Small-Batch Chicken & Spinach White Lasagna

Lunch & Dinner

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January 8, 2021

It's the first snow day of the winter season and this Small-Batch Chicken & Spinach White Lasagna is keeping us cozy! Creamy with light cheese, nutrient-dense, and oh-so-delicious.

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Small-Batch Chicken & Spinach White Lasagna — Small-Batch Spinach & Chicken White Lasagna

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How long does lasagna last? Can it be frozen?

The beautiful thing about lasagna is that it can be prepared 1-2 days in advanced (up to 4 weeks if frozen) to be cooked just prior to eating it. After it's cooked, it's best enjoyed within 3-4 days or frozen for up to 2 weeks.

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Small-Batch Chicken & Spinach White Lasagna

Thank you Batistini Farms for partnering with me on this scrumptious lasagna recipe!

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Batistini Farms is a family-operated and owned company located in Winston-Salem, NC. Supporting small family farmers in the countrysides of Italy, husband and wife duo offer award-winning extra virgin olive oil, balsamic vinegars, ancient Tuscan grain pastas, herbs, Cerignola olives, and more! Rooted in family to produce high quality Italian products.

Featured in this lasagna recipe is their award-winning Organic Notes Extra Virgin Olive Oil that you can learn more or shop now here.

It's handcrafted from fresh organic olives and cold extracted within 24 hours of harvest. Rich soil, sustainable farming, and pruning techniques yield thriving terroir for this family estate olive oil.

A robust and rustic organic 100% extra virgin olive oil made with fresh Coratina olives, a pungent and bitter olive varietal that works well with finishing strong flavored foods. Explore the fruitiness, green leaves, almonds, and herbs with a bittersweet tingling piquant finish.

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Now, it's time to grab our aprons and begin baking deliciousness!

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“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.“

Jeremiah 29:11 (NIV)

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

Small-Batch Chicken & Spinach White Lasagna

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Author:

Lauren Taylor

Ingredients

12 Lasagna Sheets, (cooked until al dente)
1 - 1 1/2 lb. Chicken, (cooked and shredded)
3/4 cup Parmesan, (shredded or grated)

White Sauce Layer:

2 tbsp. Batistini Farms Organic Notes Extra Virgin Olive Oil
1 3/4 cups Whole Milk
1/4 cup Flour

Creamy Ricotta Layer:

1/2 cup Ricotta, (part-skim or regular)
1 large Egg, (whisked)
1/2 tsp. Black Pepper
1/2 tsp. Sea Salt

Spinach & Herb Layer:

1 tbsp. Batistini Farms Organic Notes Extra Virgin Olive Oil
3 cups Spinach, (chopped)
2 Garlic Cloves, (minced)
1/4 cup Yellow Onion, (finely chopped)
1/4 cup Parsley, (chopped)
1/4 cup Basil, (chopped (optional))
1/2 tsp. Black Pepper
1/2 tsp. Salt

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Instructions

Preheat oven to 350F. Lightly grease an 8x8" (or similar) baking pan with a little extra virgin olive oil.

Creamy Ricotta Layer:

Simply mix together all ingredients. Set aside.

Spinach & Herb Layer:

In a large pan over medium heat, heat up the extra virgin olive oil for 1 minute. Add in the chopped onion and garlic to sauté until tender and fragrant. Add in the remaining ingredients to stir together. Continuously stir with a wooden spatula until the spinach has slightly wilted. Set aside.

White Sauce Layer:

In a small saucepan over medium high heat, add in the extra virgin olive oil and flour to stir until combined. Add in the milk, then whisk vigorously until there are no clumps of flour. Continue cooking, whisking occasionally, until thickened.

To assemble:

Add a layer of 3-4 lasagna sheets (cooked until al dente) into the prepared baking pan. Then, add half of the creamy ricotta mixture. Add one third of the cooked and shredded chicken, then half of the spinach mix. Repeat.
Finish with a third layer of lasagna sheets and shredded chicken, then pour over the white sauce. Evenly spread the shredded parmesan on top.
Bake covered for 20 minutes, then uncovered for 10 minutes. (Optional: Broil for 1-2 minutes, until golden brown.) Allow the lasagna to cool for 5-8 minutes. Enjoy!

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Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

Let's be friends!

Purecane