Creamy White Chicken & Spinach Lasagna

Serves: 8–10 (9x13-inch dish) | Prep Time: 20 mins | Cook Time: 45 mins | Temp: 375°F

Rich, hearty, and 100% clean comfort food! Our Creamy White Chicken & Spinach Lasagna features double the Parmesan, an extra-luscious ricotta filling, and a stove-simmered white sauce powered by CMM Cream of Chicken Powder, CMM Italian Seasoning, and CMM Everyday Seasoning. No heavy roux or flour needed!

Ingredients:

For the Stove-Thickened White Sauce:

• 1 cup CMM Cream of Chicken Powder
• 3½ cups hot water
• 1 cup grated Parmesan cheese (or dairy-free parmesan alternative)
• 1½ tablespoons CMM Italian Seasoning
• 1½ teaspoons CMM Everyday Seasoning

For the Upgraded Ricotta & Spinach Filling:

• • 24 oz whole milk ricotta or cottage cheese (blended smooth if using cottage cheese)
  • 1 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 10 oz frozen chopped spinach, thawed and squeezed completely dry
  • 1½ teaspoons CMM Italian Seasoning
  • 1½ teaspoons CMM Everyday Seasoning

For Assembly:

• • 3 to 4 cups cooked chicken, shredded or diced
  • 1 package (approx. 9–12 sheets) gluten-free oven-ready or par-boiled lasagna noodles
  • 2½ cups shredded mozzarella cheese (or dairy-free mozzarella), divided

Instructions:

1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
2. In a medium saucepan, whisk together the CMM Cream of Chicken Powder and hot water until completely smooth. Place over medium heat and bring to a gentle simmer, whisking frequently, until lightly thickened (about 2–3 minutes).
3. Remove saucepan from the heat and immediately whisk in the 1 cup grated Parmesan cheese, 1½ tablespoons CMM Italian Seasoning, and 1½ teaspoons CMM Everyday Seasoning until velvety and fully melted.
4. In a separate large bowl, stir together the ricotta (or blended cottage cheese), 1 cup grated Parmesan cheese, beaten egg, squeezed-dry spinach, 1½ teaspoons CMM Italian Seasoning, and 1½ teaspoons CMM Everyday Seasoning until thoroughly combined.
5. Spread about ¾ cup of the thickened white sauce evenly across the bottom of the prepared 9x13-inch baking dish.
6. Arrange an even layer of gluten-free lasagna noodles over the sauce.
7. Spread half of the spinach-ricotta mixture over the noodles.
8. Layer on half of the cooked chicken, a generous cup of the warm white sauce, and ¾ cup of shredded mozzarella.
9. Add a second layer of noodles, followed by the remaining spinach-ricotta mixture, remaining chicken, another generous cup of white sauce, and ¾ cup of mozzarella.
10. Finish with the top layer of noodles, pour the rest of the white sauce evenly over the surface (making sure all noodle edges are coated), and scatter the remaining 1 cup of mozzarella across the top.
11. Cover the dish tightly with aluminum foil (tenting slightly to keep the cheese intact) and bake at 375°F for 30 minutes.
12. Remove the foil and bake for an additional 12–15 minutes until bubbly and golden around the edges.
13. Rest for 10–15 minutes before slicing and serving so the layers set cleanly.