Chicken Lasagna Recipe (VIDEO)
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce. Just like our Classic Lasagna, this white lasagna reheats really well, making it perfect for meal planning. Make it and you will get recipe requests.
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Chicken Lasagna Recipe Video Tutorial:
Learn how to make the best cheesy, saucy Chicken Lasagna! You can cook fresh chicken for this casserole but it’s also a great way to use up leftover chicken (or even leftover turkey from Thanksgiving!).
P.S. If you love creative leftover chicken recipes, don’t miss our juicy Chicken Patties, the easiest Chicken Noodle Soup, and of course Chicken Fried Rice.
Ingredients for White Sauce Chicken Lasagna:
There are 4 main components to a creamy white chicken lasagna: lasagna noodles, a simple bechamel spinach sauce, and a ricotta cheese sauce. Don’t forget the chicken! You can cook your own Instant Pot Chicken or use a store-bought Rotisserie Chicken.
Pro Tip: We always cook an extra couple of noodles in case any of our lasagna noodles break while cooking.
Can I Use Canned Chicken?
We love canned chicken recipes like our easy Chicken Melts and Buffalo Chicken Dip since we always have it on hand in our pantry. Using canned chicken will work for chicken lasagna, just be sure it is well-drained.
How to Assemble Creamy Chicken Lasagna:
The process of assembling a chicken lasagna is simple. We found it’s easiest to spread the thicker ricotta sauce over the noodles and ladling the spinach sauce ensures the chicken layer is moist and juicy. For best results, follow this order.
- Spread 1/2 cup spinach sauce on the bottom of a 9×13 casserole
- Add 3 noodles, 1/2 ricotta sauce, 1/2 shredded chicken, 1/3 of spinach sauce
- Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
- Remaining 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
Tips for Reheating Chicken Lasagna:
This white sauce lasagna reheats really well and leftovers are just as enjoyable as freshly baked lasagna. Here are some tips for reheating so the lasagna doesn’t dry out.
- Add Water – Since noodles will naturally soak up some liquid in the lasagna as it sits, it helps to sprinkle on a little bit of water before reheating in the oven or the microwave.
- Visual Cues – Heat until the edges bubble and the cheese is fully melted on top.
- 165˚ F Center – You should reach a safe internal temperature of 165˚F on an instant-read thermometer.
How Long Can Leftover Lasagna be Stored?
Chicken lasagna will keep up to 4 days in the refrigerator if you were using freshly cooked chicken. You can also wrap tightly in several layers of plastic wrap and freeze up to 3 months.
This lasagna is a meal in itself. All you need is a simple salad to go with it like our Classic Caesar Salad or fresh Beet Salad with Arugula.
Our Best Lasagna Recipes:
If you love lasagna as much as we do, these recipes are a must try and you’re sure to find some new favorites:
- Italian Lasagna – with a rich, beefy tomato sauce
- Lasagna Roll-Ups – so easy to serve these lasagna rolls
- Slow Cooker Lasagna – a make-ahead recipe
- Homemade Marinara – our favorite sauce for lasagna
Chicken Lasagna Recipe
Ingredients
Chicken Lasagna Ingredients:
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken, or cooked from 2 lbs chicken breast
Spinach Cream Sauce:
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half, (or equal parts of heavy cream and milk)
- 5 oz fresh spinach, coarsely chopped
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3 garlic cloves, minced
Ricotta Cheese Sauce:
- 15 oz ricotta
- 1 large egg
- 1/4 cup parsley
- 1/4 cup parmesan cheese
- 3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping)
Instructions
Cook Noodles & Prep:
-
Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
Make the Belachamel (Spinach Sauce):
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Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
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Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
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Add minced garlic and chopped spinach, and stir to combine then remove from heat.
Make the Ricotta Cheese Sauce:
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In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
To Assemble Chicken Lasagna:
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Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
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Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
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Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
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Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
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Slow Cooker Lasagna Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha I am 11 years and I am making this for my mothers birthday. We don’t have parmesan cheese in goa. So what can I substitute it for?
Hi Kryzelle, we love it with parmesan cheese, but one of my readers mentioned they forgot to add it and still loved the recipe.
This is delicious. I made it the night I had a few friends over, and everyone enjoyed. My only note for my personal tastes is that I think next time I’ll make 1.5x’s the spinach cream sauce (or maybe 2x’s). We really loved this dish.
