If you’ve been searching for a comforting and luscious dish to impress family or friends, look no further than this White Chicken Lasagna Recipe. It’s a delightful twist on the classic lasagna, swapping out tomato sauce for a creamy white sauce that perfectly complements tender shredded chicken, spinach, and a medley of rich cheeses. Every bite is an irresistible harmony of textures and flavors that will quickly become a favorite in your recipe rotation.
Ingredients You’ll Need
Gathering simple, wholesome ingredients forms the delicious foundation of this White Chicken Lasagna Recipe. Each component plays an essential role, contributing to the creamy texture, savory flavor, and timeless appeal of this dish.
- Lasagna noodles (9): They create those perfect layers that hold everything together deliciously.
- Olive oil (2 tablespoons): Adds subtle richness while sautéing the aromatics.
- Small onion, finely chopped (1): Brings a gentle sweetness and depth to the chicken filling.
- Garlic cloves, minced (3): Infuses the dish with classic Italian flavor and warmth.
- Cooked shredded chicken (3 cups): Protein-packed and tender, the star of the filling.
- Frozen spinach, thawed and drained (10 ounces): Offers a vibrant pop of green and earthy taste.
- Salt (½ teaspoon): Enhances all the flavors beautifully.
- Black pepper (½ teaspoon): Adds a subtle kick and balances the richness.
- Italian seasoning (½ teaspoon): A mix of herbs that ties the dish together with aromatic notes.
- Crushed red pepper flakes (¼ teaspoon, optional): For those who like a little gentle heat.
- Ricotta cheese (15-ounce container): Creates creamy, luscious layers that melt in your mouth.
- Large egg (1): Binds the ricotta filling to keep it smooth and firm.
- Mozzarella cheese, shredded (2 cups): Melts into strands of gooey, stretchy goodness.
- Grated Parmesan cheese (1 cup plus ½ cup for sauce): Adds a nutty, salty punch to both the filling and sauce.
- Butter (4 tablespoons): The base of the white sauce, lending luxurious richness.
- All-purpose flour (¼ cup): Helps thicken the white sauce to silky perfection.
- Milk (3 cups): Softens and smooths the sauce’s texture.
- Heavy cream (½ cup): Creates a velvety, indulgent bite in the white sauce.
How to Make White Chicken Lasagna Recipe
Step 1: Prepare the Noodles and Chicken Mixture
Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles until al dente following package instructions. While noodles drain, heat olive oil in a large skillet over medium heat, then gently soften finely chopped onion for about three minutes. Add the minced garlic and sauté for an additional minute to release those mouthwatering aromas. Toss in the shredded chicken and spinach, seasoning everything with salt, pepper, Italian seasoning, and red pepper flakes. This savory chicken-spinach mixture will be the hearty, flavorful core of your lasagna.
Step 2: Mix the Ricotta Filling
In a bowl, combine the ricotta cheese with a large egg. The egg acts as a binder, ensuring the filling holds its shape nicely without becoming runny when baked. Set this mixture aside while you prepare the creamy white sauce.
Step 3: Craft the Creamy White Sauce
In a saucepan over medium heat, melt butter until foamy, then whisk in the flour and cook for about a minute to eliminate any raw flour taste. Slowly pour in milk and heavy cream, whisking constantly to keep the sauce smooth. Bring it to a gentle simmer and cook until thickened, which takes roughly five minutes. Once creamy and velvety, stir in half a cup of grated Parmesan cheese, folding it in until melted and seamless. Remove the sauce from heat — it’s ready to elevate your lasagna layers.
Step 4: Assemble the Lasagna Layers
Begin by spreading a thin layer of the white sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking. Lay down three cooked noodles, then add one-third of the ricotta mixture followed by one-third of the chicken-spinach filling. Sprinkle with mozzarella and Parmesan cheeses for that cheesy punch. Repeat this layering process two more times — noodles, ricotta, chicken mixture, and cheeses — building a beautiful, stacked casserole. Finish with a final layer of noodles topped generously with the remaining white sauce and cheeses for that captivating golden crust.
Step 5: Bake to Perfection
Cover the dish tightly with foil and pop it into your preheated oven. Bake for 25 minutes to allow the flavors to meld and the lasagna to heat through. Remove the foil and bake uncovered for an additional 15 minutes until the top is bubbly and golden brown — the sign of a perfect bake. Let your lasagna rest and set for about 10 minutes before slicing to keep those layers intact and ready to serve.
How to Serve White Chicken Lasagna Recipe
Garnishes
Sprinkle freshly chopped basil or parsley over each slice for a fresh burst of color and herbal brightness that complements the creamy and cheesy layers beautifully. A sprinkle of extra Parmesan adds a sophisticated salty finish, and a few cracked black pepper flakes can add a subtle hint of heat.
