Name: Creamy White Cheese Chicken Lasagna
Prep time: 20 min
Cook time: PT-486109H17M53S
Total time: 1 h
Cuisine: Italian-American
Ingredients: 4 tbsp butter; 4 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 1/2 cups milk; 1/2 cup heavy cream (optional); 1 tsp Italian seasoning; 1/2 tsp black pepper; 1 cup grated Parmesan cheese; 9 lasagna noodles, cooked al dente; 3 cups cooked, shredded chicken; 2 cups ricotta or cottage cheese; 1 egg (optional); 3 cups shredded mozzarella; 1 cup fresh spinach (optional); Fresh parsley for garnish

Jump to Recipe·Print Recipe

This creamy white cheese chicken lasagna is a comforting twist on the classic dish, made with a rich white sauce, tender shredded chicken, and layers of mozzarella and ricotta cheese. It’s an indulgent yet approachable meal perfect for family dinners or special occasions.

Ingredients

For the white sauce:

4 tablespoon butter

4 cloves garlic, minced

¼ cup all-purpose flour

2 cups chicken broth

1 ½ cups milk

½ cup heavy cream (optional for extra richness)

1 teaspoon Italian seasoning

½ teaspoon black pepper

1 cup grated Parmesan cheese

For the layers:

9 lasagna noodles, cooked al dente

3 cups cooked, shredded chicken

2 cups ricotta or cottage cheese

1 egg (optional, for ricotta mix)

3 cups shredded mozzarella

1 cup fresh spinach (optional but tasty!)

Fresh parsley for garnish

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

Directions

Preheat the oven to 375°F (190°C). Grease a 9x13" baking dish.

Make the white sauce: Melt butter in a saucepan over medium heat. Sauté the minced garlic for 1 minute until fragrant.

Whisk in the flour and cook for another minute to form a roux.

Slowly whisk in the chicken broth and milk, then add the heavy cream if using. Stir in Italian seasoning, black pepper, and Parmesan cheese. Simmer the sauce until it thickens, then set aside.

Prepare the ricotta mixture by combining ricotta, egg (if using), and a pinch of pepper.

To assemble: Spread a thin layer of the white sauce on the bottom of the baking dish. Layer noodles, ricotta mixture, shredded chicken, spinach, mozzarella, and sauce. Repeat these layers until ingredients are used up, finishing with noodles, sauce, and mozzarella on top.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until bubbly and golden on top.

Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley before serving.

Servings and timing

This recipe serves about 6 people.

Preparation time: 20 minutes

Cooking time: 40-45 minutes

Total time: Around 1 hour

Variations

I sometimes swap the spinach for kale or omit it entirely for a simpler version. You can also add sautéed mushrooms or caramelized onions to deepen the flavors. For a lighter version, I use cottage cheese instead of ricotta and skip the heavy cream in the sauce. If you like spice, adding a pinch of red pepper flakes to the white sauce gives it a nice kick.

Storage/Reheating

I store leftover lasagna tightly covered in the refrigerator for up to 3 days. To reheat, I cover it with foil and warm it in the oven at 350°F (175°C) for about 20 minutes until heated through. It also freezes well — I portion it into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this lasagna ahead of time?

Yes! I often assemble the lasagna a day before baking and keep it covered in the fridge. Just add a few extra minutes to the baking time if baking straight from cold.

What can I use instead of ricotta cheese?

Cottage cheese works great as a substitute. You can also mix part cream cheese with cottage cheese for extra creaminess.

Can I use store-bought rotisserie chicken?

Absolutely. Using pre-cooked chicken like rotisserie chicken makes this recipe even easier and faster.

Is it possible to make this gluten-free?

Yes, by using gluten-free lasagna noodles and ensuring the flour in the white sauce is replaced with a gluten-free alternative like cornstarch or a gluten-free flour blend.

How do I know when the lasagna is done?

The lasagna is ready when it’s bubbly around the edges and the top is golden brown. Letting it rest before slicing helps it set so the layers don’t fall apart.

Conclusion

I find this creamy white cheese chicken lasagna to be a wonderfully comforting dish that elevates traditional lasagna with its rich white sauce and fresh ingredients. It’s a perfect way to impress family or friends without spending hours in the kitchen. Whether for a cozy dinner or a special occasion, this recipe is sure to become a favorite in my meal rotation.

Recipe:

Creamy White Cheese Chicken Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour
Yield: 6 servings
Diet: Low Salt

Print Recipe

Description

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13" baking dish.
Melt butter in a saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant.
Whisk in flour and cook for another minute to form a roux.
Slowly whisk in chicken broth and milk, then add heavy cream if using. Stir in Italian seasoning, black pepper, and Parmesan cheese. Simmer until sauce thickens, then set aside.
Prepare ricotta mixture by combining ricotta, egg (if using), and a pinch of pepper.
Spread a thin layer of white sauce on the bottom of the baking dish. Layer noodles, ricotta mixture, shredded chicken, spinach, mozzarella, and sauce. Repeat layers, finishing with noodles, sauce, and mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until bubbly and golden on top.
Let lasagna rest for 10 minutes before slicing. Garnish with fresh parsley before serving.