Name: White Cheese Chicken Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 9 lasagna noodles; ½ cup butter; 1 onion, chopped; 1 clove garlic, minced; ½ cup all-purpose flour; 2 cups chicken broth; 1 ½ cups milk; 1 teaspoon salt; 4 cups shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ teaspoon ground black pepper; 2 cups ricotta cheese; 2 cups cooked chicken, cubed; 2 (10 oz) packages frozen chopped spinach, thawed and drained; 1 tablespoon chopped fresh parsley

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This White Cheese Chicken Lasagna is a creamy, cheesy twist on the traditional dish, perfect for cozy dinners and family gatherings. With tender chicken, rich ricotta, hearty spinach, and a decadent white sauce layered between perfectly cooked lasagna noodles, it’s the kind of meal that turns an ordinary evening into something special.

Ingredients

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

9 lasagna noodles

½ cup butter

1 onion, chopped

1 clove garlic, minced

½ cup all-purpose flour

2 cups chicken broth

1 ½ cups milk

1 teaspoon salt

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

Directions

I start by preheating the oven to 350°F (175°C) to get it ready for baking.

Then I cook the lasagna noodles in boiling, lightly salted water for 8 to 10 minutes until al dente. After draining them, I rinse with cold water to stop the cooking.

For the white sauce, I melt the butter over medium heat, then sauté the onion and garlic until tender. I whisk in the flour until lightly browned, then slowly add the chicken broth, milk, and salt. I stir constantly for a minute before adding 2 cups of mozzarella and ¼ cup of Parmesan, stirring until melted. I season it with basil, oregano, and pepper.

To assemble, I spread a thin layer of sauce in a large baking dish, lay down 3 noodles, then add layers of ricotta, chicken, and spinach. I repeat the layers, ending with the remaining white sauce and topping it off with the rest of the mozzarella and Parmesan.

I cover it with foil and bake for 30 minutes. Then I remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbly.

Once it’s out of the oven, I let it rest for 5 minutes before garnishing with fresh parsley and serving.

Servings and Timing

This recipe serves 6 people.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories per serving: approximately 520 kcal

Variations

I sometimes swap the spinach for sautéed mushrooms for a more earthy flavor.

For a spicy kick, I like to add crushed red pepper flakes to the white sauce.

If I’m short on time, I use rotisserie chicken instead of cooking it from scratch.

When I want a slightly tangier flavor, I add a bit of cream cheese to the sauce.

For a gluten-free option, I substitute gluten-free lasagna noodles and use a gluten-free flour blend in the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I wrap portions tightly and freeze them for up to 2 months.
To reheat, I either microwave a single portion or bake a covered dish at 350°F until heated through. If frozen, I let it thaw overnight in the fridge before reheating.

FAQs

Can I make this lasagna ahead of time?

Yes, I often assemble the lasagna a day in advance and keep it in the fridge until I’m ready to bake it. Just add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.

Can I use fresh spinach instead of frozen?

Absolutely. I sauté fresh spinach until wilted, then drain it well before layering it into the lasagna.

What kind of chicken works best?

I usually use cooked, cubed chicken breast, but any leftover or rotisserie chicken works great for saving time and adding flavor.

Can I make this vegetarian?

Yes, I skip the chicken and load up on more veggies like mushrooms, zucchini, or artichoke hearts. The cheesy white sauce still makes it incredibly satisfying.

How do I prevent the noodles from sticking?

After boiling, I rinse the noodles with cold water and lay them out flat on parchment paper or a lightly oiled surface so they don’t stick together before layering.

Conclusion

This White Cheese Chicken Lasagna is one of those recipes that always impresses without requiring a ton of fuss. I love how it brings together creamy textures, savory flavors, and just enough green to make it feel a bit wholesome. Whether it’s for a weeknight treat or a special occasion, this dish never disappoints.

Recipe:

White Cheese Chicken Lasagna

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 6 servings

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Description

This White Cheese Chicken Lasagna is a rich and creamy twist on a classic comfort food favorite. Made with tender chicken, creamy ricotta, spinach, and a luscious white sauce, it's layered with perfectly cooked lasagna noodles and melted mozzarella for a cozy, crowd-pleasing dinner. Ideal for meal prep, family gatherings, or leftovers, this dish is hearty, satisfying, and indulgently delicious.

Instructions

Preheat oven to 350°F (175°C).
Cook lasagna noodles in boiling salted water for 8–10 minutes until al dente. Drain and rinse with cold water.
In a saucepan, melt butter over medium heat. Sauté onion and garlic until tender.
Stir in flour and cook until lightly browned. Slowly whisk in chicken broth, milk, and salt.
Cook, stirring constantly, until slightly thickened. Add 2 cups mozzarella and ¼ cup Parmesan, stirring until melted.
Season sauce with basil, oregano, and pepper.
Spread a thin layer of sauce in a 9x13-inch baking dish. Layer 3 noodles, then add ricotta, chicken, and spinach. Repeat layers.
Top with remaining sauce, mozzarella, and Parmesan.
Cover with foil and bake for 30 minutes. Remove foil and bake 10–15 minutes until cheese is golden and bubbly.
Let rest for 5 minutes. Garnish with parsley before serving.