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
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Bring a large pot of water to a boil over medium-high heat.
Step 3 –Add the lasagna noodles, 1 tablespoon of the olive oil, and the salt and cook until al dente, according to the package directions.
Step 4 –Rinse the noodles under cold water to stop the cooking process.
Step 5 –Return the noodles to the pot.
Step 6 –In a large saucepan, heat the remaining oil over medium-high heat until hot, about 2 minutes.
Step 7 –Add the onion and the garlic and sauté until fragrant, about 2 minutes.
Step 8 –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.
Step 9 –Whisk in the heavy cream.
Step 10 –Bring the sauce to a simmer over medium heat.
Step 11 –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.
Step 12 –Transfer the saucepan from the heat and immediately stir in the spinach.
Step 13 –In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella, the parmesan, the egg, and the parsley, stirring well to combine.
Step 14 –In a 9×13-inch baking pan, evenly spread 1/2 cup of the white sauce.
Step 15 –Place 3 of the noodles evenly over the sauce.
Step 16 –Spread 1/3 of the remaining sauce evenly over the noodle layer.
Step 17 –Sprinkle 1/2 of the chicken over the sauce layer.
Step 18 –Spread 1/4 of the ricotta mixture over the chicken layer.
Step 19 –Add 3 noodles on top of the ricotta mixture.
Step 20 –Spread 1/2 of the remaining ricotta mixture over the noodle layer.
Step 21 –Add 3 of the lasagna noodles in an even layer to the top of the ricotta mixture.
Step 22 –Spread another 1/3 of the sauce over the noodle layer.
Step 23 –Sprinkle the remaining chicken over the sauce layer.
Step 24 –Spread the remaining ricotta mixture over the chicken layer.
Step 25 –Add the remaining noodles, the remaining sauce, and the remaining mozzarella to the baking dish, in that order.
Step 26 –Lightly grease a large piece of foil, then cover the pan with the greased-side facing the lasagna.
Step 27 –Bake the lasagna for 45 minutes.
Step 28 –Remove the foil and bake, uncovered, until the cheese is melted, golden-brown, and bubbly.
Step 29 –Optionally, turn the broiler on high and broil until crispy on top, about 3-4 minutes.
Step 30 –Let the lasagna stand for 15 minutes.
Step 31 –Slice and serve.
