White Chicken Lasagna

Daisy

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

Cook Time 50

Total Time 1 20

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

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