Creamy Chicken Lasagna with White Sauce

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Cook the lasagna noodles according to package instructions. Drain and set aside.

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the flour and cook for another minute, until slightly browned.

Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.

Add the dried basil, dried oregano, salt, and pepper to the sauce. Stir to combine, then remove from heat.

In a large bowl, mix the shredded chicken, ricotta cheese, chopped spinach, and 1 cup of the mozzarella cheese.

Spread a thin layer of the white sauce on the bottom of the prepared baking dish.

Place a layer of lasagna noodles over the sauce. Spread 1/3 of the chicken mixture over the noodles, followed by another layer of white sauce. Repeat the layers two more times, ending with a layer of noodles and the remaining white sauce.

Sprinkle the top with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.

Let the lasagna cool for 10 minutes before slicing. Garnish with chopped fresh parsley before serving.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes

Kcal: 420 kcal | Servings: 8 servings