White Lasagna (Chicken and Spinach)

White Chicken Lasagna with Spinach is the creamiest, dreamiest, cheesiest white lasagne you’ll ever have the pleasure of eating. Perfect for the family, dinner guests, or for keeping all to yourself.

Sauce:
3 Tbsp. butter
2 tsp. garlic, minced
3 Tbsp. all-purpose flour, unbleached
2½ cups half-and-half cream
sea salt
¼ cup Parmesan cheese, grated
4 oz cream cheese, softened

Lasagna:
¾ cup ricotta cheese
1 egg
8 dried lasagna noodles, cooked
2 cups cooked chicken, cut into bite-size pieces
2 cups mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
4 cups baby spinach leaves

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Butter an 8x8" glass baking dish.

Make the Pasta:
Boil a large pot of water and add 1 Tbsp. Kosher salt. When boiled, add the lasagna noodles and cook according to pkg directions al denta.

Make the Sauce:
Place a saucepan over medium heat. Add the butter and when it’s melted and no longer foaming, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from the heat and add the Parmesan, cream cheese and spinach. Stir until the spinach is wilted.

Assemble:
Whisk the egg and ricotta in a small bowl until blended.

Spoon about ¼ cup sauce on the baking dish and top with 2 lasagna noodles, followed by ¼ cup of the ricotta, ⅔ cup chicken, ⅔ cup mozzarella, 1 Tbsp. Parmesan and ½ cup of the sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.

Bake uncovered 20-25 minutes, until the sauce is bubbling and the cheese is golden brown in spots.

Let the lasagna cool for 15-20 minutes before serving.

Nutritional Information:
Per serving: Calories: 578 kcal, Carbohydrates: 40 g, Protein: 38 g, Fat: 29 g, Saturated Fat: 16 g, Trans Fat: 1 g, Cholesterol: 146 mg, Sodium: 562 mg, Potassium: 557 mg, Fiber: 2 g, Sugar: 8 g, Vitamin A: 2821 IU, Vitamin C: 6 mg, Calcium: 523 mg, Iron: 2 mg