White Chicken Lasagna

Introduction

This White Chicken Lasagna swaps the classic red sauce for a creamy, garlicky béchamel, creating a comforting yet elegant dish. Layers of tender noodles, shredded chicken, fresh spinach, and three cheeses meld together for a deeply satisfying meal. It’s perfect for feeding a crowd or making ahead for a stress-free dinner.

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 for al dente. Drain, toss 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, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute.
3. Slowly pour in the whole milk and chicken broth, whisking constantly to prevent lumps. Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon, 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. 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.
5. To assemble, spread about ¾ cup of the white sauce evenly in the bottom of a 9×13 inch baking dish. Arrange 5 cooked noodles over the sauce, slightly overlapping.
6. Spread half of the ricotta mixture evenly over the noodles. Top with half of the shredded chicken, half of the chopped spinach, 1 ⅓ cups of the mozzarella cheese, and a third of the remaining white sauce.
7. Add another layer of 5 noodles. Repeat the layers with the remaining ricotta mixture, chicken, spinach, another 1 ⅓ cups of mozzarella, and half of the remaining white sauce.
8. Top with the final 5 noodles. Spread the last of the white sauce over the noodles. Sprinkle with the remaining 1 ⅓ cups of mozzarella cheese and the ½ cup of shredded Parmesan.
9. 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.
10. Let the lasagna rest for 15 minutes before slicing. Garnish with fresh parsley or basil if desired, then serve.

Variations

• Individual Portions: Assemble the lasagna in disposable aluminum loaf pans or small baking dishes for easy, single-serve portions, perfect for freezing or gifting.
• Herb Swap: Use an Italian seasoning blend in place of the individual dried basil, oregano, and thyme for a simpler herb profile.
• Crispy Top: For an extra-crispy cheese crust, place the lasagna under the broiler for 2-3 minutes after baking, watching carefully to prevent burning.
• No-Pre-Cook Noodles: If you must use no-boil noodles, increase the amount of chicken broth in the white sauce by ½ cup to ensure there’s enough moisture for the noodles to cook through.

Tips for Success

• Let the white sauce cool slightly before assembling; it will thicken further, making it easier to spread and preventing a runny lasagna.
• Use kitchen shears to quickly chop the pile of baby spinach—it’s faster than a knife and keeps your hands clean.
• Allowing the baked lasagna to rest is non-negotiable. This sets the layers and ensures you get clean slices instead of a saucy puddle.
• Pat your cooked, shredded chicken dry with a paper towel to remove excess moisture, which can also make the lasagna watery.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a single portion with a damp paper towel and microwave until hot, or cover the baking dish with foil and reheat in a 350°F oven for 20-30 minutes.

FAQ

Can I make 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 minutes to the covered baking time.

Can I freeze white chicken lasagna?

Absolutely. Assemble and bake as directed, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating, covered, in a 350°F oven until heated through.

My sauce seems too thick or too thin. What should I do?

If it’s too thick after removing from heat, whisk in a splash more milk or broth. If it’s too thin, simmer it for a few more minutes while whisking; it will continue to thicken as it cools.

Can I use frozen spinach?

Yes, but you must thaw and squeeze it completely dry in a clean kitchen towel to remove all excess liquid. Use about 10 ounces of frozen chopped spinach.

Do I have to use whole milk?

For the creamiest, richest result, whole milk or half-and-half is best. Lower-fat milks will work but will produce a thinner, less luxurious sauce.

What’s the best way to shred the chicken?

Using two forks is a simple method. For the quickest and most efficient shredding, use a stand mixer with the paddle attachment on low speed for 30 seconds.