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White chicken lasagna

March 23, 2011

White Chicken Lasagna

As much as I love white pizza with spinach, I can’t believe it’s taken me so long to make a pasta version.  We really enjoyed this dinner, and next time I’ll use whole wheat lasagna noodles to bump of the nutrition factor a bit more.  The biggest perk for me, other than the yummy factor, was that everyone ate butternut squash and didn’t even mind!

{one year ago:  oatmeal cookie bars}
{two years ago:  3 cheese and beer quick bread}

Recipe:  White Chicken Lasagna

(adapted from allrecipes)

lasagna noodles  (I used no-bake noodles – about one and a half boxes.)

1/2 c. butter

1 onion, minced

2 cloves garlic, minced

1/2 c. flour

1/2 tsp. salt

ground black pepper, to taste

2 c. chicken broth

2 c. nonfat milk  (Trust me, the white sauce was totally creamy!)

4 c. mozzarella cheese, divided  (I didn’t actually measure out my cheeses… just use what looks good to you!)

1 c. shredded or grated Parmesan cheese, divided

1 tsp. basil

1 tsp. oregano

1 c. part-skim ricotta cheese

1 1/2 c. cooked and shredded chicken

1 small box frozen spinach, thawed and drained; liquid squeezed out

1 small box frozen butternut squash puree, thawed

Melt butter in a large saucepot.  Add onions and garlic and cook over medium heat until translucent.  Add flour, salt, and pepper.  Cook flour mixture 1-2 minutes.  Add chicken broth and milk.  Bring to a boil; cook and stir 1 minute.  Turn off heat and add 2 cups mozzarella cheese and 1/4 c. Parmesan cheese.  Stir in dried spices.

Lightly spray a 9×13″ baking dish with nonstick cooking spray.  Ladle some cheese sauce onto the bottom to thinly cover.  Add a layer of lasagna noodles.  Layer with more cheese sauce, the chicken, and the ricotta cheese.  Add another layer of pasta.  Top with cheese sauce, spinach, and 1 c. mozzarella cheese.  Add another layer of pasta.  Top with cheese sauce.  Using a spoon, spread the butternut squash puree over the cheese sauce.  Top with remaining 1 c. mozzarella cheese and 1/2 c. Parmesan cheese.  Add final layer of lasagna.  Top with remaining cheese sauce and sprinkle with Parmesan cheese.

Cover with foil and bake at 350 degrees for 20 minutes.  Remove foil and continue to cook until bubbly.  If cheese doesn’t brown on top, turn on the broiler for the last couple minutes.  Allow lasagna to sit about 15 minutes before serving for easier slicing.

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55 Comments leave one →
  1. March 23, 2011 9:05 am

    This looks great! I hope I can trick my vegetable-hating husband into eating it. I got him to eat white pizza this week by topping it with some bacon.

  2. March 23, 2011 9:37 am

    Mmmm white lasagna – this is right up my alley!

    I see you’re reading Devil in the White City – did you hear about the movie version being made of it? How’s the book? I think I might have to pick up a copy for myself.

  3. March 23, 2011 9:40 am

    I can see why anyone not liking pumpkin would still eat this. Looks delicious!

  4. March 23, 2011 10:49 am

    Looks so yummy! I make something very similar, but with heavy cream and lots of butter. Yours might be a bit healthier. ;)

  5. March 23, 2011 1:06 pm

    am i missing something??!? you’re the 4th lasagna recipe i’ve seen today alone!! I love it. And, glad you finally made pasta out of your fave pizza. That’s the lovely thing about food–do what you want!

  6. March 23, 2011 1:27 pm

    I’ve made this once previously, and it is really good. I love that you added the butternut squash!

  7. March 23, 2011 1:54 pm

    This looks great – I love playing around with new lasagna fillings.