Sounds good, Megan. Glad to hear that you loved this recipe!
Do you cook the lasagna fully frozen or do you let it thaw before you reheat it?
Hi Linda, you can reheat it frozen or do it after you let it thaw. But I usually just reheat it from the freezer.
Could this be made using zucchini noodles? And if so, would the cooking time or temperature change?
Hi Cheryl, I haven’t tested with zucchini noodles but I imagine they would make the dish slightly watery. I wish I could share more tips or advice but I haven’t tried it.
Can we substitute rocctia cheese for another cheese. If so what can I use. And can I add mushrooms as well.
Hi Shana, we always make this with ricotta, but the next best thing might be small curd cottage cheese. I haven’t tried this with cream cheese to advise if that would work.
How long do you reheat a whole fully cooked from frozen and at what temp?
Hi Marianna, I would cover with foil and bake at 350˚F for about 30 minutes or until fully heated through (165˚F), cheese is melted and sauce is bubbling at the edges.
This is one of our family’s favorite meals, last time we had it I spilt it in half and baked 2 square cake pans. I froze the other half for a quick dinner in the future. but now I don’t know how I should bake it. I’m thinking I probably shouldn’t have baked the other one and just prepared it and put it in the freezer. Anyways, do you think it’ll reheat ok after it thaws? How long should I put it in the oven for and what temp!
Hi Joanna, baking it ahead and freezing will work. Just reheat it when you’re ready to eat it again.
I made this lasagna this evening and I really enjoyed it.
I’m so glad you enjoyed it!
I made this lasagna last night and me and my husband loved it he went off about how good it was almost every 20mins lol thank you very worth it.👌🏻
That’s so great! It sounds like you have a new favorite, Katlynn!
This dish is delicious!!! I added a little fresh nutmeg to the sauce and used Monterey Jack cheese instead of mozzarella. Thank you for your wonderful recipes!
You are so welcome, Donna! I’m happy to know that you loved this recipe.
Can I make this recipe 1 day ahead of baking it
Hi Marion, yes, you can assemble it a day ahead and cook the following day (or the same day); be sure not to overcook the noodles. It also reheats well. I hope this helps!
Is there a vegetarian substitution I could use in place of the chicken? Or can I leave the chicken out completely? TY
Hi Rose, I haven’t tried vegetarian substitutions to advise. If you happen to experiment, I’d love to know how it goes.
Hi! I love your videos and recipes! Can I assemble this in advance and bake later? If so, would the baking times change? How far in advance could I assemble and store in the fridge before baking?
Hi Sarah, yes, you can assemble it a day ahead and cook the following day (or the same day); be sure not to overcook the noodles. It also reheats well. I hope this helps!
It took me YEARS to develop a Beef Lasagna recipe to die for – but, I made this exactly as told, and I would not change ONE THING! Except, maybe make a double batch to share with friends! It is better than I ever anticipated it could be, and looks just like the pictures posted. Believe me, if you like noodle dishes this is a MUST, Honestly, I think it has become my favorite! Thanks so much for sharing, YOU are appreciated =)
Aww, that’s the best! Thank you so much for sharing that with me, Cynthia. I’m all smiles and it sounds like you found a new favorite!
If I use chicken breasts can you tell me how many ounces/pounds I would need. I have some I need to use. Thanks you.
Hi Lois, we used 4 cups of shredded rotisserie chicken or cooked from 2 lbs chicken breast; 2 chicken breasts will equal about 2 lbs.
Wow! We made this tonight for supper and it was so good! Thanks for a great recipe.
You’re welcome! I’m so happy you enjoyed it, Donna!
My husband is not a fan of spinach so can I omit it from the recipe?
Hi Cynthia, I haven’t tested that substitution to advise on the outcome. But one of our readers mentioned testing that successfully. If I did it though, I would precook the broccoli until it’s at least crisp-tender, otherwise, it may not soften to your liking in the oven.
My boyfriend is the same way about spinach – but I made it just as noted, and he didn’t complain at all. I believe that the color AND flavor added was great – and no, it really doesn’t taste like spinach. My mother, however, used to always make a white gravy for the spinach – but, give it a try and make him wear a mask – he won’t be able to tell =)
I love your recipes! Thank you so much! If I cannot use ricotta cheese , is there another cheese that will just as good?
Hi Traci, I always make this with ricotta, but the next best thing might be small curd cottage cheese. I haven’t tried this with cream cheese to advise if that would work. But I worry just mozzarella won’t have the same creamy outcome.
