white lasagna

This Spinach Lasagna from Delish.com will be the best veggie lasagna of your life. 

Spinach Lasagna

lasagna noodles

onion,

garlic,

kosher salt

black pepper

oregano

spinach,

ricotta

c. Parmesan

cinnamon

mozzarella

c. marinara

parsley,

I would absolutely have taken out the cinnamon, it ruined it for me and was definitely noticeable.  Wish I would have read the other comments before making.  Also I would prefer fresh over frozen spinach.

I liked the cinnamon just fine. If you are going to sub or add nutmeg I would cut it to 1/8 tsp

This recipe is fabulous! Every time I’ve made it is has come out perfectly, cinnamon included, and I followed the recipe. Use what you wish, it is delicious!!!

Great recipe, really easy to make. I didn't add as much cinnamon that it called for - the small amount added the smallest hint of warmness this recipe really does benefit from.

The cinnamon was definitely not a good addition & it seemed to dry. More sauce would have kept the pan moist.

Combining this (without cinnamon) with a spinach lasagne recipe from my mother in law for tonight's dinner.  I already know it will be delish!!

Excellent I've never thought of putting cinnamon in but it added that extra kick my daughter said its 500 times better than Amy's frozen store bought ones!

I don’t  think that you need Cinnamon because it tastes great without it.

hey pro tip add more liquid if your making this w fresh spinach. also dont add cinnamon. i dont care how traditional it is. it sucks.

So good!  The meat lasagna was passed over repeatedly for this one.  I used two cups of fresh spinach and it was delicious!

Layers of vegan ricotta, creamy white sauce, lasagna noodles, spinach and white beans make this Vegan White Lasagna a comforting dinner. Sure to become a family favorite!

Vegan White Lasagna

recipe Vegan Alfredo Sauce

baby spinach

white beans (SEE NOTES)

mozzarella shreds

raw cashews

firm tofu

lemon juice

salt

nutritional yeast

basil

garlic powder

Preheat the oven to 400 degrees F and lightly grease a 9 by 13 inch casserole dish.

Make the Vegan Alfredo Sauce. Stir the spinach into the sauce and set aside.

Drain and rinse the white beans. Set aside.

Cook the lasagna noodles according to package instructions, then drain and rinse and set aside.

Make the Vegan Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.

Assemble the Lasagna: Spoon 1/4 cup of the alfredo sauce/spinach on the bottom of the casserole dish. Layer with 4-5 lasagna noodles, 1/2 of the vegan ricotta, 1/2 of the beans and about 1/3 of the alfredo sauce/spinach. Add another 4-5 noodles, then the rest of the ricotta, the rest of the beans, 1/3 of the alfredo sauce/spinach, 4-5 more noodles and pour the rest of the alfredo sauce/spinach over the top.

Optional: Top with an entire bag of vegan mozzarella shreds.

Bake uncovered in the oven for 20-25 minutes. Let it cool for 15-20 minutes before serving.

Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It's creamy, yet light and does not taste like you're eating loads of noodles.

Chicken Mushroom and Spinach Lasagna

olive oil

onion

Tbsp. minced garlic

white mushrooms, thinly sliced

red pepper flakes

kosher salt, divided

(6 oz.) bag fresh baby spinach

chicken

chicken stock

all-purpose flour

milk

nutmeg

Parmesan cheese

no-boil (oven-ready) lasagna noodles

mozzarella cheese

Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid from the mushrooms has evaporated before moving to step 3.

Stir in spinach; cook until wilted and all of its moisture has evaporated. Remove the pan from the heat and stir in the cooked chicken. Set it aside.

In a small bowl make a slurry by whisking together 1/2 cup chicken stock with flour. It should be thick milky consistency. Set it aside. In a small saucepan, combine the remaining 1 1/2 cups chicken broth, milk, nutmeg, and 1 teaspoon of salt. Bring to a slow simmer over medium heat, stirring occassionally. Once the mixture starts to bubble up around the edges, add the slurry while whisking nonstop.  Simmer until thickened, about 5-8 minute, whisking occassionally. Stir in Parmesan cheese and then remove from heat.

