White Chicken Lasagna Recipe

If you’re searching for a comforting yet elegant dish that brings family and friends together, this White Chicken Lasagna Recipe is your new best friend. With layers of tender lasagna noodles, creamy ricotta and sour cream mixture, tender shredded chicken, fresh spinach, and a luscious white sauce seasoned with fragrant herbs, every bite is like a warm hug. It’s a delightful twist on traditional lasagna that skips the tomato sauce in favor of rich, savory flavors that truly shine. Whether it’s a cozy weeknight dinner or a special occasion, this recipe is guaranteed to become a favorite in your recipe box.

Ingredients You’ll Need

Each ingredient in this White Chicken Lasagna Recipe is carefully chosen to create a harmonious balance of flavors, textures, and colors. From the creamy cheeses to fresh herbs and wholesome chicken, these staples come together beautifully to elevate the dish.

• Extra virgin olive oil (3 tablespoons, divided): Adds a fruity richness and helps sauté your garlic and spinach perfectly.
• Salt (2 teaspoons, divided): Essential for enhancing every flavor layer without overpowering them.
• Lasagna noodles (15 regular curly edge): The sturdy base that holds all the layers wonderfully, cooked al dente.
• Butter (2 tablespoons): Adds luxurious creaminess to the spinach white sauce.
• Minced garlic (1 teaspoon): Provides that irresistible savory aroma that wakes up the palate.
• All-purpose flour (1/4 cup): Thickens the sauce to the perfect consistency, ensuring it’s velvety.
• Whole milk (1 1/2 cups): Creates a creamy texture; half and half can be swapped in for extra richness.
• Low sodium chicken broth (2 cups): Adds depth and a delicate savory background to the sauce.
• Dried basil (2 teaspoons, divided): Imparts a sweet, peppery note that complements the chicken beautifully.
• Dried oregano (1 teaspoon, divided): Brings a fragrant, slightly bitter hint that brightens the dish.
• Dried thyme (1 teaspoon, divided): Adds an earthy, herbal warmth that rounds out the flavors.
• Fresh baby spinach (3 cups, loosely packed, roughly chopped): Provides freshness and vibrant color that lightens the richness.
• Ricotta cheese (16 ounces, part-skim or whole): Adds a creamy texture and mild sweetness to the filling.
• Sour cream (1/2 cup, light or regular): Adds tanginess and moistness that blends the chicken and cheese wonderfully.
• Large egg (1): Binds the filling ingredients together for perfect sliceability.
• Freshly ground black pepper (1/4 teaspoon): Offers a gentle kick to balance the creamy flavors.
• Cooked shredded chicken breast (3 cups): The hearty protein star that makes this lasagna satisfying and nourishing.
• Shredded mozzarella cheese (4 cups, divided): Melts to ooey-gooey perfection, pulling all layers together.
• Shredded Parmesan cheese (1/2 cup): Introduces a nutty, salty bite that elevates all the other flavors.
• Fresh Italian parsley or basil (optional garnish): Adds a pop of fresh color and herbal brightness just before serving.

How to Make White Chicken Lasagna Recipe

Step 1: Cook the noodles

Starting with perfectly cooked pasta is key to any great lasagna. Bring a large pot of salted water to a boil, adding 1 tablespoon of olive oil to keep the noodles from sticking. Cook your lasagna noodles until they’re just al dente, which means they still have a slight bite and won’t turn mushy when baked. After draining, rinse them briefly under cool water to stop them from cooking further and lay them out so they’re ready for layering.

Step 2: Make the spinach white sauce

This is where the magic of the White Chicken Lasagna Recipe really takes shape. Melt butter with olive oil in a skillet over medium heat and gently sauté the garlic until fragrant—but be careful not to brown it. Whisk in the flour to form a roux, then gradually add the milk and chicken broth, whisking continuously for a silky smooth sauce. Season with basil, oregano, thyme, and a touch of salt. Let it simmer until thickened, then fold in the chopped fresh spinach until it’s perfectly wilted, brightening the sauce with lovely green flecks.