Can I use no cook lasagna noodles?
Hi Roxana, one of our readers wrote: “I used no-boil noodles worked just as good as regular boiled noodles.”
I have been using Oven Ready noodles for my lasagna for the last couple of years and they work perfectly, as they cook in the sauce. Your recipe is in the oven now and can’t wait to hear what our girls have to say about the white sauce and chicken.
Thanks for sharing and glad to hear that, Jeff!
Hi Natasha,
My husband hates ricotta cheese and cottage cheese. Would it work if I just used mozzarella cheese instead?
Thank you for help.
Hi Marisa, I always make this with ricotta, but the next best thing might be small curd cottage cheese. I haven’t tried this with cream cheese to advise if that would work. But I worry just mozzarella won’t have the same creamy outcome.
I would add a little bit of cream cheese me and my mom picked that up from Paula Deen years ago and it makes the best lasagna ever
Love this recipe, thank you for sharing 😍
You’re so welcome! I’m glad you loved it.
I followed this recipe to a T. And it’s so bland! I mean with three different kinds of cheese in it you’d think there’d be some flavor in it. And this was even after adding extra garlic and salt and pepper to it along the way.
A waste of good ingredients.
Hi J, did you possibly forget the salt or underseason? Undersalting is the #1 cause for a bland dish. Also, if you are using kosher salt, you will need to use more than what is called for since I used fine sea salt which is closer in consistency to table salt.
A bit too much of a good thing. Was tasty yet way over the top with gooeyness. Just be aware of the heavy factor of the recipe and anticipate that when making side item. Simple salad is all you need…if that!
HI Patricia, it’s definitely a juicy, cheesy, saucy, and beefy lasagna. We prefer a moist lasagna over a dry one.
Hi Natasha,
How long should this bake if make a little more than half of this recipe and make it in a 9×9?
Hi Morgan, I haven’t made 1.5 times the recipe at once, but I bet you will need to increase the time by some. I recommend making sure everything is cooked through but inserting a thermometer.
Chicken Lasagna Rollups?
Hi Russ, I haven’t tried this specific recipe as rollups, but I bet that could work! I hope you try it and let us know if you like it! Have you tried our Lasagna Rollups?
Can you use frozen creamed spinach?
Hi Marice, thawed and well-drained frozen spinach should work.
Hello,
What types of casserole dishes can you use to broil? I only have pyrex pans. Also if I wanted to add veggies do I cook them first?
Hi Robin, I would use the same pan we used in this recipe or something similar. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. Yes, if adding veggies, I would add the cooked veggies to the bechamel sauce.
Another question, can I cut the recipe in half and do 2 8×8 aluminum pans? If so, do I need to change the temp and cook time?
Hi Joanna, I bet that could work. The time may need an adjustment, but not by much. If you experiment, I would love to know how it goes!
Can any of this be made ahead of time like during the day to make for dinner that night?
Hi Joanna, yes, you can assemble it a day ahead and cook the following day (or the same day), just be sure not to overcook the noodles. It also reheats well.
This was delicious. I made it exactly according to your recipe, didn’t change a thing. My husband raved about how much he loved it. When make again I will add sauted mushrooms as suggested in some of the reviews.
Thanks for your review, Vickie. Great to hear that you and your husband enjoyed this recipe!
Been looking for a chicken lasagna recipe for a long. It is so tasty. Thank you .
I’m so glad you enjoyed it, Marjorie! Thank you so much for sharing that with me.
Hi Natasha I am going to make this dish tomorrow and substitute broccoli for the spinach. I had a couple questions. Did you say we have to pre-cook the broccoli before we make the sauce with it?? Or can I just put the raw broccoli into the sauce and cook it like you did the spinach. Also I was wondering about your cookware the pot that you boil the lasagna noodles in what brand is that? I’m looking for some cookware. Thanks a lot for your help!
HI Ladena, I would precook the broccoli until it’s at least crisp-tender, otherwise, it may not soften to your liking in the oven. That is Wolf cookware but I don’t think they make that line of cookware anymore. Check out all of our cookware in our Amazon shop.
I never wanted to be one of THOSE reviewers, but I made this with chopped up broccoli instead of spinach and it was SO good. But I give all credit to the recipe, which has proven to be wonderfully adaptable. And the Bechamel sauce is so yummy, I think I would eat most anything if this sauce was poured on top!
