White Chicken and Spinach Lasagna with Velvety Béchamel Sauce

IntroductionIndulge in this creamy and comforting White Chicken & Spinach Lasagna, featuring wavy lasagna noodles layered with tender chicken chunks, wilted spinach, and a rich, velvety béchamel sauce. Topped with melted mozzarella and Parmesan cheese, this dish is perfect for family dinners or special occasions.IngredientsFor the Chicken & Spinach Filling:2 cups cooked chicken, shredded or chunked10 ounces frozen spinach, thawed and squeezed dry2 cups ricotta cheese1 large egg½ cup Parmesan cheese, grated1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon salt¼ teaspoon black pepper¼ teaspoon nutmegFor the Béchamel Sauce:4 tablespoons butter4 cloves garlic, minced¼ cup all-purpose flour3 cups whole milk1 cup heavy cream1 cup Parmesan cheese, grated½ teaspoon salt¼ teaspoon white pepperFor Assembly:12 lasagna noodles (lasagne ricce or wavy-edged)3 cups mozzarella cheese, shreddedFor Garnish:¼ cup fresh parsley, finely choppedInstructionsPreheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.In a bowl, combine cooked chicken, squeezed dry spinach, ricotta cheese, egg, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and nutmeg. Mix well until fully incorporated.To make the béchamel sauce, melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.Whisk in the flour and cook for about 2 minutes to form a roux.Slowly whisk in the milk and heavy cream until smooth. Continue whisking and simmer for 5-7 minutes until the sauce thickens.Remove from heat and stir in Parmesan cheese, salt, and white pepper. Set aside.Spread 1 cup of béchamel sauce evenly in the bottom of the prepared baking dish.Layer 4 lasagna noodles over the sauce.Spread one-third of the chicken-spinach mixture over the noodles.Sprinkle 1 cup of shredded mozzarella cheese over the filling.Drizzle 1 cup of béchamel sauce on top.Repeat layers two more times: noodles, chicken-spinach mixture, mozzarella, and béchamel.Top with remaining noodles, béchamel sauce, mozzarella cheese, and a sprinkle of extra Parmesan cheese.Cover the dish with aluminum foil and bake for 25 minutes.Remove the foil and bake for an additional 20-25 minutes until the cheese is bubbly and golden brown.Let the lasagna rest for 15 minutes before slicing.Garnish with finely chopped fresh parsley and serve warm.Tips for the Best LasagnaMake sure to squeeze out excess water from the spinach to prevent a watery filling.Use wavy-edged lasagna noodles for a beautiful texture and to hold the layers well.Allow the lasagna to rest before cutting to help it set and slice more cleanly.Feel free to substitute the chicken with turkey or add mushrooms for extra flavor.Ingredients2 cups cooked chicken, shredded or chunked10 ounces frozen spinach, thawed and squeezed dry2 cups ricotta cheese1 large egg½ cup Parmesan cheese, grated1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon salt¼ teaspoon black pepper¼ teaspoon nutmeg4 tablespoons butter4 cloves garlic, minced¼ cup all-purpose flour3 cups whole milk1 cup heavy cream1 cup Parmesan cheese, grated½ teaspoon salt¼ teaspoon white pepper12 lasagna noodles (lasagne ricce or wavy-edged)3 cups mozzarella cheese, shredded¼ cup fresh parsley, finely choppedInstructionsPreheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.In a bowl, combine cooked chicken, squeezed dry spinach, ricotta cheese, egg, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and nutmeg. Mix well until fully incorporated.To make the béchamel sauce, melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.Whisk in the flour and cook for about 2 minutes to form a roux.Slowly whisk in the milk and heavy cream until smooth. Continue whisking and simmer for 5-7 minutes until the sauce thickens.Remove from heat and stir in Parmesan cheese, salt, and white pepper. Set aside.Spread 1 cup of béchamel sauce evenly in the bottom of the prepared baking dish.Layer 4 lasagna noodles over the sauce.Spread one-third of the chicken-spinach mixture over the noodles.Sprinkle 1 cup of shredded mozzarella cheese over the filling.Drizzle 1 cup of béchamel sauce on top.Repeat layers two more times: noodles, chicken-spinach mixture, mozzarella, and béchamel.Top with remaining noodles, béchamel sauce, mozzarella cheese, and a sprinkle of extra Parmesan cheese.Cover the dish with aluminum foil and bake for 25 minutes.Remove the foil and bake for an additional 20-25 minutes until the cheese is bubbly and golden brown.Let the lasagna rest for 15 minutes before slicing.Garnish with finely chopped fresh parsley and serve warm.Prep time: 30 minutesCook time: 50 minutesTotal time: 1 hour 35 minutesServings: 8 servings