A delicious creamy Chicken Lasagna Recipe with white sauce with onions, garlic, and spinach and two layers of ricotta, parmesan, and mozzarella cheese mix. It bakes up perfectly every time, and the smell emanating from the oven will drive you crazy.
Best Chicken Lasagna Recipe – With Step By Step Photos
Looking for a delicious chicken lasagna recipe to impress your friends and family? Look no further! This step-by-step guide, complete with mouth-watering photos, will have you whipping up the best chicken lasagna in no time!
This is one of our favorite lasagna recipes. Enjoy this hearty friend and family favorite dish with spring mix salad, minestrone soup, cheese garlic bread, or cucumber tomato salad.
White Chicken Lasagna Ingredients
How to make Creamy White Chicken Lasagna
Make the cream sauce – Let’s start by making the cream sauce. Melt the butter in a large skillet over medium heat. Then add the onion, cooking until it is soft. Reduce the heat to low and add the garlic, cooking for a minute while stirring continuously. Then whisk in the flour, cooking the mixture for a couple of minutes. Now whisk in the chicken broth and the cream alternating between the two. Cook until smooth and thickened. Then add the spinach cooking for several minutes or until wilted. Season with salt and black pepper to taste.
Cook the Noodles and make the cheese mixture – While you are making the sauce bring a large pot of water to boil and cook the lasagna noodles according to package instructions. Then drain them well. Now in a large bowl, stir together the ricotta cheese, egg, Parmesan Cheese, mozzarella, and Italian seasoning.
Assemble the lasagna – Now, to assemble the lasagna, spoon a little sauce into the bottom of the casserole dish. Then, layer 4 noodles, overlapping them slightly. Spoon a little sauce over the noodles. Top with half the cut cooked chicken and half the cheese mixture. Now repeat, adding four more noodles, 1/3 of the sauce mixture, the remaining chicken, and the remaining cheese mixture. Top with the remaining noodles, remaining sauce mixture, and about a cup of shredded mozzarella.
Bake the lasagna – Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15-20 minutes or until lightly browned. If desired, sprinkle with chopped fresh parsley.
Recipe Tips
- This recipe can be prepped up to 24 hours in advance. Cover it with plastic wrap and store it in the refrigerator. 30-40 minutes prior to cooking, remove from the refrigerator to warm. Remove the plastic wrap and cover with aluminum foil before baking.
- You can use fresh or frozen spinach. If using frozen spinach, squeeze as much of the moisture out as possible. This step is important to keep the sauce from being watered down.
- Try adding a variety of veggies like broccoli, carrots, mushrooms, or tomatoes.
- Shred or grate your own cheese. Prepackaged shredded and grated cheeses contain anticaking agents that prevent the cheese from melting easily.
- A lasagna must rest for 15-20 minutes so that it is easy to cut and serve without the layers separating from each other.
- Rotisserie chicken is a great choice for this recipe. They are available at most grocery stores. They are always delicious and relatively inexpensive.
Should lasagna be 3 or 4 layers?
Either way is correct and acceptable as far as lasagna etiquette. However, keep in mind that 3 layers should be the minimum amount. If the pan is deep or the number of people you are feeding is large, then 5 layers might be needed.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in the oven covered with aluminum foil at 350 degrees for about 30 minutes or until warmed.
Can White Chicken Lasagna be frozen?
Absolutely it can. I prefer to freeze it after it has been assembled and prior to baking. This way, the lasagna noodles maintain their texture and don’t become too dry from the double baking. So prepare the dish up to the point of baking. Then cover the casserole dish tightly with several layers of plastic wrap. Freeze for up to 3 months.
When ready to bake, defrost in the refrigerator overnight. Remove the casserole from the refrigerator 30-40 minutes prior to baking to come to room temperature. Then remove the plastic wrap and cover it with aluminum foil. Proceed with the baking directions as written.
To freeze after baking, cool the lasagna completely. Then cover the casserole dish tightly with several layers of plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Cut two large slits in the plastic wrap and heat in the microwave at 50-60% power until heated through. The reduced power gives it time to heat all the way through to the center before the outsides are overheated. It can be anywhere from 5-10 minutes, depending on the microwave’s strength.
More Pasta Recipes
Creamy Chicken Lasagna
Ingredients
- 3 tablespoons butter
- 1 medium onion chopped
- 3 cloves garlic minced
- ¼ cup all purpose flour
- 2 ½ cups low sodium chicken broth
- 1 cup heavy cream
- 5 ounces fresh baby spinach
- 12 lasagna noodles uncooked
- 15 ounces ricotta
- 1 large egg
- ½ cup grated parmesan cheese
- 3 cups mozzarella cheese reserve 1 cup
- 1 teaspoon Italian seasoning
- 2 ½ cups cooked diced chicken
- Fresh parsley chopped garnish
Instructions
- Melt the butter in a large skillet over medium heat. Add the onion and cook until it is soft. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring continuously. Whisk in the flour, cooking the mixture for 2 minutes. Whisk in the chicken broth and the cream alternating between the two. Simmer until smooth and thickened, about 5 minutes. Add the spinach and cook until wilted, 2-3 minutes. Season with kosher salt and black pepper to taste. Remove the sauce from the heat.
