Description
This White Lasagna with Chicken and Pesto is a creamy, comforting twist on traditional lasagna that layers tender no-boil noodles with a rich white sauce, flavorful chicken, fresh spinach, and a blend of cheeses enhanced by aromatic basil pesto. Perfect for family dinners or entertaining, this lasagna combines hearty protein and fresh greens in a luscious baked casserole that is both satisfying and delicious.
Ingredients
Scale
Sauce and Filling
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 small onion, chopped (about 1 cup)
- 2 teaspoons dried basil (or 1 tablespoon fresh)
- 1 and 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 4 cloves garlic, minced
- 6 tablespoons flour
- 1/3 cup milk
- 1/3 cup Greek yogurt
- 1 & 2/3 cups chicken broth
- 2 cups cooked chicken, chopped (rotisserie recommended)
Cheese Mixture
- 1 (15-ounce) container ricotta cheese
- 1/3 cup basil pesto (homemade or store-bought)
- 1 egg
Assembly
- 9 no-boil lasagna noodles
- 2 & 1/2 cups mozzarella cheese, shredded
- 2 cups fresh spinach
- 1/4 cup Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the lasagna.
- Sauté Onions: In a large skillet, melt the butter and olive oil over medium heat. Add the chopped onion and sauté for 5 to 8 minutes until soft and translucent.
- Add Herbs and Seasoning: Stir in dried basil, kosher salt, and pepper into the sautéed onions to infuse flavor.
- Add Garlic: Add minced garlic cloves and sauté for an additional minute to release their aroma.
- Incorporate Flour: Gradually sprinkle the flour over the onion mixture, stirring well after each addition to ensure it is fully incorporated and begins to form a roux.
- Prepare Liquid Mixture: In a large glass measuring cup, combine milk, Greek yogurt, and chicken broth (or water with Better Than Bouillon Chicken Base) and stir thoroughly.
- Add Liquid to Roux: Slowly whisk the liquid mixture into the skillet, ensuring no lumps form, and cook over medium heat until slightly thickened, about a couple minutes.
- Add Chicken: Stir the chopped cooked chicken into the thickened white sauce and remove the skillet from the heat.
- Mix Ricotta Filling: In a separate medium bowl, combine ricotta cheese, pesto, and egg, stirring until smooth and well blended.
- Prepare Casserole Dish: Lightly wet the bottom of a 2-quart casserole dish with about 1/2 cup of the white sauce to prevent noodles from sticking.
- First Layer: Arrange 3 no-boil lasagna noodles on top of the sauce. Spread 1/3 of the ricotta mixture evenly over the noodles. Add about 1/2 cup fresh spinach. Spoon 1/3 of the white sauce over the spinach, spreading to edges. Top with 1/3 of the shredded mozzarella cheese.
- Repeat Layers: Repeat the layering two more times in the same order: noodles, ricotta mixture, spinach, white sauce, and mozzarella cheese.
- Add Parmesan: Sprinkle the entire top with 1/4 cup grated Parmesan cheese for added flavor and a golden crust.
- Cover with Foil: Spray a sheet of aluminum foil with nonstick spray and cover the casserole dish to retain moisture during baking.
- Bake: Bake the lasagna at 350°F for about 50 minutes or until cooked through and tender.
- Broil: Remove the foil and increase the oven temperature to broil. Broil the lasagna for 1 to 3 minutes until the top is golden brown and bubbly. Watch carefully to avoid burning.
- Rest and Serve: Let the lasagna rest for 10 minutes before serving. Enjoy with bread, a large salad, or additional green vegetables for a complete meal.
Notes
- Using rotisserie chicken adds great flavor and saves time.
- No-boil noodles make assembly easy and shorten prep time.
- Be cautious when broiling to prevent burning; watch closely.
- You can substitute Greek yogurt with sour cream if desired.
- This recipe freezes well, both before and after baking (freeze baked lasagna in airtight container and reheat covered).
- If you prefer a thicker sauce, slightly reduce the broth quantity.
- Fresh basil can be substituted for dried basil using triple the amount.
