Roasted garlic softens into the béchamel-style sauce in this chicken lasagna, giving the entire dish deep garlic flavor without harshness.
Recipe at a Glance
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Servings: 8
Ingredients
- 1 whole garlic head
- 1 teaspoon olive oil
- 9 lasagna noodles
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk, warmed
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 15 ounces ricotta
- 1 large egg
- 3 cups cooked shredded chicken
- 5 ounces baby spinach, wilted and squeezed dry
- 3 cups shredded mozzarella
- 1/2 cup grated Parmesan
How to Make Creamy Roasted Garlic White Lasagna with Chicken
- Heat the oven to 400°F. Slice the top from the garlic head, drizzle with olive oil, wrap in foil and roast 35 to 45 minutes until soft. Squeeze the cloves from the skins and mash. Reduce oven to 375°F.
- Cook lasagna noodles until just flexible according to package directions. Drain and lay flat.
- Melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually whisk in warm milk. Simmer until thick enough to coat a spoon. Whisk in roasted garlic, 1/2 teaspoon salt, pepper and nutmeg.
- Mix ricotta, egg and remaining 1/2 teaspoon salt.
- Spread a thin layer of white sauce in a 9-by-13-inch dish. Layer 3 noodles, one-third of the ricotta mixture, one-third of the chicken, one-third of the spinach, one-fourth of the mozzarella and more sauce. Repeat for three layers. Finish with remaining sauce, mozzarella and Parmesan.
- Cover with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes more, until browned and bubbling. Rest 15 minutes before slicing.
Food safety: Cook poultry to 165°F in the thickest part, measured with a food thermometer.
Recipe Tips
- Squeeze the spinach very dry so the lasagna does not become watery.
- The sauce should be pourable before layering; it thickens further in the oven.
- Link this recipe to the existing Classic Beef Lasagna for readers who prefer red sauce.
Storage and Reheating
Refrigerate up to 4 days. Freeze individual slices up to 2 months. Reheat covered until hot through the center.
Frequently Asked Questions
Can I use oven-ready noodles?
Yes, but keep the sauce slightly looser and follow the noodle package guidance for liquid and bake time.
Can I use rotisserie chicken?
Yes. Remove the skin and shred about 3 cups of meat.
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