Pour 1/2 cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. You can even press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and remaining cheese on top.

Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 15-20 minutes before cutting and serving.

Made this recipe tonight.  I followed the recipe, except that I doubled the amount of spinach and mixed extra Gruyere with the mozzarella cheese.  I wilted the spinach and squeezed out the liquid, sauteed the mushrooms and seasoning, and added the spinach back to the skillet.  This will become a recipe for anytime I am looking for that different taste.  Thanks so much for posting.  This is a winner.

SO SO GOOD! I didn't exactly double it, but I did add extra of everything. It was excellent &amp; I will be making it again &amp; again!

I made this with gluten and dairy free substitutes, and it was amazing. Definitely recommend.

It was wonderful. Made the recipe exactly as described, though I did us rotisserie chicken out of laziness.  I would love to know Katya, how you would recommend preparing the chicken for making it from scratch. Do you roast or poach  the chicken? Do you you use white meat, dark meat in this recipe, or both?  Thank you!

I’ve made this 5 times in the 5 weeks since I found this recipe. I subbed hearts of palm for the lasagna noodles cuz I’m doing keto and it’s AMAZING!

Delicious! My husband, 2-year-old, and I LOVED this!! It did take a LONG time of prep, though, so it definitely won't be a regular meal in our house... maybe just for special occasions.

One note, though: It definitely is not 8 servings! Two adults and one little toddler ate more than 1/2 of it, so I'd say it's more like 5 or 6 servings.

Can it be the same measurement as the milk?

very nice and very easy! - perfect for me

Absolutely yummy 
Husband was going for seconds 
Thank you

This is a huge favorite in our house. Our baby loves it, our toddler loves it, my hubby loves it, and I do, too! It tastes so rich and is something I’d expect to eat at a restaurant. Great for company, too. Super impressive!!

Soooooooo delicious ! Used 3 noodles per layer. Loved it!

Forget going out to eat when I can eat better and cheaper at home with this.  This was absolutely amazingggg!  As soon as I took at taste of the chicken mixture and the sauce without even eating a slice of lasagna, I knew this was going to be a goner!  Thank you for sharing!

I ran across this recipe a few days ago and used it to guide my first experience making homemade lasagna noodles.  I questioned whether I had to cook my noodles before putting the lasagna together.  Lots of opinions out there on that subject!  So I made a small ramekin-size lasagna as a test and did not pre-cook my homemade noodles first.  Absolutely delicious!  So was the whole pan!  I don’t know how I’ll ever be able to make a different lasagna as I can’t imagine a lasagna better than this one.  Thank you so much!  I’ll be your happiest new subscriber!

First of all, I believe that I am a darn good cook and generally make up my own dishes. Brain was feeling lazy yesterday and had leftover roast chicken so I hit google and came across this recipe............ER_MER_GERD! This chicken lasagna is probably the best lasagna I have ever had/made (and we eat a lot of lasagna) The ONLY thing I did different was the noodle part. Came across these amazing SUPER thin, no bake dry lasagna sheets at Costco which I use all the time now. I used 4 for each layer and had 3 layers total. Daughter said, "You better save this recipe mom cause its better than yours" yeah, kinda hurt but I'll get over it! :) ---If the shoe fits, buy it in every Color!

I’ve made this several times and my husband loves it! Super good with a simple Caesar salad. I had one question, my sauce always gets clumps of flour (dumplings) no matter how gradually add the flour. How can I prevent this? Also, the sauce never really thickens.

To avoid the clumps, make a roux. Heat the milk/broth mixture in a separate saucepan per the recipe instructions, or pop it in the microwave until it's hot but not boiling. In another saucepan over medium heat, whisk the flour together with a tablespoon or two of butter or olive oil. Stir it constantly for 2 minutes. At first it'll look like crumbs, then like pie crust, then it will suddenly become far more liquidy and saucelike. When that happens, add your heated liquids to the roux about half a cup at a time. The sauce will have no lumps, and it'll thicken up faster as well.

