White Chicken Lasagna

This White Chicken Lasagna is a creamy, family-friendly dinner made with tender shredded chicken, ricotta, spinach, and layers of perfectly cooked lasagna noodles. Covered in a rich white sauce and melted mozzarella, this recipe creates a comforting, flavorful dish ideal for weeknight meals, gatherings, and make-ahead dinners. A great alternative to classic red-sauce lasagna, it offers a smooth, cheesy texture and balanced seasoning that appeals to both kids and adults. Perfect for meal prep, holidays, or a crowd-pleasing pasta bake.

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 2 teaspoons salt, divided
• 15 lasagna noodles (regular, not no-boil)
• 2 tablespoons butter
• 1 teaspoon minced garlic
• ¼ cup all-purpose flour
• 1 ½ cups whole milk (or half-and-half for a richer sauce)
• 2 cups low-sodium chicken broth
• 2 teaspoons dried basil, divided
• 1 teaspoon dried oregano, divided
• 1 teaspoon dried thyme, divided
• 3 cups chopped fresh baby spinach
• 16 ounces ricotta cheese (part-skim or whole)
• ½ cup sour cream (light or regular)
• 1 large egg
• ¼ teaspoon black pepper
• 3 cups cooked shredded chicken breast (rotisserie chicken works well)
• 4 cups shredded mozzarella cheese, divided
• ½ cup shredded Parmesan cheese
• Fresh parsley or basil, for garnish (optional)

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Instructions

Cook the Noodles

1. Bring a large pot of water to a strong boil. Add 1 tablespoon olive oil, 1 teaspoon salt, and the lasagna noodles.
2. Cook according to package directions until al dente.
3. Rinse the noodles under cool water, drain well, and arrange them on a sheet of foil to prevent sticking.

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Make the Spinach White Sauce

1. In a large skillet, melt the butter with the remaining 2 tablespoons olive oil over medium heat.
2. Add the minced garlic and cook for 1–2 minutes.
3. Sprinkle in the flour and whisk until fully incorporated.
4. Slowly pour in the milk, whisking until smooth. Add the chicken broth gradually, continuing to whisk.
5. Season with 1 teaspoon basil, ½ teaspoon oregano, ½ teaspoon thyme, and ½ teaspoon salt.
6. Bring to a gentle simmer (do not boil) and cook for about 3 minutes, whisking occasionally, until the sauce thickens to a pourable consistency.
7. Remove from heat and stir in the spinach until just wilted. Set aside.

If the sauce thickens too much as it rests, thin it with a splash of milk.

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Prepare the Chicken Ricotta Mixture

1. In a large mixing bowl, combine ricotta, sour cream, egg, shredded chicken, 1 teaspoon basil, ½ teaspoon oregano, ½ teaspoon thyme, ½ teaspoon salt, and black pepper.
2. Stir until smooth.
3. Fold in ½ cup mozzarella and all the Parmesan cheese. Set aside.

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Assemble the Lasagna

1. Preheat your oven to 350°F (175°C).
2. Spread ½ cup of the spinach white sauce in the bottom of a 13 × 9-inch baking dish.

Layer 1:

• Add 3 noodles
• Spread half the chicken ricotta mixture

Layer 2:

• Add 3 noodles
• Spread ⅓ of the spinach white sauce
• Sprinkle with 1 cup mozzarella

Layer 3:

• Add 3 noodles
• Spread the remaining chicken ricotta mixture

Layers 4 & 5:

• Add 3 noodles
• Spread ⅓ of the remaining spinach white sauce
• Sprinkle with 1 cup mozzarella

Repeat once more to create the final layer, finishing with all the remaining spinach white sauce and the last of the mozzarella.

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Bake

1. Lightly coat a sheet of foil with nonstick spray and cover the baking dish, sprayed side down.
2. Bake for 40 minutes.
3. Remove the foil and bake for an additional 15 minutes, until bubbling.
4. Switch the oven to broil and brown the top lightly for 2–3 minutes.
5. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley if desired.

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Why You’ll Love This Recipe

This white chicken lasagna delivers rich, creamy layers without the heaviness of traditional red-sauce lasagna. It’s a family-friendly dish perfect for dinner parties, gatherings, or comforting weeknight meals. The combination of tender chicken, spinach, ricotta, and mozzarella creates a flavorful, crowd-pleasing meal that reheats beautifully.

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Tips

• Keep the noodles separated on foil to avoid tearing.
• Whisk the sauce continuously to prevent lumps.
• For deeper flavor, add a pinch of nutmeg to the white sauce.
• Letting the lasagna rest helps it slice cleanly.
• Use freshly shredded mozzarella for the best melt and texture.

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Variations and Substitutions

• Protein: Swap chicken for turkey, ham, or cooked Italian sausage.
• Greens: Replace spinach with kale or Swiss chard.
• Cheese: Try provolone, Swiss, or Monterey Jack.
• Gluten-Free: Use gluten-free lasagna noodles and a gluten-free flour blend.
• Richer Sauce: Replace some broth with more cream or half-and-half.

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FAQs

Can I make this ahead?
Yes. Assemble up to 24 hours in advance and refrigerate. Add 10–15 minutes to the baking time.

Can I freeze white chicken lasagna?
Absolutely. Freeze before baking or freeze baked leftovers for up to 3 months.

Why is my sauce too thick?
It continues to thicken as it cools—add extra milk to loosen it.

Can I use no-boil noodles?
This recipe works best with regular noodles. No-boil noodles may absorb too much sauce.

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Serving

Serve warm with:

• A fresh green salad
• Garlic bread
• Roasted vegetables
• A light soup on the side

This lasagna is hearty enough to stand alone but pairs wonderfully with simple sides.

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Suggestions

• Add mushrooms or caramelized onions for extra depth.
• Use a mix of mozzarella and provolone for a stronger cheesy layer.
• Prepare in two smaller dishes if you want one for now and one to freeze.