White Chicken Lasagna

Introduction

This creamy White Chicken Lasagna is a decadent and comforting twist on the classic red sauce version. You’ll love the rich, herbed white sauce layered with tender chicken, fresh spinach, and a blend of creamy cheeses. It’s a show-stopping dish perfect for feeding a crowd or enjoying as delicious 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).
2. Bring a large pot of water to a boil. Add 1 tablespoon of the olive oil and 1 teaspoon of the salt. Cook the lasagna noodles according to package directions until al dente. Drain, drizzle with the remaining 2 tablespoons of olive oil to prevent sticking, and lay them flat on a baking sheet or parchment paper.
3. While 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 1 minute until fragrant.
4. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the whole milk and chicken broth until smooth.
5. Add 1 teaspoon of the dried basil, ½ teaspoon of the dried oregano, and ½ teaspoon of the dried thyme. Bring the sauce to a simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
6. Stir the roughly chopped spinach into the hot white sauce until it begins to wilt. Set aside.
7. In a medium 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 until smooth.
8. To assemble the lasagna, spread about ¾ cup of the white sauce mixture in the bottom of a 9×13 inch baking dish.
9. Place 5 lasagna noodles over the sauce, overlapping slightly. Top with half of the ricotta mixture, spreading it evenly. Sprinkle with 1½ cups of the shredded chicken, then 1 cup of the shredded mozzarella. Spoon about 1 cup of the white sauce over the cheese.
10. Repeat the layers: 5 noodles, the remaining ricotta mixture, the remaining chicken, 1 cup of mozzarella, and another 1 cup of white sauce.
11. Top with the final 5 noodles. Spread the remaining white sauce evenly over the top. Sprinkle with the remaining 2 cups of mozzarella cheese and the ½ cup of Parmesan cheese.
12. Cover the dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil and bake for an additional 12-15 minutes, or until the cheese is golden and bubbly.
13. Let the lasagna rest for 15 minutes before slicing. Garnish with fresh herbs if desired.

Variations

• Broil to Finish: For a deeper golden crust, place the lasagna under the broiler for 1-2 minutes after baking.
• Individual Portions: Layer the ingredients in small, oven-safe baking dishes for personal-sized lasagnas, adjusting the bake time downward.
• Add Crunch: Mix about ½ cup of panko breadcrumbs with a tablespoon of melted butter and sprinkle over the top before the final bake.
• Make it a Soup: Thin leftover lasagna with additional chicken broth and milk in a pot for a rich and hearty soup the next day.

Tips for Success

• Use regular lasagna noodles as specified; no-boil noodles may absorb too much of the sauce and become dry.
• Letting the lasagna rest after baking is crucial—it allows the layers to set for clean slices.
• To prevent a watery result, ensure your white sauce has thickened properly before assembling and thoroughly drain your cooked noodles.
• If using rotisserie chicken, remove as much skin and discard any cartilage for the best texture.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat larger portions, covered with foil, in a 350°F oven until warmed through (about 25-30 minutes).

FAQ

Can I make this lasagna ahead of time?

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

Can I freeze white chicken lasagna?

Absolutely. Assemble and freeze before baking. Thaw overnight in the refrigerator, then bake as directed (adding extra time if needed). You can also freeze baked portions.

What can I substitute for the spinach?

You can use an equal amount of thawed and thoroughly squeezed frozen chopped spinach, or try other greens like chopped kale or Swiss chard.

Is it necessary to add the egg to the ricotta?

The egg acts as a binder, helping the ricotta layer hold its structure when sliced. For an egg-free version, you can omit it, but the layers may be slightly looser.

My sauce seems too thick. What should I do?

If the white sauce becomes too thick before assembling, simply whisk in a little extra milk or chicken broth, a tablespoon at a time, until it reaches a creamy, spreadable consistency.

Can I use fresh herbs instead of dried?

Yes, but use triple the amount (e.g., 3 teaspoons fresh for 1 teaspoon dried). Add fresh, finely chopped herbs to the ricotta mixture and the white sauce just before assembling.