White Chicken Lasagna

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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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 Chicken Lasagna Ingredients

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

Substitutions And Additions

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

How To Make This White Chicken Lasagna Recipe

While you are cooking the lasagna noodles until they are tender, you can make the creamy sauce from scratch. Our step-by-step instructions below will walk you through assembling the rich and delicious layers of this tasty lasagna.

STEP ONE: Preheat the oven to 375°F.

STEP TWO: In a large pot of water, boil the 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 the 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 the mixture is browned and bubbly.

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

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

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

STEP SEVEN: In a small mixing bowl, combine the 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 lasagna white sauce, and the remaining cheeses.

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

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

How To Serve This Spinach Chicken Lasagna

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

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Spaghetti with Chicken Parm Recipe

Chicken Dinner Ideas

Tuscan Chicken

Storing this White Chicken Spinach Lasagna Recipe

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

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White Chicken Lasagna

5 from 9 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 minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

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Ingredients

  

1x2x3x

• 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 ounces cream cheese, sliced
• 4 cups jack cheese, shredded and divided into ½ cup, ½ cup, and three 1-cup portions
• 4-5 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 the mixture is browned and bubbly.
• Whisk the mixture while slowly pouring in milk until smooth and combined. Continue cooking over medium heat until the 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 the heat.
• Stir the spinach leaves into the white sauce and set aside.
• In a small mixing bowl, combine the 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 the remaining cheese.
• Bake lasagna for 30 to 35 minutes or until the sauce is bubbling up and the cheese is melted and beginning to brown.
• Remove from the oven and garnish with more parsley, if desired.

Notes

• You could add onions and garlic to the roux instead of the powders, but using the garlic and onion powder is quick when you have so many components to prepare before getting the lasagna into the oven. Sauté 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.
• 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.
• 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.
• 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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