Description
A refreshing, gourmet departure from the traditional red-sauce classic. This lasagna features a velvety white chicken sauce, a vibrant pesto-infused ricotta, and fresh spinach. The addition of Greek yogurt provides a bright ‘lift’ to the béchamel, while no-boil noodles ensure a perfectly tender, stable structure.
Ingredients
The White Chicken Sauce
- 3 tbsp butter & 3 tbsp olive oil
- 1 onion, 3 cloves garlic, 6 tbsp flour
- 1 2/3 cups chicken broth, 1/3 cup milk, 1/3 cup Greek yogurt
- 2 cups cooked chicken, spices (basil, salt, pepper)
The Pesto Ricotta & Layers
- 15 oz ricotta, 1/3 cup pesto, 1 egg
- 9 no-boil noodles, 2-3 cups spinach
- 1.5 cups mozzarella, 3-4 tbsp Parmesan
Instructions
1. Sauce: Sauté onion and garlic. Whisk in flour/spices to form a roux. Gradually add broth, milk, and yogurt; whisk until thick. Stir in chicken.
2. Ricotta: Mix ricotta, pesto, and egg until smooth.
3. Layer (3x): Noodles -> 1/3 Ricotta -> Spinach -> 1/3 Sauce -> 1/3 Mozzarella.
4. Bake: Cover with oiled foil. Bake at 350°F for 50 mins.
5. Finish: Broil with Parmesan for 1-3 mins. Rest for 10 mins before slicing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course / Pasta
- Method: Baking / Skillet Sauce
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1 Square
- Calories: 410
- Sugar: 4g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
Keywords: chicken pesto lasagna, white lasagna recipe, spinach pesto pasta bake, greek yogurt white sauce, no boil lasagna noodles, rotisserie chicken recipes, gourmet comfort food