Name: White Chicken Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 3 cups milk; 1/2 cup heavy cream; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon crushed red pepper flakes (optional); 2 cups cooked, shredded chicken; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 1 tablespoon chopped fresh parsley (for garnish)

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Creamy, comforting, and layered with flavor, this White Chicken Lasagna is a delicious twist on the traditional red-sauce version. I love how the rich béchamel sauce blends with tender shredded chicken, fresh spinach, and a trio of cheeses to create a hearty meal that feels both indulgent and wholesome. It’s a dish I reach for when I want something cozy, satisfying, and crowd-pleasing.

White Chicken Lasagna

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

9 lasagna noodles

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

3 tablespoons all-purpose flour

3 cups milk

½ cup heavy cream

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon crushed red pepper flakes (optional)

2 cups cooked, shredded chicken

2 cups fresh spinach, chopped

1 cup ricotta cheese

½ cup grated Parmesan cheese

2 cups shredded mozzarella cheese

1 tablespoon chopped fresh parsley (for garnish)

Directions

I start by preheating my oven to 375°F (190°C).

Then, I cook the lasagna noodles according to the package instructions. Once they’re done, I drain and set them aside.

In a large saucepan, I heat olive oil over medium heat and sauté the chopped onion for 4-5 minutes until it softens.

I add the minced garlic and cook for another minute until fragrant.

I sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux.

Slowly, I whisk in the milk and cream, making sure there are no lumps.

I season the sauce with salt, pepper, oregano, basil, and optional red pepper flakes. I let it simmer for 5-7 minutes until thickened.

I stir in the shredded chicken and chopped spinach, cooking for another 2-3 minutes until the spinach wilts. Then I remove it from heat.

In a 9x13 inch baking dish, I spread a thin layer of the sauce mixture.

I layer 3 lasagna noodles, a third of the ricotta, a third of the chicken sauce, a third of the mozzarella, and a sprinkle of Parmesan.

I repeat the layers two more times, ending with mozzarella and Parmesan on top.

I cover the dish with foil and bake for 25 minutes. Then, I remove the foil and bake for another 15-20 minutes until the top is bubbly and golden.

Once out of the oven, I let the lasagna rest for 10 minutes before serving, and garnish it with chopped parsley.

Servings and timing

This recipe makes 8 servings and takes about 1 hour and 5 minutes total.

Prep Time: 20 minutes

Cook Time: 45 minutes

Calories: 430 kcal per serving

Variations

When I want to mix things up, I try a few variations:

Swap proteins: I use turkey or even rotisserie chicken when I have leftovers on hand.

Add veggies: I sometimes add mushrooms or zucchini for extra texture and flavor.

Make it gluten-free: I use gluten-free lasagna noodles and a gluten-free flour blend for the roux.

Cheese swap: If I’m out of ricotta, cottage cheese works well too.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, I wrap the lasagna tightly in foil or store it in a freezer-safe container for up to 2 months.
To reheat, I cover the lasagna with foil and warm it in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. For individual portions, I use the microwave on medium power to avoid drying it out.

FAQs

How can I make this lasagna ahead of time?

I prepare the lasagna completely, cover it tightly, and store it in the fridge for up to 24 hours before baking. If baking from cold, I add an extra 10-15 minutes to the covered baking time.

Can I freeze white chicken lasagna?

Yes, I freeze it either before or after baking. When freezing before baking, I assemble it fully, cover it with foil, and freeze. I bake it directly from frozen at 375°F, adding about 25-30 extra minutes.

What’s the best type of chicken to use?

I like using cooked shredded chicken breast, but any leftover or rotisserie chicken works just as well for convenience and flavor.

Can I use no-boil lasagna noodles?

Yes, I sometimes use no-boil noodles to save time. I make sure the sauce is slightly more liquid so the noodles cook properly during baking.

How do I prevent the lasagna from getting too dry?

I ensure there’s enough sauce in each layer and cover the lasagna while baking for the first 25 minutes to trap moisture.

Conclusion

White Chicken Lasagna is my go-to when I want to serve something comforting, rich, and satisfying. The creamy béchamel, flavorful chicken, and cheesy layers come together perfectly in every bite. Whether I’m prepping for a weeknight dinner or feeding a crowd, this dish never fails to impress—and it’s just as delicious the next day.

Recipe:

White Chicken Lasagna

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Halal

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Description

Creamy and comforting, White Chicken Lasagna is a delicious twist on the classic red-sauce lasagna. With layers of béchamel, shredded chicken, spinach, and three cheeses, it's hearty, satisfying, and perfect for feeding a crowd or meal prepping.

Instructions

Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions, then drain and set aside.
In a large saucepan, heat olive oil over medium heat and sauté onion for 4-5 minutes until softened.
Add garlic and cook for 1 more minute until fragrant.
Whisk in flour and cook for 1-2 minutes to form a roux.
Slowly whisk in milk and cream, stirring to avoid lumps.
Add salt, pepper, oregano, basil, and optional red pepper flakes. Simmer for 5-7 minutes until thickened.
Stir in shredded chicken and chopped spinach; cook for 2-3 minutes until spinach wilts. Remove from heat.
Spread a thin layer of the sauce in a 9x13 inch baking dish.
Layer 3 lasagna noodles, ⅓ of the ricotta, ⅓ of the chicken sauce, ⅓ of the mozzarella, and a sprinkle of Parmesan.
Repeat layers two more times, finishing with mozzarella and Parmesan on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.
Let rest for 10 minutes before serving. Garnish with chopped parsley.