Creamy White Chicken & Spinach Lasagna with Pesto
This indulgent lasagna layers tender chicken, baby spinach, and a velvety white sauce with creamy cheeses and fragrant pesto. Perfect for cozy family dinners or special gatherings.
Equipment
- 9x13-inch baking dish
- Large saucepan
- Whisk
- Mixing bowl
- Measuring cups and spoons
Ingredients
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups milk
- 6 ounces cream cheese
- 3 cups fresh baby spinach
- ½ cup grated Parmesan cheese
- 1½ cups ricotta cheese
- 1 large egg, beaten
- 3 cups cooked shredded chicken
- 3 cups shredded mozzarella cheese, divided
- ½ cup pesto (store-bought or homemade)
- 12 lasagna noodles, cooked and drained
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven – Set oven to 350°F and grease a 9x13-inch baking dish with olive oil or non-stick spray.
- Make the béchamel – In a large saucepan over medium heat, melt butter. Add garlic and cook for 1–2 minutes until fragrant. Stir in flour and whisk for 1 minute to eliminate the raw taste. Gradually whisk in milk, cooking for 4–5 minutes until smooth and thickened.
- Enrich the sauce – Remove from heat and stir in cream cheese, baby spinach, and Parmesan until spinach wilts and sauce is creamy. Season with salt and pepper.
- Prepare the chicken mixture – In a large bowl, combine ricotta, egg, shredded chicken, and 2 cups mozzarella.
- Assemble the lasagna – Arrange 3 lasagna noodles in the bottom of the prepared dish. Spread with ¼ of the béchamel, ⅓ of the chicken mixture, and 2–3 tablespoons pesto. Repeat layers until ending with noodles topped with the remaining béchamel. Sprinkle with the remaining mozzarella.
- Bake – Cover tightly with foil and bake for 40 minutes. Uncover and bake an additional 20 minutes until bubbly and golden.
- Rest before serving – Let the lasagna rest for 20 minutes before slicing to help it set and prevent excess moisture.
Notes
Pro Tips & Variations
- Dry lasagna noodles well before layering to avoid excess liquid in the final dish.
- Use rotisserie chicken or leftover roasted turkey for convenience.
- For added flavor, mix a little pesto directly into the béchamel.
- Swap spinach for sautéed kale or Swiss chard for a heartier green.
- Make ahead by assembling the lasagna, covering tightly, and refrigerating up to 24 hours before baking.