Step 3: Prepare the chicken ricotta mixture

In a bowl, blend together the ricotta cheese, sour cream, and egg to create a luscious, creamy base. Stir in the shredded chicken, along with the remaining dried herbs, salt, and pepper to infuse every bite with deep flavor. Finally, fold in half a cup of mozzarella and all of the Parmesan cheese, which will help bind this mixture and add that nutty, cheesy complexity this recipe is famous for.

Step 4: Assemble the lasagna

Now the fun part: building your layers. Preheat your oven to 350°F (175°C). Spread half a cup of the spinach white sauce evenly in the bottom of a 13×9-inch baking dish. Then layer 3 noodles, half the chicken ricotta mixture, 3 more noodles, a third of the white sauce, and 1 cup of mozzarella. Repeat the layering with 3 noodles, the remaining chicken mixture, 3 more noodles, another third of the sauce, and 1 cup of mozzarella. Finally, top everything with the last noodles, the remaining sauce, and the final cup of mozzarella. It’s a beautiful sight already!

Step 5: Bake the lasagna

Cover your dish with foil (sprayed with nonstick spray to prevent sticking) for the first 40 minutes of baking. Then uncover and bake for another 15 minutes or until the sauce bubbles around the edges and the cheese browns lightly. Finish with a quick 2-3 minute broil to get that irresistible golden, bubbly top that makes everyone’s mouth water at first sight.

Step 6: Rest and serve

Allowing your lasagna to rest for 10 minutes before cutting is a crucial step that helps everything set beautifully for clean slices. Garnish with fresh Italian parsley or basil if you like a pop of herbal freshness and color. Then, dig in and enjoy the comforting layers of the White Chicken Lasagna Recipe that you’ve lovingly crafted!

How to Serve White Chicken Lasagna Recipe

Garnishes

Brighten up your serving plate with a sprinkle of freshly chopped parsley or fragrant basil leaves. These garnishes not only add lovely color but also provide a fresh, slightly peppery aroma that balances the creamy richness of the lasagna.

Side Dishes

A crisp green salad with a light vinaigrette complements the richness of this White Chicken Lasagna Recipe perfectly. Consider serving it alongside garlic bread or roasted vegetables like asparagus or green beans to introduce some textural contrast and freshness to the meal.

Creative Ways to Present

For special occasions, try layering your lasagna in individual ramekins for personalized servings. You could also sprinkle a little extra Parmesan and fresh herbs on top just before serving to make it visually stunning. Consider adding a drizzle of high-quality olive oil for an elegant finish that will impress your guests.

Make Ahead and Storage

Storing Leftovers

White Chicken Lasagna Recipe leftovers store beautifully in the fridge for up to 3 days. Cover tightly with aluminum foil or plastic wrap to keep moisture in and prevent any odors from other foods mingling with your creamy lasagna.

Freezing

If you want to save some for later, this lasagna freezes well. Assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before baking.

Reheating

To reheat, cover the lasagna with foil and warm it in the oven at 350°F (175°C) for about 20-25 minutes or until hot and bubbly. Avoid microwaving if you want to keep the layers intact and the texture creamy and smooth.

FAQs

Can I use no-boil noodles in this White Chicken Lasagna Recipe?

While this recipe calls for regular boiled noodles to achieve the best texture, you can use no-boil noodles if you adjust cooking times slightly and ensure there’s enough moisture in the sauce. However, cooking the noodles first tends to yield a more consistent, tender result.

Is it possible to make this recipe vegetarian?

Absolutely! Simply omit the chicken and consider adding a medley of sautéed mushrooms, zucchini, or roasted bell peppers to keep the filling hearty and flavorful while maintaining the delicious creamy texture.

Can I substitute other cheeses for ricotta or mozzarella?

Yes, you can swap ricotta for cottage cheese if you prefer, or use a mix of mozzarella and fontina for a different melt and flavor profile. Just be mindful of the moisture content to keep the lasagna from becoming too watery.

How do I make this dish dairy-free?

Dairy-free versions can be made by using plant-based milks and dairy-free cheeses. For the ricotta mixture, try blended tofu or cashew cream. The white sauce can be made with a roux and almond or oat milk along with vegetable broth instead of chicken broth.

