Other lasagna pales in comparison to this snowy-hued and deliciously savory dish! White Chicken Lasagna has layer upon layer of creamy, rich, and meaty chicken alfredo sauce that will make you rethink ever using marinara in your lasagna ever again. The noodles are as tender as ever, and the cheese is as melty, tangy, and sharp as ever, adding a level of ooey-gooey-goodness to this heavenly good dish! White Chicken Lasagna is a true crowd-pleaser, as it makes enough for everyone and has a flavor that will make everyone happy. It certainly will make you happy!
Ingredients
For the noodles:
- 15 classic lasagna noodles, not no-boil
- For the ricotta filling:
- 2 eggs
- 3 cups whole milk ricotta cheese
- 1 cup full-fat sour cream
- 1/2 cup parmesan cheese, freshly grated
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 (14-ounce) can artichoke hearts chopped and patted very dry
- 16 ounces frozen chopped spinach thawed and patted very dry
For the chicken alfredo sauce:
- 5 tablespoons unsalted butter
- 8 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3 cups half-and-half
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon red pepper flakes
- 2 cups parmesan cheese, freshly grated
- 3 cups rotisserie chicken, cooked and shredded
- For the layering:
- 1 pound mozzarella, shredded
Directions
Step 1 –Place the lasagna noodles into the bottom of a long pan.
Step 2 –Pour hot tap water over the noodles until they are submerged.
Step 3 –Let the noodles soak for at least 30 minutes while you prepare the other parts of the recipe, agitating them occasionally to ensure they don’t stick together.
Step 4 –Preheat the oven to 350 degrees F.
Step 5 –Lightly grease a deep 9×13-inch pan.
Step 6 –In a large bowl, add the eggs, the ricotta, the sour cream, 1/2 cup of the parmesan, the fresh basil, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, the nutmeg, the artichoke hearts, and the spinach, mixing to combine.
Step 7 –In a large skillet over medium heat, melt the butter.
Step 8 –Whisk in the garlic and the flour and cook, stirring, until golden brown, about 2 minutes. Reduce the heat to low.
Step 9 –Gradually whisk in the half-and-half, the chicken broth, the onion powder, the parsley, the dried basil, the oregano, the remaining salt, the thyme, the remaining pepper, the chicken bouillon, and the red pepper flakes.
Step 10 –Bring the mixture to a boil, whisking constantly.
Step 11 –Turn the heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes.
Step 12 –Transfer the skillet from the heat.
Step 13 –Whisk in the remaining parmesan cheese until melted.
Step 14 –Stir in the chicken until well-combined.
Step 15 –Spread 1 cup of the chicken alfredo sauce in the bottom of the prepared pan.
Step 16 –Dry off four of the soaked noodles and place them lengthwise in the bottom of the pan, using part of a fifth noodle to cover as needed.
Step 17 –Spread 1/3 of the ricotta mixture over the noodle layer.
Step 18 –Top the ricotta layer with 1 cup of the mozzarella.
Step 19 –Repeat the layers 2 times.
Step 20 –Top with the remaining alfredo sauce and the remaining mozzarella.
Step 21 –Cover the lasagna with foil and bake for 30 minutes.
Step 22 –Remove the foil and bake until hot and bubbly, about 30 minutes.
Step 23 –Set the oven to broil and broil until the top is golden in spots, about 3 minutes.
Step 24 –Transfer the lasagna from the oven and let stand for 15 minutes.
Step 25 –Slice and serve.
