Description
This White Chicken Lasagna combines tender shredded rotisserie chicken nestled within layers of creamy ricotta filling, tender lasagna noodles, and rich homemade Alfredo sauce. Enhanced with artichokes, spinach, fresh herbs, and a trio of cheeses, this comforting oven-baked casserole offers a delicious alternative to traditional tomato-based lasagna, perfect for family dinners or gatherings.
Ingredients
Scale
Lasagna Noodles
- 15 classic lasagna noodles (NOT no-boil)
Cheese and Filling
- 1 pound shredded mozzarella (about 4 cups)
- 3 cups whole milk ricotta cheese
- 1 cup full fat sour cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups freshly grated Parmesan cheese (for Alfredo sauce)
- 2 eggs
- 1/4 cup chopped fresh basil (or 1 tablespoon dried)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 teaspoon nutmeg
Alfredo Sauce
- 5 tablespoons unsalted butter (may substitute half olive oil)
- 8 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 3 cups half and half
- 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
Other Ingredients
- 3 cups shredded Rotisserie chicken
- 1 14 oz. can artichoke hearts, chopped and patted very dry
- 16 oz. frozen chopped spinach, thawed and patted very dry
Instructions
- Soak the Noodles: Place lasagna noodles in a long pan and cover completely with hot tap water. Allow noodles to soak for at least 30 minutes, occasionally agitating with your hands to prevent sticking.
- Prepare Ricotta Filling: In a large bowl, combine ricotta cheese, eggs, sour cream, 1/2 cup freshly grated Parmesan, chopped basil, salt, pepper, nutmeg, chopped artichoke hearts, thawed spinach, and mix well. Set aside.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the lasagna.
- Make Alfredo Sauce: In a large skillet over medium heat, melt butter then whisk in flour and minced garlic. Cook while stirring for 2 minutes. Reduce heat to low and gradually whisk in half and half, chicken broth, and all seasonings including onion powder, dried parsley, dried basil, dried oregano, salt, dried thyme, pepper, chicken bouillon, and red pepper flakes.
- Simmer Sauce: Bring the sauce to a boil while whisking constantly, then reduce heat to medium. Simmer, whisking occasionally, about 5 minutes until sauce thickens but remains pourable. Remove from heat and whisk in 2 cups Parmesan until melted. Stir in shredded rotisserie chicken. Add milk if necessary to thin the sauce.
- Assemble the Lasagna: Lightly grease a deep 9×13-inch baking pan. Spread 1 cup of Alfredo sauce evenly on the bottom. Lay 4 noodles lengthwise plus part of a 5th noodle to cover. Spread one-third of the ricotta filling over noodles, then top with 1 cup shredded mozzarella.
- Layer Remaining Ingredients: Repeat layering two more times with remaining Alfredo sauce (about 2 cups per layer), noodles, ricotta filling, and mozzarella cheese, creating three total layers. Finish with the remaining Alfredo sauce and mozzarella on top.
- Bake Covered: Cover lasagna tightly with foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove foil and continue baking for an additional 30 minutes or until bubbly and hot throughout.
- Broil for Browning: Switch oven to broil at 550 degrees Fahrenheit. Broil lasagna uncovered for about 3 minutes, watching carefully to brown top spots without burning.
- Rest Before Serving: Let the lasagna rest for 15 minutes before slicing to allow it to set and enhance flavors.
Notes
- Use classic lasagna noodles, not no-boil, for best texture after soaking.
- Pat spinach and artichoke hearts very dry to prevent watery lasagna.
- Adjust thickness of Alfredo sauce by adding more milk if too thick for spreading.
- Fresh herbs add brightness but dried can be used in a pinch.
- Broiling at the end crisps and colors the cheese topping beautifully.
- Allowing the lasagna to rest ensures cleaner slices and better flavor melding.
