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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.

Chicken lasagna slice on a plate

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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.

Ingredients for white sauce chicken lasagna

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.

lasagna casserole with slice removed

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.

  1. Spread 1/2 cup spinach sauce on the bottom of a 9×13 casserole
  2. Add 3 noodles, 1/2 ricotta sauce, 1/2 shredded chicken, 1/3 of spinach sauce
  3. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
  4. Remaining 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.

Assembling lasagna step by step photos

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.

Baked Chicken lasagna slice on spatula

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.

White Chicken Lasagna Casserole with slice removed

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:

Chicken Lasagna Recipe

4.98 from 340 votes
Prep Time: 30 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes
Chicken lasagna slice on a plate
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.
Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $16-$20
Keyword: chicken lasagna, white sauce lasagna
Cuisine: American, Italian
Course: Main Course
Calories: 337
Servings: 12 people

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:

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:

  1. 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):

  1. 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.

  2. 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.
  3. Add minced garlic and chopped spinach, and stir to combine then remove from heat.

Make the Ricotta Cheese Sauce:

  1. 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:

  1. 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.
  2. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
  3. Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.

  4. 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.

Nutrition Facts
Chicken Lasagna Recipe
Amount Per Serving
Calories 337 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 73mg24%
Sodium 670mg29%
Potassium 287mg8%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 2g2%
Protein 18g36%
Vitamin A 1768IU35%
Vitamin C 6mg7%
Calcium 377mg38%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Robin Wratchford
    September 27, 2022

    I made this dish for the first time the other evening. WOW!! It’s a keeper for sure! My family loved it! Thank you for sharing your love of cooking with us!

    Reply

    • Natasha's Kitchen
      September 27, 2022

      You are so welcome! I hope you will enjoy all the recipes that you will try from us.

      Reply

  • Scott Duerk
    September 25, 2022

    Just made this and OMG!!! the aroma filling the house!! Can’t wait to dig into a fork into this.

    Reply

    • Natasha's Kitchen
      September 25, 2022

      I’m glad you love this lasagna, Scott!

      Reply

  • Carol
    September 22, 2022

    I just made this recipe for the family. It was a hit! I will be adding this to my recipes! Thank you

    Reply

    • Natasha's Kitchen
      September 22, 2022

      That’s great to hear, Carol! So glad it was a huge hit.

      Reply

  • Lori Allman
    September 17, 2022

    I made this tonight for dinner. It was delicious! Thank you so very much for your wonderful recipes!

    Reply

    • NatashasKitchen.com
      September 17, 2022

      You’re very welcome, Lori!

      Reply

  • Huong
    September 16, 2022

    How many cups of mushrooms should I use for this recipe if I wanted to add it in addition to the spinach? So excited to try this recipe!

    Reply

    • Natashas Kitchen
      September 16, 2022

      Hi Huong, I would add it to your own preference. Ensure it’s not too many though as mushrooms tend to release water.

      Reply

  • Jean
    September 13, 2022

    I was wondering if anyone has made this using ground chicken?

    Reply

  • Betty Prescott
    September 12, 2022

    Is it possible to reduce the sodium in the lasagna recipe without changing the taste? Looks delicious.

    Reply

    • NatashasKitchen.com
      September 13, 2022

      Hi Betty! You can use low-sodium chicken broth.

      Reply

  • Carol
    September 4, 2022

    I have just made it, but I freeze it before putting it on the oven first. Is this a good idea, or did I do it wrong?:(

    Reply

    • Natasha's Kitchen
      September 4, 2022

      They tend to get softer from my experience so make sure not to overcook the noodles initially. Baking it ahead and freezing will work. Just reheat it when you’re ready to eat it again.

      Reply

  • Dyneshea
    August 27, 2022

    This was so good!!!A new family fav!!!I will be adding sour cream to it next time I make it.But it was beyond delicious!!!

    Reply

    • NatashasKitchen.com
      August 27, 2022

      So glad you found a new family favorite! Thank you for the wonderful review. 🙂

      Reply

  • Gillian
    August 19, 2022

    We loved this recipe. I had one problem, it was very watery. I used 1/2 and 1/2. Maybe I didn’t let the sauce thicken enough. Should you cook the spinach? I know spinach is very watery. Would it hurt if I cook the spinach.

    Reply

    • NatashasKitchen.com
      August 19, 2022

      You could cook and drain it. That would be fine, shouldn’t do any harm to the recipe.

      Reply

  • Jennifer
    August 19, 2022

    Just made this for my daughter yesterday. It’s yummy! I replaced the half and half with whole milk and had no problems with the sauce thickening. I also added some sauteed crimini mushrooms after the sauce was ready. Lovely recipe.

    Reply

    • NatashasKitchen.com
      August 19, 2022

      That’s wonderful! Thank you for sharing that with us.

      Reply

  • Lana Boyer
    August 18, 2022

    I’ve made this recipe several times, it is a favorite and so easy to make, my sauce is always a little thin but it turns out wonderfully, it freezes well and reheats nicely

    Reply

    • Natashas Kitchen
      August 18, 2022

      Thank you so much for sharing that with me, Lana! I’m so glad you enjoyed it!

      Reply

  • Rosemary
    August 17, 2022

    Can cottage cheese be used instead of the ricotta cheese? Don’t like the texture of ricotta.

    Reply

    • NatashasKitchen.com
      August 17, 2022

      Hi Rosemary. Cottage cheese would be the next best thing if not using Ricotta. 🙂

      Reply

  • Ann
    July 31, 2022

    Hi Natasha!
    This looks sooo good. we are GF. Have you ever made this with measure for measure GF flour or used no bake GF Barilla lasagna noodles? I am attempting this for a vacation take and bake meal. Was going to freeze and cook later in the week. Would love any tips! TY

    Reply

    • Natasha's Kitchen
      July 31, 2022

      Hello Ann, this should work fine with gluten-free lasagna noodles. They tend to get softer from my experience so make sure not to overcook the noodles initially.

