This delicious creamy Chicken Lasagna Recipe uses a 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.
Are you looking for a delicious chicken lasagna recipe to impress your friends and family? Look no further! This step-by-step guide, 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.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: salted or unsalted
- Chicken broth: preferably low-sodium
- Heavy cream: or whipping cream
- Baby spinach: You can use fresh or frozen spinach. If using frozen spinach, squeeze as much moisture out as possible. This step is essential to keep the sauce from being watered down.
- Lasagna noodles: Use traditional lasagna noodles. No-bake lasagna noodles require extra liquid, and you want to ensure that the sauce stays the correct consistency.
- Ricotta cheese: full fat is best for this recipe
- Parmesan cheese: freshly grated is best
- Cooked chicken: Rotisserie chicken is a great choice for this recipe. It is available at most grocery stores, is delicious, and is relatively inexpensive.
How to make Creamy White Chicken Lasagna
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
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 and cook for several minutes or until it wilts. Season with salt and black pepper to taste.
Cook the Noodles and make the cheese mixture. While making the sauce, bring a large pot of water to boil. Cook the lasagna noodles according to the package instructions. Then drain them well. In a large bowl, stir together the ricotta cheese, egg, Parmesan Cheese, mozzarella, and Italian seasoning.
Assemble the lasagna. Spoon a little sauce into the bottom of the casserole. 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 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 before cooking, remove from the refrigerator to warm. Remove the plastic wrap and cover with aluminum foil before baking.
- Shred or grate your cheese. Prepackaged shredded and grated cheeses contain anticaking agents preventing cheese from melting easily.
- A lasagna must rest for 15-20 minutes so that the layers can be easily cut and served without separating.
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.
Frequently Asked Questions
Three layers should be the minimum. If the pan is deep or the number of people you are feeding is large, then five layers might be needed.
I prefer to freeze it after it has been assembled and before 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 bring it 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.
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 shredded mozzarella cheese reserve 1 cup
- 1 teaspoon Italian seasoning
- 2 ½ cups cooked diced chicken
- chopped fresh parsley 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 before cooking, remove from the refrigerator to warm. Remove the plastic wrap and cover with aluminum foil before baking.
- Shred or grate your cheese. Prepackaged shredded and grated cheeses contain anticaking agents preventing cheese from melting easily.
- A lasagna must rest for 15-20 minutes so that the layers can be easily cut and served without separating.
Nutrition
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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!