White Chicken Lasagna

Introduction

This creamy, comforting White Chicken Lasagna swaps the traditional red sauce for a rich, herby béchamel, layered with shredded chicken, spinach, and plenty of cheese. It’s a crowd-pleasing twist on classic lasagna that’s perfect for a special family dinner or a potluck.

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 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 set aside.
2. While noodles cook, make the sauce. In a large saucepan or Dutch oven over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
3. Whisk in the flour and cook for 1 minute, whisking constantly to form a roux. Slowly pour in the milk and chicken broth, whisking continuously until smooth.
4. Add 1 teaspoon of the dried basil, ½ teaspoon of the dried oregano, and ½ teaspoon of the dried thyme to the sauce. Cook, whisking frequently, until the sauce thickens to a gravy-like consistency, about 8-10 minutes. Remove from heat.
5. In a medium bowl, combine the ricotta cheese, sour cream, egg, the remaining 1 teaspoon of salt, the black pepper, and the remaining 1 teaspoon of basil, ½ teaspoon oregano, and ½ teaspoon thyme. Mix well.
6. To assemble the lasagna: Spread ½ cup of the white sauce in the bottom of a 9×13 inch baking dish. Arrange 5 cooked noodles over the sauce, slightly overlapping.
7. Spread half of the ricotta mixture over the noodles. Top with half of the chopped spinach, followed by 1.5 cups of shredded chicken. Sprinkle with 1 cup of the mozzarella cheese. Spoon 1 cup of the white sauce evenly over the cheese.
8. Repeat the layers: 5 noodles, the remaining ricotta mixture, the remaining spinach, the remaining chicken, 1 cup of mozzarella, and 1 cup of white sauce.
9. Top with the final 5 noodles. Pour the remaining white sauce over the top, spreading to cover the noodles completely. Sprinkle with the remaining 2 cups of mozzarella cheese and the ½ cup of Parmesan cheese.
10. Cover the dish tightly with aluminum foil (sprayed lightly with cooking spray on the underside to prevent sticking). Bake for 35 minutes.
11. Remove the foil and bake, uncovered, for an additional 15-20 minutes, until the cheese is golden and bubbly.
12. Let the lasagna rest for 15-20 minutes before slicing and serving. Garnish with fresh herbs if desired.

Variations

• Skillet Lasagna: Assemble and bake in a large, oven-safe skillet for a rustic presentation.
• Individual Portions: Assemble the lasagna in 12oz oven-safe ramekins or disposable foil pans for perfect individual servings; reduce bake time by 10-15 minutes.
• Grilled Finish: For extra flavor and color, place the baked lasagna under a preheated broiler for 2-3 minutes right before serving.
• Meat Lover’s Twist: Sauté ½ pound of Italian sausage with the garlic step for a richer, meatier version, using the same amount of chicken.

Tips for Success

• Let the lasagna rest after baking! This crucial step allows the layers to set, making it much easier to slice cleanly.
• Use freshly shredded mozzarella from a block for the best melt and texture; pre-shredded cheese contains anti-caking agents that can make it grainy.
• To prevent a soupy lasagna, ensure your white sauce has thickened sufficiently before assembling—it should coat the back of a spoon.
• Dry your cooked noodles well by laying them in a single layer on parchment paper or clean kitchen towels after tossing with olive oil.

Storage & Reheating

Store leftovers, covered tightly, in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months. Reheat slices in the microwave until hot throughout, or cover with foil and reheat in a 350°F oven for about 20-25 minutes.

FAQ

Can I use no-boil lasagna noodles?

No, this recipe is developed for standard, regular lasagna noodles that are boiled first. No-boil noodles require a different amount of liquid and may not work correctly here.

Can I make this ahead of time?

Absolutely. 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 use frozen spinach?

Yes, but you must thaw and thoroughly squeeze ALL excess moisture from it first. Use about 10 ounces of frozen chopped spinach.

What’s the best way to shred the chicken?

Rotisserie chicken is a fantastic shortcut. For homemade, poach or bake chicken breasts until cooked through, then shred using two forks or a stand mixer with the paddle attachment.

Can I substitute another cheese for the ricotta?

Cottage cheese is a common substitute. For a smoother texture, blend it in a food processor first to break down the curds.

My sauce seems too thin, what should I do?

Continue cooking it over medium heat, whisking constantly. The flour needs time to fully thicken the liquid. If it’s still thin after extended cooking, you can make a small additional roux (butter+flour) and whisk it in.