      Reply

  • Don R.
    July 25, 2022

    This is a restaurant quality lasagna! It took a little time, but it is well worth it. I served it with hot, homemade bread and a salad. This one will be made again.

    Thanks for all you guys do.. I’m retired and cook a lot. I’ve made several of your recipes and they’ve all came out great.

    Reply

    • Natashas Kitchen
      July 25, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Don!

      Reply

  • Barry Ramer
    July 21, 2022

    Hi Natasha. This is a home run recipe. Took a while to make it all from scratch but it was worth the time and more. Really appreciate all your hard work putting these recipes together. You get 5 Stars for this one.
    Best to you and your family. Your husband does great camera work and editing.

    Reply

    • Natasha's Kitchen
      July 21, 2022

      Hello Barry, thank you for your good comments and feedback. We appreciate it!

      Reply

  • Tina
    July 21, 2022

    My husband won’t eat spinach. Could you recommend a different vegetable? I was thinking maybe carrots and broccoli?

    Reply

    • NatashasKitchen.com
      July 21, 2022

      Hi Tina, I have not tested that but I think broccoli could work.

      Reply

  • Teresa
    July 19, 2022

    I made this last night for dinner. I forgot to buy ricotta and didn’t have cottage cheese for a substitute. Instead I mixed a pound of sautéed mushrooms with the mozerella, and parm cheese and parsley. I followed every other direction. It was delicious and probably not as saucy, but the fam loved it. Thanks(again) for a great recipe.

    Reply

    • NatashasKitchen.com
      July 19, 2022

      Hi Teresa! I’m so glad it worked out for you. Thank you for sharing.

      Reply

  • Michelle Harrison
    July 16, 2022

    I made this on a Thursday night to serve on Friday night. I assembled it, covered with Saran Wrap and foil and refrigerated. I used no bake lasagne noodles but other than that, didn’t change a thing. The trick is always the bechamel sauce. You have to be patient, stir often and let it get to that gravy consistency. I let the lasagne sit out from the refrigerator 30 minutes before baking. It turned out absolutely delicious. I wasn’t sure making ahead would work but, it did. I served to my friends that were coming over for a little reunion. Next I’ll serve to my book club. It paired perfectly with a beautiful salad and my famous cheesy bread. It’s a little time consuming but totally worth it.

    Reply

    • Natasha
      July 18, 2022

      Thank you so much for sharing how you were able to create this with a make-ahead option. That’s wonderful that it works to make it in advance.

      Reply

    • KReed
      September 21, 2022

      Thank you for this comment! I have a busy afternoon, so I wanted to make it this morning and refrigerate it until I baked it — and from what it sounds like, it will work. You also answered another question I had, which was using the oven ready lasagna noodles. Thank you!

      Reply

  • Nadia VenClose
    July 12, 2022

    Ratios are spot on. Super important in a recipe. Flavors and texture are perfect. This recipe is a keeper.

    Reply

    • Natashas Kitchen
      July 12, 2022

      I’m so glad you found a keeper on my blog, Nadia! That’s so great!

      Reply

  • Sherrie
    July 8, 2022

    Can you use frozen spinach in the chicken lasagna instead of fresh

    Reply

    • NatashasKitchen.com
      July 8, 2022

      Yes, you can but it should be thawed and well-drained.

      Reply

  • jobs in JALANDHAR
    July 6, 2022

    nice post . very nicely written. looking for many more like this

    Reply

  • Margaret Muenchau
    July 5, 2022

    I have made this a couple of times and it is a family favorite!
    Thank you Natasha!

    Reply

    • Natasha's Kitchen
      July 5, 2022

      Great to hear that, Margaret. Thank you for sharing!

      Reply

  • Lorna
    June 29, 2022

    This looks delicious Natasha! Any suggestion on making it gluten-free?

    Reply

    • Natashas Kitchen
      June 30, 2022

      Hi Lorna, this should work fine with gluten-free lasagna noodles. They tend to get softer from my experience so make sure not to overcook the noodles initially.

      Reply

  • Lisa
    June 29, 2022

    My sauce was more soupy and not a gravy like consistency. Should it be almost as thick as an Alfredo??

    Reply

    • Natashas Kitchen
      June 29, 2022

      Hi Lisa, 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?

      Reply

  • Helene
    June 23, 2022

    LOVE your recipes, videos and your sparkling personality!!! Quick Question . When making this to put in the freezer for a later date, would it be better to assemble it and then freeze unbaked or assemble it and bake it and then thaw and bake again when needed?

    Reply

    • Natasha's Kitchen
      June 23, 2022

      I’m happy to hear that you are enjoying them! You sure can make this ahead, baking it ahead and freezing will work. 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 for up to 3 months.

      Reply

      • Elizabeth House
        June 26, 2022

        Can you assemble it and store in frig for a day or two before baking? If not, if you bake it ahead of time and store in frig, how long should you reheat and at what temperature?

        Reply

        • NatashasKitchen.com
          June 27, 2022

          Hi Elizabeth. I have not tested this but I think it would work. It works well with my traditional lasagna recipe. The chicken lasagna will keep up to 4 days in the refrigerator once baked if you are using freshly cooked chicken. You can also wrap it tightly in several layers of plastic wrap and freeze up to 3 months and it reheats well. See my recipe notes for reheating instructions and tips.

          Reply

      • Lucille
        July 9, 2022

        Hi Natasha, When I take the cooked lasagna out of the freezer to thaw and reheat in the oven, what temperature should I put it at and for how long?

