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Special White Lasagna

CasseroleChickenGastro-PubOven
Time :1 hour 40 minutes
Yield :12 servings
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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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