It’s seriously hard to believe that a recipe this creamy, indulgent and filling can be good for you but this one really is! If you don’t believe me, believe the fact that I cut out about a stick of butter and 3 cups of cheese from the original.
It makes 8, delicious and very freezer-friendly servings. So, really, it’s like you’re taking that amount of time to make 8 meals. Hmm, by that standard, this might be the quickest recipe I make.
White Chicken Lasagna
Ingredients
- 12 oz cooked shredded chicken (from about 1 lb raw)
- 1 tablespoon olive oil
- ½ medium sized onion chopped
- 3 cloves garlic minced
- ¼ cup flour
- 2 cups chicken broth
- 1.5 cups skim milk
- 9 lasagna noodles
- 2 cups low-fat mozzarella cheese divided
- ¼ cup parmesan cheese
- 4 cups baby spinach
- Palmful of fresh basil torn
- 1 cup mushrooms chopped
- 1 cup low-fat ricotta cheese
- Salt + pepper to taste
Instructions
- Step 1 Preheat oven to 375 degrees
- Step 2 Cook lasagna noodles according to package directions
- Step 3 Heat olive oil in a large pot over medium heat. Add onions and garlic, cook until beginning to soften, about 3 minutes
- Step 4 Sprinkle flour over cooking veggies and stir to combine
- Step 5 Pour in chicken broth and milk. Bring liquid to a boil over medium heat then reduce to low and simmer for 15 minutes, stirring periodically so that the bottom and sides don’t burn
- Step 6 Add parmesan and 1 cup mozzarella to sauce and stir until fully melted.
- Step 7 Mix in spinach, basil and mushrooms and heat until leaves wilt, about 5 minutes, stirring regularly
- Step 8 Season with salt and pepper to taste. Stir in shredded chicken
- Step 9 Spray a 9×13 baking dish with cooking spray and begin to assemble your lasagna
- Step 10 Spread 1/3 of prepared sauce over bottom of baking dish. Layer ½ of cooked noodles on top of sauce. Spread ½ ricotta over noodles. Lightly salt the ricotta
- Step 11 Repeat with same quantities- 1/3 of sauce, remaining noodles, remaining ricotta
- Step 12 Spread the rest of the sauce over the top of the second ricotta layer. Sprinkle remaining mozzarella evenly over the top
- Step 13 Cover entire dish with tinfoil and bake for 30 minutes. Uncover and continue to bake until golden brown and bubbling at the edges, about 15 more minutes
NOT-SO-PRO TIPS
For the lasagna newbies out there: this recipe assumes you’re using regular (not no-boil) noodles. After they finish cooking, make sure you lay out each noodle flat, don’t just pour them into a colander and leave them. Trust me, I’ve done the latter, you don’t want to.
To get your shredded chicken, you can either use a portion of a rotisserie chicken from the store or bring a pot of water to a boil and add about 1 pound uncooked chicken, cook for 10-20 minutes based on chicken’s thickness. Remove chicken to a cutting board and use 2 forks to shred.
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