Can I prepare this White Chicken Lasagna Recipe ahead of time?

Yes! You can assemble the entire dish a day before baking. Keep it refrigerated, then bake just before serving. This lets flavors meld beautifully and makes your cooking day much easier.

Final Thoughts

This White Chicken Lasagna Recipe is a total crowd-pleaser that combines comforting textures and fresh, layered flavors like nothing else. It’s perfect for when you want to cozy up with a deliciously creamy dinner or impress guests with a dish that feels fancy but comes together with straightforward ingredients. I encourage you to give this one a try—the wholesome, herb-kissed goodness will keep you coming back for more!

White Chicken Lasagna Recipe

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3.8 from 90 reviews

• Author: admin
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

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Description

This White Chicken Lasagna is a creamy, comforting dish featuring layers of tender lasagna noodles, a flavorful white sauce with spinach, a rich chicken and ricotta cheese mixture, and plenty of melted mozzarella and Parmesan cheese. Perfectly baked until bubbly and golden, this recipe combines familiar Italian flavors in a lighter, white sauce version of the classic lasagna, ideal for family dinners or gatherings.

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Ingredients

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Lasagna Noodles

• 15 lasagna noodles (not no-boil, regular curly edge)
• 1 tablespoon extra virgin olive oil (for noodles)
• 1 teaspoon salt (for noodles)

White Spinach Sauce

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk (can substitute half and half)
• 2 cups low sodium chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 3 cups loosely packed roughly chopped fresh baby spinach

Chicken Ricotta Mixture

• 16 ounces ricotta cheese (part-skim or whole)
• 1/2 cup sour cream (light or regular)
• 1 large egg
• 3 cups cooked shredded chicken breast (rotisserie chicken works great)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup shredded mozzarella cheese (part-skim or whole)
• 1/2 cup shredded Parmesan cheese

Additional Cheese and Garnish

• 3 1/2 cups shredded mozzarella cheese (part-skim or whole), divided
• Fresh Italian parsley or basil for garnish (optional)

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Instructions

1. Cook noodles: Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and cook lasagna noodles according to package directions for al dente. Rinse with cool water, drain well, and set aside.
2. Make spinach white sauce: In a skillet, melt butter with 2 tablespoons olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Whisk in flour to form a roux, then slowly whisk in milk and chicken broth until smooth. Season with 1 teaspoon basil, 1/2 teaspoon oregano, 1/2 teaspoon thyme, and 1/2 teaspoon salt. Simmer for 3 minutes, stirring frequently until thickened. Remove from heat and stir in spinach until wilted.
3. Make chicken ricotta mixture: In a bowl, combine ricotta cheese, sour cream, egg, shredded chicken, remaining basil, oregano, thyme, salt, and pepper. Mix until smooth and well combined. Fold in 1/2 cup mozzarella cheese and all of the Parmesan cheese evenly.
4. Assemble lasagna: Preheat oven to 350°F (175°C). Spread 1/2 cup of the white sauce in a 13×9-inch baking dish. Layer 3 noodles, half of the chicken ricotta mixture, 3 noodles, 1/3 of the white sauce, 1 cup mozzarella cheese, 3 noodles, remaining chicken ricotta mixture, 3 noodles, 1/3 of the white sauce, 1 cup mozzarella cheese, then finally the remaining noodles, the remaining white sauce, and 1 1/2 cups mozzarella cheese on top.
5. Bake: Cover the baking dish with foil sprayed with nonstick spray and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes until bubbly. For a golden, browned top, broil for 2-3 minutes, watching carefully to prevent burning.
6. Rest and serve: Let the lasagna rest for 10 minutes after baking to set up for easier slicing. Garnish with fresh Italian parsley or basil if desired before serving.

Notes

• Use regular lasagna noodles, not no-boil, for best texture.
• Rotisserie chicken is a great shortcut for cooked shredded chicken.
• Adjust seasoning of the white sauce and chicken mixture to taste before assembling.
• Broil at the end to achieve a bubbly and nicely browned cheese topping.
• Letting the lasagna rest after baking helps it slice cleanly without falling apart.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Baking
• Cuisine: Italian