Our white chicken lasagna is a delicious spin on classic tomato lasagna. Soft noodles are layered with tender chicken, spinach, and a creamy white sauce to make a rich and flavorful dish that will please your whole crew.
White Lasagna Ingredients
If you’re searching for a comfort food that’ll fulfill your cravings, look no further than white chicken lasagna.
This dish is a twist on the traditional red sauce lasagna and offers a creamy, cheesy alternative that’ll make your taste buds sing.
Made with tender chicken, rich white sauce, and perfectly cooked lasagna noodles, each bite delivers a burst of flavor that’s sure to satisfy.
You’ll need:
- 9 lasagna noodles, cooked al dente (salt for water and 1 tablespoon olive oil to prevent sticking if needed)
- 3 ½ cups shredded chicken (from a 3-pound store bought rotisserie chicken)
Spinach Cream Sauce
- 6 tablespoons salted butter, room temperature
- ¾ cup yellow onion, finely diced
- 1 tablespoon fresh garlic, finely minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 1 ¼ cups chicken broth
- 1 ¼ cups heavy cream
- 1 cup shredded parmesan cheese
- 3 cups lightly packed baby spinach, roughly chopped
Ricotta Cheese Mixture
- 15-ounce container whole milk ricotta cheese
- 1 large egg, room temperature
- 4 cups shredded whole milk mozzarella cheese, divided (2 ½ cups in the mixture and 1 ½ cups on the top) (from a 16-ounce block)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish
- Chopped fresh parsley
Chicken Lasagna Substitutions And Additions
CHICKEN: You can use leftover rotisserie chicken or cooked chicken breasts in this easy white sauce chicken lasagna.
LASAGNA NOODLES: Feel free to experiment with different types of lasagna noodles. Whole wheat or gluten-free noodles work well for dietary preferences.
You can also use spinach or sun-dried tomato-infused noodles for added flavor and color.
SPINACH: Spinach can be substituted with other leafy greens like kale or Swiss chard for a variation in flavor and texture.
You can also add a handful of fresh basil or arugula for a peppery twist.
PARMESAN CHEESE: Pecorino Romano or Asiago cheese can be used instead of Parmesan for a slightly different but equally delicious, nutty flavor.
How To Make White Chicken Lasagna With Cream Cheese
STEP ONE: Preheat the oven to 375°F.
STEP TWO: In a large pot of salted boiling water, cook the lasagna noodles until al dente according to package directions. Drain then return to the pot and set aside. Add olive oil to the boiling water along with the salt if desired, or drizzle over the noodles to prevent sticking after draining.
STEP THREE: Using your hands, or two forks, shred the white and dark meat from a rotisserie chicken and set aside.
Spinach Cream Sauce
STEP FOUR: In a 3-quart sauce pan over medium heat, add the salted butter, onion, garlic, garlic powder, and salt. Cook for 2-3 minutes until the onions are translucent and the garlic is fragrant.
STEP FIVE: Whisk in the all-purpose flour until fully absorbed by the butter. While whisking constantly, slowly add the chicken broth and heavy cream until fully incorporated and no lumps of flour remain. Bring the sauce to a boil, reduce the heat to low and allow it to simmer for 2-3 minutes or until thickened. Be sure to whisk the sauce often to ensure it does not clump or burn.
STEP SIX: Remove the sauce from the heat, stir in the parmesan cheese until fully incorporated. Add the baby spinach stirring until fully incorporated and the spinach has wilted completely into the sauce. Set aside to cool slightly while preparing the ricotta cheese mixture.
Ricotta Cheese Mixture
STEP SEVEN: Stir together in a large bowl the ricotta cheese, egg, 2 ½ cups shredded mozzarella cheese, salt, and black pepper until well combined. Set aside.
Assembling the White Chicken Lasagna
STEP EIGHT: To the bottom of a deep sided 9×13 baking dish, evenly spread ½-¾ cup of the spinach cream sauce then place three of the cooked lasagna noodles evenly into the bottom of the dish.
