White Chicken Lasagna

This White Chicken Lasagna is rich, fulfilling, encouraging, tasty and flaunts transcending layers for a definitive flavor and surface. It's stacked with three layers of pasta, hand crafted chicken Alfredo sauce, rich ricotta (with a mystery stunt) spiked with spinach and artichokes, and gooey mozzarella cheddar. Each nibble is a velvety, fantastic, mushy thrill. I've included all that you have to think about how to make this Chicken Lasagna formula, how to make ahead and how to solidify. Your quest for the BEST Chicken Alfredo Lasagna stops here! 

Customary white lasagna, be that as it may, instead of soup structure, is more tedious, BUT you will never lament making this Chicken Lasagna! You essentially can't beat the layers of smooth Alfredo goodness heated together into saucy, colossally consoling pleasure. 

There are a ton of white lasagna plans out there – so what makes this one extraordinary? Through testing, experimentation, I've made little changes each time that indicate BIG results, for example, utilizing great noodles versus no-bubble noodles, utilizing chicken in the sauce versus layering, idealizing natively constructed Alfredo sauce versus locally acquired, utilizing ricotta + sharp cream versus just ricotta, without any end in sight.

INGREDIENTS

For Layering

• 15 classic lasagna noodles NOT no-boil
• 1 pound shredded mozzarella (4 cups)

Chicken Alfredo Sauce

• 5 tablespoons unsalted butter (may sub half olive oil)
• 8 garlic cloves minced
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth
• 3 cups half and half
• 1 tsp EACH onion powder, dried parsley, dried basil, dried oregano, salt
• 1/2 tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
• 2 cups freshly grated Parmesan cheese
• 3 cups shredded Rotisserie chicken

Ricotta Filling

• 2 eggs
• 3 cups whole milk ricotta cheese
• 1 cup full fat sour cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil or 1 tablespoon dried
• 1/2 tsp EACH salt, pepper
• 1/4 teaspoon nutmeg
• 1 14 oz. can artichoke hearts chopped, patted VERY DRY
• 16 oz. frozen chopped spinach thawed, patted VERY DRY

INSTRUCTIONS

1. NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes.
2. FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
3. Preheat oven to 350 degrees F.
4. ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
5. Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
6. ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
7. Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
8. BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn’t burn. Let stand 15 minutes before slicing.

Adapted from HERE