        Reply

        • Natashas Kitchen
          July 9, 2022

          Hi Lucille, I would recommend thawing the cooked frozen lasagna before reheating. If you wanted to reheat a frozen lasagna, I would cover it 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.

          Reply

  • Angela
    June 18, 2022

    this is a family favorite. Each time I prepare it always taste better than the last. Thank you for the amazing recipes.

    Reply

    • Natashas Kitchen
      June 18, 2022

      Hi Angela, I’m so glad this is a family favorite! Thank you so much for sharing that with me!

      Reply

  • Brenda
    June 15, 2022

    We LOVED it! My grandson, who is the pickiest eater ever, ate 3 helpings! My nephew, who is visiting loved it and ate several helpings.
    It was nice-I used no bake gf noodles, spinach and herbs from our garden!
    Keep those recipes coming; they are terrific!

    Reply

    • NatashasKitchen.com
      June 16, 2022

      That’s wonderful, Brenda! Thank you for sharing.

      Reply

  • Alwayslatekate
    June 10, 2022

    Best chicken lasagna I’ve ever had!! Easy to follow instructions and great presentation!

    Reply

    • NatashasKitchen.com
      June 10, 2022

      So glad you enjoyed this recipe. Thank you for the review.

      Reply

  • Joanne
    June 6, 2022

    The family loved it!! My son gives it a 2👍🏽 I will definitely make this again. It’s a keeper. Thank you!

    Reply

    • NatashasKitchen.com
      June 6, 2022

      That’s great, Joanne! So glad you found a keeper.

      Reply

  • Lisa N
    June 6, 2022

    My family of picky eaters, especially where spinach is concerned, loved it!

    Reply

    • Natasha's Kitchen
      June 6, 2022

      That is great news, Lisa! I’m happy to hear that they loved it.

      Reply

  • Virginia
    June 6, 2022

    This is fantastic! I followed the recipe exactly and it turned out perfectly. I used the no-cook noodles and it worked just fine. I cooked frozen chicken breasts in my Instant Pot and shredded them to use in this recipe. Fresh spinach worked very well, and the sauce is amazing! I love ricotta cheese – could eat it by the spoonful right out of the carton – and it was perfect in this recipe. I love the cheesy, ooey gooey goodness of this lasagna. I froze several portions for later and am looking forward to enjoying it again. Thank you for a great recipe, Natasha!

    Reply

    • NatashasKitchen.com
      June 6, 2022

      Hi Virginia! I’m so glad you enjoyed this recipe. Thank you for sharing your experience. 🙂

      Reply

  • Nina
    May 24, 2022

    Really yummy lasagna, my family loved it. The only thing I may have done differently was to swap the fresh spinach for frozen, wrung out spinach. I think using the fresh spinach made the lasagna a little watery

    Reply

    • NatashasKitchen.com
      May 24, 2022

      Hi Nina! Thank you for the feedback. I’m glad you enjoyed this recipe.

      Reply

    • Craig Haagenson
      June 12, 2022

      You can increase the roux in the sauce to make the sauce more thick and it will help a lot

      Reply

    • Nadia VenClose
      July 12, 2022

      I didn’t have that issue. Came out perfect when I made it. Perhaps you forgot to add the flour?

      Reply

  • Theresa Inman
    May 7, 2022

    I made this tonight. It was delish! Hubby had seconds! Next time I’m going to add another vegetable. Thanks, your recipes are so good.

    Reply

    • Natashas Kitchen
      May 7, 2022

      I bet that would be so good, Theresa! I’m glad you enjoyed it!

      Reply

  • Sheryl
    May 1, 2022

    Canned chicken is never okay. Disgusting taste. Butyl a rotisserie if you want to save time

    Reply

  • Darla
    April 28, 2022

    OMG it was to die for! It was amazing. Made no changes. My husband and I absolutely loved it. Have made many of your recipes . ..which all are scrumptious….and this one is my favorite. Looking forward to making this again. Thank you for sharing❤️

    Reply

    • NatashasKitchen.com
      April 28, 2022

      Thank you for the wonderful review. So glad you enjoyed this recipe.

      Reply

  • Brenda
    April 21, 2022

    This was really good, hubby loved it too. I made it as is, other than halving it-turned out great. I’ll definitely make this again. Thanks

    Reply

    • Natasha's Kitchen
      April 21, 2022

      Great to hear that, Brenda. Thank you for your good review and feedback!

      Reply

  • Siti
    April 20, 2022

    Hi Natasha. I love your bubbly personality. I’m just learning how to cook and I really want to cook this one. I’ve yet to try and it’s hard to find ricotta in my place. Any other option that I can use instead of ricotta? Thanks.

    Reply

    • Natashas Kitchen
      April 20, 2022

      I’m so glad you’re enjoying my blog and videos, Siti! I always make this with ricotta, but the next best thing might be small curd cottage cheese.

      Reply

      • Dad Cook
        April 30, 2022

        Hey Natasha (& Siti) –

        I thought I had ricotta, but did not, so used cottage cheese and it turned out very well. This recipe sounded great, but turned out even better; texture, presentation, taste – very, very good. A family favorite the first time made. I think next time I might add some sliced mushrooms (maybe even artichokes) and crank a few more herbs into it. Family said it reminded them of Chicken Alfredo, but way better (looks like it’s way healthier too).

        This is the second recipe I have tried here, both winners. Thank you.

        Reply

        • NatashasKitchen.com
          April 30, 2022

          Thank you for sharing your experience. I’m so glad you and your family enjoyed this recipe!

          Reply

  • Jillian
    April 14, 2022

    This was amazing! My boyfriend surprised me one night and made this! We had plenty leftovers and shared some with my parents and they loved it and asked for the recipe too. I can see this dish being made multiple times in my future lol.

