Best White Chicken Spinach Lasagna (Small Batch for Two) • Zona Cooks (2025)

For the White Sauce:

• ▢ 2 Tablespoons butter
• ▢ 2 Tablespoons minced onion
• ▢ 1 teaspoon minced garlic
• ▢ 1 Tablespoon all-purpose flour
• ▢ ½ cup unsalted chicken broth
• ▢ ½ cup milk
• ▢ ½ teaspoon Italian seasoning
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon fresh ground black pepper

For the Chicken Lasagna:

• ▢ 3 no-boil oven ready lasagna noodles
• ▢ 1 teaspoon olive oil
• ▢ ½ pound boneless chicken
• ▢ 4 ounces button mushroom
• ▢ 1 cup shredded mozzarella cheese
• ▢ ½ cup cottage cheese (or ricotta cheese)
• ▢ 5 ounces fresh baby spinach
• ▢ ½ cup grated Parmesan cheese
• ▢ Parsley for garnish (chopped)

• Preheat the oven to 375 degrees F.

• Dice the mushrooms and the chicken.

• Break each of the no-boil lasagna noodles in half.

For the White Sauce:

• In a medium saucepan over medium heat, melt the butter.

• Add the minced onion and minced garlic.

• Sprinkle in the flour and stir to combine.

• Whisk the chicken broth and milk into the flour mixture. Stir constantly until the sauce thickens, about 2 minutes.

• Remove from the heat and stir in the Italian seasoning, salt, and pepper.

For the Lasagna:

• In a large non-stick frying pan, heat the olive oil over medium heat. Click for a large non-stick frying pan.

• Add the chicken and mushrooms and brown and cook until the chicken is cooked through, about 5 minutes.

• Then add in the spinach leaves, stirring gently until just wilted. Remove from the heat.

To Assemble:

• Spray an 8 x 8 inch baking dish with non-stick spray. Click for an 8 x 8 inch baking dish.

• Spread half of the sauce on the bottom of the baking dish.

• Lay 3 lasagna noodles halves on the sauce.

• Add half of the chicken, mushroom, and spinach mixture.

• Add all of the cottage cheese or ricotta cheese (see notes) then spread flat if using cottage cheese.

• Sprinkle with half of the mozzarella and half of the Parmesan cheese.

• Repeat the layers except for the cottage or ricotta cheese.

• Cover with aluminum foil and bake 35 minutes on the middle rack with a baking sheet under it on the lower rack.

• Uncover and bake another 10 minutes until hot and bubbly.

• Cool 5 – 10 minutes before serving.

• Cut it into 4 equal pieces and then stack 2 of the pieces on top of the 2 other pieces and serve the double stacks on two plates.

• Garnish with freshly chopped parsley, if desired.

• You can also use leftover rotisserie chicken instead of the raw boneless chicken. Just add it during the layering in the assembly instructions.
• We cut it into 4 equal pieces and then stacked 2 of the pieces on top of the 2 other pieces and served the double stacks on two plates.
• Ricotta cheese doesn’t melt, only the mozzarella will. If you use ricotta, you will still see the clumps after baking is done. So ricotta falls in the same category as paneer, halloumi, queso blanco and other cheeses that can be heated without melting. This is why ricotta is such a fine choice for lasagna, stuffed shells, ravioli and cheesecake.