White Chicken Lasagna

Introduction

This white chicken lasagna offers a comforting and creamy twist on the classic. It’s packed with layers of tender chicken, fresh spinach, and rich cheeses, all bound together by a velvety white sauce. You’ll love how the fresh herbs and parmesan create a deeply satisfying flavor without the need for a tomato base.

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 salted water with 1 tablespoon of the olive oil added. Drain, toss lightly with a bit of the remaining olive oil to prevent sticking, and set aside.
2. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with the remaining olive oil.
3. Make the white sauce: In a medium saucepan over medium heat, melt the butter. Add the garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in 1 teaspoon of the dried basil, ½ teaspoon of the dried oregano, and ½ teaspoon of the dried thyme.
4. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, sour cream, egg, the remaining dried herbs (1 tsp basil, ½ tsp oregano, ½ tsp thyme), the remaining 1 teaspoon of salt, and black pepper. Mix until well blended.
5. Assemble the lasagna: Spread about ¾ cup of the white sauce evenly over the bottom of the prepared baking dish. Layer 5 cooked noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over the noodles. Top with half of the spinach, half of the shredded chicken, and 1 ⅓ cups of the mozzarella cheese. Spoon ¾ cup of the white sauce over the cheese.
6. Repeat the layers: Add another layer of 5 noodles, the remaining ricotta mixture, the remaining spinach, the remaining chicken, and another 1 ⅓ cups of mozzarella. Top with another ¾ cup of white sauce.
7. Add the final layer: Place the last 5 noodles on top. Spread the remaining white sauce over the noodles, ensuring they are completely covered. Sprinkle with the remaining mozzarella cheese (about 1 ⅓ cups) and the ½ cup of Parmesan cheese.
8. Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden and bubbly.
9. Let the lasagna stand for 15 minutes before slicing. Garnish with fresh herbs if desired, then serve.

Variations

• Individual Servings: Assemble the lasagna in small, oven-safe baking dishes for easy single servings.
• Vegetable Boost: Add a layer of sautéed sliced mushrooms or sundried tomatoes between the other layers for extra flavor.
• Lighter Version: Use part-skim ricotta and mozzarella, and substitute the sour cream with plain Greek yogurt.
• Make Ahead: Assemble the entire lasagna up to one day in advance, cover, and refrigerate. Add 10-15 minutes to the covered baking time.

Tips for Success

• To prevent a runny lasagna, let the white sauce thicken properly on the stove before assembling. It should coat the back of a spoon.
• Letting the baked lasagna rest for 15 minutes is crucial for clean slices, as it allows the layers to set.
• Use a good quality, flavorful rotisserie chicken to save time and add depth of flavor.
• If your top cheese isn’t browning to your liking after baking, switch the oven to broil for 1-2 minutes, watching closely.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven for 20-30 minutes until heated through.

FAQ

Can I use no-boil lasagna noodles?

No, this recipe is developed for regular noodles. No-boil noodles may not absorb the sauce correctly and can lead to a dry or overly soft texture.

Can I freeze this lasagna?

Yes. Assemble and bake as directed, then cool completely. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat, covered, in a 350°F oven until hot.

Can I make the white sauce ahead of time?

Yes. Make the sauce, let it cool, then store it covered in the refrigerator for up to 2 days. It will thicken significantly; you can thin it with a splash of milk when you’re ready to assemble.

What can I use instead of baby spinach?

You can use an equal amount of frozen chopped spinach that has been thoroughly thawed and squeezed very dry of excess liquid.

Why is my lasagna watery?

This is often caused by not reducing the white sauce enough, using noodles with too much residual water, or using frozen spinach that wasn’t squeezed dry. Ensuring all components are as described in the recipe will prevent this.

Can I use fresh herbs instead of dried?

Yes, but use three times the amount (e.g., 1 tablespoon fresh basil for every 1 teaspoon dried). Fresh herbs are best added to the ricotta mixture or used as garnish.