    Reply

    • Natashas Kitchen
      April 14, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Jillian!

      Reply

  • Karen
    April 6, 2022

    Hi @natasha can I assemble the chicken lasagna the night before and put it in fridge and bake it the next day ?

    Reply

    • NatashasKitchen.com
      April 6, 2022

      Hi Karen, yes, that would work.

      Reply

  • Patty
    April 5, 2022

    I made this tonight for dinner and it was delicious! My husband said it was exceptional and really enjoyed it. I did cut the recipe in half since it’s just the two of us, it came out great and it will give us three meals. Thank you for all the wonderful recipes. I enjoy your videos so much, they are very thorough, you are so cheerful and make watching fun.

    Reply

    • Natasha's Kitchen
      April 6, 2022

      You’re so welcome, Patty. I’m glad that your husband loved this recipe! I hope your family will love all the recipes that you will try for them.

      Reply

  • Gayle Walsh-George
    April 5, 2022

    I just made this with rotisserie chicken and added mushrooms and zucchini. It is in the oven now. I make so many of your recipes and have been overly pleased!!!

    Reply

    • NatashasKitchen.com
      April 5, 2022

      Sounds delicious! Thank you for sharing. So glad you enjoy my recipes.

      Reply

  • Debbie
    April 5, 2022

    Can the chicken lasagna be prepared using the lasagna roll up style prep?

    Reply

    • Natashas Kitchen
      April 5, 2022

      Hi Debbie, 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!

      Reply

  • Ryan Johnson
    April 4, 2022

    *Chefs kiss* Seriously so good! Not only delicious and easy to make- it looks beautiful when it comes out of the oven. My recipe catalog is slowly being taken over by you Natasha lol!

    Reply

    • Natasha's Kitchen
      April 5, 2022

      Hello Ryan, good to know that you are enjoying my recipes! I hope you’ll love the recipes that you will try.

      Reply

  • Stephen
    March 31, 2022

    Wife and I just made this for the first time. It’s the definition of comfort food. In our forever recipe book!

    Reply

    • Natasha's Kitchen
      April 1, 2022

      Awesome, thank you for your good comments and feedback!

      Reply

  • Maccrae
    March 30, 2022

    Truly amazing. Have made it multiple times now for my friends and roommates!

    Reply

    • Natasha's Kitchen
      March 31, 2022

      Thank you for the awesome feedback!

      Reply

  • Christine Lambert
    March 26, 2022

    Hello Natasha! I had to use google translate to write to you because I don’t speak English. First of all, I would like to thank you for your excellent recipes that I make, week after week. They are so tasty. Thank you for your good humor. You really make me laugh. I hope you stay on the internet for a long time because the world needs people like you, who make a difference in life. Your zest for life often makes me forget about my health issues, which is why I say you make a difference in people’s lives. Thank you again for your delicious dishes. Tonight, I’m going to cook your chicken lasagna.

    Reply

    • Natashas Kitchen
      March 26, 2022

      Hi Christine, your comment made my day today! Thank you for your kind words and compliments! I’m so happy to have readers like you enjoying my recipes! 🙂

      Reply

  • Raymond
    March 21, 2022

    What is the serving size for nutritional facts? By the way we absolutely loved this. We did half turkey half chicken otherwise followed to a T

    Reply

    • Natasha's Kitchen
      March 21, 2022

      Hi Raymond, this whole recipe serves 12 people so just divide the whole recipe by 12 to get the serving size for each.

      Reply

  • klf
    March 20, 2022

    Tweaked it a little. This was delicious and I was able to use up the last of my roast chicken. Thank you.

    Reply

    • Natasha's Kitchen
      March 20, 2022

      You’re welcome! Great to hear that you loved this recipe.

      Reply

  • Dennis Poledna
    March 20, 2022

    Hi Natasha you been helping my family for years!!!! We are very pleased with everything THANK YOU!!! I made this recipe tonight and it reminded me of more like a tuna casserole vs a chicken dish.

    Any recommendations? The only thing I added was about 1/4 cup of diced white mushrooms.

    Thank you and please keep doing what you do, my family and I love You!

    Dennis Poledna FB

    Reply

    • NatashasKitchen.com
      March 21, 2022

      Hi Dennis! That is odd. Did you use any other substitutions or did you use canned chicken? I have not had that experience before. We love using shredded rotisserie chicken or chicken breast and it has not tasted like tuna.

      Reply

  • Cathy M.
    March 13, 2022

    Hi Natasha,

    This recipe is delicious. It is so filling. It is seriously good. I made it exactly how it is written. I wouldn’t change a thing. My husband said it’s better than a restaurant. Looking forward to making more of your recipes.

    Thank you,
    Cathy

    Reply

    • Natasha's Kitchen
      March 13, 2022

      Love it, Cathy! Thanks to you both for your great review.

      Reply

  • Carl Mcclain
    March 13, 2022

    I just finished this recipe! It’s in the oven now…I can’t wait to dive into this delectable dish! Thank you for all your amazing recipes Natasha. I could watch you cook all day long.

    Reply

    • Natasha's Kitchen
      March 13, 2022

      Enjoy, please update us on how it goes!

      Reply

  • Lina Jamison
    March 11, 2022

    thank you for this great recipe!
    I live in Washington state and am making it to take with me to share with our daughter and family. My husband loves it and we made it together. Thank you for your passion!!

    Reply

    • Natashas Kitchen
      March 11, 2022

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Greg
    March 8, 2022

    This was really good. Thank you! My judgment thought 2 teaspoons of salt would be too much so I initially used 1 teaspoon and decided to add another quarter. The sauce was very salty – I did not use low sodium broth. Worked out since my chicken was unsalted so the finished product was perfect. I think but next time I will only use 1 teaspoon.