That is fantastic feedback, thank you very much for sharing that with us. I’m happy that you loved this recipe especially the sauce!
Made this recipe last night for dinner with gluten free lasagna noodles. It was delicious! The only adjustment I made was that I ran out of mozzarella cheese for the topping and swapped for a mix of Gruyere and Jack cheeses. It was delicious! I will definitely make it again. I really love your personality and recipe options. Thank you for being YOU!
That’s just awesome! Thank you for sharing your wonderful review, Soraya! I’m so happy you enjoyed that.
I’m a cook for the Salvation Army and I made this for dinner last night. I doubled the recipe and the only change I made was to use part Montery Jack because I ran out of Mozzarella. I had maybe a couple servings left altho with another hour the teenager would have had 3rds. Prep was well laid-out and went smoothly. A dish that will be added to my rotation!
*Note – it held up very well in the steam table.
Wow! Amazing! Thank you so much for sharing that with me.
I love this lasagna. It is easy to make and freezes well. Thanks Natasha.
I’m so glad you enjoyed it, Adele! Thank you so much for sharing that with me.
Made it for dinner but with a New Mexican twist! I added green chile to the sauce and used zucchini as the lasagna noodles instead! Very delicious!
Yum! Thank you so much for sharing that with me, Jennifer! I’m so glad you enjoyed it!
Hi natasha. I made this today for lunch & it was good we enjoyed it. I first sauteed the mushrooms & then took it out & did the test how your recipe went & it turned out good. You mentioned that we can add zucchini, how would u prefer to cook it before adding it the sauce? Thanks for sharing your recipes with us and i love watching your videos they r funny and fun to watch. Keep it up girl!😊👍💖💐
Hi Olga, I haven’t tested anything besides lasagna noodles in this particular recipe. I’m not sure it would meld well with the cream sauce since something like zucchini lets off some juice.
I have made this several times and got rave reviews. I love your recipes.
I’m so glad you enjoyed it! Thank you so much for sharing that with me, Mary!
Made this tonight for my family and they loved it. This was probably one of the more complicated recipes I’ve tackled, but you lay it out in a very manageable way. Thanks for all the delicious recipes!
Yay, fantastic! I appreciate your good comments and feedback, thank you!
I made this last week. I used cut up boneless chicken breasts that I shredded and a package of frozen chopped spinach. My wife and I loved it. Thanks for a great recipe.
That’s so great, Michael! Thank you so much for sharing that with me.
Hi Natasha.
Thanks for all your wonderful recipes. If using 2 lbs. of chicken breast any suggestions as to how it should be cooked and what spices to use. What is your favorite way ?
Hi Debbie, I would just sautee the chicken after seasoning with salt, pepper, maybe some garlic salt or garlic powder. An all-purpose seasoning would also work such as Lawrys.
Can you use this recipe and do lasagna rollups like your traditional recipe?
Hi Rhonda, I haven’t tried it, but I bet that could work! I hope you try it and let us know if you like it!
So uncomplicated, my 10 year old made it. The video helped lots. Thank u ❤️
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
So uncomplicated, my 10 year old made it. The video helped lots. Thank u ❤️
This looks so delicious! I wanto make this,but i dont have recata cheese,can i use cream cheese instead? Thanks for sharing your recipes with us, i love all your recipes & share them with people. 😊💖🌹
Hi Olga, I always make this with ricotta, but the next best thing might be small curd cottage cheese. I haven’t tried this with cream cheese to advise.
I’ve made this three times now. My family loves it. Especially my 27 year old son! I took pictures but I don’t know how to share on here.
Great to hear that, Genia. Feel free to share some photos of your creation on our Facebook page or group. Thanks for your good feedback!
Oh my gosh! This is amazing!!! So creamy!
Nice, thanks for your great feedback, Petra!
Another wonderful recipe – thanks for this Natasha! You’re recipes are so easy to follow. Leftovers were frozen and when thawed and steamed (this is how I reheat frozen food), tastes as wonderful as the freshly made lasagna.
I’m so glad you enjoyed it! Thank you so much for sharing that with me, Maria!
I made this and everyone loved it. It was gone before the beef lasagna. Thank you fir such a delicious recipe.
You’re welcome! Glad it was a hit.
Thanks is so
Delicious everything cook wow Natasha
You’re welcome!
Can you use can spinach in the chicken lasagna- can’t get to the store.
