White Chicken Lasagna

Introduction

This creamy, comforting White Chicken Lasagna offers a delicious twist on the classic red sauce version. You get layers of tender pasta, flavorful shredded chicken, and a rich, herbed white sauce, all perfectly balanced with fresh spinach and three kinds of cheese. It’s a crowd-pleasing main dish that’s ideal for feeding a family or for making ahead for a special gathering.

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, then 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 lay them flat on parchment paper.
2. While the noodles cook, prepare 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. Whisk in the flour and cook for 1 minute.
3. Slowly pour in the milk and chicken broth, whisking constantly until smooth. Add 1 teaspoon of the dried basil, ½ teaspoon of the oregano, and ½ teaspoon of the thyme. Bring the mixture to a simmer, whisking frequently, and cook for 3-5 minutes until thickened. Remove from heat and stir in the chopped spinach until it begins to wilt.
4. In a medium bowl, combine the ricotta cheese, sour cream, egg, the remaining 1 teaspoon of salt, black pepper, and the remaining dried herbs (1 tsp basil, ½ tsp oregano, ½ tsp thyme). Mix until smooth.
5. To assemble, spread about ¾ cup of the white sauce mixture evenly over the bottom of a 9×13-inch baking dish. Place 5 lasagna noodles over the sauce, slightly overlapping.
6. Spread half of the ricotta mixture over the noodles. Top with half of the shredded chicken, then sprinkle with 1 ⅓ cups of the mozzarella cheese.
7. Carefully spread about 1 cup of the white sauce over the cheese layer. Add another layer of 5 noodles. Repeat the layers: remaining ricotta mixture, remaining chicken, and 1 ⅓ cups of mozzarella. Top with another 1 cup of white sauce.
8. Place the final 5 noodles on top. Spread the remaining white sauce over the noodles, ensuring they are completely covered. Sprinkle with the remaining mozzarella cheese (about 1 ⅓ cups) and the ½ cup of shredded Parmesan.
9. Cover the dish tightly with aluminum foil that has been lightly sprayed with cooking spray (to prevent sticking). Bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
10. Let the lasagna rest on a cooling rack for 15-20 minutes before slicing. This allows the layers to set. Garnish with fresh herbs if desired, then serve.

Variations

• Creamier Filling: Substitute the ricotta with an equal amount of whole milk cottage cheese blended until smooth for an even creamier texture.
• Vegetable Boost: Add a layer of sautéed sliced mushrooms or roasted red peppers between the chicken and cheese layers for extra flavor and color.
• Spicy Kick: Add a pinch of red pepper flakes to the white sauce or to the ricotta mixture for a subtle heat.
• Individual Servings: Assemble the lasagna in smaller, oven-safe dishes for perfectly portioned individual meals.

Tips for Success

• Prevent sticking by tossing the drained noodles with olive oil and using parchment or wax paper to separate them while you assemble.
• Letting the lasagna rest after baking is non-negotiable—it ensures clean slices and allows the sauce to thicken up perfectly.
• If using fresh herbs, you can substitute them for dried. Use triple the amount (e.g., 3 teaspoons fresh basil for 1 teaspoon dried).
• For a golden-brown top without overcooking the edges, place the baking dish on the center rack and broil for the last 1-2 minutes, watching closely.

Storage & Reheating

Store leftover lasagna, covered tightly in the baking dish or in an airtight container, in the refrigerator for up to 4 days. For best reheating, cover a single serving with a damp paper towel and microwave, or cover the whole dish with foil and reheat in a 350°F oven until warmed through.

FAQ

Can I use no-boil lasagna noodles?

It is not recommended for this recipe, as the sauce is specifically calibrated for the moisture absorption of pre-boiled regular noodles. No-boil noodles may result in a drier or unevenly cooked final dish.

What’s the best way to shred the chicken?

Using two forks to pull the meat apart is effective. For rotisserie chicken, remove the skin and shred the breast and thigh meat. You can also use the paddle attachment of a stand mixer on low speed to quickly shred cooled, cooked chicken breasts.

Can I make this lasagna 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 since it will be cold from the fridge.

Can I freeze white chicken lasagna?

Yes. After assembling, wrap the unbaked lasagna tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Can I use frozen spinach?

Yes, but you must thaw and thoroughly squeeze out all excess liquid using a clean kitchen towel or cheesecloth. Use about 10 ounces of frozen chopped spinach.

Why is my sauce too thin?

The sauce will thicken significantly as it bakes and cools. Ensure you simmer it for the full time in step 3 to activate the flour’s thickening power. Letting the baked lasagna rest is also crucial for the final consistency.