Creamy chicken lasagna layered with Parmesan white sauce, spinach ricotta filling, shredded chicken, oven-ready noodles, and melted mozzarella.

White Lasagna Sauce:

¼ cup butter

1 tablespoon oil

1 small onion, finely diced

3–4 cloves garlic, minced

1 teaspoon dried parsley

1½ teaspoons salt

¼ teaspoon pepper

⅓ cup flour

2 cups half-and-half or cream

2 cups low-sodium chicken broth

¼ cup shredded Parmesan cheese

Ricotta Mixture:

2 cups (450 g) ricotta cheese

1 cup shredded mozzarella cheese

½ cup (100 g) frozen spinach, thawed and squeezed dry

¼ cup cream

1 egg

½ cup shredded Parmesan cheese

Lasagna:

½ cup water, divided

12 oven-ready lasagna noodles

3 cups shredded cooked chicken

2 cups shredded mozzarella cheese

2 tablespoons Parmesan cheese

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1. Preheat oven to 350°F and grease a deep 9×13-inch baking dish.

2. Melt butter with oil over medium heat. Cook onion until tender; add garlic, parsley, salt, and pepper and cook 1 minute.

3. Stir in flour. Gradually whisk in half-and-half and broth; cook until thickened. Stir in ¼ cup Parmesan.

4. Combine ricotta, spinach, cream, egg, ½ cup Parmesan, and 1 cup mozzarella.

5. Spread a thin layer of white sauce in the pan and add ¼ cup water.

6. Layer 3 noodles with one-third each of ricotta mixture and chicken and one-quarter of sauce. Repeat twice.

7. Top with final 3 noodles and remaining sauce. Pour remaining ¼ cup water around edges.

8. Cover tightly with greased foil. Bake 40–45 minutes, or up to 60 minutes, until noodles are tender.

9. Uncover; top with 2 cups mozzarella and 2 tablespoons Parmesan. Bake 10 minutes. Broil 2 minutes if desired.

10. Rest 10–15 minutes before slicing.

Use the added water only as directed for oven-ready lasagna noodles.

Squeeze thawed spinach thoroughly dry.

Baking time varies by noodle brand; bake until the pasta is tender.

The lasagna will continue to set during the 10–15 minute rest.