This Creamy Chicken Lasagna Recipe is so good! It is filled with layers of a cheesy spinach white sauce and juicy chicken, you won't go back to making a traditional lasagna in a hurry.
Making this creamy chicken lasagna with white sauce from scratch is actually pretty easy! You could use a store-bought roast chicken to make it even easier. It's one of my family favourites along with my Spinach and Ricotta Cannelloni recipe.
Ingredients
Creamy Sauce
- butter
- onion
- garlic
- flour
- chicken stock
- thickened cream
- fresh baby spinach
- salt & pepper
Cheese Mixture
- ricotta
- grated cheese
- garlic powder
- onion powder
- salt & pepper
Lasagna
- fresh lasagna sheets
- 2 chicken breasts, cooked and shredded
- grated cheese to top
See the recipe card below for quantities.
Instructions
Preheat the oven to 180°C. In a large saucepan on a medium heat, melt the butter. Add minced garlic and onion and sauté until fragrant.
Add the flour to create a roux and cook for 1 minute while stirring.
Gradually whisk in the chicken stock, ensuring there are no lumps. Add the thickened cream and whisk until the sauce thickens, usually 5-7 minutes.
Add salt and pepper and chopped spinach and stir through, then remove from the heat.
In a bowl, mix together the ricotta cheese, grated cheese, garlic powder, onion powder, salt, and pepper.
In a 25x30cm baking dish, spread a thin layer of the sauce mixture on the bottom of the dish.
Add a layer of the lasagna sheets, then spread a layer of the cheese mixture on the sheet.
Add a layer of the shredded chicken.
Spoon over the creamy sauce. Repeat the layering process again.
For the top layer, add the lasagna sheet and top with a thin layer of the remaining creamy sauce.
Cover with foil and place in the oven for 30 minutes.
Remove from the oven and top with grated cheese. Place back in the oven without the foil and cook for 15 minutes until the cheese has browned on top.
How to Poach Chicken?
When I make this recipe, I like to poach my chicken in some chicken stock. I then use the same chicken stock in this recipe to make my sauce so none of it goes to waste. It only adds an extra 15 minutes to poach the chicken, and it's so much nicer if you can make it yourself.
I add 2 chicken breasts covered with chicken stock in a pot (usually 2 cups) and bring to a boil. Once it comes to a boil, I reduce the heat to low and simmer for 10-12 minutes or until the chicken has cooked through. I shred the chicken and use it to make this creamy spinach lasagna with ricotta cheese filling.
What type of chicken do you use?
You can use any chicken shredded for this recipe. I prefer to use poached chicken, but I have also used a hot roast chicken from the supermarket to make the white chicken lasagna recipe even easier.
- Poached - Cooking the chicken in water or stock.
- Store-Bought Roast Chicken - This makes the recipe even easier without preparing shredded chicken.
- Steamed - If you have a steaming basket or a Thermomix, steamed chicken is very similar to poached chicken. It does take a little longer to cook though.
How To Freeze The Creamy Chicken Lasagna?
Freezing creamy chicken lasagna is a convenient way to prepare this meal in advance, and it freezes perfectly.
Steps for Freezing Creamy Chicken Lasagna:
- Cooling: Allow the creamy chicken lasagna to cool completely after baking. This helps prevent condensation inside the packaging, which can lead to freezer burn.
- Portioning: If you plan to freeze individual servings, cut the lasagna into portions. Alternatively, if you prefer to freeze the entire dish, leave it whole, which is what I do.
- Wrap in Plastic Wrap: Wrap each portion or the entire lasagna tightly with plastic wrap. Make sure to cover it completely to prevent air from reaching the lasagna, which helps maintain its quality in the freezer.
- Aluminium Foil Layer: After wrapping in plastic wrap, add an extra layer of aluminium foil around the lasagna. This provides an additional barrier against freezer burn.
- Labelling: Clearly label the wrapped lasagna with the date of preparation and any additional instructions or details about the dish.
- Freezer Bag (Optional): For added protection, you can place the wrapped lasagna portions in a heavy-duty freezer bag. Squeeze out as much air as possible before sealing the bag.
Tips for Thawing and Reheating:
- Thawing: When you're ready to enjoy the creamy chicken lasagna, transfer it from the freezer to the refrigerator. Allow it to thaw overnight or for at least 24 hours.
- Reheating: Reheat the thawed lasagna in the oven at a low to moderate temperature of around 170°c. Cover it with foil to prevent excessive browning, and heat until it reaches an internal temperature of 75°c.
By following these steps, you can successfully freeze creamy chicken lasagna, ensuring that you have a convenient and delicious meal ready whenever you need it.
Looking for more recipes?
Check out some of my favourites:
Creamy Chicken Lasagna
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Ingredients
Creamy Sauce
- 2 tablespoons butter
- 1 brown onion, diced
- 2 tablespoons garlic, minced
- 2 tablespoons flour
- 2 cups chicken stock
- 2 cups thickened cream or milk
- 2 cups chopped baby spinach
- ½ teaspoon each salt & pepper
Cheese Mixture
- 375 grams ricotta I use smooth ricotta
- 1 cup grated cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon each salt & pepper
Lasagna
- 1 packet fresh lasagna sheets
- 2 chicken breasts, cooked and shredded You could use store bought roast chicken
- ½ cup grated cheese for the top
Instructions
Creamy Sauce
- Preheat the oven to 180°C.
- In a large saucepan on a medium heat, melt the butter. Add minced garlic and onion and sauté until fragrant.
- Add the flour to create a roux and cook for 1 minute while stirring.
- Gradually whisk in the chicken stock, ensuring there are no lumps. Add the thickened cream and continue to whisk until the sauce thickens, usually 5-7 minutes.
- Add salt and pepper to the sauce.
- Add the chopped spinach and stir through, then remove from the heat.
Cheese Mix
- In a bowl, mix together the ricotta cheese, grated cheese, garlic powder, onion powder, salt, and pepper.
Lasagna
- In a 25x30cm baking dish, spread a thin layer of the sauce mixture on the bottom of the dish.
- Add a layer of the lasagna sheets, then spread a layer of the cheese mixture on the sheet.
- Add a layer of the shredded chicken and spoon over the creamy sauce.
- Repeat the layering process again.
- For the top layer, add the lasagna sheet and top with a thin layer of the remaining creamy sauce.
- Cover with foil and place in the oven for 25 minutes.
- Remove from the oven and top with ½ cup of grated cheese. Place back in the oven without the foil and cook for 10 minutes until the cheese has browned on top.
- Garnish with chopped fresh parsley before serving.
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
Tayla
Absolutely delicious!!
Enjoyed by hubby and kids too!
Lauren
Followed step by step but used lactose free cream and cheese and gluten free fresh lasagne sheets.
LF cream isn't great if you want a thick consistency but doesn't affect the flavour at all.
Delicious. Thanks