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Sneak in the veggies with this kale and chicken white lasagna

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Even the kids will love kale after you add it to this chicken white lasagna

We rarely ate lasagna growing up. My dad wasn't a huge fan of Italian food and my mom would always mumble something about how lasagna was too expensive to make. I get it.

It takes a lot of steps and the ingredient cost could add up. However, this simple kale chicken white lasagna with béchamel sauce takes only a few ingredients and can be a great way to use up leftovers.

Even the kids will love kale after you add it to this chicken white lasagna

Kale chicken white lasagna recipe

Adapted from Allrecipes

Yields 9 x 13-inch dish

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 11 ounces baby kale
  • 16 ounces whole milk ricotta cheese
  • 2 cups shredded chicken, leftovers picked from a rotisserie chicken
  • 1/2 pound unsalted butter
  • 1 medium onion, diced
  • 1/2 cup all-purpose flour
  • 1-1/2 cups chicken stock
  • 2 cups whole milk
  • 2 teaspoons Italian seasoning
  • Kosher salt and pepper, to taste
  • 4 cups shredded mozzarella cheese, divided
  • 12 no-cook lasagna noodles

Directions: 

  1. Preheat oven to 350 degrees F and spray a 9 x 13-inch pan with non-stick spray.
  2. In a large skillet set over medium heat add olive oil. Once the oil is hot, add in the baby kale. Sauté until just softened and place into a medium sized mixing bowl.
  3. In the bowl with the sautéed baby kale add ricotta cheese and shredded chicken. Stir to combine and set aside.
  4. In the same skillet you used to cook your baby kale add butter and melt over medium heat.
  5. Once the butter is melted add the onions and sauté just until soft. Add in garlic and sauté until fragrant, about 30 seconds.
  6. Sprinkle in flour and whisk into the butter. The mixture will be a bit dry; this is normal.
  7. Slowly pour in the milk mixture while whisking.
  8. Continue whisking and bring to a slight boil. The sauce will start to thicken, and when it reaches the consistency of a thick gravy remove from the heat and whisk in 2 cups of shredded cheese.
  9. Ladle a little of the sauce onto the bottom of your prepared pan and top with 3 noodles and 1/3 of the ricotta mixture. Add two more layers — 3 lasagna noodles, 1/3 sauce and 1/3 ricotta mixture. On the top layer add 3 more lasagna noodles, remaining sauce and 2 cups shredded cheese.
  10. Spray a piece of foil with non-stick spray and cover your lasagna.
  11. Bake for 35 minutes covered and 25 minutes uncovered.

More lasagna recipes

Grilled vegetable no-bake lasagna
Spinach artichoke lasagna

Spinach artichoke lasagna bundles

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