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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.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 12
Calories 549 kcal


  • 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


  • 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 9x13-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.


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.


Calories: 549kcalCarbohydrates: 25gProtein: 31gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 137mgSodium: 657mgPotassium: 389mgFiber: 1gSugar: 6gVitamin A: 2057IUVitamin C: 3mgCalcium: 608mgIron: 2mg