Hi Dolores, We love using fresh spinach but I imagine that should work too.
I am making this recipe this week, paired with your dinner rolls! I have never made either before so we are excited to try them both. My question is, I am not a big fan of ricotta and use cottage cheese in my beef lasagna. Would this substitute work well for this recipe?
Hi Jessalynn, cottage cheese might work. I haven’t tried these substitutes but others commented that they liked it too.
This sounds amazing! Making it this coming weekend. My family loves all your recipes! Can I use oven ready noodles for this dish?
Hi Katie, I haven’t tested this with oven-ready lasagna, but here is what one of our readers wrote: “I made it with oven-ready lasagne noodles without any modifications, and it worked very well! Just make sure to cover every noodle with sauce and try to avoid overlapping them too much.” I hope that is helpful
My son has allergy to beef and pork and it gets tiring to make same chicken dishes. I tried this dish and it will now be a staple in our home. Brought some leftovers to work and everyone LOVED it.
That’s just awesome! Thank you for sharing your wonderful review!
Trying to make this but we have a egg allergy in the family..Can you give a substitute for egg in the Ricotta cheese sauce?
Hi Geeta, I haven’t tried a substitute for eggs to advise.
I made this dish last night, using my homemade chicken stock and added a little extra cheese, cause we love cheese. It was so delicious.
I’m so happy you enjoyed this recipe, Vanessa! Thank you for that wonderful review!
Hi Natasha. Recipe looks amazing. Can I make it a day ahead and refrigerate then bake the next day?
Hi Mary, yes, you can assemble it a day ahead and cook the following day, just be sure not to overcook the noodles. It also reheats well.
Made this yesterday. One of the best dishes I’ve ever made.
I’m so glad you enjoyed it!
Amazing recipe as always! It turned out yummy. Even the pickiest eater at our house cleaned her plate. I lover trying your recipes, they are easy to follow and family friendly.
That is the best when kids love what we parents make. That’s so great!
I made this recipe and everyone came back for seconds. After feeding 5 adults, we still had 2/3 of it left to freeze for later. I will be making this again (I seem to say that a lot with your recipes).
That’s so great! It sounds like you have a new favorite!
I did this lasagna just now & it is very good. Cheesy, tender, tasty to the max. Thank you Natasha for sharing this real delight.♥
You’re welcome, Serge! I’m so happy you enjoyed this recipe!`
I have made this recipe 3 times now and each time never disappoints. Everyone is licking the plates clean! Going to make this again tonight but with gluten-free lasagna noodles!
That’s just awesome! Thank you for sharing your wonderful review!
I have made this recipe twice now and each time we have licked our plates clean!
Such a great recipe and worth the time and effort to put it together.
I believe I prefer chicken lasagna to red sauce lasagna now!
That’s so great! It sounds like you have a new favorite, Deborah!
This was so good, but was a little watery. What did I do wrong?
Hi Jules, that never really happened to me before. Make sure that the ingredients were measured correctly, you can use this guide.
Maybe your spinach wasn’t dry enough before adding (if you washed it or used frozen) spinach holds alot of moisture!
Jules, I had the same issue and I’m pretty certain it’s for three reasons. I couldn’t get the spinach sauce to thicken for me, it stayed a little runny. I had to keep adding extra flour just to get it to the runny level I had. I I also added raw mushrooms into each layer, which added water. The final reason and biggest was I didn’t let it sit for the full 10 minutes. (My family was starving and couldn’t wait to eat!) After everyone went back for another helping, it had firmed up and was less watery.
Could this be made with oven-ready lasagna noodles? Thanks and love your videos!
Hi Peg, I haven’t tested this with oven-ready lasagna but here is what one of our readers wrote: “I made it with oven-ready lasagne noodles without any modifications and it worked very well! Just make sure to cover every noodle with sauce and try to avoid overlapping them too much.” I hope that is helpful
Hi Natasha —
What a great recipe! It made a truly stand-out dinner for a hungry family of five. Your video was the best: so easy to follow for a first-timer!
This will become part of the family menu for years to come.
Hello John, so lovely to hear that. Thank you for sharing that with us!
My 6 year old has become such a picky eater. He sat with me as we looked for new recipes on your website and he was torn between the corn dogs and the chicken lasagne. We ended up making both. Corn dogs for lunch and lasagna for dinner. They were both delicious!! The entire family had seconds. Thank you Natasha for giving us simple yummy recipes!