Side Dishes
Lighten up your meal with a crisp, refreshing green salad dressed simply with lemon vinaigrette or balsamic glaze. Roasted garlic bread or warm, crusty Italian rolls are perfect for sopping up every bit of the luscious white sauce. For a heartier accompaniment, try roasted vegetables like asparagus or Brussels sprouts lightly tossed with olive oil and sea salt.
Creative Ways to Present
Serve individual portions in pretty ramekins topped with a sprinkling of fresh herbs and grated cheese under a broiler for a quick golden finish. Alternatively, create mini lasagna cups using wonton wrappers for a fun and shareable appetizer that’s just as creamy and delicious. A vibrant side of roasted cherry tomatoes can make your plating pop with color and add a slight acidity that balances the rich white sauce nicely.
Make Ahead and Storage
Storing Leftovers
This White Chicken Lasagna Recipe makes excellent leftovers that taste even better the next day as the flavors have fully melded. Store cooled portions in airtight containers in the refrigerator for up to 4 days, making it a convenient and satisfying meal for busy days.
Freezing
If you want to plan way ahead, you can freeze the entire assembled lasagna before baking. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn and freeze for up to 3 months. When ready, thaw overnight in the refrigerator before baking as directed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil for around 20 minutes, or until warmed through. For quicker meals, microwave individual slices on medium power in short intervals, but the oven method preserves the texture and creamy sauce best.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, roughly 6 cups chopped will suffice. Sauté it briefly until wilted and be sure to drain any excess moisture well to avoid soggy layers.
Is it possible to make this vegetarian?
Yes, simply omit the chicken and consider adding hearty vegetables like mushrooms or zucchini for texture. This still creates a deliciously creamy and satisfying casserole.
Can I prepare the sauce in advance?
Yes, the white sauce can be made a day ahead and stored in the refrigerator. Reheat gently while stirring before using during assembly to maintain smoothness.
What can I substitute for ricotta if I don’t have any?
Cottage cheese is a good substitute — blend it slightly for creamier texture. Alternatively, cream cheese mixed with a splash of milk can work in a pinch.
How spicy is the red pepper flakes addition?
The crushed red pepper flakes add just a mild warmth that lifts the flavors without overpowering the dish, but you can easily omit them if you prefer a completely mild lasagna.
Final Thoughts
Trust me, once you try this White Chicken Lasagna Recipe, it will find a warm and cozy spot in your meal lineup. It’s one of those dishes that feels like a big, comforting hug filled with creamy cheese, tender chicken, and vibrant greens. Whether for a weeknight dinner or special occasion, this recipe never fails to impress, so grab your ingredients and enjoy every delightful step of making (and eating) it!
Print
White Chicken Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This White Chicken Lasagna recipe is a creamy and comforting Italian-American dish featuring tender shredded chicken, spinach, and a rich homemade white sauce layered between lasagna noodles and a blend of cheeses. It’s baked to golden perfection, making it ideal for family dinners or special occasions.
Ingredients
Lasagna Base
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese Mixture
- 1 (15-ounce) container ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
White Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
Instructions
- Preheat and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to prevent sticking.
- Sauté Aromatics and Chicken Mixture: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute until fragrant. Add the cooked shredded chicken and thawed spinach. Season with salt, black pepper, Italian seasoning, and optional crushed red pepper flakes. Mix well and cook for another 2 minutes, then remove from heat.
- Prepare Ricotta Mixture: In a mixing bowl, combine ricotta cheese with the large egg. Stir until smooth and set aside for layering.
- Make the White Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Gradually whisk in milk and heavy cream, bringing the mixture to a simmer. Continue cooking until the sauce thickens, around 5 minutes. Stir in 1/2 cup grated Parmesan cheese for flavor, then remove from heat.
- Assemble the Lasagna: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Layer 3 noodles over the sauce. Spread one-third of the ricotta mixture, followed by one-third of the chicken-spinach mixture. Sprinkle mozzarella and Parmesan cheeses on top. Repeat this layering process two more times. Finish with a final layer of noodles, the remaining white sauce, and the remaining mozzarella and Parmesan cheeses.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the lasagna is bubbly and the cheese is golden brown.
- Rest and Serve: Remove from oven and allow the lasagna to rest for 10 minutes to set before slicing and serving.
Notes
- You can substitute kale for spinach for a different leafy green flavor.
- Using rotisserie chicken makes preparation quicker and easier.
- For a richer white sauce, add a pinch of nutmeg while cooking the sauce.
- This lasagna freezes well before baking — assemble it, freeze, then bake from frozen increasing bake time slightly.
