Mama Palma’s White Chicken Lasagna

Mama Palma’s white chicken lasagna uses either traditional Bechamel or Alfredo sauce, spinach, and shredded chicken to make an amazing alternative to traditional lasagna.

I came up with this recipe several years ago, mainly because of my love for Alfredo sauce. It quickly became a hit with my family and I’ve been making it ever since.

If you’d like to make your own Bechamel, click here for a basic recipe. If you want to use Alfredo, I actually suggest using this jar sauce. Save the homemade Alfredo for fettuccine, because this sauce is delicious and has a better consistency for making lasagna.

For the chicken, I usually cook chicken tenders or breasts and then shred them, but you could totally use a rotisserie chicken if you want.

You’ll need:

• 3 cups cooked, shredded chicken
• About 6 oz frozen spinach, defrosted and water squeezed out (you can use a little more if you want)
• 1 box Barilla oven ready lasagna noodles
• 30 oz container ricotta cheese
• 2 eggs
• 1/2 c finely grated parmesan
• 8 oz shredded mozzarella cheese
• fresh or dried parsley
• 1 t salt and 1/2 t pepper

First, cook and shred the chicken. When I need shredded chicken for a recipe, I poach it. This is super easy and results with perfectly tender chicken every time. In fact, I often make a lot of this and then you can freeze it for all kinds of different recipes. All you do is put your chicken breasts, tenders, whatever into a large saucepan. Cover the chicken with an inch or two of water. Bring it to a boil, then reduce heat and let it simmer for about 15 minutes. Remove from the water and shred it! So simple.

If you are going to use Bechamel, then make that next.

In a large bowl, mix the ricotta cheese, 1/4 c of the parmesan, the eggs, salt and pepper and parsley together. If you are using dried parsley, use about a teaspoon. If using fresh, use as much as you want!

Stir the shredded chicken and spinach into the alfredo or bechamel sauce.

Now you are ready to assemble! Spray a 9×13 inch pan with cooking spray. Place 3 of the oven ready lasagna noodles side by side in the bottom of the dish. This won’t cover the whole bottom of the pan, but these expand as they cook. Spread a thin layer of the ricotta mixture over the top of the noodles. Sprinkle some mozzarella on top of the ricotta.

Next, spread a layer of the sauce mixture. Now repeat this whole process. This should be enough ingredients to do four layers of everything. When you are done, sprinkle the rest of the parmesan on top.

Bake at 350 for 50-55 minutes. It should be bubbly and very lightly browned. Let it sit for about 10 minutes before cutting.

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Mama Palma's White Chicken Lasagna

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Ingredients

• 3 cups cooked, shredded chicken
• About 6 oz frozen spinach, defrosted and water squeezed out (you can use a little more if you want)
• 1 box Barilla oven ready lasagna noodles
• 30 oz container ricotta cheese
• 2 eggs
• 1/2 c finely grated parmesan
• 8 oz shredded mozzarella cheese
• fresh or dried parsley
• 1 t salt and 1/2 t pepper

Instructions

1

First, cook and shred the chicken.

2

When I need shredded chicken for a recipe, I poach it.

3

This is super easy and results with perfectly tender chicken every time.

4

In fact, I often make a lot of this and then you can freeze it for all kinds of different recipes.

5

All you do is put your chicken breasts, tenders, whatever into a large saucepan.

6

Cover the chicken with an inch or two of water. Bring it to a boil, then reduce heat and let it simmer for about 15 minutes.

7

Remove from the water and shred it! So simple.

8

If you are going to use Bechamel, then make that next. (see link above)

9

Stir the shredded chicken and spinach into the alfredo or bechamel sauce.

10

Now you are ready to assemble! Spray a 9x13 inch pan with cooking spray.

11

Place 3 of the oven ready lasagna noodles side by side in the bottom of the dish.

12

This won't cover the whole bottom of the pan, but these expand as they cook.

13

Spread a thin layer of the ricotta mixture over the top of the noodles.

14

Sprinkle some mozzarella on top of the ricotta.

15

Next, spread a layer of the sauce mixture.

16

Now repeat this whole process.

17

This should be enough ingredients to do four layers of everything.

18

When you are done, sprinkle the rest of the parmesan on top.

19

Bake at 350 for 50-55 minutes.

20

It should be bubbly and very lightly browned.

21

Let it sit for about 10 minutes before cutting.