Creamy Chicken Lasagna with White Sauce is the ultimate comfort food that combines tender shredded chicken, creamy ricotta, layers of gooey cheese, and a rich, velvety garlic white sauce. Unlike traditional tomato-based lasagna, this white version is elegant, mild, and perfect for those who crave something creamy and indulgent.
This lasagna is great for family dinners, potlucks, or even make-ahead freezer meals. The addition of spinach brings freshness and a dose of greens to balance the richness. With simple ingredients and easy-to-follow steps, this dish transforms into a restaurant-worthy meal right in your home kitchen.
Ingredients Needed
Yields: 8 servings
Total time: 1 hour 5 minutes
For the lasagna
- 12 lasagna noodle sheets
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups fresh spinach, chopped
For the white sauce
- 4 cups milk (preferably whole for creaminess)
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For garnish
- Chopped fresh parsley
Preparing the Lasagna Base
Cook the Noodles
Boil the lasagna noodles in salted water according to the package instructions until al dente. Drain and set aside on a clean surface. If they stick, drizzle with a bit of olive oil.
Prepare the Chicken Mixture
In a large mixing bowl, combine the shredded cooked chicken, ricotta cheese, chopped spinach, and 1 cup of mozzarella. Mix until evenly combined. This will form the creamy, hearty filling between each layer.
Making the Garlic White Sauce
Start the Roux
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Thicken the Sauce
Sprinkle in the flour and whisk continuously for 1 minute. The mixture will become thick and slightly golden—this is the roux, which thickens the sauce.
Add Milk and Seasoning
Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and stir until the sauce thickens, about 5–7 minutes.
Add the dried basil, oregano, salt, and black pepper. Stir well and remove from heat. The result should be a smooth, creamy béchamel-style white sauce infused with subtle garlic and herb flavors.
Assembling the Lasagna
Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 22×30 cm (9×13 inch) baking dish with oil or butter.
Begin the Layering
Spread a thin layer of the white sauce on the bottom of the dish to prevent sticking. Lay 3–4 lasagna noodles on top, covering the base.
Add 1/3 of the chicken-spinach-ricotta filling and spread it evenly. Pour a layer of white sauce over the filling.
Repeat this layering process two more times: noodles, chicken mixture, white sauce. For the final layer, top with lasagna noodles and pour over the remaining white sauce to fully cover the top.
Add the Final Cheese Layer
Sprinkle the remaining 1 cup of mozzarella over the top, followed by the grated Parmesan. This will form a beautiful golden crust as it bakes.
Baking and Serving
Bake Covered and Then Uncovered
Cover the dish tightly with aluminum foil and bake for 25 minutes. This traps steam and helps the lasagna cook evenly. Remove the foil and continue baking for another 20 minutes until the top is golden and bubbling.
Rest Before Slicing
Allow the lasagna to rest for at least 10 minutes before slicing. This helps it set and makes serving easier without the layers sliding apart.
Garnish and Serve
Sprinkle with freshly chopped parsley for a burst of color and freshness. Serve hot with a crisp green salad or garlic bread.
Serving Suggestions
- Side Salad: A crisp romaine or arugula salad with lemon vinaigrette complements the richness.
- Roasted Vegetables: Carrots, zucchini, or broccoli roasted with olive oil and garlic are excellent pairings.
- Crusty Bread or Garlic Knots: Ideal for scooping up leftover sauce on the plate.
- White Wine: Pair with a light Chardonnay or Pinot Grigio for a balanced meal.
Tips for the Best White Chicken Lasagna
- Use rotisserie chicken for a fast and flavorful shortcut.
- Squeeze out excess moisture from spinach if using frozen, or wilt fresh spinach before mixing.
- Whisk constantly while making the white sauce to avoid lumps.
- Let it rest before cutting—this helps the layers stay firm.
- Add a pinch of nutmeg to the white sauce for an added layer of warmth and depth.
Make-Ahead and Storage
To Make Ahead
Assemble the lasagna a day in advance and refrigerate it covered. When ready to bake, remove it from the fridge 30 minutes before placing in the oven to avoid uneven heating.
Freezing Instructions
After baking and cooling, wrap individual portions in foil and place them in freezer bags. Lasagna can be frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for 25–30 minutes.
Storing Leftovers
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
Nutritional Information (per serving)
- Calories: 420 kcal
- Protein: 28g
- Carbohydrates: 30g
- Fat: 22g
- Fiber: 2g
- Calcium: 280mg
- Sodium: 610mg
Note: Nutritional values may vary depending on the exact ingredients and brands used.
FAQs
Can I use store-bought Alfredo sauce instead of homemade white sauce?
Yes, you can substitute 3–4 cups of your favorite Alfredo sauce for the homemade white sauce if you’re short on time.
What can I use instead of ricotta cheese?
Cottage cheese or mascarpone are good substitutes. Just make sure to drain excess liquid if using cottage cheese.
Can I make this dish vegetarian?
Absolutely. Replace the chicken with sautéed mushrooms, zucchini, or a blend of vegetables for a hearty vegetarian version.
How do I keep the noodles from sticking together?
After draining, lay noodles on a lightly oiled baking sheet or drizzle with olive oil and gently toss.
Can I use no-boil noodles?
Yes, just make sure your white sauce is slightly thinner so the noodles have enough moisture to soften while baking.
Why is my lasagna runny?
This can happen if there’s too much moisture in the spinach or not enough thickening in the white sauce. Letting the lasagna sit before slicing also helps it firm up.
Final Thoughts
Creamy Chicken Lasagna with White Sauce is a crowd-pleasing favorite that brings rich flavor, smooth textures, and cheesy layers to your dinner table. It’s easy enough for weeknights but fancy enough for guests. With wholesome ingredients and endless ways to customize it, this lasagna is a recipe you’ll return to over and over again.
Whether you’re cooking for your family or prepping for a holiday meal, this dish offers warmth, comfort, and guaranteed satisfaction in every slice.