Description
White Chicken Lasagna offers a comforting and creamy plant-based twist on a classic favorite. Featuring tender shredded chicken, layers of creamy plant-based cheese and ricotta, sautéed spinach, and a rich natural sauce thickened with a natural gelling agent, this lasagna is simple to prepare and perfect for cozy dinners or batch cooking.
Ingredients
Scale
Protein and Cheese
- 2 boneless chicken breasts
- 1 cup plant-based cheese blend (shredded)
- 1 cup plant-based ricotta
Vegetables and Aromatics
- 2 garlic cloves (minced)
- 1 medium onion (diced)
- 2 cups fresh spinach
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh thyme (chopped)
Liquids and Sauces
- 2 tbsp plant-based butter
- 1 cup creamy plant-based milk
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar (natural)
Additional Ingredients
- 8–10 lasagna noodles (no-boil or traditional)
- 1 tsp natural gelling agent
- Salt and pepper (to taste)
Instructions
- Prepare the Chicken: Cook the chicken breasts in plant-based butter in a pan, seasoning with salt and pepper. Once fully cooked, shred the chicken finely and set aside for layering.
- Sauté Aromatics and Spinach: In the same pan, sauté the diced onion and minced garlic with plant-based butter until fragrant and translucent. Add fresh spinach and cook until wilted, mixing flavors together.
- Make the Creamy Sauce: In a saucepan over medium heat, combine the plant-based milk, plant-based ricotta, vegetarian Worcestershire sauce, apple cider vinegar, and the natural gelling agent. Stir constantly until the sauce thickens to a silky, smooth consistency.
- Assemble Your Lasagna: In a baking dish, spread a spoonful of sauce first, then layer noodles, shredded chicken, sautéed spinach mixture, and plant-based cheese. Repeat the layering, finishing with a generous layer of cheese on top.
- Bake to Perfection: Bake at 375°F (190°C) for 25 to 30 minutes until the top is bubbly and golden. Let the lasagna rest for 10 minutes before slicing to ensure clean layers and well melded flavors.
Notes
- Use no-boil noodles to save time and absorb sauce perfectly.
- Shred chicken finely for even layering and blending within the filling.
- Do not skip the resting time after baking for clean slices.
- Adjust the amount of natural gelling agent to customize sauce thickness.
- Add fresh herbs after baking to maintain brightness and aroma.
- Prep Time: 20 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: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 0mg
Keywords: white chicken lasagna, plant-based lasagna, creamy lasagna, plant-based cheese, easy lasagna, gluten free lasagna, dinner recipe
