Creamy Chicken Lasagna

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

A delicious white creamy chicken lasagna loaded with ricotta, mozzarella, and Parmesan Cheese, all smothered in a homemade white cream sauce with onions, garlic, and spinach.  This is one delicious lasagna that you will want to make over and over again.

4.94 from 30 votes

Print Pin Rate

Course: main meal pasta

Cuisine: Italian American

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Servings: 12 servings

Calories: 457kcal

Author: Beth Pierce

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

Calories: 457kcal | Carbohydrates: 28g | Protein: 26g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 366mg | Potassium: 527mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1893IU | Vitamin C: 4mg | Calcium: 296mg | Iron: 2mg

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