The air is brisk, the nights are becoming longer, and the leaves are changing to stunning colours of crimson and orange. These soft, chewy, and flavorful cookies were made in the style of a popular fall beverage from a certain coffee shop chain. Perfect for Halloween, Thanksgiving, or just relaxing in a comfortable chair with a good book.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- 9 lasagna noodles
- ½ cup butter
- 1 onion, chopped
- 1 clove garlic, minced
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 ½ cups milk
- 1 teaspoon salt
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 cups ricotta cheese
- 2 cups cubed, cooked chicken meat
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.
- Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside.
- Spread 1/3 of the sauce mixture in the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles, ricotta, and chicken. Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan.
- Bake in the preheated oven for 35 to 40 minutes.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 12 g |
| Sodium | 671 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Only rating 4 ⭐️ because I did make some changes but this is INCREDIBLE!!! I boiled chicken breast and seasoned the water with garlic salt, onion powder, rosemary and pepper and then used that water to boil the lasagna noodles. I also shredded the chicken breast. I sautéed 16 oz of sliced mushrooms in butter with a handful of chopped onions and a tsp of minced garlic. Once the mushrooms were soft I removed them from the skillet and added the spinach (only 1 bag) and seasoned it with garlic salt and cooked it for maybe 5 minutes on medium heat. I then drained the juice from the skillet and added the butter/garlic/onions and continued the sauce as written. Instead of adding the last 2 cups of mozzarella to the middle layer I used shredded Parmesan and used the remaining mozzarella to top. This was SO GOOD that my husband who doesn’t like spinach actually had seconds and said “this is one we make again and again “
I made it with cream cheese, pepper jack, white cheddar, plus the Parmesan, mozzarella, and ricotta. I used about half the amount of spinach listed. Next time I will, decrease the spinach even more or swap it for zucchini. I will add roasted red peppers, plus BACON. I might experiment with goat cheese in part of it as well. There is no need to boil the pasta beforehand. Regular lasagna noodles will cook while the lasagna is baking, just give it time. I cooked it uncovered for about two hours at 350 and the top came out a golden crusted brown with perfectly cooked noodles.
The whole family really enjoyed this. I was a little short on time, so I used a pre-made white sauce with cheese added in, and it was still tasty. I can imagine it will be even better with the intended sauce made from scratch. Will make this again.
Yummy.
A family favorite. Worth the time and effort!
This is a keeper!! Chef’s kiss delicious!!! Only changes I made were in the comments, I substituted cream cheese instead of ricotta, and used fresh spinach. We dug right in cause it smelled so good!!!
This was delicious. I used rotisserie chicken cause I’m lazy, I love ricotta so used a little extra. Will be adding this to my monthly menu.
I made it a day before and baked it for dinner tonight. Family absolutely loves it, I did season and partially cook the spinach. And added crushed rosemary to the chicken and used cream cheese instead of ricotta. Other than the little tweaks it’s definitely a winner.
I have made this recipe severaL tImes. I make it per the recipe except I use 1/4 less spinach. I’m using it again for a large dinner party next week and I will make this with a regular classic red lasagna with hamburger and Italian sausage. Every time I do this the white lasagna always goes first I love this recipe!!
My family doesn’t like ricotta cheese, so I didn’t put that in. Instead of the broth, I used milk and some bouillon powder. I also added cheddar cheese in the mix of the other cheeses. Other than those changes it was a really good recipe.
I tried this and it turned out good. Very tasty and Creamy. Delicious Recipe
Turns out great if you actually know how to cook and don’t blindly follow a recipe without tasting as you go. Personally prefer a bit more seasoning, and adjusted to my tastes. All of the bad reviews mention blandness, which is easily remedied with some common sense.
Best recipe I’ve found on this site by far!
I made the recipe as is, less dried parsley subbing dried. The lasagna cooked perfectly with the given instructions. This is obviously a very popular recipe with lots of fans. I personally found the chicken taste to be overwhelming. A chicken dish with a chicken broth based sauce was too much for me, next time I will take out most of the broth and add more milk. I will also use fresh sauted spinach next time for freshness, taste, and texture.
This is the second time I’ve made this. This time I felt like it was a little bland. Next time I’ll have to try something to add a little more flavor to it. I still love it though.
Very easy to follow and make. Very tasty, but I used thin sliced tenderized chicken breast instead.
This was a great hit! I basically made it as written with the only tweak I made was throwing in the bit of extra mozzarella I had instead of storing it. I was concerned with the reviews saying it was dry and not enough sauce, I thought it was perfect. (I did use the oven noodles because it was what I had in my pantry but boiled them to prep them instead of having to add the extra liquids you have to put in when you use them directly uncooked in a lasagna. They were perfect). This recipe is a keeper!
This was awesome, but what was even more amazing was the rave reviews by all 4 kids (12, 9, 7, 5). I did make some minor tweaks that left me plenty of dishes to clean and took much longer to cook, but well worth it! 1- I used fresh spinach instead of frozen. I used 2 (10oz) bags, cooked them for approx. 3-5 mins in 1 tablespoon of olive oil. I then squeezed any remaining liquid/oil out with tongs, and let drain in a strainer until I needed it. 2- I cooked 2 chicken breasts in my sous vide @ 150 degrees for 1 hour. Then I shredded the chicken. 3- I used 32 oz of ricotta, and in a LARGE mixing bowl I mixed together the ricotta, spinach, and shredded chicken. 4- I made handmade lasagna noodles from scratch. I let them dry while the chicken cooked. I did NOT precook them before layering. 5- I also added 1/3 cup of chardonnay wine to the sauce mix for more flavor, and more liquid for the homemade noodles. Then I layered as the recipe suggests, and cooked for 35 mins, and broiled for approx. 3 mins to golden the cheese
Very easy and fresh recipe to do! Absolutely delicious!!!
This is amazing and I’ve made it several times. Only thing I’d say is off is the prep time. It takes a great while to do it right but it’s soooooo worth it. Thank you for this recipe. MAKE THIS! You won’t be sorry!
Easy to make and my husband really enjoyed the meal .