cook time: 55 min
Yield: 8 servings
Ingredients: 12 ounces (340 g) lasagna noodles; 3 cups (450 g), shredded cooked chicken; 10 ounces (283 g), thawed and squeezed dry frozen chopped spinach; 15 ounces (425 g) ricotta cheese; 4 tablespoons (57 g) unsalted butter; 4 tablespoons (32 g) all-purpose flour; 3 cups (720 ml) whole milk; 2 cloves, minced garlic; 1 cup (100 g), finely grated parmesan cheese; 2 cups (200 g), shredded mozzarella cheese; 1.5 teaspoons kosher salt; 0.5 teaspoon black pepper; 0.125 teaspoon ground nutmeg

Tender chicken, spinach, and ricotta are layered with lasagna sheets and a measured garlic Parmesan white sauce, then baked under bubbling mozzarella until golden and sliceable.

Prep: 35 min · Cook: 55 min · Yield: 8 · Method: Oven

Ingredients

12 ounces (340 g) lasagna noodles
3 cups (450 g), shredded cooked chicken
10 ounces (283 g), thawed and squeezed dry frozen chopped spinach
15 ounces (425 g) ricotta cheese
4 tablespoons (57 g) unsalted butter
4 tablespoons (32 g) all-purpose flour
3 cups (720 ml) whole milk
2 cloves, minced garlic
1 cup (100 g), finely grated parmesan cheese
2 cups (200 g), shredded mozzarella cheese
1.5 teaspoons kosher salt
0.5 teaspoon black pepper
0.125 teaspoon ground nutmeg

Cooking instructions

Heat the oven to 375°F (190°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Cook the lasagna noodles in salted water according to the package directions until just tender. Drain and lay them flat so they do not stick. (about 15 min) — 375°F (190°C)
Make the white sauce: Melt the butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook, whisking often, until the sauce thickens and gently bubbles, 5 to 7 minutes. Remove from the heat and whisk in 1/2 teaspoon salt, the pepper, nutmeg, and 1/2 cup (50 g) of the Parmesan. (about 10 min) — Medium heat
Stir the chicken, spinach, ricotta, remaining 1/2 teaspoon salt, and remaining 1/2 cup (50 g) Parmesan together in a bowl. (about 5 min)
Spread about 1/2 cup (120 ml) white sauce in the baking dish. Arrange 4 noodles over it, trimming them if needed. Spread half of the chicken mixture over the noodles, then spoon over about 1 cup (240 ml) white sauce. Repeat with 4 noodles, the remaining chicken mixture, and 1 cup (240 ml) sauce. Finish with the remaining 4 noodles, remaining sauce, and mozzarella. (about 10 min)
Cover the dish tightly with foil, keeping the foil from touching the cheese if possible. Bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more, until the sauce is bubbling and the mozzarella is melted and lightly browned. The center should reach at least 165°F (74°C) on an instant-read thermometer. (about 50 min) — 375°F (190°C); 165°F (74°C) internal
Let the lasagna rest uncovered for 15 minutes before slicing. Serve warm. (about 15 min)