That is the best when kids love what we moms make. That’s so great!
Hi Natasha! I made this recipe for dinner last night. It was DEVINE!! It was melt-in-your-mouth perfection. I didn’t have spinach so I subbed in broccoli.
That’s just awesome! Thank you for sharing your wonderful review!
Absolutely delicious, and so easy to make. This will definitely be on repeat in our home.
I’m glad to hear that. Thank you for sharing, Nancy!
New family favorite! Delicious
Thank you, Paula!
Awesome recipe. Family loved it. So easy.
That is the best when the entire family loves the same recipe!
Ouststanding. Pumped up the seasoning a little bit using italian seasoning, extra garlic and extra parsley. Used no boil noodles. It was excellent!
Perfect! Thanks for sharing that with us, Monique.
Yes! I was thinking to add a tablespoon of Italian seasoning to the cheese mixture. Great idea!
This was excellent!!! Very impressive…would be a great & easy meal to make for guests!
I’m so glad to hear it. Thank you for sharing that with me, Olivia.
Scrumptious!
So delicious and cheesy
That’s just awesome! Thank you for sharing your wonderful review!
Amazing! We loved this recipe. We used our smoked chicken and it was just delicious
I’m so happy to hear that! Thank you for sharing your great review, Jennifer.
This was so yummy! I’m sure it would be equally yummy as is but as a mushroom lover I added in some mushrooms I’d sautéed in garlic butter. Perfection!
Sounds good, Shannon! Thanks for sharing that with us and for giving this recipe a great review!
i make my sauce with 2 pkgs of Hollandaise sauce with milk & half the butter on pkg & it is real good also. for the sauce that is.
I added mushrooms and basil pesto to the sauce. So yummy!
Hello Melissa, sounds wonderful! I’m glad you enjoyed this lasagna recipe.
For Italian food lovers this was somewhat dissappointing. I guess I was expecting more flavor. Maybe adding more garlic and spices would help. I love most of Natasha’s recipes but this one fell a little short.
Hi MK, this normally has plenty of flavor. I wonder if maybe it was undersalted or you might check that all of the proportions were accurate without substitutions in the ingredients.
Hi, I enjoy your recipes and the videos you post. Can you suggest a substitute for the lasagna. Have to cut back on carbs 🙁 Thanks so much 🙂
Hi Debbie, we do have an excellent Eggplant Parmesan you might love. I haven’t tested anything besides lasagna noodles in this particular recipe. I’m not sure it would meld well with the cream sauce since something like zucchini lets off some juice.
This was easy to make and absolutely delish! Home run with my family. Thank you!
That’s just awesome, Amy! I’m so glad you enjoyed this recipe.
Hi Natasha this recipe looks so delicious! Is there anyway to make it without the ricotta layer? I’m making for friends and family and there is an egg allergy/husband doesn’t like ricotta. Also thank you for all the amazing recipes you make, cheesy chicken fritters are a family staple!
Hello Farah, thank you! Drained and mashed cottage cheese might work or cottage cheese. I haven’t tried these substitutes but others commented that they liked it too.
Does it freeze well?
Hello Jan, chicken lasagna will keep up to 4 days in the refrigerator if you were using freshly cooked chicken. You can also wrap tightly in several layers of plastic wrap and freeze up to 3 months.
OMG, That is sooo good if you must try it tonight!!!
Thank you for that recipe 🙂
You’re welcome! I hope you love this recipe!
Natasha, your Chicken Lasagna is to die for. Excellent taste. I do love your recipes. I feel confident in making your recipes, knowing they will turn out good.
That’s just awesome! Thank you for sharing your wonderful review!
Could you make the bechamel sauce ahead of time and simply reheat when assembling, just to save a few minutes of prep time?
Hi Scott, you can make a béchamel up to a day ahead of using it. Keep in the refrigerator. If you lay a sheet of plastic or wax paper directly on the top, there is less chance that skin will form. If it does, whisk vigorously when you reheat the béchamel and the sauce should be as smooth as it was when you made it. Thin out if necessary with milk or stock.
Thank you!
Can you use oven ready lasagna noodles and frozen spinach…
Hi Rebecca, I haven’t tried this with oven-ready lasagna but here is what one of our readers wrote: “I made it with oven-ready lasagne noodles without any modifications and it worked very well! Just make sure to cover every noodle with sauce and try to avoid overlapping them too much.” Also, thawed and well-drained frozen spinach should work.