STEP NINE: Top the noodles with half the reserved ricotta cheese mixture being sure to carefully spread out into an even layer.
STEP TEN: Sprinkle half the shredded chicken evenly over the ricotta cheese layer then spoon a third of the remaining spinach cream sauce over the chicken.
STEP ELEVEN: Place down three more lasagna noodles, the remaining ricotta cheese mixture and the remaining shredded chicken. Top with another third of the sauce, followed by the remaining three noodles and the final third of the sauce.
STEP TWELVE: Sprinkle the remaining 1 ½ cups shredded mozzarella cheese evenly over the top then bake for 25-30 minutes or until the sauce is bubbly and the cheese is melted and lightly golden on the top.
STEP THIRTEEN: Remove the white chicken lasagna from the oven and let it cool at room temperature for 15-20 minutes to allow the sauce to cool slightly and set before slicing and serving. Garnish with a light sprinkle of chopped fresh parsley if desired before serving.
How To Serve This Spinach Chicken Lasagna Recipe
Our white lasagna recipe is just the right choice the next time you have a craving for a hearty lasagna. It comes together quickly and bakes up nice, bubbling, and gooey.
Add a Caesar salad and garlic bread for a complete meal.
A side of roasted vegetables would add a pop of color to the plate and balance out the richness of the lasagna
Our lasagna recipes are all delicious, and it is hard to pick the best one. Try our ravioli lasagna and simple lasagna recipe for two solid choices.
MORE CHICKEN RECIPES
Storing White Chicken Lasagna
Whether you want to prepare it ahead of time or save leftovers, here’s your guide:
MAKE AHEAD: This lasagna can be prepared and assembled up to 24 hours in advance. Wrap tightly with plastic wrap and refrigerate until ready to bake.
Take the lasagna out of the refrigerator 30-45 minutes before baking to allow the lasagna to reach room temperature before baking to ensure it bakes up evenly. Be sure to remove the plastic wrap before baking.
IN THE FRIDGE: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
IN THE FREEZER: We do not recommend freezing this lasagna as the cream sauce will not freeze then thaw well before or after baking.
White Lasagna Recipe FAQs
A store-bought rotisserie chicken is the easiest option for cooked chicken in this chicken lasagna with white sauce recipe. You can also grill or bake chicken breasts at home and shred them for the dish.
We don’t recommend freezing this cheesy chicken lasagna. The creamy sauce will not freeze well, and the texture will change.
You can add plenty of other vegetables to this white cheese chicken lasagna. Try mushrooms, bell peppers, or broccoli for great options.
You do not need to cover this lasagna while baking unless you find the top is browning too quickly.
If you are using no boil noodles, you will be able to add them right to the lasagna. If you are using regular lasagna noodles, you will have to boil them before adding them to the pan.
The sauce should be thick enough to help the lasagna hold its shape.
Chicken Lasagna Recipe
Ingredients
- 9 lasagna noodles, cooked al dente (salt for water and 1 tablespoon olive oil to prevent sticking if needed)
- 3 ½ cups shredded chicken, from a 3-pound store bought rotisserie chicken
Spinach Cream Sauce
- 6 tablespoons salted butter, room temperature
- ¾ cup yellow onion, finely diced
- 1 tablespoon fresh garlic, finely minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 1 ¼ cups chicken broth
- 1 ¼ cups heavy cream
- 1 cup shredded parmesan cheese
- 3 cups lightly packed baby spinach, roughly chopped
Ricotta Cheese Mixture
- 15 ounces whole milk ricotta cheese
- 1 large egg, room temperature
- 4 cups shredded whole milk mozzarella cheese, from a 16-ounce block (divided into 2 ½ cups in the mixture and 1 ½ cups on the top)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish
- fresh parsley, chopped
Instructions
- Preheat the oven to 375°F.
