White Sauce Spinach Lasagna Easy Recipe

While this dish is in no way authentic, it does take some of the best flavors of the dish I tried in Israel and brings them into an easy to make, familiar vegetarian lasagna casserole, perfect for a busy weeknight.

The spinach is sauted with onions and garlic, mixed with a creamy ricotta mixture, and layered with the most decadent cheesy sauce filled with mozzarella and gruyere. I highly recommend getting the best cheeses you can, as the flavors really stand out and good cheese makes all the difference. Enjoy!

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Pros: easy to assemble, spinach with garlic and onions lovely, bechamel sauce was good

Cons: I did not like the texture of the spinach mixture, and I found the nutmeg overpowering. I had only used half of the recommended amount and it was still too strong. But I dislike nutmeg.

The recipe sounds delish and want to try it but need help. Would someone please explain now to make a bechamel sauce with 3/4 amount of mozzerella (as the recipe states) and not have it sticky, stringy and thick?

For this dish, I melted butter down, then stirred in the garlic and flour with the butter (the fat) and added the flour and stirred, stirred, stirred, until the mixture thickened up and my base, or roux, came together. THEN and only then should you add your cheeses and stir some more, till you have your lovely white sauce base.

Creamy white chicken and spinach lasagna layered with tender shredded chicken, a creamy spinach alfredo white sauce, a ricotta cheese mixture, and gooey shredded mozzarella on top is the most comforting, creamiest, and cheesiest white lasagna ever. It's super easy to prepare this delicious and flavourful chicken lasagna ahead of time, it freezes beautifully both before and after cooking, and reheats really well.

This creamy white chicken lasagna is a great alternative to a classic meat lasagna or a vegetarian lasagna, and so delicious in its own right. Every bite of this lasagna just hits the spot, it is so good. If you like this lasagna, then you will love our other Italian-inspired favourites like easy chicken parmesan, cheesy tortellini and sausage bake, and shrimp fettuccini alfredo pasta bake.

Assembling a lasagna is quite easy. All it involves is layering lasagna noodles, creamy spinach white sauce, chicken, and cheese mixture, with a sprinkle of shredded mozzarella cheese on top. Here is how to order this lasagna:

Let the lasagna cool for at least 15 minutes before slicing and serving. This ensures that the sauce sets and isn't runny when you cut into the lasagna. I like to serve this lasagna with some cheesy garlic dinner rolls or rosemary garlic focaccia bread and a big salad on the side.

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Prepare yourself for the Best Spinach Lasagna Ever. 3 types of cheese, fresh spinach, and no-boil noodles make this the most unforgettable spinach lasagna you'll ever eat. Give yourself about 1 hour to prep and cook this lasanga, and another 15 minutes to allow it to cool and set before serving.

This is the best lasagna I have ever had! The only problem I had was that I needed five noodles per layer instead of three to cover my 9 by 13 pan. Such a great recipe though! Thank you for sharing! ?

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce. Just like our Classic Lasagna, this white lasagna reheats really well, making it perfect for meal planning. Make it and you will get recipe requests.

We love canned chicken recipes like our easy Chicken Melts and Buffalo Chicken Dip since we always have it on hand in our pantry. Using canned chicken will work for chicken lasagna, just be sure it is well-drained.

Hi Danika, I would recommend thawing the cooked frozen lasagna before reheating. If you wanted to reheat a frozen lasagna, I would cover it with foil and bake at 350F for about 30 minutes or until fully heated through (165F), cheese is melted and sauce is bubbling at the edges.

I made this recipe for the first time today and it was delicious. I made it according to the directions with one exception, I used no boil lasagna noodles and it was good. This will become one of our favorites.

Hi Mel! If you look above in the blog post, you will see an image with all of the ingredients that I used in this recipe. I used a yellow onion, although a white onion will work too. I used regular salted chicken stock but if you prefer to make this with less sodium you could use sodium-free as well.

Hi Susan, baking it ahead and freezing will work. Chicken lasagna will also keep up to 4 days in the refrigerator if you were using freshly cooked chicken. To freeze, you can wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my recipe notes for reheating instructions and tips.

