The Ultimate Creamy White Chicken Lasagna (That My Kids Request Every Week!) | Meal Mia

The Ultimate Creamy White Chicken Lasagna (That My Kids Request Every Week!)

Around here, traditional red sauce lasagna was always a hit until this creamy white version completely stole the show. Of course, when both Jack and Aliana started asking for it in their birthday dinner requests, I knew we had a new family favorite!

Why This Recipe Works

In reality, creating a lasagna that’s creamy but not heavy, and packed with vegetables while still being kid-friendly, felt like an impossible task. The best white lasagna nights are when John comes home to the amazing aroma and the kids are already setting the table without being asked!

Key Components Breakdown

Essential Ingredients

  • Chicken breast – Georgia taught me that poaching keeps it extra tender
  • Lasagna noodles – Emily’s tip about not pre-cooking changed everything
  • Alfredo sauce – Catrine’s homemade version is absolutely dreamy
  • Fresh spinach – Sneaking in those greens!
  • Three-cheese blend – The secret to that perfect stretch

Equipment Needed

Must-haves:

  • 9×13 baking dish
  • Large pot for noodles
  • Deep skillet
  • Mixing bowls

Nice-to-haves:

  • Food processor for shredding
  • Offset spatula
  • Extra baking dish for freezing
  • Heavy-duty foil

The Technique Section

Critical Steps

  1. Layer noodles properly
  2. Create the perfect sauce consistency
  3. Season each layer
  4. Cover while baking
  5. Rest before serving

The most common mistake? Overcooking the noodles. After one particularly mushy batch, I learned that less is more when it comes to pasta cooking time!

Temperature and Timing

  • Oven temperature: 375°F (190°C)
  • Baking time: 45-50 minutes
  • Uncovered time: 15 minutes
  • Resting time: 20 minutes

Troubleshooting Guide

Common Issues

Sauce too thin? Emily’s solution: add a sprinkle of parmesan to each layer. When Aliana helped me test this trick last week, it worked perfectly!

Noodles not tender? Georgia taught me to cover tightly with foil and let it rest longer after baking.

Variations and Adaptations

Seasonal Options

  • Spring: Add fresh asparagus
  • Summer: Mix in garden herbs
  • Fall: Butternut squash layer
  • Winter: Extra mushrooms

Dietary Modifications

  • Lighter version: Use low-fat cheese
  • Extra protein: Add turkey sausage
  • More vegetables: Layer in zucchini

Storage and Make-Ahead

  • Refrigerator: Lasts 4-5 days
  • Freezer: Up to 3 months
  • Make-ahead: Assemble 24 hours in advance
  • Reheating: Cover with foil

FAQ

Q: Can I make this ahead for a party? A: Yes! Assemble up to 24 hours ahead and refrigerate.

Q: How do I prevent the top from drying out? A: Keep it covered for most of the baking time.

Q: Can I freeze individual portions? A: Absolutely! Perfect for meal prep.

Closing Thoughts

You know what makes this recipe extra special? It’s not just the creamy layers or the perfectly cooked noodles – it’s watching Jack’s face light up when he helps sprinkle the cheese, or hearing Aliana proudly explain to her friends that she knows exactly how many spinach leaves make it “just right.” Even John, who was skeptical about a white lasagna at first, now requests it for special occasions.

Since sharing this recipe on my Pinterest, I’ve heard from so many moms who say their picky eaters have started eating spinach because of this dish! Some families have even started “lasagna assembly lines” where everyone gets to layer their portion – how fun is that?

Remember, your first attempt might not look picture-perfect (like my infamous “too many noodles” incident that had us eating lasagna for a week!), but keep at it. For more family-friendly recipes and comfort food ideas, follow me on Pinterest @mealmia – where I share all our kitchen adventures, successful or otherwise!

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Creamy White Chicken Lasagna

Creamy White Chicken Lasagna


Description

A comforting, creamy lasagna that brings the whole family running to the dinner table!

Prep Time: 45 minutes | Cook Time: 1 hour | Total Time: 1 hour 45 minutes | Servings: 12


Ingredients

Scale

For the Chicken:

  • 3 chicken breasts, poached and shredded
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

For the Sauce:

  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 2 cups parmesan cheese, freshly grated
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste

For Assembly:

  • 1 package no-boil lasagna noodles
  • 2 packages frozen spinach, thawed and squeezed dry
  • 4 cups mozzarella cheese, shredded
  • 2 cups ricotta cheese
  • 1 cup fresh parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 1 egg (for ricotta mixture)

Instructions

  1. Poach chicken breasts in seasoned water until cooked through. Shred and season. (Jack’s favorite part is helping to shred the chicken!)
  2. Make the sauce: Melt butter, add garlic, then whisk in flour. Cook for 1 minute.
  3. Gradually add milk, cream, and broth, whisking constantly until smooth. (Aliana loves being my official taste-tester!)
  4. Stir in parmesan cheese and seasonings. Cook until thickened.
  5. Mix ricotta with egg, 1 cup mozzarella, and seasonings.
  6. Assembly time! Layer in this order:
    • Sauce
    • Noodles
    • Ricotta mixture
    • Chicken
    • Spinach
    • Mozzarella
    • Repeat layers
  7. Cover tightly with foil and bake at 375°F for 45 minutes.
  8. Uncover, add remaining cheese, and bake 15 more minutes until golden.
  9. Let rest for 20 minutes before serving. (The hardest part – it smells amazing!)

Notes:

  • Don’t skip the resting time
  • Squeeze spinach really well
  • Georgia’s tip: grate your own cheese
  • Catrine’s secret: add a pinch of cayenne to the sauce

Storage Tips:

  • Cool completely before refrigerating
  • Double wrap for freezing
  • Thaw overnight in refrigerator
  • Reheat covered at 350°F

Nutritional Information (per serving):

  • Calories: 485
  • Protein: 32g
  • Fat: 28g
  • Carbs: 26g
  • Fiber: 2g
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