Chicken lasagna is a delightful twist on the traditional beef and marinara classic. This White Sauce Chicken Lasagna combines tender shredded chicken, creamy spinach béchamel sauce, and layers of ricotta cheese for a dish that’s as satisfying as it is indulgent. Perfect for family dinners, special occasions, or even as leftovers, this recipe is a surefire way to impress at the dinner table.
Why You’ll Love This Chicken Lasagna
1. Rich and Creamy Flavor: The béchamel sauce with spinach and garlic elevates this lasagna to gourmet levels.
2. Loaded with Protein: With shredded chicken and plenty of cheese, it’s hearty and filling.
3. Vegetable Boost: The spinach adds a nutritious touch without overpowering the dish.
4. Make-Ahead Friendly: Assemble it in advance and bake when ready, making it a great option for busy weeknights or meal prep.
5. Family Approved: A kid-friendly recipe that even picky eaters will enjoy.
Ingredients Breakdown
For the Chicken Lasagna Base:
• Lasagna Noodles: Cooked al dente to hold their structure during layering.
• Shredded Rotisserie Chicken: A convenient option, though cooked and shredded chicken breast works just as well.
For the Spinach Cream Sauce:
• Olive Oil and Butter: For sautéing the onion and creating a rich roux.
• Flour: Thickens the sauce to a velvety consistency.
• Chicken Broth and Half-and-Half: The liquid base of the béchamel, perfectly balanced for creaminess.
• Spinach: Fresh spinach is ideal for its vibrant flavor and texture.
• Garlic, Salt, and Pepper: Essential seasonings that enhance the sauce.
For the Ricotta Cheese Sauce:
• Ricotta Cheese: Adds creaminess and binds the layers together.
• Mozzarella and Parmesan Cheese: For a gooey, cheesy topping and depth of flavor.
• Parsley and Egg: For freshness and structure.
Step-by-Step Instructions
Step 1: Cook the Noodles
1. Preheat your oven to 375˚F.
2. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, following the package instructions. Drain the noodles, rinse them with cold water, and set aside to prevent sticking.
Step 2: Prepare the Spinach Cream Sauce
1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, or until softened and translucent.
2. Add the butter and stir until melted. Sprinkle in the flour and whisk continuously for about 3 minutes, until the roux is golden and smooth.
3. Gradually pour in the chicken broth and half-and-half, whisking to combine. Season with salt and pepper. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens to a light gravy consistency.
4. Stir in the minced garlic and chopped spinach. Cook for another minute, then remove from heat.
Step 3: Make the Ricotta Cheese Sauce
1. In a large mixing bowl, combine the ricotta cheese, egg, 2 cups of mozzarella cheese, Parmesan cheese, and parsley. Mix until evenly incorporated.
Step 4: Assemble the Lasagna
1. Spread a thin layer of the spinach cream sauce over the bottom of a 9×13 casserole dish to prevent sticking.
2. Lay down 3 lasagna noodles to form the base layer. Spread half of the ricotta cheese mixture evenly over the noodles, followed by half of the shredded chicken. Ladle one-third of the spinach cream sauce over the chicken.
3. Repeat the layers: 3 noodles, the remaining ricotta cheese mixture, the remaining shredded chicken, and another one-third of the spinach cream sauce.
4. For the final layer, add 3 more noodles, the remaining spinach cream sauce, and top with the reserved 1 cup of mozzarella cheese.
Step 5: Bake the Lasagna
1. Place 10-12 toothpicks over the surface of the lasagna to keep the foil from touching the cheese. Cover the dish with foil and bake in the preheated oven for 45 minutes.
2. Remove the foil and broil for 2-3 minutes to brown the cheese. Keep a close eye to avoid burning.
3. Let the lasagna rest for at least 10 minutes before slicing and serving. This helps the layers set and makes for cleaner slices.
Serving Suggestions
1. Pair with a Side Salad: A crisp green salad with a light vinaigrette balances the richness of the lasagna.
2. Serve with Garlic Bread: The perfect companion for soaking up the creamy sauce.
3. Add a Glass of Wine: A light white wine, like Chardonnay or Pinot Grigio, pairs beautifully with this dish.
Tips for Success
1. Cook Noodles Al Dente: Overcooked noodles can become mushy during baking, so cook them just until firm.
2. Use Fresh Spinach: It provides better texture and flavor than frozen spinach. If using frozen, be sure to thaw and drain it thoroughly.
3. Let it Rest: Allow the lasagna to sit for at least 10 minutes after baking to prevent it from falling apart when sliced.
4. Make It Ahead: Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. When ready to bake, increase the baking time slightly to account for the chilled temperature.
Why You Should Try This Chicken Lasagna
This White Sauce Chicken Lasagna is a fresh and creamy alternative to traditional red-sauce lasagna. It’s packed with layers of flavor, from the garlic-infused spinach béchamel to the cheesy ricotta mixture and tender chicken. Perfect for impressing guests or simply treating yourself to a decadent homemade meal, this recipe is sure to become a favorite in your household.
Final Thoughts
Chicken lasagna is a dish that feels both familiar and exciting—a comfort food classic with a modern twist. With its creamy spinach sauce, savory chicken, and gooey cheese, it’s an irresistible option for family dinners or special occasions.
Try this recipe the next time you’re in the mood for something hearty and satisfying. And don’t forget to share your experience in the comments—what’s your favorite lasagna variation?
Chicken Lasagna Recipe
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Resting time 10 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dinner, Main Course
Cuisine American
Chicken Lasagna Ingredients:
- * 9 lasagna noodles cooked al dente
- * 4 cups shredded rotisserie chicken or cooked from 2 lbs chicken breast
Spinach Cream Sauce:
- * 1 Tbsp olive oil
- * 1 medium onion finely chopped
- * 4 Tbsp unsalted butter
- * 1/3 cup all-purpose flour
- * 2 1/2 cups chicken broth
- * 1 1/2 cups half and half (or equal parts of heavy cream and milk)
- * 5 oz fresh spinach coarsely chopped
- * 2 tsp sea salt
- * 1/2 tsp black pepper
- * 3 garlic cloves minced
Ricotta Cheese Sauce:
- * 15 oz ricotta
- * 1 large egg
- * 1/4 cup parsley
- * 1/4 cup parmesan cheese
- * 3 cups mozzarella cheese 12 oz by weight, divided (reserve 1 cup for topping)
Make the Belachamel (Spinach Sauce):
* Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
* Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
* Add minced garlic and chopped spinach, and stir to combine then remove from heat.
Make the Ricotta Cheese Sauce:
In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
To Assemble Chicken Lasagna:
* Add a little bechamel sauce on the bottom of a 9×13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
* Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
* Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
* Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.