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Chicken & Spinach White Lasagna

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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup butter, {1 stick}
  • 1 clove garlic minced
  • 1 large yellow onion chopped
  • 1 tsp Italian seasoning
  • 1/2 cup flour
  • 1 1/2 cups milk I used 2%
  • 2 cups chicken broth vegetable broth can be used
  • 1 cup chopped or grated Fontina cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1 cup ricotta cheese
  • 1 package frozen spinach thawed and drained
  • 1/4 cup freshly grated Parmesan
  • 3 cups cooked chicken I used about 9 chicken tenders
  • 9-12 lasagna noodles I used no boil
  • Additional grated white cheeses for topping I used Swiss and Parmesan

Instructions
 

  • Prepare a 9 x 13 or deep 9”square baking dish with cooking oil spray.
  • Melt the butter in a medium sauce pan. Saute the onion and garlic until onion is soft and translucent.
  • Whisk in the flour and then add milk and chicken broth.
  • Add seasonings, bring to a boil and cook for about 1 minute.
  • Add the Fontina and Parmesan, stir to melt cheese and set sauce aside.
  • In a medium bowl combine the ricotta cheese, spinach and 1/4 cup Parmesan. Mix until combined.
  • Spread 1/4 of the cheese sauce in the bottom of the baking dish.
  • Top with 3-4 lasagna noodles, arranging in a flat layer.
  • Top with 1/2 of the chicken, 1/2 of the ricotta spinach mix, then top with another 1/4 of the sauce. Repeat.
  • Top the second layer with another layer of lasagna noodles and the rest of the sauce.
  • Sprinkle with a little more cheese on top. At this point the dish can be refrigerated overnight, covered with foil.
  • Bake at 350 for about 45 minutes, until bubbly and golden. If dish has been refrigerated adjust cooking time, it might need a little longer.
Keyword chicken and spinach lasagna, chicken casserole, make ahead dinner, white lasagna