Recipe Background
This Special White Lasagna knows how to make a good first impression! Layers of tender noodles, tangy, melty ricotta cheese and fragrant herbs, a creamy garlic sauce, and savory chicken tend to make everyone comfortable and happy at the dinner table. It's a twist on a Sunday favorite that really is as special as the name says! Special White Lasagna keeps the good vibes going all night long!
This Special White Lasagna knows how to make a good first impression! Layers of tender noodles, tangy, melty ricotta cheese and fragrant herbs, a creamy garlic sauce, and savory chicken tend to make everyone comfortable and happy at the dinner table. It's a twist on a Sunday favorite that really is as special as the name says! Special White Lasagna keeps the good vibes going all night long!
Ingredients
For the lasagna noodles:
- 12 dry lasagna noodles
- 1 tablespoon olive oil
- 1 teaspoon salt
For the sauce:
- 2 tablespoons olive oil
- 1 cup onion finely chopped
- 1 tablespoon garlic minced
- 1 cup chicken broth
- 2 tablespoons all-purpose flour or cornstarch
- 2 cups heavy cream
- 2 cups fresh baby spinach
For the cheese mixture:
- 2 cups ricotta cheese
- 2 cups mozzarella cheese shredded, divided
- 1/4 cup parmesan cheese grated
- 1 egg beaten
- 1/4 cup fresh parsley chopped
For the chicken:
- 1 pound chicken cooked and shredded
Directions
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil over medium-high heat.
- Add the lasagna noodles, 1 tablespoon of the olive oil, and the salt and cook until al dente, according to the package directions.
- Rinse the noodles under cold water to stop the cooking process.
- Return the noodles to the pot.
- In a large saucepan, heat the remaining oil over medium-high heat until hot, about 2 minutes.
- Add the onion and the garlic and sauté until fragrant, about 2 minutes.
- Stir in the chicken broth and the flour and whisk until smooth and uniform. Don't worry if the sauce is a little lumpy at first, it will smooth out as it simmers and as whisking continues.
- Whisk in the heavy cream.
- Bring the sauce to a simmer over medium heat.
- Let the sauce simmer, stirring occasionally, until thickened, about 5-8 minutes. You want a thickness similar to gravy; it should easily coat the back of a spoon.
- Transfer the saucepan from the heat and immediately stir in the spinach.
- In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella, the parmesan, the egg, and the parsley, stirring well to combine.
- In a 9x13-inch baking pan, evenly spread 1/2 cup of the white sauce.
- Place 3 of the noodles evenly over the sauce.
- Spread 1/3 of the remaining sauce evenly over the noodle layer.
- Sprinkle 1/2 of the chicken over the sauce layer.
- Spread 1/4 of the ricotta mixture over the chicken layer.
- Add 3 noodles on top of the ricotta mixture.
- Spread 1/2 of the remaining ricotta mixture over the noodle layer.
- Add 3 of the lasagna noodles in an even layer to the top of the ricotta mixture.
- Spread another 1/3 of the sauce over the noodle layer.
- Sprinkle the remaining chicken over the sauce layer.
- Spread the remaining ricotta mixture over the chicken layer.
- Add the remaining noodles, the remaining sauce, and the remaining mozzarella to the baking dish, in that order.
- Lightly grease a large piece of foil, then cover the pan with the greased-side facing the lasagna.
- Bake the lasagna for 45 minutes.
- Remove the foil and bake, uncovered, until the cheese is melted, golden-brown, and bubbly.
- Optionally, turn the broiler on high and broil until crispy on top, about 3-4 minutes.
- Let the lasagna stand for 15 minutes.
- Slice and serve.
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