White Chicken Lasagna

Introduction

This White Chicken Lasagna is a luxurious twist on the classic, swapping the traditional tomato sauce for a creamy, garlicky béchamel and a rich spinach-ricotta layer. It’s a comforting, crowd-pleasing casserole that feels special enough for a dinner party but is surprisingly straightforward to assemble. You’ll love the layers of tender noodles, savory chicken, and the perfect balance of four different cheeses.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 25 minutes

Servings: 12

Ingredients

• 3 tablespoons extra virgin olive oil (divided)
• 2 teaspoons salt (divided)
• 15 lasagna noodles ((not no-boil, regular curly edge noodles))
• 2 tablespoons butter
• 1 teaspoon minced garlic
• ¼ cup all-purpose flour
• 1 ½ cups whole milk ((can substitute half and half for a richer result))
• 2 cups low sodium chicken broth
• 2 teaspoons dried basil (divided)
• 1 teaspoon dried oregano (divided)
• 1 teaspoon dried thyme (divided)
• 3 cups loosely packed roughly chopped fresh baby spinach ((just run your knife threw the pile a few times))
• 16 ounces ricotta cheese (part-skim or whole)
• ½ cup sour cream (light or regular)
• 1 large egg
• ¼ teaspoon freshly ground black pepper
• 3 cups cooked shredded chicken breast ((rotisserie chicken works great))
• 4 cups shredded mozzarella cheese (part-skim or whole, divided)
• ½ cup shredded Parmesan cheese
• fresh Italian parsley or basil for garnish (optional)

Instructions

1. Cook the noodles according to package directions in a large pot of boiling water with 1 tablespoon of the olive oil and 1 teaspoon of the salt. Drain and lay the noodles flat on parchment paper or foil to prevent sticking.
2. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with 1 tablespoon of olive oil.
3. Make the white sauce (béchamel): In a medium saucepan over medium heat, melt the butter and remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1-2 minutes to form a roux.
4. Slowly pour in the chicken broth and milk while whisking constantly to avoid lumps. Bring to a gentle simmer and cook, stirring frequently, for 3-5 minutes until thickened. Remove from heat and stir in 1 teaspoon of dried basil, ½ teaspoon of dried oregano, and ½ teaspoon of dried thyme.
5. Prepare the spinach-ricotta filling: In a large bowl, combine the ricotta cheese, sour cream, egg, the remaining 1 teaspoon of salt, black pepper, the remaining 1 teaspoon of dried basil, ½ teaspoon of dried oregano, and ½ teaspoon of dried thyme. Mix well. Fold in the chopped baby spinach.
6. Assemble the lasagna: Spread about ½ cup of the white sauce evenly in the bottom of the prepared baking dish.
7. Layer 1: Place 5 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta-spinach mixture over the noodles. Top with half of the shredded chicken, 1 cup of the shredded mozzarella, and ⅓ of the remaining white sauce.
8. Layer 2: Add another 5 noodles, the remaining ricotta-spinach mixture, the remaining chicken, 1 cup of mozzarella, and another ⅓ of the white sauce.
9. Final Layer: Top with the last 5 noodles. Pour and spread the remaining white sauce over the top. Sprinkle evenly with the final 2 cups of mozzarella and the ½ cup of shredded Parmesan.
10. Cover the dish tightly with foil. Bake for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
11. Let the lasagna rest for at least 15 minutes before slicing. Garnish with fresh herbs if desired.

Variations

• Individual Portions: Assemble the lasagna in individual oven-safe baking dishes or deep muffin tins for easy serving at parties.
• Creamier Spinach Layer: Thaw and squeeze out 10 ounces of frozen chopped spinach, then add it to the ricotta mixture in place of the fresh baby spinach for a more concentrated flavor.
• Crispy Top: For an extra crispy, browned top, broil the lasagna for 2-3 minutes at the very end of baking, keeping a close eye to prevent burning.
• Herb Forward: Stir 2 tablespoons of chopped fresh basil or parsley directly into the ricotta mixture in addition to the dried herbs for a brighter flavor.

Tips for Success

• Prevent sticky noodles by tossing the drained noodles with the remaining 1 tablespoon of olive oil to coat them lightly.
• For clean slices, allow the lasagna to rest for the full 15 minutes after baking; this lets the layers set and the sauce thicken slightly.
• If your white sauce seems too thick after adding the cheeses, you can thin it with a splash of extra milk or chicken broth before assembling.
• Taste your shredded chicken before adding; if it’s underseasoned, sprinkle a little salt and pepper over it in the assembly layers.

Storage & Reheating

Let the lasagna cool completely, then cover tightly or transfer slices to airtight containers. Store in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven until heated through, or microwave individual slices for 1-2 minutes.

FAQ

Can I use no-boil lasagna noodles?

No, it’s not recommended for this recipe. The liquid in the sauce is carefully balanced for regular pre-boiled noodles. Using no-boil noodles may result in a dry or undercooked final dish.

My white sauce got lumpy. Can I fix it?

Yes. Simply remove it from the heat and whisk vigorously, or use an immersion blender to smooth it out before proceeding. Straining it through a fine-mesh sieve also works.

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 extra minutes to the covered baking time since it will be cold.

Can I freeze this lasagna?

Yes. After assembling, wrap the unbaked lasagna tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator for 24 hours before baking as directed.

What can I use instead of half and half in the sauce?

The recipe calls for whole milk, but you can use half and half for a richer result as noted. Heavy cream is also an option, but it will make the sauce significantly richer and thicker.

How can I tell when the lasagna is done baking?

It’s done when the cheese on top is melted and golden, the edges are bubbly, and a knife inserted into the center meets little resistance (the layers will be hot and set).