I was looking for something to make with a rotisserie chicken and I found your recipe. It was delicious! My family loved it and I'm adding it to our dinner rotation. I omitted the red pepper flakes because I'm not a fan. This was my first time using the oven ready lasagna noodles and I was a bit skeptical that they would be hard on the edges or rubbery. I was really surprised how well they came out. So much easier than boiling them first and layering them! I didn't have any problems with the sauce. It thickened on its own with a little extra time and patience...no lumps. Thanks for a great recipe!

Made this tonight 17/07/21 and it was absolutely gorgeous both me n my son enjoyed it I used less salt but added extra garlic will definitely make again.

I doubled everything and it came out awesome!  I like it very very much.   Warning, it is a lot of work, and need to do this in advance.  I started very early afternoon and ended at 5:45 PM in time for my supper.

When I was browsing the web for "leftover rotisserie chicken recipe", I never expected to end up with something THAT delicious on my plate. This tasted like a restaurant meal, not like an attempt to save leftovers. I did substitute a good handful of dried mushrooms, which I soaked in boiling water for a while, instead of white mushrooms. The result was soooo good! Will definitely be making that again. Thank you Katya for the recipe!

This was absolutely delectable! I was using up leftover rotisserie chicken so I used frozen spinach and dried mushrooms (soaked) because that’s what I had on hand. I also added some sundried tomatoes to the spinach mixture and some feta cheese on top. Was amazing! Next time I’d use a little less salt though.

Came across this recipe while searching for dinner inspiration.  Except for the addition of come cubed and sauteed pumpkin to bump the veg content up, I made it exactly as the recipe suggested and wouldn't change a thing.  It was great, and I'll definitely be making it again.  Others have commented that the sauce was a little lumpy, and yes it was to start with, but it cooked up fine and you'd never have known.  The whole family loved it.

This is a keeper!  Turned out perfect and my husband loved it!  I used a rotisserie chicken that I skinned and cut up. I used an 8 x 8 glass pan and I did broil the top for a couple minutes at the end!  I am thinking I will double this to a 
9 x 13 pan for the Holidays along with a 9 x 13 pan of baked red sauce pasta!

I wasn't a fan of this. It was just OK. The sauce was creamy, but on the bland side.  I don't think I would make again. All I can taste is the garlic. Sorry, I wish I could be more positive.

Turned out great! Very flavorful and satisfying. I found it came together faster than most lasagna recipes, too. I substituted oat milk since that's what we keep on hand but kept the cheese and it honestly turned out really well with that substitution. My partner said one of the best meals ever (!!!).

I was really disappointed in this recipe. I thought for sure it would be a winner since I love all the ingredients except nutmeg. My instinct told me not to use it but I didn’t listen. Regardless, I still did not like it. The sauce was uninteresting and it lacked flavor overall. I’d also mention to be careful with the rotisserie chicken. I was very careful and still found small bones in the casserole.

My family refused to call this lasagna, but they all cleared their plates, so I’m calling this a win!

This recipe/ dish is amazing.  I made it last night.  Instant favorite. It's going in my recipe book. Thanks so much for this  ❤  I tried to add a picture of my final product but was unable to 😔

My family and I enjoyed this very much!!!!thank you it was easy to make I used fresh chicken breast and just used the broth I did add some chicken bullion to add to the flavor it was definitely a make again

https://mediavine-res.cloudinary.com/video/upload/t_original/v1607120518/ikwdkxbngdkgbaurscye.mp4

Chicken lasagna with mushrooms and spinach. Very easy lasagna with no-boil noodles and rotisserie chicken.

Crock Pot Chicken Alfredo Lasagna is the most easy and amazing recipe! No-cook noodles, chicken, alfredo sauce, garlic and mozarella cheese!

