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White Chicken Lasagna

close up shot of a slice of White chicken lasagna garnished with parsley
Rich and cheesy, our creamy white chicken lasagna is full of plenty of goodness, from tender noodles to chicken and plenty of melted cheese.
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Table of Contents
  1. WHITE CHICKEN LASAGNA INGREDIENTS
  2. HOW TO MAKE THIS WHITE CHICKEN LASAGNA RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Our white chicken lasagna is a delicious spin on classic tomato lasagna. Soft noodles are layered with tender chicken, spinach, and creamy white sauce for a rich and appetizing dish that will satisfy your crew.

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.

WHITE CHICKEN LASAGNA INGREDIENTS

You’ll need:

  • 9 lasagna noodles
  • 4 tablespoons salted butter
  • 4 tablespoons flour
  • ¾ teaspoon black pepper
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4½ cups whole milk
  • 8-ounce block cream cheese, sliced
  • 4 cups shredded jack cheese, divided
  • 4 to 5 cups baby spinach leaves
  • 1 cup ricotta
  • 1 egg, lightly beaten
  • ½ teaspoon parsley (dried or fresh)
  • 2 cups diced or shredded cooked chicken
  • 3 cups shredded mozzarella cheese

SUBSTITUTIONS AND ADDITIONS

CHICKEN: You can use leftover rotisserie chicken or cooked chicken breasts in this easy white sauce chicken lasagna.

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HOW TO MAKE THIS WHITE CHICKEN LASAGNA RECIPE

STEP ONE: Preheat the oven to 375°F.

STEP TWO: In a large pot of water, boil lasagna noodles in salted water until they reach al dente (follow the package directions to cook). Drain and set aside.  

STEP THREE: In a 4-quart saucepan, melt butter over medium heat. Add the flour, pepper, salt, garlic powder, and onion powder to the melted butter and cook for 1 to 2 minutes until mixture is browned and bubbly.

PRO TIP:

You could add onions and garlic to the roux instead of the powders, but using the powders is quick when you have so many components to prepare before getting the lasagna into the oven. Saute the onion (1 cup diced small) and garlic (2 to 3 cloves, minced) in the butter before adding the flour, salt, and pepper. Omit the garlic powder and onion powder if using fresh ingredients.  

STEP FOUR: Whisk the mixture while slowly pouring in milk until smooth and combined. Continue cooking over medium heat until mixture reaches a low boil and begins to thicken (6 to 8 minutes). 

PRO TIP:

It’s important to make a roux (cooking the flour and butter together) in order to add flavor and thicken the milk to make the white sauce. It also gives the cheeses a base to melt into instead of becoming stringy and gloppy.

STEP FIVE: Add cream cheese and ½ cup shredded jack cheese to the white sauce. Stir, still cooking over medium heat, until cheese is melted and sauce is thoroughly combined. Remove cream cheese mixture from heat.

STEP SIX: Stir the spinach leaves into the sauce and set it aside.

PRO TIP:

The spinach will wilt from the heat of the cream sauce – there’s no need to continue cooking it. Overcooked spinach can develop a chalky taste. 4 to 5 cups of spinach may seem like a lot, but it wilts down into quite a small amount.

STEP SEVEN: In a small mixing bowl, combine ricotta cheese, egg, parsley, and another ½ cup of jack cheese. 

STEP EIGHT: In a greased 9×13-inch glass baking dish, spoon a bit of the creamy spinach sauce to cover the bottom of the pan. Place three lasagna noodles side by side into the pan. Spread ½ of the ricotta mixture over the noodles and top with half of the chicken. Spoon ⅓ of the white sauce mixture over the chicken and ricotta and top with 1 cup each of mozzarella and jack cheese.

STEP NINE: Place another layer of noodles, the remaining ricotta, the remaining chicken, and another cup of both mozzarella and jack cheese.

STEP TEN: Top with the remaining noodles, the remaining sauce, and finally, with the remaining cheeses.

STEP ELEVEN: Bake lasagna in the preheated oven for 30 to 35 minutes or until sauce is bubbling up and cheese is melted and beginning to brown.

STEP TWELVE: Remove from the oven and garnish with more parsley, if desired.

PRO TIP:

Add a little bit of parmesan cheese on top for extra cheesiness.

HOW TO SERVE

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 and bubbling and gooey. Add a Caesar salad and garlic bread for a complete meal.

STORAGE

IN THE FRIDGE: Store the white chicken spinach lasagna covered in aluminum foil or in an airtight container in the refrigerator for up to 4 days. 