Perfect! I was just coming to ask this same question. I have a crock pot lasagna recipe and I have oven ready noodles for that. Or I was thinking to dip them in the hot boiling water quickly and remove.
It looks so yummy. I wish I had some right now. It is on my agenda to make within the week.
I tried this after making the tetrazzini recipe and me and my family absolutely love it. I’ve written it down in my favourite recipes book so that I can make it again.
I’m so happy to hear that! Thank you for sharing your great review!
Hello!! This looks amazing. I was wondering if this can be made ahead? Can I assemble this completely and bake the next day?
Hi Jenn, yes, you can assemble it a day ahead and cook the following day, just be sure not to overcook the noodles. It also reheats well.
I made this amazing lasagna tonight with a meaty lasagna because typically my husband don’t care for chicken. Let’s just say, we have NO LEFTOVERS of the chicken lasagna! Everyone loved it. I’ll send a picture soon.
Thanks for sharing this amazing recipe
I put a 1/2 of fresh mozzarella in the sauce as well. Besides that I made it exactly as you did
That’s so great! It sounds like you have a new favorite!
What size Dutch oven do you use to cook your lasagna? I want one like the one in your video. Love your recipes and you!
Hi Debbie, we used a 9×13 casserole pan. You can find our favorite kitchen tools in our Blog Shop HERE and in our Amazon Affiliate Shop HERE. I hope this helps!
Hi Natasha. I wanted to try this recipe tonight and I only have oven ready lasagna noodles (the kind you don’t cook ahead), can I use those and would I need to adjust cook time?
😊 Cindy
Hi Cindy, I haven’t tried this with no-boil noodles to advise but, here is what one of our readers wrote in saying: ” I used no-boil noodles worked just as good as regular boiled noodles” I hope that helps.
I LOVED this recipe. I forgot to add the Parmesan cheese to the cheese sauce. I also put it into 2 smaller baking pans instead of one big one as it is just 2 of us eating it. I froze the other one. When doing that I forgot to double up on the noodles, so we just had 2 layers instead of 3. But it still turned out great. Will definitely make this again.
Hello Barb, I’m glad it still worked out great! Thank you for sharing your experience trying out this recipe. I appreciate it!
Sooooo good! Made it with my mom first and we thought it tasted amazing. Sent a photo to my boyfriend and though he isn’t really a lasagna fan, he spontaneously asked me if we could make it together too! He loved it as well. 🙂
That’s just awesome! Thank you for sharing your wonderful review!
Natasha, loved the recipe and the video, but my white sauce wasn’t thick enough. What could I have done to thicken it? It didn’t look as pretty as yours but it still tasted good. Hopefully turns out better on my 2nd attempt.
Hi Cindi, make sure you give the white sauce a chance to thicken – did you also use half and half (or equal parts of heavy cream and milk) and flour to help thicken the sauce?
I had NEVER made lasange before, was looking for a meal for guests Id have over at my house. Tested this recipe two weeks prior with my familt..IT WAS A HIT! Thank you, Natasha. I now come here to test any new recipes of ways of cooking. LOVE, LOVE, LOOOVE your work!!!!1
I’m so happy to hear that! Thank you for sharing your great review, Kele!
Delicious! One of the best things I’ve made this year! 😉
Thank you, love your videos too!
Wow! That’s just awesome! Thank you for sharing your wonderful review!
OMG! My family (including the cat) loved this. My son wants it often. High praise coming from him. Thanks for sharing!!
Wow, even your cat loves it. That is great! Thanks for sharing that with us.
Hi Nitasha,
I recently have become a fan of your recipes and tried a few. My family and me loved everything. I am still looking forward to try so many from your list. Please continue to post new stuff.
For this Lasagna, can I use chicken breast?
Thanks,
Punitha
I’m so glad to hear that you’ve been enjoying my recipes. Yes, that would also work!
Natasha, oh my. I haven’t even baked the chicken lasagna yet, but each component is delicious by itself. I can’t wait to try it baked!!
I hope this becomes your new favorite, Sonya!
Hey Natasha,
I was wondering if the chicken lasagna can be frozen before you bake it, and then bake later. Or you have to bake first then freeze it.
Hi Melody, I usually bake it before freezing but I imagine that process will also work. I would bake it straight from frozen. You can thaw it also but you will need to adjust your bake time for each.