Crock Pot Chicken Alfredo Lasagna

store-bought rotisserie chicken, (diced)

Italian cheese blend

ricotta cheese

(15 ounce) jars cheesy alfredo sauce

water

Italian seasoning

garlic

9-12 lasagna noodles, ((depending on your slow cooker size))

parsley ((optional))

In a bowl combine Italian cheese blend with ricotta cheese. Mixture will be thick.

In a separate bowl, combine both jars of alfredo sauce with water, Italian seasoning and garlic.

Assemble the lasagna layers: Spread 1/4 of the alfredo sauce into the bottom the slow cooker. Arrange 3-4 lasagna noodles on top of the alfredo sauce (break noodles to fit.)

Spread 1/3 of the chicken on top of lasagna noodles.

Then spread 1/3 of the cheese mixture on top of the chicken.

Then repeat these same steps two more times (alfredo sauce, noodles, chicken, cheese mixture.) Try to make sure the alfredo sauce covers to the edge of the noodles.

Finally, top with shredded mozzarella cheese and dried parsley (optional.)

Cover and cook on low for 2 1/2 - 3 hours (or until noodles are tender.)

https://www.youtube.com/watch?v=104irKCCzDQ

If there is one recipe you NEED to make from my site - it is this one! So good and SO cheesy! Grab the full recipe and a printable recipe HERE: https://www.thecountrycook.net/crock-pot-chicken-alfredo-lasagna/

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How to make: Crockpot Chicken Alfredo Lasagna

Check out this recipe for the perfect weeknight dinner—caprese chicken lasagna from Delish.com.

Caprese Chicken Lasagna

lb. boneless skinless chicken breasts, cut into 1" pieces

Kosher salt

c. balsamic vinegar

butter

tbsp. all-purpose flour

c. milk

c. shredded mozzarella, divided

(16-oz.) container ricotta

roma tomatoes, thinly sliced

Balsamic glaze, for drizzling

Preheat oven to 375º. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.

Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with&nbsp;oregano,&nbsp;salt, and pepper. Cook in a single layer, in batches if necessary,&nbsp;until golden and cooked through, 8 minutes. Return all chicken to skillet, then add balsamic vinegar and half the garlic to pan and stir until balsamic&nbsp;is slightly thickened, 1 minute. Transfer to a plate.

Make sauce: Bring skillet back to medium heat and melt in&nbsp;butter. Add remaining garlic and cook until fragrant,&nbsp;1 minute. Add flour and cook until golden, 1 minute more. Gradually add in&nbsp;milk while whisking,&nbsp;then simmer until thick and creamy, 3 minutes. Add&nbsp;Parmesan and 1 cup mozzarella, stirring until melty.&nbsp;Season with salt and pepper.

In a small bowl, stir together ricotta and egg and season with salt and pepper.

In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella. Repeat for a total of three layers, ending with mozzarella.

Bake until bubbly and cheese is melty, about 25 minutes. Turn oven to broil and broil until lightly golden, 2 to 3 minutes.

Garnish with&nbsp;basil and&nbsp;drizzle with&nbsp;balsamic glaze before serving.

EXCELLENT!  My family and I love this recipe, however I felt it needed more sauce, so the 2nd time I made it I encreased the butter to 4 Tble, flour 4 Tble and milk 4 cups.  This made for a very moist delish dish!!!

SOOOOO good!  I used canned San Marzano roma tomatoes and they were awesome!  Even my picky eaters ate it up!!

I made this tonight and it was PERFECT. I'm not a huge fan of tomato sauce and this worked great. Thank you so much!!

This was very bland. I'll not make it again.

Great flavor but mine got SUPER runny.  Had to eat it in a bowl because it didn't hold together in a square at all.  I don't feel like I did anything wrong.  Anyone else have that problem?

https://streaming.hearstdigitalstudios.com/30b8a4c7-f285-4c46-b98f-ff38dd05a7f5/video_rover_16x9_1080p_hd_1547483475_95975.mp4

This Caprese Chicken Lasagna is Such a Game-Changer!