IN THE FREEZER: Because of the creamy sauce, we do not recommend freezing this chicken alfredo lasagna.  

This creamy chicken lasagna recipe has a rich cheesy sauce, fresh spinach, and delicious layers of noodles that make it the ultimate comfort food.

FREQUENTLY ASKED QUESTIONS

What is the best chicken to use in this recipe?

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.

Can I freeze this lasagna?

We don’t recommend freezing this lasagna. The creamy sauce will not freeze well, and the texture will change.

Can I add other vegetables to this dish?

You can add plenty of other vegetables to this white cheese chicken lasagna. Try mushrooms, bell peppers, or broccoli for great options.

MORE RECIPES YOU’LL LOVE

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close up shot of a slice of White chicken lasagna garnished with parsley

White Chicken Lasagna

5 from 2 votes
Rich and cheesy, our creamy white chicken lasagna is full of plenty of goodness, from tender noodles to chicken and plenty of melted cheese.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12

Ingredients
  

  • 9 lasagna noodles
  • 4 tablespoons salted butter
  • 4 tablespoons flour
  • ¾ teaspoon black pepper
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 ½ cups whole milk
  • 8 ounces cream cheese sliced
  • 4 cups jack cheese shredded and divided
  • 4 to 5 cups baby spinach leaves
  • 1 cup ricotta
  • 1 egg lightly beaten
  • ½ teaspoon parsley dried or fresh
  • 2 cups cooked chicken diced or shredded
  • 3 cups mozzarella cheese shredded

Instructions
 

  • Preheat oven to 375°F.
  • Cook the lasagna noodles in salted water until they reach al dente (follow the package instructions to cook). Drain and set aside.
  • In a 4-quart saucepan, melt butter over medium heat. Add the flour, pepper, salt, garlic powder, and onion powder to the melted butter and cook for 1 to 2 minutes until mixture is browned and bubbly.
  • Whisk the mixture while slowly pouring in milk until smooth and combined. Continue cooking over medium heat until mixture reaches a low boil and begins to thicken (6 to 8 minutes).
  • Add cream cheese and ½ cup shredded jack cheese to the white sauce. Stir, still cooking over medium heat, until cheese is melted and sauce is thoroughly combined. Remove from heat.
  • Stir the spinach leaves into the white sauce and set aside.
  • In a small mixing bowl, combine ricotta cheese, egg, parsley, and another ½ cup of jack cheese.
  • In a greased 9×13-inch glass baking dish, spoon a bit of the sauce to cover the bottom of the pan. Place three lasagna noodles side by side into the pan. Spread ½ of the ricotta mixture over the noodles and top with ½ of the chicken. Spoon ⅓ of the sauce over the chicken and ricotta and top with 1 cup each of mozzarella and jack cheese.
  • Place another layer of noodles, the remaining ricotta, the remaining chicken, and another cup of both mozzarella and jack cheese.
  • Top with the remaining noodles, the remaining sauce, and finally, with the remaining cheeses.
  • Bake lasagna 30 to 35 minutes or until sauce is bubbling up and cheese is melted and beginning to brown.
  • Remove from the oven and garnish with more parsley, if desired.

Notes

PRO TIP: You could add onions and garlic to the roux instead of the powders, but using the powders is quick when you have so many components to prepare before getting the lasagna into the oven. Saute the onion (1 cup diced small) and garlic (2 to 3 cloves, minced) in the butter before adding the flour, salt, and pepper. Omit the garlic powder and onion powder if using fresh ingredients.
 
PRO TIP: It’s important to make a roux (cooking the flour and butter together) in order to add flavor and thicken the milk to make the white sauce. It also gives the cheeses a base to melt into instead of becoming stringy and gloppy.
 
PRO TIP: The spinach will wilt from the heat of the cream sauce – there’s no need to continue cooking it. Overcooked spinach can develop a chalky taste. 4 to 5 cups of spinach may seem like a lot, but it wilts down into quite a small amount.
 
PRO TIP: Add a little bit of parmesan cheese on top for extra cheesiness.

Nutrition

Calories: 549kcal | Carbohydrates: 25g | Protein: 31g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 657mg | Potassium: 389mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2057IU | Vitamin C: 3mg | Calcium: 608mg | Iron: 2mg
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  1. Jeannette Shields says

    5 stars
    I haven’t tried this yet, but the ingredients are going on my grocery list. What I want you to know is that I appreciate your step by step instructions and all your helpful tips. I have been cooking for quite a few years, but I have a tendency to think I know it all and do my own thing before reading the tips…which is sometimes not a good thing!!! 😂😂
    You have great recipes; thank you.

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