White Chicken Lasagna is a rich, comforting twist on traditional lasagna, made with tender shredded chicken, creamy spinach sauce, ricotta, Parmesan, and plenty of melted mozzarella. Every layer is savory, cheesy, and satisfying without relying on a tomato-based sauce.
This cozy pasta bake works beautifully for family dinners, weekends, or occasions when you want something a little more special while keeping the preparation manageable.
Why You’ll Love This Recipe
This creamy chicken lasagna delivers plenty of comfort in every bite. The homemade white sauce is smooth and savory, while spinach adds freshness that balances the richness of the cheeses.
It is also surprisingly practical. Using cooked shredded chicken saves preparation time, and the lasagna can be assembled ahead of time when needed. With familiar ingredients and mild, family-friendly flavors, this easy chicken lasagna is a dependable dinner option for adults and kids alike.
Ingredients
Lasagna
- 9 lasagna noodles
- Salt, for pasta water
- 1 tablespoon olive oil, optional
- 3½ cups shredded cooked chicken
Spinach Cream Sauce
- 6 tablespoons salted butter
- ¾ cup yellow onion, finely diced
- 1 tablespoon fresh garlic, finely minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 1¼ cups chicken broth
- 1¼ 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
- 4 cups shredded whole-milk mozzarella cheese, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish
- Chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente according to the package directions. Drain well. Toss with a little olive oil if necessary to prevent sticking.
- Shred the cooked chicken into bite-sized pieces using your hands or two forks. Set aside.
- To prepare the spinach cream sauce, melt the butter in a saucepan over medium heat. Add the diced onion, minced garlic, garlic powder, and salt. Cook for 2–3 minutes, until the onion becomes translucent and the garlic is fragrant.
- Whisk in the flour until it has been completely absorbed by the butter. Gradually pour in the chicken broth and heavy cream while whisking continuously to create a smooth sauce.
- Bring the sauce to a gentle boil, then reduce the heat to low. Simmer for 2–3 minutes, whisking frequently, until thick and creamy.
- Remove from the heat and stir in the Parmesan until melted. Add the chopped spinach and stir until completely wilted. Set the sauce aside to cool slightly.
- In a large bowl, combine the ricotta, egg, 2½ cups mozzarella, salt, and black pepper. Mix until evenly combined.
- Spread about ½–¾ cup spinach cream sauce over the bottom of a deep 9×13-inch baking dish. Arrange three cooked lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles. Add half of the shredded chicken, followed by about one-third of the remaining cream sauce.
- Add another three noodles. Layer with the remaining ricotta mixture, remaining chicken, and another third of the sauce.
- Finish your White Chicken Lasagna with the final three noodles and remaining spinach cream sauce. Sprinkle the reserved 1½ cups mozzarella evenly over the top.
- Bake for 25–30 minutes, until the sauce is bubbling around the edges and the mozzarella is melted with lightly golden spots.
- Remove from the oven and rest for 15–20 minutes before slicing. Garnish with chopped parsley if desired and serve warm.
Tips & Tricks
Use freshly shredded mozzarella when possible. It generally melts more smoothly than pre-shredded cheese and creates that appealing cheesy finish.
Cook the pasta only until al dente because the noodles continue softening as the lasagna bakes. Also, avoid skipping the resting period after baking. Those extra 15–20 minutes help the creamy layers set so you can cut cleaner slices.
For convenience, leftover roasted chicken works well in this chicken lasagna recipe. If using store-bought rotisserie chicken, choose one prepared with halal-certified ingredients when required.
If your sauce becomes too thick before assembly, stir in a small splash of chicken broth or cream. If it seems thin, simmer it a little longer before adding the Parmesan and spinach.
Details
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 15–20 minutes
Total Time: About 1 hour 20 minutes
Yield: 8 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American Inspired
Difficulty: Intermediate
Dietary Notes: Pork-free, alcohol-free, halal-friendly when prepared with halal-certified chicken, broth, and cheeses
Notes
You can substitute cooked chicken breast or thigh meat for rotisserie chicken. For a slightly lighter white sauce chicken lasagna, half-and-half can replace some of the heavy cream, although the finished sauce will be less rich.
Serve the lasagna with a crisp green salad, roasted vegetables, steamed broccoli, or warm garlic bread for a complete meal.
You can also add extra vegetables. Sautéed mushrooms are especially good with the creamy spinach sauce, while additional spinach provides more greens without dramatically changing the flavor.
Nutrition
Approximate nutrition per serving, based on 8 servings:
Calories: 700–800 kcal
Protein: 45–50 g
Carbohydrates: 40–50 g
Fat: 40–50 g
Nutrition values are estimates and will vary according to the specific ingredients and brands used.
