3 Top-Rated Pasta Bakes Perfect for Weeknight Dinners

Ingredients

• 4 tablespoons Unsalted Butter (divided, melted for sauce)
• 1 medium Yellow Onion (finely diced)
• 3 cloves Garlic (minced)
• 0.5 cup All-Purpose Flour (for roux)
• 2 cups Chicken Broth (low‑sodium preferred)
• 2 cups Whole Milk (full‑fat for richness)
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 cups Mozzarella Cheese (shredded)
• 0.5 cup Parmesan Cheese (freshly grated)
• 12 pieces Lasagna Noodles (regular, not no‑boil)
• 2 cups Ricotta Cheese (full‑fat)
• 2 cups Cooked Chicken (shredded; rotisserie or pre‑cooked)
• 1 cup Frozen Chopped Spinach (thawed and well‑drained)
• 1 spray Olive Oil Spray (for greasing casserole dish)

Instructions

1. Sauté Onion and Garlic

   Melt 2 Tbsp butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the minced garlic and cook 30 seconds more.

   Time: PT5M

   Temperature: medium

2. Make the Roux

   Push the onion‑garlic mixture to the side of the pan. Add the remaining 2 Tbsp butter and the ½ cup flour. Stir constantly for about 3 minutes until the flour turns a light golden color.

   Time: PT3M

   Temperature: medium

3. Create the White Sauce

   In a measuring cup, combine 2 cups chicken broth with 2 cups whole milk. Slowly whisk the liquid into the roux, scraping the bottom of the pan to avoid lumps. Bring to a gentle simmer and cook 5 minutes, stirring until thickened.

   Time: PT5M

   Temperature: medium

4. Season and Add Cheese

   Stir in 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, and ½ tsp pepper. Add 2 cups shredded mozzarella and ½ cup grated Parmesan; mix until melted. Remove the pan from heat.

   Time: PT3M

5. Cook the Lasagna Noodles

   Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook 6–7 minutes, just shy of al dente, because they will finish cooking in the oven. Drain in a colander.

   Time: PT10M

   Temperature: boiling

6. Prepare the Casserole Dish

   Lightly spray the 9×13‑inch casserole dish with olive oil spray.

   Time: PT2M

7. First Layer

   Spread a thin layer of the white sauce on the bottom of the dish. Lay 4 lasagna noodles over the sauce. Dot with half of the ricotta, then sprinkle half of the shredded chicken.

   Time: PT5M

8. Second Layer

   Add another 4 noodles, then the remaining sauce, the well‑drained frozen spinach, and sprinkle the remaining mozzarella and Parmesan.

   Time: PT5M

9. Final Layer and Top

   Place the final 4 noodles on top, cover with the last of the sauce, and finish with a generous sprinkle of mozzarella and Parmesan.

   Time: PT2M

10. Bake

    Cover the dish loosely with foil and bake in a pre‑heated oven at 350°F for 35 minutes. Remove the foil and bake an additional 10–15 minutes, until the cheese is bubbling and lightly browned.

    Time: PT40M

    Temperature: 350°F

11. Rest Before Serving

    Allow the lasagna to rest, uncovered, for 10–15 minutes. This lets the layers set and makes slicing easier.

    Time: PT12M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Yellow Onion: White onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Chicken Broth: Vegetable broth
• Instead of Whole Milk: 2% milk, unsweetened almond milk
• Instead of Dried Basil: Fresh basil (1 tbsp, chopped)
• Instead of Dried Oregano: Fresh oregano (1 tbsp, chopped)
• Instead of Kosher Salt: Table salt (reduce by ¼ tsp)
• Instead of Black Pepper: White pepper
• Instead of Mozzarella Cheese: Provolone, Monterey Jack
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Lasagna Noodles: No‑boil lasagna noodles
• Instead of Ricotta Cheese: Cottage cheese (drained)
• Instead of Cooked Chicken: Cooked turkey, Cooked ham
• Instead of Frozen Chopped Spinach: Fresh spinach (2 cups, wilted and squeezed)
• Instead of Olive Oil Spray: Vegetable oil spray

Equipment Needed

• Large Skillet
• Large Pot
• Whisk
• Colander
• 9x13‑Inch Casserole Dish
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife
• Wooden Spoon or Spatula
• Oven Mitts
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Making a smooth roux without lumps
• Whisking the broth‑milk mixture into the roux to create a creamy sauce
• Undercooking the lasagna noodles so they don’t become mushy after baking
• Draining frozen spinach thoroughly to avoid excess water
• Covering the bake initially to prevent the top from over‑browning

Chef Tips from the Video

• Use a rotisserie chicken for extra flavor and convenience.
• Pat the thawed spinach with paper towels to remove excess moisture.
• For an extra cheesy crust, sprinkle a thin layer of breadcrumbs mixed with melted butter on top before baking.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly. Refrigerate 3–4 days.

Freezer: Wrap the baked, cooled lasagna tightly in foil and place in a freezer‑safe bag. Freeze up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the lasagna up to the final cheese topping, cover tightly, and freeze. Bake from frozen, adding 10–15 minutes to the baking time.
• The white sauce can be made a day ahead and stored in the refrigerator; reheat gently before assembling.

Frequently Asked Questions