If you LOVE lasagna, but don’t have time for all that layering nonsense then this White Chicken Lasagna recipe is for you! One pot, waaay less time to prepare and seriously so good. It’ll become a weeknight staple in your house just like it did in ours.
I’ve always loved white chicken lasagna. My husband, however, had never had it before I made him this recipe. I usually don’t make pasta dishes when he’s joining us for dinner because gluten-free pasta just doesn’t taste the same and I feel guilty eating regular pasta in front of him. I think this recipe is the exception because he LOVES when cook up a separate batch for him. Since the recipe is one-pot, I add in all my liquid, spices and veggies leaving the pasta last. I scoop out about a cup and a half of my creamy mixture and add it to a smaller pot where I then add his GF pasta. I add these Flora lasagnetti noodles to the main pot. They’re super convenient. No breaking lasagna noodles and they taste like homemade pasta, even down to the texture.
Just a little secret… I usually don’t add any ricotta cheese to my plate. I left it optional as a topping for you to judge. The recipe is super cheesy as it is. For some, (like my husband) you can never have enough cheese. You can decide if you want to add a little dollop at the end.
Ingredients
- 1 rotisserie chicken
- 2 T olive oil
- 1 sweet onion, chopped
- 1 C matchstick carrots
- 1 green bell pepper, chopped
- 2 tsp minced garlic
- 4 C chicken broth
- 1 C heavy whipping cream
- 1 tsp Better Than Boullion, chicken flavor
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 1 10-oz pack frozen spinach
- 1 C mozzarella
- 16 oz uncooked lasagnetti pasta or regular lasagna noodles broken into bite size pieces or GF pasta
- 2 T cornstarch slurry (2 T cornstarch mixed into 1/3 C COLD water)
- Freshly grated Parmesan cheese
- Ricotta cheese
Instructions
- In a large pot saute onion, carrots and bell pepper in olive oil until tender. Add garlic and let cook until fragrant. Add chicken broth, whipping cream and spices. Bring to a boil and add frozen spinach. Reduce temperature and stir until spinach has thawed.
- Add uncooked pasta and chicken and allow to simmer uncovered, stirring frequently. When noodles are tender, add slurry. Continue to stir. Remove bay leaves.
- Add mozzarella before serving and mix thoroughly. Top with Parmesan cheese and/or Ricotta cheese.