    Reply

    • NatashasKitchen.com
      March 8, 2022

      Thank you for sharing, Greg!

      Reply

  • Laura
    March 5, 2022

    I watched your video for this recipe and thought it was so well done and creative! However, I noticed that in the video you let the lasagna rest 30 minutes before slicing. In the written instructions it says 10 minutes. What’s a girl to do?
    Also, if I assemble ahead by a few hours and refrigerate before baking, how long do you suggest it bake? One more thing: my Pyrex dish is not made to use under the broiler. Any other ideas for browning the cheese?
    I can already tell this dish will taste extraordinary! Thanks so much!

    Reply

    • Natasha
      March 7, 2022

      Hi Laura, 10 minutes is sufficient for resting. Also, It’s a good call not to put a glass pyrex under the broiler. I’m not sure of any other ways unless you had a heat gun or torch but even that can be problematic with glass. You might just have melty cheese on top and that’s delicious too.

      Reply

      • Greg
        March 8, 2022

        I rested for 15 minutes and it was fine but definitely could benefit from 20 or 25.

        Reply

  • Donna B
    March 3, 2022

    Can I prepare day before and should make extra white sauce for serving

    Reply

    • NatashasKitchen.com
      March 3, 2022

      Yes, you could. This keeps well in the refrigerator for up to 4 days if you use fresh ingredients. Extra sauce is always a good idea but not necessary. 🙂

      Reply

      • karine
        April 9, 2022

        hi Natasha can i make the prep the night before and put in fridge and bake it the next day it will save me time thanks

        Reply

        • NatashasKitchen.com
          April 9, 2022

          Yes, that would work.

          Reply

  • Jennifer
    February 28, 2022

    I’d like to make this using no boil noodles since I have them on hand. Should I adjust the recipe in any other way if I do so?

    Reply

    • Natashas Kitchen
      February 28, 2022

      Hi Jenniffer, I haven’t tested those but it should work. Please let me know how it goes if you test that out.

      Reply

  • Diane
    February 24, 2022

    As usual, another fabulous recipe from Natasha! We loved it! I made it up two days ahead of time. I added two small cans of mushrooms with the chicken. It took two hours to heat through, but it was fabulous! Thank you for sharing with us.

    Reply

    • Natasha's Kitchen
      February 24, 2022

      Hello Diane, so good to hear that you all loved the recipe! Thank you for your review.

      Reply

  • Holly
    February 20, 2022

    THIS IS COMPANY PERFECT. This is an easy meal, but people will think you’re an amazing cook. The flavor cannot be matched. Everything of Natasha’s turns out so well. I trust her with all my cooking needs and turn to her for anything and everything. She never let’s me down.

    Reply

    • Natasha's Kitchen
      February 20, 2022

      Hello Holly, thanks for the amazing feedback. I’m really happy to know that you’re enjoying my recipes. I hope you’ll enjoy them all!

      Reply

  • Rebecca
    February 14, 2022

    Made this chicken lasagna this weekend & it will definitely be one I make again. Our guest asked to take some home & my husband said to keep it on our rotation 👍🏼👍🏼

    Reply

    • NatashasKitchen.com
      February 14, 2022

      That’s great! I’m so happy this recipe was a hit! Thank you for the outstanding review.

      Reply

  • Celeste Whittemore
    February 6, 2022

    I’ve made this twice now. The taste is AMAZING! However, although I let it rest 20 minutes before cutting it, it didn’t holding it’s shape. I wouldn’t want to serve it to company until I can figure it out. Please help!

    Reply

    • Natashas Kitchen
      February 7, 2022

      Hi Celeste! I’m so glad you enjoyed it!

      Reply

  • Debbie
    January 30, 2022

    Hi, just wondering if you can cook this in the slow cooker? If do do you have to modify the recipe?
    Debbie😊

    Reply

  • Eric
    January 27, 2022

    Curious how you do the onion dicing trick with your hand — it seems like a real time saver! I have tried many times and nothing happens 🙁 Maybe I just need to focus more or hit harder, but if you have any tips, let me know!

    Love your recipes and videos! Thank you!

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Haha that’s a secret, Eric. LOL I’m glad you’re enjoying my videos and recipes!

      Reply

  • Melissa
    January 26, 2022

    My husband almost lost his life when he took the leftovers out of the fridge and forgot them when he went to work. Broke my heart that they were wasted! This recipe was awesome and fairly easy to make. I used frozen chopped spinach and onions as shortcuts, but they did really nicely in this 🙂

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Aaaw, but I’m glad your family loves this recipe!

      Reply

  • Julie
    January 25, 2022

    Oh my goodness! I made this tonight and it was amazing. This is the first time I’ve ever made a lasagna and it will not be my last. Everyone loved it! I’ll be making it again for my daughter who is vegetarian but I’ll use fake chicken and vegetable stock instead. Thanks Natasha!

    Reply

    • Natashas Kitchen
      January 25, 2022

      You’re welcome! I’m so happy you enjoyed it, Julie!

      Reply

  • Linda
    January 21, 2022

    This lasagna is definitely restaurant quality and a new family favorite! Soooo delicious!

    Reply

    • Natashas Kitchen
      January 21, 2022

      I’m so happy you found a new favorite, Linda! Thank you so much for sharing that with me.

      Reply

  • Susan Kreiser
    January 9, 2022

    Hi, Natasha. I just made and baked the chicken lasagna according to your recipe. When it cools I will freeze it according to your storage tips. Your reheating tips are useful, but it’s not clear if they apply to refrigerated leftovers or a frozen lasagna. From your replies to questions on this topic, I’ve gleaned that for a frozen chicken lasagna, you recommend reheating the it from frozen (i.e., not thawed) at 350 for about 30 minutes or when the sides are bubbly. The only question that remains for me is whether the frozen lasagna should be wrapped in foil for reheating?

