If you’re looking for a hearty dish, this Chicken Lasagna is just what you need! It’s packed with rich flavors and creamy goodness. Plus, it’s a great way to switch things up from the usual lasagna with tomato sauce.
This recipe offers a white sauce alternative to traditional lasagna, prevents noodles from sticking, and allows for make-ahead convenience for busy schedules.
Sometimes, I get tired of the same meals. My family loves traditional lasagna, but I wanted to change it up while still making something everyone could enjoy. This Chicken Lasagna solves that problem with its creamy white sauce and tasty layers that keep everyone satisfied.
This recipe is super easy to put together, taking only about 25 minutes to prep and 35 minutes to bake. By using rotisserie chicken, I save time and still get that delicious, tender chicken flavor. And don’t worry about the noodles sticking together; I’ve got a little trick in there to keep them separated!
If you want to treat yourself to another cheesy delight, make sure to check out my Creamy Baked Four Cheese Penne. It’s another comforting dish that’s perfect for any night of the week!
Why You Will Love This Recipe
- Rich Creamy Flavor , Instead of the usual tomato sauce, this lasagna features a creamy, cheesy white sauce that truly comforts the soul.
- Healthy Twist , Packed with nutritious spinach, you get a little extra goodness in every bite without sacrificing on that indulgent taste.
- Quick Prep , Using rotisserie chicken makes this a speedy option for a weeknight dinner, so you can spend less time cooking and more time enjoying.
- Easy Storage , Leftovers last in the fridge for 3-4 days, making it a convenient choice for meal prep or quick lunches throughout the week.
Ingredient Notes
- Rotisserie chicken: It makes life so much easier! Grab one already cooked from the store, but make sure it’s juicy and well-seasoned.
- Whole milk ricotta: This adds creaminess that binds everything together. Look for a fresh brand, and if you can’t find it, cottage cheese works too!
- Large egg: A single egg brings everything together nicely. Go for room temperature, it helps with mixing and creates a smoother blend.
- Heavy cream: This adds richness and creaminess to your layers. If you’re looking for a lighter option, half-and-half can be a good substitute.
- Baby spinach: Fresh spinach gives a pop of color and nutrition. You can swap it out for kale or Swiss chard if you prefer!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If lasagna noodles tend to stick together, a layer of sauce at the bottom of your dish helps keep them separate.
- When your sauce seems too thin after baking, a longer simmer or adding an extra tablespoon of flour before assembly can help thicken it.
- If your top cheese is browning too quickly, covering the lasagna with foil during the first part of baking will protect it perfectly.
- For peace of mind, cooking one or two extra lasagna noodles ensures you have replacements if any break during assembly.
- If you’re looking to make ahead, consider assembling the lasagna the night before and refrigerating it before baking the next day.
Serving Suggestions
- Serve white chicken lasagna alongside a fresh Greek salad for a light contrast. Pair it with garlic bread and balsamic roasted vegetables for a comforting meal.
- This lasagna also works well in combination with other dishes like a hearty soup or a light antipasto platter. Consider using leftovers for lunch in a wrap or as a filling for stuffed peppers.
- Add a drizzle of pesto or a sprinkle of freshly grated Parmesan before serving to enhance the flavors of this dish. A side of marinara sauce offers an additional layer of taste and presentation.
Storage Guidelines
- To keep your white chicken lasagna fresh, follow these storage tips:
- Refrigeration: Store lasagna in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
- Freezing: Wrap lasagna tightly in plastic wrap or aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: To reheat frozen lasagna, cover with foil and warm in a 350°F oven until heated through.
Recipe Variations
- You can use shredded turkey instead of rotisserie chicken for a different protein option.
- Add 1 teaspoon garlic powder and ½ teaspoon nutmeg for an added depth of flavor.
- Either layer in sliced bell peppers or use chopped kale to add a nutritional boost.
- If you want to make a larger batch, use 2 rotisserie chickens and double the other ingredients accordingly.
Did you make this recipe? Scroll down to leave a star rating and review!
White Chicken Lasagna
This creamy and delicious White Chicken Lasagna features layers of pasta, a rich ricotta filling, and a velvety sauce packed with chicken and spinach.
Equipment
- 9×13 inch casserole dish
- Large pot
- Colander
- Large skillet
- Mixing bowl
- Whisk
Ingredients
- 15 oz whole milk ricotta (425 g)
- ½ cup shredded mozzarella cheese (56 g)
- ¼ cup grated parmesan cheese (28 g)
- 1 large egg
- ¼ tsp freshly cracked black pepper
- 1 rotisserie chicken (about 3 cups cooked chicken)
- ½ Tbsp salt for the pasta water
- 9 lasagna noodles
- 4 Tbsp butter (56 g)
- 1 yellow onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour (30 g)
- 2 cups chicken broth (480 mL)
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp garlic powder
- 1 cup heavy cream (240 mL)
- ¼ cup grated parmesan cheese (28 g)
- 3 cups baby spinach (90 g) chopped
- 1 ½ cups shredded mozzarella (170 g)
Instructions
- Start by preheating your oven to 375 degrees F. You will want it nice and warm, so the lasagna comes out beautifully bubbly and golden.
- Boil some water with ½ Tbsp salt and toss in the lasagna noodles. Cook until they are tender but firm enough to hold their shape; be sure to keep them al dente to prevent a soggy lasagna.
- In a mixing bowl, combine the ricotta, ½ cup shredded mozzarella, ¼ cup grated parmesan, and the egg. Mix gently until combined; be careful not to overmix to avoid a loose filling.
- In a large skillet, melt 4 Tbsp butter over medium heat. Sauté the diced onion until golden and fragrant, then add the minced garlic, taking care not to let the garlic burn.
- Sprinkle ¼ cup flour into the skillet with the sautéed vegetables, stirring until well combined. Gradually pour in 2 cups chicken broth and 1 cup heavy cream, mixing continuously until the sauce thickens to a velvety consistency.
- Stir in 3 cups chopped spinach until it wilts down. This step will add freshness and elevate the flavors of the dish.
- In the 9×13-inch casserole dish, begin layering: start with a bit of sauce at the bottom, then add a layer of noodles, followed by a layer of the ricotta mixture, and more sauce. Repeat this process, ensuring even layers to avoid uneven cooking.
- Finish with the remaining sauce, and generously sprinkle the top with 1 ½ cups shredded mozzarella and ¼ cup grated parmesan.
- Bake in the preheated oven for about 35 minutes or until bubbly and golden. Once done, let it rest for about 10 minutes before serving. This will help set everything and make slicing easier.
Notes
Store leftovers in the fridge in an airtight container for up to 3-4 days. Reheat in the microwave or a 350 degrees F oven, covered with foil, until heated through.
If lasagna noodles tend to stick together, add a layer of sauce at the bottom of the baking dish before layering the noodles.
If your sauce seems too thin after baking, allow it to simmer longer before assembling or add an extra tablespoon of flour to thicken.
If your top cheese is browning too quickly while baking, cover the lasagna with foil for part of the baking time to protect it.
Consider cooking one or two extra lasagna noodles in case any break during assembly.
To prepare ahead, you can assemble the lasagna the night before and refrigerate it, adding extra time to bake.
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