Healthier White Lasagna Recipe
White Lasagna Recipe with Chicken & Spinach
Two things before we start – our White Lasagna Recipe is healthier… not full on healthy, and it’s more of a creamy color than white. That being said, it delish, we make our lasagna in a larger pan (10″ X 14″)- because I love to have leftovers!
So what did we do to make it less rich and decadent White Lasagna Recipe less sinful?
- We cut the butter in half, subbing grapeseed oil for extra fat.
- We cut the amount of cheese… almost in half. I suggest you taste your sauce for seasoning and your preferences before you assemble the lasagna… so if you really want a richer sauce… add more cheese… just know that you are upping the Saturated Fat and Sodium as you melt in the extra! When I was working on this recipe, I started with 1 cup and kept adding until it tasted yummy to me.
- We added more veggies to the recipe.
- We used a 100% Whole Wheat Lasagna Noodle.
Now let’s get cooking…
White Lasagna Recipe: Ingredients
12 No Boil Whole Wheat Lasagna Noodles
Sauce for the White Lasagna Recipe
1/4 Cup of Butter
1/4 Cup of Grapeseed Oil
3 Cups of Diced Mixed Vegetables
3/4 Teaspoon of Salt
2 Cloves Garlic – Smashed
1/2 Cup of Organic Whole Grain Pastry Flour
2 Cups of Chicken Broth
2 Cups of Organic Skim Milk
3/4 Cup of Parmesan
2 Cups of Grated Mozzarella Cheese
1 Teaspoon of Dried Basil
1 Teaspoon of Dried Oregano
1/4 Teaspoon of White Ground Pepper
Filling for the White Lasagna Recipe
2 Cups of Cubed, Cooked Chicken (hint leftover Rotisserie Chicken)
2 Cups of Frozen Organic Chopped Spinach
2 Cups of Low Fat Ricotta Cheese
1 Teaspoon of Dried Parsley
3/4 Teaspoon of Salt
Optional – Asiago Cheese or other aged cheese
Instructions for the White Lasagna Recipe
Pre Heat your over to 450 degrees F
Sauce – Melt the butter, adding the oil in a large saucepan or a very large cast iron skillet (for extra iron). Cook the garlic and diced mixed veggies until tender, pay extra attention so they don’t brown. Stir in Flour and Salt – allow the mixture to bubble and cook for 2-3 minutes. Add the chicken broth and bring to a slow boil, as the sauce begins to get thick… add the milk. Then add the remaining sauce seasonings. Before you add the cheese make sure the sauce is simmering but not boiling – if it is boiling the cheese will curdle and you won’t have a creamy sauce. Add the cheese to the hot, but not boiling mixture. Time to do a taste test and adjust the seasonings if needed.
Filling – In a separate bowl combine Ricotta Cheese, spinach, chicken and seasoning, combine well and set aside.
White Lasagna Recipe Assembly – Using a 10″ X 14″ Lasagna Pan ladle the bottom of the pan with about 1/4 of your sauce- just enough to cover the bottom. Set 4 lasagna noodles into the mixture. Spoon half of the filling onto the noodles spreading it evenly across your noodles. Spoon another layer of sauce over your filling. Lay 4 more lasagna noodles directly above your other noodles - following the same pattern will make it easier to serve. Place the second half of your filling on this layer of noodles – topping with another smothering of sauce. Add your final layer of noodles, cover with your remaining sauce.
Cover tightly with foil and bake for 40 minutes, then remove foil, top with the Asiago Cheese and bake for an additional 20 minutes. Allow the lasagna to sit for about 5 minutes before serving.
Serve with a side salad – we like ceaser – and enjoy!