Hi Lisa! Baking it ahead and freezing will work. Chicken lasagna will also keep up to 4 days in the refrigerator if you were using freshly cooked chicken. To freeze, you can wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my recipe notes for reheating instructions and tips.

Hi Elizabeth. I have not tested this but I think it would work. It works well with my traditional lasagna recipe. The chicken lasagna will keep up to 4 days in the refrigerator once baked if you are using freshly cooked chicken. You can also wrap it tightly in several layers of plastic wrap and freeze up to 3 months and it reheats well. See my recipe notes for reheating instructions and tips.

Hi Lucille, I would recommend thawing the cooked frozen lasagna before reheating. If you wanted to reheat a frozen lasagna, I would cover it with foil and bake at 350F for about 30 minutes or until fully heated through (165F), cheese is melted and sauce is bubbling at the edges.

We LOVED it! My grandson, who is the pickiest eater ever, ate 3 helpings! My nephew, who is visiting loved it and ate several helpings.

It was nice-I used no bake gf noodles, spinach and herbs from our garden!

Keep those recipes coming; they are terrific!

Really yummy lasagna, my family loved it. The only thing I may have done differently was to swap the fresh spinach for frozen, wrung out spinach. I think using the fresh spinach made the lasagna a little watery

This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best veggie lasagna ever. We really do not miss the meat. Feel free to add or substitute your favorite veggies. We have given suggestions in the article above.

ReplyL RepolletSeptember 23, 2023, 9:40 amI have made vegetable lasagna before but this recipe is the bomb! I added shaved multicolored carrots,mushroom fresh basil. I hardly ever eat two servings of lasagna but this one I did! Thank I loved it.

Joanne, thank you for sharing your recipe and tips! I made as you directed and used garden-fresh heirloom tomatoes; summer squash; red, yellow, and purple bell peppers; creole onions for the vegetable sauce. It is Fabulous!!!

You still get all the comfort food qualities of classic lasagna, thanks to lots of cheese and a homemade white sauce, but there are a lot of nutritious ingredients in there too. The filling is made with cooked vegetables and navy beans.

Keep white lasagna leftovers in an airtight container in the refrigerator. Reheat individual portions in a baking dish covered with foil at 375 degrees F for 15 to 20 minutes until warmed through. You can also heat lasagna in the microwave for 2 to 4 minutes, but the oven works best.

Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

This easy White Chicken Lasagna is loaded with layers of tender lasagna noodles, chunks of rotisserie chicken, savory mushrooms, earthy spinach, a homemade creamy white sauce and cheese! It's freezer-friendly, homey and delicious with all the vibes of a classic lasagna but made with white sauce, chicken, and vegetables instead.

We love our Classic Beef Lasagna with traditional red sauce, but this time I wanted to try something a little bit different. I have gone with a cheesy, creamy chicken lasagna recipe with a white sauce instead of the traditional red, and it is sooooooo good!

This is the best chicken lasagna recipe I've ever tried, and I've tried a few! When I first published this recipe I used lean ground chicken and minced mushrooms, but over the years I have simplified and made things easier by using a cooked rotisserie chicken instead.

I love that this white chicken lasagna recipe can be made ahead and frozen to take to a friend or just have on hand for those busy days. Simply pop it in the oven for a couple of hours, throw together a quick salad, and you're good to go!

What a great change up. I love this idea, especially the creamy sauce part. It looks easy enough for a beginner cook, bonus. What I enjoy most about recipes like this is the hands on nature, it's meditative.

I love mixing together mushroom and beef in an effort to blend and extend! I'd love a lasagna with a delicious white sauce so I'll need to give this a go. We had a red sauced lasagna recently so this would be a nice change.

Oh damn. This looks and sounds incredible. I hate to admit it, but I've yet to make a white lasagna AND THEY LOOK SO GOOD. I don't know what the heck I'm waiting for. We have out of town family visiting twice this month, so I'm definitely going to use this for inspiration for dinner some night.

This recipe is definitely a keeper. You can't go wrong with lasagna -- everyone adores lasagna -- but this recipe with chicken sounds and looks amazing. I am pinning to make later and I don't want to lose the recipe. be457b7860