- In a large pot of salted boiling water, cook the lasagna noodles until al dente according to package directions. Drain then return to the pot and set aside. Add olive oil to the boiling water along with the salt if desired, or drizzle over the noodles to prevent sticking after draining.
- Using your hands, or two forks, shred the white and dark meat from a rotisserie chicken and set aside.
Spinach Cream Sauce
- In a 3-quart sauce pan over medium heat, add the salted butter, onion, garlic, garlic powder, and salt. Cook for 2-3 minutes until the onions are translucent and the garlic is fragrant.
- Whisk in the all-purpose flour until fully absorbed by the butter. While whisking constantly, slowly add the chicken broth and heavy cream until fully incorporated and no lumps of flour remain. Bring the sauce to a boil, reduce the heat to low and allow it to simmer for 2-3 minutes or until thickened. Be sure to whisk the sauce often to ensure it does not clump or burn.
- Remove the sauce from the heat, stir in the parmesan cheese until fully incorporated. Add the baby spinach stirring until fully incorporated and the spinach has wilted completely into the sauce. Set aside to cool slightly while preparing the ricotta cheese mixture.
Ricotta Cheese Mixture
- Stir together in a large bowl the ricotta cheese, egg, 2 ½ cups shredded mozzarella cheese, salt, and black pepper until well combined. Set aside.
Assembling The White Chicken Lasagna
- To the bottom of a deep sided 9×13 baking dish, evenly spread ½-¾ cup of the spinach cream sauce then place three of the cooked lasagna noodles evenly into the bottom of the dish.
- Top the noodles with half the reserved ricotta cheese mixture being sure to carefully spread out into an even layer.
- Sprinkle half the shredded chicken evenly over the ricotta cheese layer then spoon a third of the remaining spinach cream sauce over the chicken.
- Place down three more lasagna noodles, the remaining ricotta cheese mixture and the remaining shredded chicken. Top with another third of the sauce, followed by the remaining three noodles and the final third of the sauce.
- Sprinkle the remaining 1 ½ cups shredded mozzarella cheese evenly over the top then bake for 25-30 minutes or until the sauce is bubbly and the cheese is melted and lightly golden on the top.
- Remove the white chicken lasagna from the oven and let it cool at room temperature for 15-20 minutes to allow the sauce to cool slightly and set before slicing and serving. Garnish with a light sprinkle of chopped fresh parsley if desired before serving.
Notes
- We do not recommend freezing this lasagna as the cream sauce will not freeze then thaw well before or after baking.
- Two large (approximately 1 ½ – 1 ¾ pounds total weight) boneless skinless chicken breast can be boiled, or pressure cooked, cooled then shredded for use in this recipe as a substitute for the rotisserie chicken.
- Use whole milk ricotta cheese and whole milk mozzarella cheese for the best consistency when baked of the ricotta cheese mixture.
Nutrition
Comments
Mysti says
One of the most amazing meals I’ve ever had. Everyone I’ve shared with is obsessed! (Use tillamook cheese though it makes a difference!)
Dianna Gamble says
I really do love ❤️ these
Mysti says
Amazing! I’ve made this multiple times, is a crowd pleaser for everyone that’s tried it. Sooo good. I recommend Tillamook or a good quality cheese, it makes a difference!
Margaret says
Can’t wait to make this! We have company coming in two weeks, and this will be our main dish!
I was touring Pinterest trying to find ideas for our company dinner…GOT IT!
Thank you!
Margaret
Cynthia says
Wonderful recipes….thank you❤️
Karilyn Fitrakis says
Very good. Note to self the pan needs to be deep. Makes alot
Linz says
This was soo good! I did use ready to use noodles and it worked. I did let it sit out for awhile before cooking, bc I made two.
Mrs. Catherine Jones says
Great meal. Easy to assemble and everyone loved it. Even people who don’t eat lasagna.