White Chicken Lasagna

Introduction

You’ll love this white chicken lasagna for its creamy, comforting texture and rich layers of flavor. It swaps the traditional red sauce for a velvety, herbed béchamel and packs in spinach and tender chicken for a satisfying meal. It’s the ultimate crowd-pleaser that feels both elegant and cozy.

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. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil. Add 1 tablespoon of the olive oil and 1 teaspoon of the salt to the boiling water. Cook the lasagna noodles according to package directions for al dente. Drain, toss with the remaining 2 tablespoons of olive oil to prevent sticking, and lay them flat on a baking sheet.
2. While the noodles cook, prepare the white sauce. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
3. Whisk in the flour and cook for 1-2 minutes to form a pale golden roux. Gradually pour in the whole milk and chicken broth, whisking constantly to prevent lumps.
4. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat. Stir in 1 teaspoon of the dried basil, ½ teaspoon of the dried oregano, and ½ teaspoon of the dried thyme.
5. In a medium bowl, prepare the ricotta layer. Combine the ricotta cheese, sour cream, egg, the remaining 1 teaspoon of salt, black pepper, and the remaining dried herbs (1 teaspoon basil, ½ teaspoon oregano, ½ teaspoon thyme). Mix until smooth.
6. To assemble the lasagna, spread about ¾ cup of the white sauce evenly over the bottom of a 9×13 inch baking dish.
7. Arrange 5 cooked lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over the noodles. Sprinkle with half of the chopped spinach, followed by half of the shredded chicken. Sprinkle with 1 ⅓ cups of the mozzarella cheese.
8. Repeat the layers: 5 noodles, the remaining ricotta mixture, the remaining spinach, the remaining chicken, and another 1 ⅓ cups of mozzarella.
9. Top with the final 5 noodles. Pour the remaining white sauce evenly over the top, ensuring all noodles are covered. Sprinkle with the remaining 1 ⅓ cups of mozzarella and the ½ cup of Parmesan cheese.
10. Cover the dish tightly with aluminum foil. Bake for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
11. Let the lasagna rest on a cooling rack for at least 15 minutes before slicing. Garnish with fresh herbs if desired, then serve.

Variations

• Vegetable Boost: Lightly sauté 8 oz of sliced mushrooms and mix them into the spinach layer for an earthy depth.
• Creamy Shortcut: Skip the ricotta layer and mix the sour cream and egg directly into the white sauce for a simplified, equally creamy version.
• Individual Portions: Assemble the lasagna in smaller, oven-safe baking dishes for personalized servings, adjusting the bake time down slightly.
• Crispy Topping: For the last 5 minutes of baking, switch your oven to broil to get an extra crispy, golden-brown cheese crust.

Tips for Success

• Prevent Soggy Noodles: Salting and oiling the pasta water, then oiling the drained noodles, helps prevent them from sticking together and absorbing too much sauce before baking.
• Rest is Crucial: Allowing the lasagna to rest for 15-20 minutes after baking lets the layers set, making it much easier to slice cleanly.
• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. For the smoothest melt, shred your mozzarella and Parmesan from a block.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and bake at 350°F until warmed through, or microwave single servings in 60-second intervals until hot.

FAQ

Can I use no-boil lasagna noodles?

No, this recipe is developed for traditional noodles. The sauce quantity is not designed to hydrate no-boil noodles, which could result in a dry or overly thick final dish.

Can I make this lasagna ahead of time?

Yes. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 10-15 extra minutes to the covered baking time since it will be cold.

Can I freeze white chicken lasagna?

Absolutely. Assemble and bake it, let it cool completely, then wrap the whole dish or individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What can I use instead of sour cream?

An equal amount of full-fat plain Greek yogurt is the best substitute, as it provides a similar tang and creaminess.

My sauce seems too thick. What should I do?

If your béchamel becomes too thick while cooking or cooling, simply whisk in a small amount of additional chicken broth or milk until you reach a smooth, pourable consistency.

Is it necessary to use all three dried herbs?

While they create a classic Italian flavor profile, you can simplify. Use a total of 1 tablespoon of Italian seasoning blend in place of the individual basil, oregano, and thyme, dividing it between the sauce and ricotta as directed.