White Cheese Chicken Lasagna

There’s something special about pulling a bubbling, golden lasagna out of the oven — especially when it’s creamy, cheesy, and packed with tender chicken. This white chicken lasagna is a comforting twist on the classic red-sauce version. Instead of tomato sauce, we use a rich homemade white cheese sauce layered with spinach, juicy chicken, and three kinds of cheese.

It’s perfect for potlucks, family dinners, and make-ahead meals. Even picky eaters love it because the flavors are mild, creamy, and satisfying without being heavy.

Why You’ll Love This Recipe

• Creamy but not greasy
• Great use for leftover chicken
• Perfect make-ahead dinner
• Freezer friendly
• Kid approved

Ingredients Explained

Pasta

Lasagna noodles
They form the structure of the dish. Cook until just al dente so they don’t become mushy while baking.

Base Flavor

Butter, onion & garlic
This trio creates the base of the white sauce and gives it depth and aroma.

Thickener

All-purpose flour
Helps turn the broth and milk into a creamy sauce (like a béchamel).

Liquid

Chicken broth + milk
Broth adds savory flavor while milk makes the sauce creamy and smooth.

Vegetables

Spinach
Adds color, nutrition, and balances the richness of cheese. Frozen spinach works perfectly — just drain well.

Protein

Cooked chicken
Rotisserie or leftover chicken works best and saves time.

Cheese Blend

• Mozzarella – melt & stretch
• Ricotta – creamy layers
• Parmesan – sharp flavor

Herbs & Seasonings

Salt, pepper, basil, oregano, parsley — classic Italian comfort flavors.

Step-by-Step Instructions

1. Cook the noodles

Bring salted water to a boil.
Cook lasagna noodles 8–10 minutes until al dente.
Drain and rinse with cold water to stop cooking.

2. Make the creamy white sauce

In a large saucepan over medium heat:

1. Melt butter
2. Add onion and garlic — cook 2 minutes
3. Stir in flour and cook until lightly golden
4. Slowly whisk in chicken broth and milk
5. Add salt and cook 1 minute until slightly thick

Now stir in:

• 2 cups mozzarella
• ¼ cup Parmesan
• Basil, oregano, black pepper

Remove from heat.

3. Start layering

Spread ⅓ of sauce into a 9×13 baking dish.

Layer in this order:

Layer 1

• 3 noodles
• Ricotta
• Chicken

Layer 2

• 3 noodles
• ⅓ sauce
• Spinach
• 2 cups mozzarella
• ½ cup Parmesan

Layer 3

• Remaining noodles
• Remaining sauce
• Parsley
• Remaining Parmesan

4. Bake

Bake at 350°F (175°C) for 35–40 minutes
Until bubbling and lightly golden.

Let rest 10 minutes before cutting (very important for clean slices).

Tips & Variations

Make it lighter
Use low-fat milk and part-skim mozzarella.

More flavor
Add sautéed mushrooms or sun-dried tomatoes.

Extra creamy
Mix cream cheese into ricotta layer.

Fresh spinach option
Use 5 cups fresh spinach — sauté first to remove water.

No ricotta?
Substitute cottage cheese (blended smooth).

What to Serve With It

• Garlic bread
• Fresh salad
• Roasted vegetables
• Lemon asparagus

The lasagna is rich — so fresh sides balance it perfectly.

Storage & Reheating

Refrigerator

Cool completely and store airtight up to 5 days.

Freezer

Wrap tightly and freeze up to 3 months.

Reheating

Oven: 350°F covered 20 minutes
Microwave: individual slices 2–3 minutes

Tip: Add a splash of milk before reheating to restore creaminess.

Creamy White Chicken Spinach Lasagna

Creamy white chicken lasagna layered with spinach, ricotta, mozzarella, and homemade cheese sauce. Perfect comforting family dinner and great for potlucks.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12

Course: Baked Pasta, Comfort Food, Dinner, Main Course

Cuisine: American, European, Italian-American

Calories: 369

Ingredients Method Notes

Ingredients

  

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion chopped
• 1 clove garlic minced
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups milk
• 1 teaspoon salt
• 4 cups shredded mozzarella cheese divided
• 1 cup grated Parmesan cheese divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 2 cups ricotta cheese
• 2 cups cooked chicken cubed
• 2 10 oz packages frozen spinach, thawed and drained
• 1 tablespoon fresh parsley chopped

Method

 

1. Preheat oven to 350°F (175°C).
2. Cook lasagna noodles in salted water until al dente. Drain and rinse.
3. Melt butter in a saucepan. Cook onion and garlic 2 minutes.
4. Stir in flour and cook until lightly golden.
5. Whisk in chicken broth and milk. Add salt and cook until slightly thick.
6. Stir in 2 cups mozzarella and 1/4 cup Parmesan. Add basil, oregano, pepper.
7. Spread 1/3 sauce in a 9×13 baking dish.
8. Layer 3 noodles, ricotta, and chicken.
9. Add 3 noodles, 1/3 sauce, spinach, 2 cups mozzarella, and 1/2 cup Parmesan.
10. Add remaining noodles and remaining sauce. Sprinkle parsley and remaining Parmesan.
11. Bake 35–40 minutes until bubbly and golden.
12. Rest 10 minutes before serving.

Notes

• Drain spinach very well to prevent watery lasagna.
• Rotisserie chicken works best.
• Let lasagna rest before slicing for clean layers.
• Can be frozen before or after baking

FAQs

Can I assemble ahead of time?
Yes — refrigerate up to 24 hours before baking.

Can I use rotisserie chicken?
Yes, it’s actually the best option.

Why is my lasagna watery?
Spinach wasn’t drained enough or noodles overcooked.

Do I need to cover while baking?
No, but you can cover if browning too fast.