FAQ
What is White Chicken Lasagna made of?
White Chicken Lasagna replaces the traditional tomato-based meat sauce with a creamy white sauce. This version combines shredded chicken, spinach cream sauce, ricotta, Parmesan, mozzarella, and lasagna noodles.
Can I make white chicken lasagna ahead of time?
Yes. Assemble the lasagna, cover the baking dish tightly, and refrigerate it before baking. When ready to cook, allow the dish to sit briefly at room temperature while the oven preheats. A chilled lasagna may require additional baking time.
Can I use leftover chicken for this recipe?
Absolutely. Cooked chicken breast, chicken thighs, or leftover roasted chicken all work well. It is an easy way to turn leftover chicken into a hearty family meal.
Can I make spinach chicken lasagna without spinach?
Yes. You can leave out the spinach without changing the basic preparation. Alternatively, replace it with another suitable cooked vegetable, such as finely chopped broccoli or sautéed mushrooms.
Why is my white chicken lasagna watery?
Excess liquid can come from a cream sauce that has not thickened sufficiently or from cutting the lasagna immediately after baking. Allow the sauce to thicken before assembling and rest the finished lasagna for at least 15 minutes before slicing.
What cheese is best for chicken lasagna?
A combination of ricotta, mozzarella, and Parmesan works particularly well. Ricotta creates creamy layers, mozzarella provides the classic melted-cheese texture, and Parmesan adds a deeper savory flavor.
Storage
Store leftover lasagna in an airtight container or tightly cover the baking dish. Refrigerate for up to 3–4 days.
For longer storage, divide cooled lasagna into individual portions and freeze in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheat individual portions in the microwave until thoroughly hot. For larger portions, cover and warm in a 350°F (175°C) oven until heated through. Adding a spoonful of chicken broth or cream before reheating can help keep the lasagna moist.
Similar Recipes
White Chicken Lasagna
Ingredients
Lasagna
- 9 lasagna noodles
- Salt for pasta water
- 1 tablespoon olive oil optional
- 3½ cups shredded cooked chicken
Spinach Cream Sauce
- 6 tablespoons salted butter
- ¾ cup yellow onion finely diced
- 1 tablespoon fresh garlic finely minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 1¼ cups chicken broth
- 1¼ 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
- 4 cups shredded whole-milk mozzarella cheese divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish
- Chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente according to the package directions. Drain well. Toss with a little olive oil if necessary to prevent sticking.
- Shred the cooked chicken into bite-sized pieces using your hands or two forks. Set aside.
- To prepare the spinach cream sauce, melt the butter in a saucepan over medium heat. Add the diced onion, minced garlic, garlic powder, and salt. Cook for 2–3 minutes, until the onion becomes translucent and the garlic is fragrant.
- Whisk in the flour until it has been completely absorbed by the butter. Gradually pour in the chicken broth and heavy cream while whisking continuously to create a smooth sauce.
- Bring the sauce to a gentle boil, then reduce the heat to low. Simmer for 2–3 minutes, whisking frequently, until thick and creamy.
- Remove from the heat and stir in the Parmesan until melted. Add the chopped spinach and stir until completely wilted. Set the sauce aside to cool slightly.
- In a large bowl, combine the ricotta, egg, 2½ cups mozzarella, salt, and black pepper. Mix until evenly combined.
- Spread about ½–¾ cup spinach cream sauce over the bottom of a deep 9×13-inch baking dish. Arrange three cooked lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles. Add half of the shredded chicken, followed by about one-third of the remaining cream sauce.
- Add another three noodles. Layer with the remaining ricotta mixture, remaining chicken, and another third of the sauce.
- Finish your White Chicken Lasagna with the final three noodles and remaining spinach cream sauce. Sprinkle the reserved 1½ cups mozzarella evenly over the top.
- Bake for 25–30 minutes, until the sauce is bubbling around the edges and the mozzarella is melted with lightly golden spots.
- Remove from the oven and rest for 15–20 minutes before slicing. Garnish with chopped parsley if desired and serve warm.
Notes
Conclusion
This White Chicken Lasagna combines tender chicken, velvety spinach cream sauce, and three cheeses in one comforting baked dinner. The creamy layers make it feel special, while straightforward ingredients keep the recipe approachable for home cooks.
Give the lasagna enough time to rest after baking, then serve those thick, cheesy layers while they are still warm. Paired with a simple salad or vegetables, it makes a satisfying family dinner that is well worth adding to your recipe collection.