    Thanks in advance for your help. Your expertise and experience is much appreciated!

    Reply

    • Natasha
      January 11, 2022

      HI Susan, for more even heating and so it doesn’t dry out on the sides before the center heats back up, I would recommend thawing the cooked frozen lasagna before reheating. If you wanted to reheat a frozen lasagna, I would cover it 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.

      Reply

    • Cheryl B
      January 21, 2022

      We so love your lasagne roll up recipe and wondered…have you ever tried this one “roll up style?” If so, what changes did you make proportion-wise to make it work, and would you use 12 noodles instead of 9. Thanks!

      Reply

      • Natashas Kitchen
        January 21, 2022

        Hi Cheryl, 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!

        Reply

  • Anna Riddle
    January 4, 2022

    Natasha, I am probably one of your biggest fans! When I’m looking for a recipe I gravitate to your recipes because I’ve never been disappointed. I’ve made this chicken lasagna twice and getting ready for the third today. My husband and I absolutely love it! Since only the two of us at home I make two small dishes from this recipe and freeze one. I also use pulled seasoned rotisserie chicken (16 oz.) from the deli section. All of the ingredients baked together make this a delicious dish. Thank you for the recipe.
    Anna

    Reply

    • Natasha's Kitchen
      January 4, 2022

      That sounds perfect! I’m glad that you are enjoying this recipe. Thank you for your support, it means a lot to us!

      Reply

  • Katlynn
    January 1, 2022

    Just wanted to say I’m making this chicken lasagna for the second time now and my family and I love it thank you 🙏

    Reply

    • Natashas Kitchen
      January 1, 2022

      That is the best when the family loves what we moms make. That’s so great!

      Reply

  • Wendy Coutinho
    December 25, 2021

    Out of all your recipes my family and We rated this low! Not a wow factor! Not sure what it’s missing.

    Reply

    • Natasha
      December 26, 2021

      Hi Wendy, the first thing that pops into my mind is maybe it was under-salted. Salt makes such a huge difference on the finished dish in bringing out all the flavors. This normally is a very tasty and satisfying/ flavorful dish.

      Reply

  • Michelle Eks
    December 22, 2021

    Good morning from South Africa. Planning to make this dish for Christmas. Seeing that it has cream, eggs and Ricotta cheese in, can I freeze the dish or will it keep in the fridge for Christmas. (Chicken lasagne)
    Regards Michelle Els

    Reply

    • Natashas Kitchen
      December 22, 2021

      Hi Michelle, you sure can! 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 for up to 3 months.

      Reply

  • Aditi Panda
    December 19, 2021

    How long and what temperature to reheat the fully cooked frozen lasagna?

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Hi Aditi, you may check this portion in the recipe “Tips for Reheating Chicken Lasagna” as I discussed how to reheat the lasagna.

      Reply

  • Susan
    December 19, 2021

    Question..
    if you bake and freeze for a later date and then reheat again aren’t you coming it twice and does that still turn out good?
    Thanks

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Hi Susan, the recipe reheats very well it turns out delicious even after reheating it. You can follow the Tips for Reheating in the recipe.

      Reply

  • Martha Johnston
    December 4, 2021

    Can this lasagna be assembled and refrigerated the day before cooking ?

    Reply

    • Natashas Kitchen
      December 4, 2021

      Hi Martha, yes, you can assemble and refrigerate a day ahead. You might add a few minutes to the bake time to account for the dish being chilled, but it should be pretty close to the same temperature and time.

      Reply

  • Mitzi
    December 3, 2021

    Oh my goodness Natasha, this recipe it absolutely delicious!!! I have a recipe that I have made for years and we love it, but decided to try yours last night and……my husband still has not stopped talking about how good it was. I made enough to freeze some and he said he can’t wait to have it again! Definitely a KEEPER! Thanks again for all your recipes 🙂

    Reply

    • Natashas Kitchen
      December 3, 2021

      I’m so happy you found a keeper, Mitzi!

      Reply

  • Scott Steel
    December 1, 2021

    Hello. I’m really interested in trying your Chicken Lasagna recipe but I have a problem. My wife doesn’t care for ricotta (or similar) cheese. Is there a mild cheese that would be a good substitute for the ricotta? Any help here would be greatly appreciated. Love your recipes, btw!

    Reply

    • Natasha's Kitchen
      December 1, 2021

      Hi Scott, I always make this with ricotta, but the next best thing might be small curd cottage cheese.

      Reply

      • Sharon K
        January 22, 2022

        Trying this recipe tomorrow but just wanted to add that I usually substitute cottage cheese for ricotta in my lasagna as my family doesn’t all like the texture of ricotta. It’s still turns out delicious.

        Reply

        • Natashas Kitchen
          January 22, 2022

          Thank you so much for sharing that with us, Sharon! That’s so great to hear!

          Reply

  • Nahla
    November 20, 2021

    Hello Natasha,
    I made your recipe twice and each time it was amazing. Last time I made one pan with chicken and another pan with shrimp instead of chicken and it was amazing. I sautéed the shrimp cut it into small pieces and followed same recipe that you created.

    Reply

    • Natashas Kitchen
      November 20, 2021

      Thank you so much for sharing that with me, Nahla! I’m happy you enjoyed it!

      Reply

  • Nahla
    November 12, 2021

    Hello Natasha,
    I was planning on preparing two lasagna pan for tomorrow but I ended up preparing one pan after I have already boiled the lasagna noodles for two. I am leaving the noodles in water, can I use it to prepare another pan after 24 hours?

    Reply

    • Natasha
      November 13, 2021

      Hi Nahla, I probably would not keep the noodles in water overnight or they may get mushy. You should drain well, and arrange them in layers between sheets of wax paper then refrigerate in an airtight container.

