White Chicken Lasagna

Introduction

This white chicken lasagna offers a luxurious twist on the classic red sauce version. It’s a comforting, creamy masterpiece layered with tender chicken, fresh spinach, and rich cheeses. You’re going to love how the aromatic herbs and velvety sauce create a sophisticated yet deeply satisfying family meal.

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. Cook the lasagna noodles according to package directions until al dente. Drain, toss with the remaining 2 tablespoons of olive oil to prevent sticking, and lay them flat on a baking sheet or parchment paper.
2. While the noodles cook, make the white sauce. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.
3. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the milk and chicken broth, whisking constantly to prevent lumps.
4. Bring the mixture to a simmer, continuing to whisk. Cook for 3-5 minutes until the sauce has thickened enough to coat the back of a spoon.
5. 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. Remove the sauce from heat.
6. In a medium bowl, combine the ricotta cheese, sour cream, egg, black pepper, and the remaining dried herbs (1 tsp basil, ½ tsp oregano, ½ tsp thyme). Mix until smooth.
7. To assemble the lasagna, spread about ½ cup of the white sauce in the bottom of a 9×13 inch baking dish.
8. Layer 5 cooked noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture evenly over the noodles. Sprinkle half of the spinach, then half of the shredded chicken over the ricotta.
9. Spoon about 1 cup of the white sauce over the chicken layer, then sprinkle with 1 ⅓ cups of the shredded mozzarella.
10. Repeat the layers: 5 noodles, the remaining ricotta mixture, the remaining spinach and chicken, another 1 cup of sauce, and another 1 ⅓ cups of mozzarella.
11. Top with the final 5 noodles. Pour and spread the remaining white sauce evenly over the top. Sprinkle with the last 1 ⅓ cups of mozzarella and the ½ cup of Parmesan cheese.
12. 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 cheese is golden and bubbly.
13. Let the lasagna rest for 15 minutes before slicing. Garnish with fresh herbs if desired, then serve.

Variations

• No-Boil Shortcut: Use 15 no-boil lasagna noodles and increase the sauce slightly by adding an extra ½ cup of broth to ensure proper cooking.
• Vegetable Add-In: Sauté 8 ounces of sliced mushrooms with the garlic in step 2 before making the sauce for an earthy flavor.
• Herb Refresh: Replace the dried herbs in the ricotta mixture with 2 tablespoons of finely chopped fresh herbs like basil, oregano, or thyme.
• Creamier Layer: Mix the shredded chicken directly with 1 cup of the white sauce before layering to keep it extra moist.

Tips for Success

• To prevent a watery lasagna, ensure your white sauce is properly thickened before assembling—it should coat a spoon without dripping off easily.
• Letting the lasagna rest for a full 15 minutes after baking is crucial; it allows the layers to set, making it much easier to cut clean slices.
• If using rotisserie chicken, be sure to remove all skin and shred the meat into bite-sized pieces for even distribution.
• For a golden-brown top, switch your oven to broil for the final 1-2 minutes of cooking, watching carefully to prevent burning.

Storage & Reheating

Store leftover lasagna, covered tightly, in the refrigerator for up to 4 days. For best reheating, cover a portion with foil and warm in a 350°F oven until heated through, about 20-25 minutes. You can also reheat single servings in the microwave for 2-3 minutes.

FAQ

Can I make this lasagna ahead of time?

Absolutely. Assemble it 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?

Yes, it freezes well. Assemble and bake as directed, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in a 350°F oven.

My sauce seems too thick. What should I do?

If your white sauce becomes too thick while standing, simply whisk in a splash of additional milk or chicken broth to loosen it to a spreadable consistency.

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 all excess liquid.

Do I have to boil the noodles first?

Yes, for this recipe using regular (not no-boil) noodles, boiling is necessary to achieve the right texture. Using them uncooked will result in undercooked pasta and the dish may not have enough liquid.

Can I use a different cheese?

While mozzarella, ricotta, and Parmesan are standard, you could substitute the ricotta with an equal amount of full-fat cottage cheese blended until smooth for a similar result.