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White Chicken Lasagna Recipe
Daisy

White Chicken Lasagna

A cozy and creamy White Chicken Lasagna made with tender chicken, spinach, rich white sauce, and layers of melty cheese. It’s make-ahead friendly, freezer-friendly, and perfect for busy nights or family gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

Lasagna Base
  • 12 lasagna noodles
  • 3 cups shredded cooked chicken (rotisserie or cooked breast)
Spinach Cream Sauce
  • 1 tbsp olive oil
  • 1 small onion
  • 4 unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups chicken broth
  • 2 cups half-and-half (or 1½ cups milk + ½ cup cream)
  • 4 cups fresh spinach
  • 3 cloves garlic
  • 1 tsp salt
  • ½ tsp black pepper
Cheese Mixture
  • 15 ounces ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Equipment

  • 9×13-inch baking dish
  • Large saucepan
  • Mixing bowls
  • Whisk
  • Cutting board
  • Knife
  • Aluminum foil

Method
 

  1. Shred the cooked chicken into bite-size pieces and set aside.
  2. Cook lasagna noodles in salted water until al dente. Rinse with cold water and set aside.
  3. Heat olive oil in a pan over medium heat. Add onion and cook until soft.
  4. Stir in butter until melted, then whisk in flour to form a roux.
  5. Slowly add chicken broth and half-and-half, whisking until smooth and thick.
  6. Season with salt and pepper, add garlic, then stir in spinach until wilted. Remove from heat.
  7. In a bowl, mix ricotta, egg, 1½ cups mozzarella, Parmesan, and parsley.
  8. Spread a thin layer of sauce in a greased 9×13-inch baking dish.
  9. Layer noodles, ricotta mixture, chicken, and sauce. Repeat layers.
  10. Finish with sauce and remaining mozzarella on top.
  11. Cover with foil and bake at 375°F for 40–45 minutes.
  12. Uncover and bake 5–10 minutes until cheese is lightly golden.
  13. Rest for 20–30 minutes before slicing and serving.