The Scoop
White Chicken Lasagna stands out with tangy artichoke hearts and smooth layers, perfect for impressing in-laws.
The first time I made this White Chicken Lasagna was during an unforgettable Sunday brunch with my in-laws. My partner's parents were notorious culinary critics, each meal at their table a humble attempt to impress their seasoned palates. I came armed with a dish that felt like the ultimate domino—layers that needed to fall just right. The classic lasagna noodles had to be evenly soaked and coaxed from sticking, a technique I had practiced religiously to achieve al dente perfection. Adding freshly grated Parmesan, not the stuff that comes pre-shaved, was another must, creating a richer, more indulgent flavor.
As the aroma of browned garlic and melted butter filled my tiny kitchen, I crossed my fingers that the half-and-half sauce would thicken just as I had done in countless late-night experiments. Tip for you: whisk constantly as it simmers to avoid pesky lumps. But my secret ingredient was the slight tang of artichoke hearts, patted dry to keep the mixture from losing its creaminess. Just before leaving home, I added a sprinkle of nutmeg—a whimsical touch that my grandmother swore lifted the dish from good to unforgettable.
That day, my father-in-law declared it was the most 'untraditional' yet 'comforting' lasagna he'd tasted, turning a would-be fumble into a familial triumph. Letting the lasagna rest for 15 minutes post-baking was what made the clean slices possible, giving the layers a chance to settle into glorious harmony. Even my notoriously picky mother-in-law savored her portion, a sign that I'd managed to impress where it truly counted.
Ingredients
For the noodles:
- 15 classic lasagna noodles, not no-boil
For the ricotta filling:
- 2 eggs
- 3 cups whole milk ricotta cheese
- 1 cup full-fat sour cream
- 1/2 cup parmesan cheese, freshly grated
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 (14-ounce) can artichoke hearts chopped and patted very dry
- 16 ounces frozen chopped spinach thawed and patted very dry
For the chicken alfredo sauce:
- 5 tablespoons unsalted butter
- 8 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3 cups half-and-half
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon red pepper flakes
- 2 cups parmesan cheese, freshly grated
- 3 cups rotisserie chicken, cooked and shredded
For the layering:
- 1 pound mozzarella, shredded
Directions
- Place the lasagna noodles into the bottom of a long pan.
- Pour hot tap water over the noodles until they are submerged.
- Let the noodles soak for at least 30 minutes while you prepare the other parts of the recipe, agitating them occasionally to ensure they don't stick together.
- Preheat the oven to 350 degrees F.
- Lightly grease a deep 9x13-inch pan.
- In a large bowl, add the eggs, the ricotta, the sour cream, 1/2 cup of the parmesan, the fresh basil, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, the nutmeg, the artichoke hearts, and the spinach, mixing to combine.
- In a large skillet over medium heat, melt the butter.
- Whisk in the garlic and the flour and cook, stirring, until golden brown, about 2 minutes. Reduce the heat to low.
- Gradually whisk in the half-and-half, the chicken broth, the onion powder, the parsley, the dried basil, the oregano, the remaining salt, the thyme, the remaining pepper, the chicken bouillon, and the red pepper flakes.
- Bring the mixture to a boil, whisking constantly.
- Turn the heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes.
- Transfer the skillet from the heat.
- Whisk in the remaining parmesan cheese until melted.
- Stir in the chicken until well-combined.
- Spread 1 cup of the chicken alfredo sauce in the bottom of the prepared pan.
- Dry off four of the soaked noodles and place them lengthwise in the bottom of the pan, using part of a fifth noodle to cover as needed.
- Spread 1/3 of the ricotta mixture over the noodle layer.
- Top the ricotta layer with 1 cup of the mozzarella.
- Repeat the layers 2 times.
- Top with the remaining alfredo sauce and the remaining mozzarella.
- Cover the lasagna with foil and bake for 30 minutes.
- Remove the foil and bake until hot and bubbly, about 30 minutes.
- Set the oven to broil and broil until the top is golden in spots, about 3 minutes.
- Transfer the lasagna from the oven and let stand for 15 minutes.
- Slice and serve.
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