      Reply

  • Kris
    November 11, 2021

    CAn I use salted butter instead of unsalted butter for the béchamel sauce?

    Reply

    • Natashas Kitchen
      November 11, 2021

      Hi Kris, that should work. I recommend checking for salt before adding any to the recipe, or it may be too salty!

      Reply

  • Yvonne
    November 5, 2021

    I been trying out a Lot of your recipes and I love them. The ones I have made have been delicious. I am a diabetic so I was wondering if you have other recipes for diabetics. Thank you Yvonne

    Reply

    • Natashas Kitchen
      November 5, 2021

      I’m so glad you’re enjoying my recipes, Yvonne! I don’t have any list of recipes specifically for diabetics. But I have some Diet recipes here that you can check out.

      Reply

  • Cindy P
    November 3, 2021

    Looking to make this for a dinner party. If I prepare it the day before and put it in the refrigerator, how long would I cook it and at what temperature, the next day? Thanks for your help.

    Reply

    • Natasha
      November 4, 2021

      Hi Cindy, you can assemble and refrigerate a day ahead. You might add a few minutes to the bake time to account for the dish being chilled, but it should be pretty close to the same temperature and time.

      Reply

      • Cindy P
        November 12, 2021

        Thanks so much, I will let you know how it works! Sure our company will love it.

        Reply

        • Natashas Kitchen
          November 12, 2021

          Fingers crossed they love it as much as we do! Enjoy!

          Reply

      • Cindy P
        November 16, 2021

        Lasagna was a hit! Company loved it stated it was even better then her recipe! Due to preparing it the day before I cooked the lasagna for an additional 10 minutes to allow for the cold stoneware casserole and lid. I carefully broiled until cheese browned and let me tell you it was picture perfect, unfortunately forgot to take a picture. It was creamy, cheesy chicken deliciousness! Both company and hubby went back for another half piece. I reheated it with the top on my Rossellini casserole dish at 350 degrees for a half hour just until bubbly. Tasted as good as the night before. Thank you for answering my questions. This recipe is definitely a keeper and perfect for company. It allowed me to enjoy everyone without having to cook!

        Reply

  • Jackie from Pittsburgh
    October 31, 2021

    Found your recipe when looking for a dish I can serve a group of girlfriends in mid December. Made the dish today during a tailgate party for a test run. Couldn’t have come out better. Everyone loved, loved my (your) lasagna!! The recipe is going to be a staple from now on. I doubled the sauce & shredded some carrots into the white sauce for some extra color. Tender, juicy & full of flavor! Already texted friends about my new find. Thanks for this delicious dish!

    Reply

    • Natashas Kitchen
      November 1, 2021

      The perfect recipe for a get-together! I’m glad to hear you all loved it!

      Reply

  • Kryzelle
    October 16, 2021

    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?

    Reply

    • Natashas Kitchen
      October 18, 2021

      Hi Kryzelle, we love it with parmesan cheese, but one of my readers mentioned they forgot to add it and still loved the recipe.

      Reply

  • Megan
    October 11, 2021

    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.

    Reply

    • Natasha's Kitchen
      October 11, 2021

      Sounds good, Megan. Glad to hear that you loved this recipe!

      Reply

  • Linda
    October 10, 2021

    Do you cook the lasagna fully frozen or do you let it thaw before you reheat it?

    Reply

    • Natasha's Kitchen
      October 10, 2021

      Hi Linda, you can reheat it frozen or do it after you let it thaw. But I usually just reheat it from the freezer.

      Reply

  • Cheryl
    October 1, 2021

    Could this be made using zucchini noodles? And if so, would the cooking time or temperature change?

    Reply

    • Natasha
      October 2, 2021

      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.

      Reply

  • Shana tucker
    September 22, 2021

    Can we substitute rocctia cheese for another cheese. If so what can I use. And can I add mushrooms as well.

    Reply

    • Natashas Kitchen
      September 22, 2021

      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.

      Reply

  • Marianna
    September 20, 2021

    How long do you reheat a whole fully cooked from frozen and at what temp?

    Reply

    • Natasha
      September 21, 2021

      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.

      Reply

  • Joanna
    September 19, 2021

    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!

    Reply

    • Natasha's Kitchen
      September 19, 2021

      Hi Joanna, baking it ahead and freezing will work. Just reheat it when you’re ready to eat it again.

      Reply

  • Carolyn Wojtysiak Attaway
    September 18, 2021

    I made this lasagna this evening and I really enjoyed it.

    Reply

    • Natashas Kitchen
      September 18, 2021

      I’m so glad you enjoyed it!

      Reply

  • Katlynn
    September 16, 2021

    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.👌🏻

    Reply

    • Natashas Kitchen
      September 16, 2021

      That’s so great! It sounds like you have a new favorite, Katlynn!

      Reply

  • Donna
    September 12, 2021

    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!

    Reply

    • Natasha's Kitchen
      September 12, 2021

      You are so welcome, Donna! I’m happy to know that you loved this recipe.

      Reply

  • Marion Mulcahy
    September 9, 2021

    Can I make this recipe 1 day ahead of baking it

    Reply

    • Natasha's Kitchen
      September 9, 2021

      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!

      Reply

  • Rose
    September 2, 2021

    Is there a vegetarian substitution I could use in place of the chicken? Or can I leave the chicken out completely? TY

    Reply

    • Natashas Kitchen
      September 3, 2021

      Hi Rose, I haven’t tried vegetarian substitutions to advise. If you happen to experiment, I’d love to know how it goes.

      Reply

      • Rose
        December 8, 2021

        I did substitute this recipe by using roasted squash and red bell peppers. My niece informed me that she loved the lasagna. She is vegetarian however she does eat dairy.so I made homemade vegetarian stock and used it instead of chicken stock.