- Meanwhile, bring a large pot of water to boil and cook the lasagna noodles according to package instructions. Drain them well.
- Preheat oven to 350 degrees.
- In a large bowl, stir together the ricotta, egg, Parmesan Cheese, 2 cups mozzarella, and Italian seasoning.
- Spoon several tablespoons of white sauce into the bottom 9×13-inch baking dish. Then layer 4 noodles overlapping them slightly. Spoon 1/3 of the remaining sauce over the noodles. Top with 1/2 the cut cooked chicken and 1/2 the cheese mixture. Now repeat, adding 4 more noodles, 1/3 of the sauce mixture, the remaining chicken, and the remaining cheese mixture. Top with the remaining noodles, remaining sauce mixture, and 1 cup of shredded mozzarella.
- Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15-20 minutes or until lightly browned. If desired, sprinkle with fresh parsley.
Notes
- This recipe can be prepped up to 24 hours in advance. Cover it with plastic wrap and store it in the refrigerator. 30-40 minutes prior to cooking, remove from the refrigerator to warm. Remove the plastic wrap and cover with aluminum foil before baking.
- You can use fresh or frozen spinach. If using frozen spinach, squeeze as much of the moisture out as possible. This step is important to keep the sauce from being watered down.
- Try adding a variety of veggies like broccoli, carrots, mushrooms, or tomatoes.
- Shred or grate your own cheese. Prepackaged shredded and grated cheeses contain anticaking agents that prevent the cheese from melting easily.
- A lasagna must rest for 15-20 minutes so that it is easy to cut and serve without the layers separating from each other.
- Rotisserie chicken is a great choice for this recipe. They are available at most grocery stores. They are always delicious and relatively inexpensive.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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Jane E Weisling
How many mushrooms would you suggest?
Beth Pierce
4-8 ounces. They should be sauteed first to remove most of the moisture.
Jane E Weisling
Thanks so much, Beth, for your quicl reply! Thking regular mushroom, vs, bellas?
Beth Pierce
I think you could do either.
Patty
This was absolutely delicious! I added the mushrooms (cooking them with the Spinach separately then adding to the Sauce). We loved it and I’ll definitely be making it again!
Beth Pierce
Thanks, Patty! Good to hear that you liked the lasagna.
Terrie
I like the idea of adding mushrooms, broccoli and carrots. Do I add them to the spinach sauce or just layer them with the chicken? And I know that mushroom can add moisture, what do I need to do to accommodate the extra moisture?
Beth Pierce
Precook the veggies so the moisture is cooked out of them before adding them to the lasagna. Chop them fairly fine so they do not cause trouble in layering your lasagna and add them to the spinach sauce. I would not add too many of them.
Kristie Hawkes
I just made this absolutely delicious an filling I’m wondering how to freeze it plz
Beth Pierce
So sorry that I missed this comment. I am sure that you already froze it but here are the directions for the future! To freeze after baking cool the lasagna completely. Then cover the casserole dish tightly with several layers of plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Cut two large slits in the plastic wrap and heat in the microwave at 50-60% power until heated through. The reduced power gives it time to heat all the way through to the center before the outsides are overheated. It can be anywhere from 5-10 minutes depending on the microwave’s strength.
Jupiter Hadley
Our eldest wants to try a “new lasagna” so we are going to be eating this this weekend. Thank you so much for sharing it.
Beth Pierce
My pleasure Jupiter! Enjoy!!
Yeah Lifestyle
I am always looking at ways to get my children to eat spinach and this is such a good recipe. They loved this lasagna! Thanks for the great recipe.
Risa Lopez
Thank you for sharing the recipe, I love lasagna.
Tammy
Mmm I could go for a slice of this right now! What a delicious and heavenly meal…once it’s cooler here I have to make this for the family 😀
Mosaic Art
This looks so so good!!! I loooove chicken lasagna, can’t wait to try your recipe, can’t wait. I will let you know how it goes.
Melanie Edjourian
Chicken and spinach work well together but I’ve never tried them in a lasagne. That does sound like a great idea and a really tasty one too!!!
Cheryl Shaw
Sounds yummy. 😋
Can one use no cook lazanga noodles for this?
Beth Pierce
I have not tried this recipe with no-cook lasagna noodles. Please keep in mind that those noodles need added moisture to cook properly. You may have to play with the recipe to be successful.
Cristina Petrini
Thanks for the great recipe. What a nice change from traditional red lasagna.
Talya Stone
This was so yummy and a perfect lighter version for the summer. My family really enjoyed this and I will make it again!
