Name: White Cheese Chicken Lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 9 sheets lasagna noodles; 1/2 cup butter; 1 medium onion, chopped; 1 clove garlic, minced; 1/2 cup all-purpose flour; 2 cups chicken broth; 1 1/2 cups milk; 1 tsp kosher salt; 4 cups mozzarella cheese, shredded, divided; 1 cup Parmesan cheese, grated, divided; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp ground black pepper; 2 cups ricotta cheese; 2 cups cooked chicken meat, cubed; 2 pkg frozen chopped spinach, 10 oz each, thawed and drained; 1 tbsp fresh parsley, chopped

Chef's notes

Squeeze thawed frozen spinach in a clean kitchen towel until completely dry before layering -- excess water is the top reason white lasagnas turn watery and loose. Cook the flour in the butter for the full 2 minutes until it smells nutty and looks pale gold; undercooking it leaves a raw, starchy taste in the finished sauce. The lasagna is done when the internal temperature at the center reads 165 degrees F and the edges are visibly bubbling; tent with foil if the top browns before that point. Rotisserie chicken is a smart substitute for home-cooked chicken: use the breast meat, cubed, and the flavor holds up well through baking. Assemble the lasagna up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate; add 10 to 15 minutes to the bake time when going straight from cold.

White Cheese Chicken Lasagna

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