White Chicken Lasagna

Introduction

This creamy White Chicken Lasagna is a luxurious twist on the classic, offering rich flavor without the traditional tomato sauce. You’ll love how the combination of ricotta, fresh spinach, and tender shredded chicken bakes into the ultimate comfort food. It’s an impressive dish perfect for feeding a crowd or enjoying as decadent leftovers.

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 gently with the remaining 2 tablespoons of olive oil to prevent sticking, and set aside.
2. While the noodles cook, make the white sauce. In a large saucepan or deep skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour and cook for 1-2 minutes until bubbly and golden.
3. Slowly pour in the whole milk and chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, continuing to whisk until it thickens, about 5-7 minutes.
4. Remove the sauce from heat. Stir in 1 teaspoon of the dried basil, ½ teaspoon of the dried oregano, ½ teaspoon of the dried thyme, and the remaining 1 teaspoon of salt. Fold in the roughly chopped fresh spinach until it just begins to wilt. Set the sauce aside.
5. In a medium bowl, combine the ricotta cheese, sour cream, egg, black pepper, and the remaining 1 teaspoon dried basil, ½ teaspoon dried oregano, and ½ teaspoon dried thyme. Mix until well combined.
6. Assemble the lasagna in a 9×13 inch baking dish. Spread about ¾ cup of the white spinach sauce evenly on the bottom of the dish. Layer 5 cooked noodles over the sauce, slightly overlapping.
7. Spread half of the ricotta mixture evenly over the noodles. Top with half of the shredded chicken, then sprinkle with 1 ⅓ cups of the mozzarella cheese. Spoon about 1 cup of the white sauce over the cheese.
8. Repeat the layers: 5 noodles, the remaining ricotta mixture, the remaining chicken, another 1 ⅓ cups of mozzarella, and another 1 cup of white sauce.
9. For the final layer, place the last 5 noodles on top. Pour and spread the remaining white sauce evenly over the noodles. Top with the final 1 ⅓ cups of mozzarella cheese and the ½ cup of shredded Parmesan cheese.
10. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden on top.
11. Let the lasagna rest for 15 minutes before slicing. Garnish with fresh Italian parsley or basil if desired, then serve.

Variations

• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes or disposable aluminum pans for easy single servings and freezer-friendly meals.
• Crispy Top Variation: For a deeper golden top, broil the lasagna for the final 2-3 minutes of cooking, watching carefully to prevent burning.
• Herb-Forward: Replace the dried herbs in the ricotta layer with an equal amount of finely chopped fresh herbs for a brighter flavor profile.
• No-Shred Shortcut: Use pulled rotisserie chicken meat directly from the carcass instead of pre-shredding it for even quicker prep.

Tips for Success

• To prevent a watery lasagna, ensure your white sauce has thickened properly in the saucepan before assembling; it should coat the back of a spoon.
• Letting the lasagna rest after baking is non-negotiable—it allows the layers to set for clean slices that hold their shape.
• If your noodles are extra long, you can snap off the ends to fit your baking dish after boiling.
• Pat your cooked shredded chicken dry with a paper towel if it seems moist to avoid adding excess liquid to the dish.

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 baking dish with foil and reheat in a 350°F oven for 20-30 minutes until heated through.

FAQ

Can I prepare this lasagna ahead of time?

Yes, you can assemble it completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the covered baking time.

Can I use no-boil noodles?

No, this recipe is developed for regular lasagna noodles. No-boil noodles would absorb too much of the sauce and could result in a dry dish.

What’s the best way to shred the chicken?

Using the paddle attachment on a stand mixer with cooled, cooked chicken breasts is the fastest method. Two forks or your hands also work well.

Can I freeze white chicken lasagna?

Absolutely. Assemble and bake, then cool completely. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating, covered, in the oven.

Is there a substitute for the spinach?

You can omit it, but for a similar texture and color, try swapping in an equal amount of thawed and thoroughly squeezed frozen chopped spinach.

Why is my white sauce lumpy?

This happens if the flour/butter roux cooks too long before adding liquid, or if the liquid is added too quickly. Ensure you whisk constantly and add the milk and broth in a slow, steady stream. If lumps form, you can strain the sauce through a fine-mesh sieve.