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Lasagna, with its origins tracing back to ancient Greece and Rome, has evolved over centuries into the beloved dish we know today. The word "lasagna" itself is derived from the Greek word "lasanon," referring to a chamber pot. As pasta made its way through Italy, it transformed into the layered dish we now associate with home-cooked goodness. Traditional Italian lasagna typically features layers of pasta, rich meat sauce, and cheese. However, as culinary traditions spread globally, countless variations emerged, each showcasing unique regional ingredients and flavors.

Creamy Chicken Lasagna with White Sauce

Indulge in this creamy chicken lasagna delight that's perfect for family dinners or gatherings! Layers of tender lasagna noodles are combined with a rich white sauce, shredded chicken, spinach, and three types of cheese for a comforting meal. It's easy to make and packed with flavor. With a prep time of just 30 minutes, you can have this delicious dish ready in under an hour. Top with fresh herbs for a delightful finish!
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Ingredients
  

9-12 lasagna noodles

2 cups cooked chicken, shredded

2 cups ricotta cheese

3 cups mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 cups spinach, fresh or frozen (thawed and drained)

1 small onion, finely chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

4 cups milk (whole or low-fat)

1/2 teaspoon nutmeg

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil or parsley for garnish (optional)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Cook the noodles: In a large pot of salted boiling water, cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

      Prepare the sauce: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

        Create the white sauce: Sprinkle the flour over the onion and garlic mixture, stirring to combine. Slowly whisk in the milk, ensuring there are no lumps. Continue to whisk until the sauce thickens and begins to bubble, about 5-7 minutes. Add the nutmeg, and season with salt and pepper to taste. Remove from heat.

          Combine chicken and spinach: In a large mixing bowl, combine the shredded chicken, ricotta cheese, spinach, and half of the mozzarella cheese. Mix well.

            Assemble the lasagna: In a 9x13 inch baking dish, spread a thin layer of the white sauce on the bottom. Lay 3-4 lasagna noodles over the sauce. Spread half of the chicken and spinach mixture over the noodles, followed by a layer of the white sauce. Repeat the layers (noodles, chicken mixture, sauce) until all ingredients are used, finishing with a layer of noodles on top. Pour the remaining white sauce over the top layer of noodles and sprinkle with the remaining mozzarella and Parmesan cheese.

              Bake: Cover the lasagna with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

                Let it rest: Once done, remove the lasagna from the oven and allow it to rest for 10-15 minutes before slicing. This will help it set and make serving easier.

                  Garnish and serve: Garnish with fresh basil or parsley, if desired. Serve warm and enjoy your creamy chicken lasagna!

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 8