Just made this again after a year and a half, and YES it was still DELICIOUS. So time-confusing, but delicious. Served it with a side salad this time so it went a little further, but I'd still say it's only 6 servings.

Just making this dish now and I think it needs to be in oven longer because the noodles are still hard. I used oven ready lasagna sheets and has plenty of sauce on it. Hope it tastes good

This recipe/ dish is amazing.  I made it last night.  Instant favorite. It's going in my recipe book. Thanks so much for this  ❤  I tried to add a picture of my final product but was unable to ????

Made this last night for dinner with friends. It was delicious and everyone went back for a little more!

Made this last night for a family gathering. Used a bigger pan. I 1 1/2ed the ingredients, and placed the lasagna noodles for each layer to cover the surface of the pan breaking them as I had to. It was fantastic. I made it exactly as written. It was go into my "Things I have made and loved and will make again" board.

This is a great comfort food and stores well....if you even have any leftovers ha ha.   I used frozen spinach because that's what I had on hand it and gluten free pasta &amp; flour and it turned out fine.  I did use half and half instead of milk also (sometimes you just gotta go with what you have on hand and hope for the best)    I didnt have any issues with a thickening sauce or with the directions, although I have been cooking a long time and impromptu is what I do.  This is now part of the regular rotation since everyone loved it so much.

We decided to try this on a cold January evening!   So very good!  Such a comfort meal for a cold winter evening.  We will definitely make again!

I have made this a couple of times and everyone loves it. One question. Every time I make it the noodles seem to still be. A little hard. I am making it to take to a large family gathering and I was wondering if you have any suggestions on how to get the noodles softer. Can I use regular cooed noodles. Thanks for a phenomenal recipe.

Hi Katya, I'm just starting to make this delicious-looking recipe &amp; noticed that when you select the "2X" version, the recipe doesn't change to a 9 X 13 pan in the instructions. Looking forward to making it now &amp; baking it tomorrow!

Love this dish. I have made it twice now and we love it.

Made this recipe and it's definitely a family favorite. I did cheat however due to time restraints by using jarred Alfredo sauce. I'm eager to try with your sauce, but with my cheat the whole prep took around 10 minutes. Love it and thanks for the awesome recipes!

Husband:  What do you mean this is lasagna?  There's no red sauce, it's the wrong cheese, did you really put chicken in it?

P.S.:  He loved it, and finished up the leftovers today for lunch.

Summer lasagne with roasted veggies is great for big family get-togethers and will please everyone - FODMAPers, young and old alike.

Low FODMAP Summer Vegetable White Lasagne

(340

(200

Low FODMAP Garlic-Infused Oil,

(72 g) finely chopped leeks, (green parts only)

(36 g) low FODMAP all-purpose gluten-free flour

(720 ml) lactose-free whole milk, (at room temperature)

cottage cheese

(18 g) finely torn fresh basil leaves

(455 g) mozzarella, (either low-fat

(50 g) grated Parmigiano Reggiano

(25 g) grated Pecorino Romano

(40 g) lightly packed fresh baby spinach leaves

For the Roasted Vegetables: Position 3 racks in the oven, evenly spaced apart. Preheat the oven to 425°F/220°C. Have 3 rimmed baking sheet pans ready to use.

Lay the rounds of yellow squash and zucchini in a single layer on one sheet pan, the eggplant rounds on a second pan and the tomatoes on the third. Brush all of the vegetables with the Garlic-Infused Oil and season very lightly with salt and pepper. Roast the eggplant, yellow squash and zucchini for about 20 to 25 minutes or until tender and beginning to tinge with brown. The tomatoes will exude juice and will need about an additional 5 minutes in the oven; you want the tomatoes to dry out a little bit. Cool all the veggies until warm enough to handle or place in single layers separated by parchment in an airtight container and refrigerate overnight, bringing to room temperature before proceeding.

