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This dish was inspired by my Great-Great Aunt Olive’s “Stuffed Shells” recipe. I never met her, but I used to make her stuffed shells all the time. Then when we switched to whole foods I quickly learned that it’s nearly impossible to find whole-wheat jumbo pasta shells for some reason. So here is her recipe, re-invented into an even quicker and easier lasagna version. I hope your family enjoys it as much as mine does, and here’s a tip…make this dish in advance and either freeze or refrigerate the casserole prior to the baking step for an easy dinner!
White Chicken Lasagna
Ingredients
The Sauce
- 4 tablespoons butter
- 2 tablespoons whole-wheat flour
- 3 cups milk
The Filling (and Noodles)
- 8 oz whole-wheat lasagna
- 2 cups chicken cooked, and diced or shredded
- 4 cups spinach sliced
- 6 ounces cream cheese softened and cut into 1" chunks
- 1/2 cup whole-wheat breadcrumbs
- 1 teaspoon salt
- pepper to taste
- 1/4 teaspoon nutmeg
- 2 cloves garlic minced
- 1/2 cup parsley chopped
- 1 cup parmesan cheese grated, and divided
Instructions
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Preheat the oven to 400 degrees F.
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Boil the lasagna noodles according to package directions. When done, drain and set aside.
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In a medium sauce pan over medium heat melt the butter for the sauce. Whisk in the flour and as soon as it browns (about 1 to 2 minutes) whisk in the milk. Bring the milk to a very light boil and whisk occasionally until it thickens, about 10 to 15 minutes.
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While your noodles and sauce are cooking go ahead and work on the filling. In a large bowl mix together the chicken, spinach, cream cheese, breadcrumbs, salt, pepper, nutmeg, garlic, parsley and 1/2 cup of the parmesan cheese. Use your hands if you need to in order to make sure it's mixed thoroughly.
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In a rectangular casserole dish layer the ingredients in this order sauce, noodles, sauce, chicken mixture, noodles, sauce, chicken mixture, noodles, and then sauce. Any noodles on the top that don't get covered in sauce could get crispy so be careful about even coverage. Top the whole thing off with the other 1/2 cup of parmesan cheese. Since I sometimes get confused about the order to layer lasagna ingredients I made you a little chart for this recipe.
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Bake at 400 degrees until brown on top, about 15 to 20 minutes. If your casserole was cold when you started (either from the fridge or defrosted completely from the freezer) then you'll need to increase the baking time.
Recipe Notes
We recommend organic ingredients when feasible.
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Just wanted to know what brand of whole wheat pasta you use? I haven’t met one I like yet.
We like the Delallo brand.
http://www.delallo.com/products/imported-organic-whole-wheat-no-boil-lasagna
I use the Great Value brand from WM. It tastes much better than the name brands and it has only whole durum wheat.
I am so excited about trying this recipe! I was just searching last week for a lasagna recipe that accommodates all of our food sensitivities (no tomatoes, no white pasta, etc. ) and this looks delicious. Thanks!
This looks delish!! I just did your unstuffed pasta one the other day and that one was a hit so maybe this one well join the rest of the top of the list ones that I have made off your site. Thanks for all the GREAT recipes, keep up the great work :)
The chart is a revelation! So easy to get confused when preparing something like this.
I agree! I always end up forgetting what my layering plan is!
This lasagna would be really good with some roasted butternut squash in it too. I make a white lasagna like this with the roasted squash and onions together, and the spinach too. It is amazing and even my 8 yr old will eat butternut that way.
Jovial is by far the best pasta out there if your going to consume wheat.
Could I use ricotta cheese instead of cream cheese?
I used ricotta and it worked great.
I am totally a shells girl, too. I haven’t tried it with cream cheese, though. I’ve always used cottage cheese blended up with egg. Yum!
I too love to cook my chicken in the crockpot when using it in recipes. I use rotel tomatoes when I need it spicy and just water when it need to be plain. Just wondering what to put with your chicken when you cook it in the crock pot? soup? water?
http://www.laramealor.com/winning-taps-activate-self-healing-response/
Hi there. Have you seen this: https://www.100daysofrealfood.com/2011/02/25/recipe-the-best-whole-chicken-in-a-crock-pot/? ~Amy
Trying this tonight, but I think I’ll use kale (maybe sautéed first) since that’s what I have on hand!
Kari- how did the kale work? that’s all I have too.. organic baby kale. I don’t want to go to the store just for spinach!