  8. oneordinaryday permalink
    March 23, 2011 3:22 pm

    Crepes – I had no clue there was a movie being made of Devil in the White City! Seems like a bunch of books are being made into movies lately. I am liking the book. It reads like a good novel, but it’s all true.
    ~ Michelle

  9. oneordinaryday permalink
    March 23, 2011 3:24 pm

    Keeley – Ha! My husband has a mad hatred for butternut squash and he didn’t mind it in this lasagna at all. And I would eat lots of things if they had bacon on them too – your husband is onto something there! :)
    ~ Michelle

  10. Evie permalink
    March 23, 2011 6:13 pm

    I didn’t know he hated butternut squash!!! I’m so behind…. haha this looks great. Even for me. :) Love ya! xoxo

  11. March 23, 2011 11:51 pm

    Michelle,
    I must live under a rock, I had no idea there was frozen butternut squash puree. This meal looks so comforting. We are still so cold here, which calls for this recipe! Maybe my family would eat the sqaush too?! All the more for me if they don’t. How is Bea and her family doing? Are the children coping well, and has her husband healed? Hope all is well with them.
    Robin Sue

  12. March 24, 2011 8:35 am

    Hi Michelle,
    Oh the list of meals with your Chicken Curry are what we have been eating to survive my busy-ness. We all loved the Curry recipe, for once all three kids liked something! It ould be nice at the Salon but a crockpot class would be tough since the class is only 2 hours, nothing would be cooked in time! Have a great day!
    Robin Sue

  13. March 24, 2011 6:43 pm

    Oh my goodness, this looks delicious, creamy and comforting!

  14. March 25, 2011 12:22 am

    This looks delicious- I’ll definitely be trying out this recipe very soon!

  15. March 25, 2011 2:20 am

    how lovely! there’s no rhyme or reason to this thought, but it somehow seems super spring-appropriate. :)

  16. Noelle permalink
    April 1, 2011 4:56 pm

    This looks wonderful! I have some sweet potatoes I can puree, do you think this would be good to substitute for the the butternut squash layer?

  17. oneordinaryday permalink
    April 3, 2011 6:21 pm

    Noelle – I definitely think pureed sweet potatoes would work here too. Let me know if you try it!
    ~ Michelle

  18. Erin permalink
    June 28, 2011 6:22 pm

    I added some brown sugar and applesauce to the butternut squash to sweeten it up a little… delish!

  19. November 10, 2011 6:12 pm

    This is a wonderful recipe. Quick, easy and delish! For anyone who cares, I used almond milk for the white sauce and it was still creamy and yummy.

  20. April 23, 2012 5:00 pm

    I found this on Pinterest and it looks totally delicious. Might actually try this tonight!

  21. Mel permalink
    May 27, 2012 5:10 am

    Made this for dinner tonight, it was absolutely delicious, we all loved it.

  22. one ordinary day permalink
    May 30, 2012 6:56 pm

    Thank you, Mel! :)
    ~ Michelle

  23. June 11, 2012 8:46 pm

    Just made this! Couldn’t find frozen butternut and the out of season fresh ones looked sad, so I used a can of pumpkin puree instead. Worked great and it was delicious!

  24. Rhonda Hough permalink
    August 7, 2012 1:58 am

    I went a step further on the healthy note. I used tofu instead of the ricotta cheese…buy soft tofu, use your hands and mash and squish through your fingers till looks like ricotta. Add an egg and some spices…bit of parm cheese and just use like you would ricotta! You don’t need the chicken for the tofu is the protein! Thanks for the foundation recipe!!!

  25. October 2, 2012 12:19 am

    Tried this this week – it sounded good but it was so much better than I imagined. I liked it as much as I like regular lasagna… and I’m a lasagna girl. I used pumpkin instead, as considering the time of year it was easier to find. In an 8×8 pan it took longer to cook, but layered up nicely.
    SO good. Thank you tons!

  26. October 10, 2012 1:05 pm

    Thank you for this recipe! I have made it a few times and it is up again in my meal plan! I will be sharing the link to this recipe on my blog.

  27. October 12, 2012 2:24 pm

    Can’t wait to try this tonight! I bought gerbers butternut squash bisque. I could not the find it anywhere elsa.Haha I’m sure it will be delish!

