Description

This White Chicken Lasagna is a comforting and creamy plant-based twist on classic lasagna, featuring tender shredded chicken, layers of plant-based ricotta and mozzarella cheeses, and a rich natural cream sauce. Perfect for weeknight dinners or special occasions, it offers a delightful balance of flavors and textures with fresh herbs and wholesome ingredients.

Ingredients

Scale

Chicken Layer

2 cups cooked and shredded chicken breasts

Cheese Mixture

1 1/2 cups plant-based ricotta cheese
1 cup fresh spinach, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 cup plant-based mozzarella cheese, shredded

Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
2 cups plant-based milk
2 tablespoons all-purpose flour
1 teaspoon natural gelling agent
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon natural apple cider vinegar
Salt and freshly ground black pepper, to taste

Pasta

9 lasagna noodles, cooked until al dente

Instructions

Prepare the Chicken and Sauce: Cook and shred the chicken breasts. While the chicken cools, heat olive oil in a pan and sauté garlic and onion until fragrant and translucent. Whisk in plant-based milk, flour, and natural gelling agent until the mixture thickens into a smooth, creamy sauce. Stir in vegetarian Worcestershire sauce (natural) and apple cider vinegar for depth and brightness. Season with salt and pepper.
Cook Lasagna Noodles and Prepare Cheese Mixture: Boil the lasagna noodles until al dente, then drain and set aside. In a bowl, combine plant-based ricotta cheese with chopped fresh spinach, parsley, and basil to create a fresh, creamy layer.
Assemble the Layers: Spread a thin layer of the creamy sauce at the bottom of a baking dish to prevent sticking. Layer with noodles, shredded chicken, the ricotta and spinach mixture, more sauce, and a sprinkle of plant-based mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a generous layer of plant-based mozzarella on top.
Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes until bubbly and heated through. Remove the foil for the last 10 minutes to allow the top cheese layer to turn golden and melty.
Rest and Serve: Let the lasagna rest for 10 minutes after baking to set and make cutting easier. Garnish with fresh parsley or basil before serving to add brightness and color.

Notes

Ensure the chicken is cooked thoroughly but remains juicy to keep the lasagna moist.
Use no-boil lasagna noodles for a quicker, easier assembly.
Season each layer well to maintain balanced flavor throughout the dish.
Spread the sauce and cheese evenly for consistent creaminess in every bite.
Allow the lasagna to rest before slicing to keep the layers intact and easier to serve.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of recipe)
Calories: 350
Sugar: 4g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 25g
Cholesterol: 0mg

Keywords: white chicken lasagna, plant-based cheese, dairy-free lasagna, creamy lasagna, weeknight dinner, plant-based ricotta, vegetarian Worcestershire sauce, natural sauces