I love making this creamy chicken white lasagna when I want something comforting, rich, and satisfying without relying on tomato sauce. The layers of tender chicken, creamy white sauce, cheese, and spinach come together into a cozy baked dish that always feels special, whether I serve it for family dinner or a small gathering.
Why You’ll Love This Recipe
I like this recipe because it is creamy without being heavy, and the flavors are well balanced. The white sauce feels indulgent, the chicken adds heartiness, and the spinach brings a bit of freshness. I also appreciate how easy it is to prepare ahead of time, which makes it perfect for busy days or entertaining.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
9 lasagna noodles, cooked al dente
2½–3 cups cooked chicken, shredded
3 tablespoons butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1½ cups ricotta cheese
3 cups fresh spinach, finely chopped
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
Pinch of nutmeg
Directions
I start by preheating the oven to 375°F (190°C). I cook the lasagna noodles according to package instructions, then drain and set them aside.
In a saucepan over medium heat, I melt the butter and sauté the garlic until fragrant. I stir in the flour and cook it for about a minute, then slowly whisk in the milk and heavy cream. I keep stirring until the sauce thickens, then season it with Italian seasoning, salt, pepper, and a pinch of nutmeg.
I remove the sauce from the heat and stir in some of the mozzarella and Parmesan until melted and smooth.
In a baking dish, I spread a thin layer of the white sauce, then layer noodles, shredded chicken, spinach, ricotta, and more sauce. I repeat the layers until everything is used, finishing with sauce and the remaining cheese on top.
I cover the dish with foil and bake it for 30 minutes, then uncover and bake for another 10–15 minutes until bubbly and lightly golden. I let it rest for about 10 minutes before slicing.
Servings And Timing
I usually get 6–8 servings from this lasagna.
Prep time is about 25 minutes, and baking takes 40–45 minutes, making the total time roughly 1 hour and 10 minutes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, I warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until heated through. I like to cover it with foil so it does not dry out.
FAQs
Can I make this lasagna ahead of time?
I often assemble it a day in advance, cover it tightly, and refrigerate it until ready to bake.
Can I use rotisserie chicken?
I like using rotisserie chicken because it saves time and adds great flavor.
Can I freeze this lasagna?
I freeze it either before baking or after baking. I just make sure it is well wrapped to prevent freezer burn.
What can I use instead of ricotta?
I sometimes substitute cottage cheese or mascarpone for a slightly different texture and flavor.
How do I keep the lasagna from being watery?
I make sure the sauce is thick enough and the spinach is finely chopped so it does not release too much moisture.
Conclusion
I enjoy this creamy chicken white lasagna because it is comforting, flavorful, and easy to customize. It is one of those recipes I come back to when I want a dependable dish that always turns out delicious and satisfying.
A comforting white lasagna made with tender shredded chicken, creamy béchamel sauce, spinach, and layers of melty cheese—perfect for a hearty, flavorful meal without tomatoes.
Total Time:1 hour 10 minutes
Yield:6–8 servings
Ingredients
9 lasagna noodles, cooked al dente
2½–3 cups cooked chicken, shredded
3 tablespoons butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1½ cups ricotta cheese
3 cups fresh spinach, finely chopped
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
Pinch of nutmeg
Instructions
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, drain, and set aside.
In a saucepan over medium heat, melt butter and sauté garlic until fragrant.
Stir in flour and cook for 1 minute, then whisk in milk and heavy cream until smooth.
Cook, stirring, until sauce thickens. Season with Italian seasoning, salt, pepper, and nutmeg.
Remove from heat and stir in 1 cup mozzarella and 1/4 cup Parmesan cheese until melted.
Spread a thin layer of sauce on the bottom of a baking dish.
Layer noodles, shredded chicken, spinach, ricotta, and more sauce. Repeat layers and top with remaining sauce and cheese.
Cover with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes until golden and bubbly.
Let rest for 10 minutes before slicing and serving.
Notes
Use rotisserie chicken for convenience and extra flavor.
Ensure sauce is thick and spinach is chopped to avoid excess moisture.
Can be assembled a day ahead and refrigerated before baking.
Substitute ricotta with cottage cheese or mascarpone if desired.