For the Pasta: Place the raw lasagne noodles in a large, deep pot or bowl and cover with very hot water to soak while you make the sauce.

For the Sauce: Melt the butter in a medium sized saucepan over low-medium heat. Add the leeks and sauté until soft, stirring often, about 3 minutes. Whisk in flour and cook for about 1 minute, whisking often, to remove raw flour taste. Add milk slowly, whisking often, and simmer until thickened, about 3 more minutes. There should be visible whisk marks and the sauce should look thick and satiny. Whisk in salt and pepper; set aside

For Assembly: Position rack in center of oven and either turn heat down or preheat the oven to 350°F/180°C. Check pasta; the noodles should be a tad pliable before you proceed to assemble the lasagne.

Spread a little bit of the sauce on the bottom of a 13 by 9-inch (33 cm by 23 cm) casserole dish to coat. Lay one even layer of noodles in the pan, piecing broken pieces together if necessary (you will be making 3 layers of noodles). Spread about one third of the cottage cheese on the noodles then arrange a layer of the yellow squash and zucchini, getting them all in there. Scatter basil leaves evenly on top. Dollop a scant third of the sauce on top, then spread gently to cover, then top with a third of the mozzarella then Parmesan and Romano. Add another layer of noodles, half remaining cottage cheese, eggplant, spinach, then half the remaining sauce, mozzarella then Parmesan and Romano. Arrange final layer of noodles, cottage cheese, tomatoes, sauce, mozzarella then Parmesan and Romano. Cover casserole tightly with aluminum foil and bake for 50 minutes, then remove foil and continue to bake for about 15 to 25 minutes or until cheeses on top are melted and bubbly and tinged with golden brown.

Easy Broccoli and Chicken Lasagna is the perfect meal for a cozy night. It only has 7 ingredients and takes about 15 minutes to put together.

Easy Broccoli and Chicken Lasagna

Alfredo sauce (about 1 ½ 15-oz jars)

oven ready lasagna noodles (I used Barilla’s no-boil noodles)

broccoli

parmesan cheese (for garnish, optional)

Preheat oven to 375F.

Whisk ricotta and egg together.

In a 9x13 casserole dish, assemble lasagna in the following way:Layers 1-3:- ¼ cup alfredo sauce- 3 Noodles, they don’t have to cover the pan perfectly - ¼ cup alfredo sauce, make sure the noodles are completely covered in sauce - a third of the ricotta mixture- a third of the shredded chicken - 1/2 cup broccoli florets- 1/3 cup MozzarellaRepeat 2 more times

For the final layer:- ¼ cup alfredo sauce- 3 noodles- 1/2 cup alfredo sauce (make sure the noodles are completely covered in sauce)- remaining broccoli- remaining mozzarella

Cover the pan with foil and bake for 25 minutes. Then carefully remove the foil and bake for another 15 min.

Let cook for 10 minutes before serving. Top with parmesan, optional.

Vegan white sauce lasagna is layered with onions, mushrooms and spinach in a creamy white sauce and topped with vegan parmesan cheese. This is comfort food taken to the next level. Dig in and taste the splendor.

Top 9 white lasagna recipes from across the web

The most viewed white lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach Lasagna

Vegan White Lasagna

Chicken Mushroom and Spinach Lasagn...

Crock Pot Chicken Alfredo Lasagna

Caprese Chicken Lasagna

Chicken Mushroom and Spinach Lasagn...

Low FODMAP Summer Vegetable White L...

Easy Broccoli and Chicken Lasagna

Vegan White Sauce Lasagna

Top 9 white lasagna recipes from across the web

The most viewed white lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Lasagna

Vegan White Lasagna

Chicken Mushroom and Spinach Lasagn...

Crock Pot Chicken Alfredo Lasagna

Caprese Chicken Lasagna

Chicken Mushroom and Spinach Lasagn...

Low FODMAP Summer Vegetable White L...

Easy Broccoli and Chicken Lasagna

Vegan White Sauce Lasagna

The most viewed white lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine