Best 2 Lighter White Sauce Chicken Lasagna Recipes

Indulge in a lighter version of the classic Italian dish with this delectable Lighter White Sauce Chicken Lasagna. Featuring layers of tender chicken, savory spinach, creamy white sauce, and flavorful cheeses, this lasagna offers a delightful balance of textures and flavors. The white sauce, made with a combination of flour, milk, and seasonings, provides a luscious and velvety texture, while the chicken and spinach add a hearty and nutritious touch. Topped with a golden-brown layer of mozzarella and Parmesan cheeses, this lasagna is a symphony of flavors that will leave you craving for more.

In addition to the main recipe, this article also includes a collection of other tempting recipes that are sure to satisfy your cravings. From the classic Beef Lasagna to the comforting Vegetarian Lasagna, there's something for every palate and dietary preference. Whether you're hosting a special occasion dinner or simply looking for a delicious and satisfying meal, these lasagna recipes are sure to impress.

Here are our top 2 tried and tested recipes!

WHITE CHEESE CHICKEN LASAGNA

White Cheese Chicken Lasagna image

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.

Provided by Lisa Humpf

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 12

Number Of Ingredients 18

Ingredients

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
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
¼ cup grated Parmesan cheese for topping

Steps:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g

CHICKEN LASAGNA RECIPE

Chicken Lasagna Recipe image

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.

Provided by Natasha Kravchuk

Categories Easy/Medium

Time 1h25m

Number Of Ingredients 17

Ingredients

9 lasagna noodles (cooked al dente)
4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
1 Tbsp olive oil
1 medium onion (finely chopped)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups half and half ((or equal parts of heavy cream and milk))
5 oz fresh spinach (coarsely chopped)
2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves (minced)
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
3 cups mozzarella cheese (12 oz by weight, divided (reserve 1 cup for topping))

Steps:

Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
Add minced garlic and chopped spinach, and stir to combine then remove from heat.
In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Nutrition Facts : Calories 337 kcal, Carbohydrate 24 g, Protein 18 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

Tips:

For a lighter lasagna, use reduced-fat ingredients such as low-fat ricotta cheese, part-skim mozzarella cheese, and light cream.
To save time, you can use no-boil lasagna noodles.
If you don't have a food processor, you can grate the Parmesan cheese by hand.
For a vegetarian lasagna, omit the chicken and add more vegetables, such as spinach, zucchini, or mushrooms.
To make ahead, assemble the lasagna and refrigerate it for up to 24 hours before baking.
To freeze the lasagna, bake it according to the recipe instructions, then let it cool completely. Wrap the lasagna tightly in plastic wrap and freeze for up to 3 months.

Conclusion:

This lighter version of chicken lasagna is just as delicious and satisfying as the traditional recipe, but it's lower in calories and fat. With its creamy white sauce, tender chicken, and layers of cheese, this lasagna is sure to be a hit with your family and friends. Whether you're looking for a lighter weeknight meal or a special occasion dish, this lasagna is a perfect choice.