  28. October 28, 2012 5:42 pm

    I made this tonight and it was amazing!!

  29. Art permalink
    December 30, 2012 6:28 pm

    I used a real butternut squash, boiled, drained, and mashed. In my opinion, it’s the squash that makes this dish over and above. It’s a definite make-again dish, in fact I will be making it for our upcoming ski trip.

  30. Cindy permalink
    January 8, 2013 7:48 pm

    This was delicious however, I would substitute fresh spinach sautéed next time. The frozen was a little bitter,

  31. Brittany permalink
    January 20, 2013 7:55 pm

    I was unable to find the butternut squash purée so I substituted for pumpkin like some others did. I was not a huge fan of this substitution. Otherwise, it was pretty good!

  32. Lisa permalink
    January 27, 2013 10:05 am

    Wish I knew the WW pts plus value per serving. Looks good!

  33. Christina permalink
    February 21, 2013 8:17 pm

    Tried it for the first time tonight. It was amazing. My girls loved it, my boys well at least they ate some. Fires anyone know the calories on this?

  34. February 26, 2013 5:01 pm

    How many calories in a typical serving? I really want to give this a try!

  35. Casey permalink
    March 5, 2013 12:15 am

    What is the nutritional information???

  36. Dee permalink
    March 24, 2013 5:20 pm

    I questioned the Butternut, but it works great with this recipe!!! We Loved it
    !! I just tried this recipe and everyone had compliments!! Will definitely make this again!! Thanks!!!

  37. kimberly permalink
    March 31, 2013 6:22 pm

    where do you get butternut squash puree? also- did you boil the noodles before using?

  38. oneordinaryday permalink
    April 1, 2013 4:34 pm

    Kimberly – I found the butternut squash puree in the freezer section of my grocery store. You could also cook your own squash and puree it in a food processor, but I was definitely looking for something easier. As for the noodles, you can use either the no-boil kind or the traditional lasagna noodles that you cook first.
    Hope you enjoy it~
    Michelle

  39. oneordinaryday permalink
    April 1, 2013 4:39 pm

    Thank you, Dee! Glad you enjoyed it too!
    ~ Michelle

  40. Gary N permalink
    July 1, 2013 1:51 pm

    I’ve been making a version close to this . I add a small container of pesto to the cooked chicken and mix well. It really adds a layer of depth. Sautéed mushrooms as well.

  41. Vanessa permalink
    September 7, 2013 8:24 pm

    I just made this tonight and I LOVED it! Kept the butternut squash out of it and it was still delicious! Will be making again and again!

  42. Theresa permalink
    October 15, 2013 7:14 am

    I did this recipe my way mixed the spinach with butternut squash and chicken together and layered the cheeses also then topped with white sauce and mozzerella cheese and parm chse. Yummy I used leftover chicken from grill.

  43. December 20, 2013 6:23 pm

    it’s look nice
    Thanks for great recipe :)

  44. Elizabeth permalink
    March 5, 2014 10:13 am

    Do we know how many servings this is?

  45. oneordinaryday permalink
    March 5, 2014 10:17 am

    Elizabeth, it fills a 9×13 pan nicely. For my family, that’s 12 servings. :)
    ~ Michelle

  46. liz permalink
    March 5, 2014 10:25 am

    Thanks so much, Michelle! I took the liberty of calculating the nutrition facts so I will list them. I plan on using 16oz of whole wheat/whole grain lasagna noodles and fat free ricotta cheese. Here is the breakdown for 12 servings:

    526 calories
    22.4 g fat (13.7g saturated fat)
    75 mg cholesterol
    676 mg sodium
    42 g carbs
    5 g sugar
    30 g protein

    Can’t wait to make it for dinner tonight! :)

  47. October 20, 2014 10:04 pm

    This looks amazing!!! Question for you: how would you go about freezing this? Prepare it all first and freeze and then double the cooking time?? Or cook first, cool and then freeze?

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