Myyellowapron
That looks super delish, Love a good lasagna
April
This looks super yummy! Definitely going to try this!
Blair Villanueva
This creamy white lasagna recipe was so delicious! I will prepare this for my family again. Thanks so much for the great recipe!
Debbie
Can I leave out the spinach? My family is not a fan
Beth Pierce
Sure! Enjoy!
Marysa
I haven’t made a non-marinara lasagna before, and this sounds delicious. I am sure my kids would enjoy this as well. I like the combination of flavors for this.
Carol Kalar
Could you use the lasagna noodles that are oven ready? I thought that some sauteed mushrooms along with the onions might add some more flavor & texture. My daughter-in-law is gluten free, I have made lasagna before with gluten free noodles & used gluten free flour to thicken sauces, was very good. I found out that gluten free noodles or pasta takes a little bit longer to cook that the regular pastas & noodles. The recipe looks really good & very easy. Thank you.
Beth Pierce
I think that you could but you might need to add a little moisture to those oven ready lasagna noodles. I use them in my veggie lasagna because of all the moisture from the veggies and they work out great. I wonder if you could get enough moisture from the mushrooms? Probably if you added enough or if you also added 1/2 cup chicken broth.
Ivan Carlo Jose
Lasagna is well-loved in our home. This will surely be a hit.
Irena
I know what i’ll be making for lunch today! This looks absolutely delish!
Nyxie
I love this chicken lasagna. It is a refreshing change from the usual red lasagna. I served it with a simple garden salad and everyone loved it!
Brianne
Oh, I’m craving comfort food right now. This recipe got all the comfort I crave. Thank you so much for sharing
Stephanie
This is my kind of lasagna! Red sauce doesn’t always agree with me so this was perfect. Thanks for the great recipe!
Sandra
As someone with a beef allergy I can say that I would really love to try this recipe! Chicken and Turkey are my go to meats now and anyway I can still enjoy what I used to love so much is definitely a 10 in my book! Saving for later!
Shirley
That seems a small amount of herbs for the quantity made. Really??Your recipes are reliable
Beth Pierce
You can add more herbs if you like and season to taste.
Sandy
What do u think about adding a sprinkle of nutmeg to sauce?
Beth Pierce
I think that would be delicious.
Jill
This lasagna was fantastic. Really great recipe, thank you!!
Beth Pierce
My pleasure Jill! So glad that you liked it!
Ieva
Okay, I am never making lasagna with beef again! We made this white lasagna yesterday (and had leftovers today for lunch) and we just can’t get enough. So creamy, and cheesy, and I absolutely love the spinach in it! Great recipe, thanks a lot!
Beth Pierce
The pleasure is all mine. So happy that you liked it!
Dannii
Now this is my kind of comfort food. Such a nice twist on lasagna and a great way to use chicken.
Jess
I love this twist on a classic recipe!
Heidy
This Chicken Lasagna with white sauce was amazingly delicious! It was so easy to make with the instructions, and we all enjoyed every bite!
Beth Pierce
Thanks Heidy! So glad that you liked them!
Tammy Sparco
I don’t like cooked spinch so I used broccoli came out wonderful I love getting your recipes always delicious
Beth Pierce
Thanks so much Tammy! So glad that you liked it!
Stacey
My oven thermostat is wacky so the only way I can determine if something is cooked thru is by checking the internal temperature. Could you please indicate what the internal temp should be for this lasagna prior to removing it from the oven to set up? Thanks!
Beth Pierce
165 degrees
Wanda
Can whole wheat lasagna noodles be used in place of regular noodles?
Beth Pierce
Yes. Enjoy!
Ellen
I made this yesterday. It was okay. Kind of “one note”. If I try it again, I might add some roasted red peppers.
Gisele Sutton
Can you use the oven ready lasagna noodles?
Beth Pierce
I would not with this one. You have to add water to those lasagnas and that would ruin the cream sauce.
Connie Pritchett
I love your recipes I’ve tried several this one looks like one I’d love. I’m wondering if I could replace the Parmesan cheese with another cheese or just add more mozzarella? My husband will not eat anything will Parmesan in it.
Beth Pierce
Thanks! So glad that you like my recipes. I think I would just add more mozzarella.
Krystle
The best lasagna I’ve ever had. Even better than the traditional with red sauce.
Sandra
This is so perfect!! A new addition to our favorite meals!
Sandra
I love how creamy this is!! Everyone at my house loved it!
Beti | easyweeknightrecipes
I am in love with the lasagna. It is incredibly delicious!! YUM!
katerina
My family loved this SO much!! I will definitely be making this Chicken Lasagna again and again!!
Allyson Zea
These flavors all go together so well! Thank you for the easy recipe!!
Erin
This Chicken Lasagna looks perfect! I need to add this to our menu soon!
Erik
So many yummy flavors here. Really enjoyed the spinach!
Crystal Carder
This sounds like a great recipe. I love how it changes up my usual red sauce/meat lasagna!