Where is the search button??
I am looking for chicken noodle soup. Help.
Hi Genn, from our main page, it is in the top right corner of our site, to the right of our About section button. You can find our Chicken Noodle Soup HERE.
I made this for New Year’s Dinner and it was an absolute hit! Everyone loved it…. thank you for this amazing recipe.
You’re welcome! I’m so happy you enjoyed it, Michelle!
I made this chicken lasagna recipe. It was absolutely delicious and was a big hit! Would highly recommend this recipe. Leftovers heated up was delicious the next day. I will make this recipe again!
Thank you for this wonderful feedback, Jerri! I’m so glad you enjoyed this recipe!
This turned out excellent !! Easy to follow video. Even the little woman liked it and she usually doesn’t like what I cook. Great recipe Nat !!
PS: The Chicken Marsala is excellent as well. It’s a must!
I’m so glad you both enjoyed that, Frank. Thank you for the wonderful review.
Hi Natasha,
I am looking forward to trying this recipe. It looks delicious. Because of the cream in the sauce, I am guessing that I cannot freeze this dish either before or after baking. But, can you please confirm?
Thanks
Hi Heather, I haven’t tested by freezing this to advise. One of our readers wrote in saying they will freeze the rest. I do imagine it will work, though. If you test this, I would like to know how it turns out.
We Loved the Chicken Lasagna with white sauce. I love trying new things and I am so glad I tried this one. It was by far a game changer. Thank you for sharing.
Hello Lori, I’m also glad that you chose this recipe to try and happy to know that you loved it! Thank you for sharing your great feedback with us.
Hi Natasha,
Can I make this lasagna into roll ups like you have done with traditional lasagna?
Hi Andrea, that’s a good question however I have not tested on that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha,
Have tried so so many of your recipes and always a hit with my guests.
I would like to know if replacing the chicken with shrimp and salmon would require anything different…or do you by chance have a seafood lasagna?
Hi Karin, so good to know that! I don’t have a seafood lasagna recipe yet but hopefully, I can do one in the future. I haven’t tried that also yet to advise but I think it is worth experimenting with! If you do an experiment, please share with us how it goes.
Hi, can this be prepped ahead of time and refrigerated?
Hi Michelle, yes, you can assemble it a day ahead and cook the following day, just be sure not to overcook the noodles. It also reheats well.
Thank you… I’m excited to try it out!
This looks delicious, I cant wait to try it! Your recipes always look so good! I love your casserole/lasagna pan. If you don’t mind telling me, what brand is it? I’d love to buy one!
Hi aren, we purchased it at Fred Meyer and haven’t been able to find this exact one online but it is similar to this 13×9 White Casserole Dish
Hi Natasha,
How long should I rest the lasagna after baking? In the video it said 30 minutes and the recipe post said 10 minutes.
Hi Ashley, 10 minutes should already be enough. I hope you love it!
Hi Natasha,
This lasagna was amazing! It was super easy to make. I would suggest letting the lasagna rest for 30 minutes like mentioned in the video for it to fully set. I used a Pyrex casserole dish, so I couldn’t broil. How can I brown the cheese without using a broiler?
Hi Ashley, you could continue to bake uncovered for another 10 minutes instead of broiling to give the cheese a chance to change color. Alternatively, you could use a hand-held kitchen torch to brown the cheese.
can this be made ahead of time and frozen like regular lasagna?
Hi Theresa, yes, you can assemble it a day ahead and cook the following day, just be sure not to overcook the noodles.
Hi Natasha, Tried your chicken lasagna recipe for dinner yesterday and it turned out super amazing !! it was my first ever attempt at making lasagna and the family loved it. The spinach gravy was yummy….
thanks so much….
That’s just awesome! Thank you for sharing your wonderful review!
Delish!! Looking forward to leftovers !!
Awesome, thank you for your wonderful feedback!
The flavor was good, but it was way too rich! I just had a small piece and felt like a rock was in my stomach. Next time I make this I will cut the amount of ricotta and cream. Thanks for the recipe. Love your videos!
You’re welcome and thank you for sharing that with me.
I made this recipe last night and it was absolutely delicious! Everyone loved it and went back for seconds.
That’s so great! It sounds like you have a new favorite!
What type of parmesan cheese did this use? Grated?
Hi Vinson, you can use a freshly grated or shredded Parmesan cheese