        Reply

  • Sarah
    September 2, 2021

    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?

    Reply

    • Natashas Kitchen
      September 2, 2021

      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!

      Reply

  • Cynthia
    September 1, 2021

    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 =)

    Reply

    • Natashas Kitchen
      September 1, 2021

      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!

      Reply

  • Lois
    August 26, 2021

    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.

    Reply

    • Natashas Kitchen
      August 26, 2021

      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.

      Reply

  • Donna
    August 17, 2021

    Wow! We made this tonight for supper and it was so good! Thanks for a great recipe.

    Reply

    • Natashas Kitchen
      August 17, 2021

      You’re welcome! I’m so happy you enjoyed it, Donna!

      Reply

  • Cynthia
    August 14, 2021

    My husband is not a fan of spinach so can I omit it from the recipe?

    Reply

    • Natashas Kitchen
      August 14, 2021

      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.

      Reply

    • Cynthia
      September 1, 2021

      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 =)

      Reply

  • Traci Elligson
    August 14, 2021

    I love your recipes! Thank you so much! If I cannot use ricotta cheese , is there another cheese that will just as good?

    Reply

    • Natashas Kitchen
      August 14, 2021

      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.

      Reply

  • Roxana ballinger
    July 23, 2021

    Can I use no cook lasagna noodles?

    Reply

    • Natashas Kitchen
      July 23, 2021

      Hi Roxana, one of our readers wrote: “I used no-boil noodles worked just as good as regular boiled noodles.”

      Reply

      • Jeff
        September 5, 2021

        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.

        Reply

        • Natasha's Kitchen
          September 6, 2021

          Thanks for sharing and glad to hear that, Jeff!

          Reply

  • Marisa
    July 21, 2021

    Hi Natasha,

    My husband hates ricotta cheese and cottage cheese. Would it work if I just used mozzarella cheese instead?

    Thank you for help.

    Reply

    • Natashas Kitchen
      July 21, 2021

      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.

      Reply

    • Jannee Phillips
      July 27, 2021

      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

      Reply

  • Lavenia Talefenua
    July 13, 2021

    Love this recipe, thank you for sharing 😍

    Reply

    • Natasha's Kitchen
      July 13, 2021

      You’re so welcome! I’m glad you loved it.

      Reply

  • J Brown
    July 11, 2021

    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.

    Reply

    • Natasha
      July 12, 2021

      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.

      Reply

  • Patricia blackman
    July 7, 2021

    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!

    Reply

    • Natasha
      July 7, 2021

      HI Patricia, it’s definitely a juicy, cheesy, saucy, and beefy lasagna. We prefer a moist lasagna over a dry one.

      Reply

  • Morgan
    July 6, 2021

    Hi Natasha,

    How long should this bake if make a little more than half of this recipe and make it in a 9×9?

    Reply

    • Natashas Kitchen
      July 6, 2021

      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.

      Reply

  • Russ Berg
    July 1, 2021

    Chicken Lasagna Rollups?

    Reply

    • Natashas Kitchen
      July 1, 2021

      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?

      Reply

  • Marcie
    July 1, 2021

    Can you use frozen creamed spinach?

    Reply

    • Natashas Kitchen
      July 1, 2021

      Hi Marice, thawed and well-drained frozen spinach should work.

      Reply

  • Robin
    June 29, 2021

    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?

    Reply

    • Natashas Kitchen
      June 29, 2021

      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.

      Reply

  • Joanna
    June 22, 2021

    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?

    Reply

    • Natashas Kitchen
      June 22, 2021

      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!

      Reply

  • Joanna
    June 22, 2021

    Can any of this be made ahead of time like during the day to make for dinner that night?

    Reply

    • Natashas Kitchen
      June 22, 2021

      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.

      Reply

  • Vickie Oliver
    June 22, 2021

    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.

    Reply

    • Natasha's Kitchen
      June 22, 2021

      Thanks for your review, Vickie. Great to hear that you and your husband enjoyed this recipe!

      Reply

  • Marjorie
    June 17, 2021

    Been looking for a chicken lasagna recipe for a long. It is so tasty. Thank you .

    Reply

    • Natashas Kitchen
      June 17, 2021

      I’m so glad you enjoyed it, Marjorie! Thank you so much for sharing that with me.

      Reply

  • Ladena Dubler
    June 12, 2021

    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!

    Reply

    • Natasha
      June 13, 2021

      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.

      Reply

  • Taisa
    June 1, 2021

    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!

    Reply

    • Natasha's Kitchen
      June 1, 2021

      That is fantastic feedback, thank you very much for sharing that with us. I’m happy that you loved this recipe especially the sauce!

      Reply

  • Soraya
    May 25, 2021

    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!

    Reply

    • Natashas Kitchen
      May 25, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Soraya! I’m so happy you enjoyed that.

      Reply

  • Suzanne Hunter
    May 25, 2021

    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.

    Reply

    • Natashas Kitchen
      May 25, 2021

      Wow! Amazing! Thank you so much for sharing that with me.

      Reply

  • Adele Roberts
    May 21, 2021

    I love this lasagna. It is easy to make and freezes well. Thanks Natasha.

    Reply

    • Natashas Kitchen
      May 21, 2021

      I’m so glad you enjoyed it, Adele! Thank you so much for sharing that with me.

      Reply

  • Jennifer
    May 21, 2021

    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!

    Reply

    • Natashas Kitchen
      May 21, 2021

      Yum! Thank you so much for sharing that with me, Jennifer! I’m so glad you enjoyed it!

      Reply

  • Olga
    May 20, 2021

    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!😊👍💖💐

    Reply

    • Natashas Kitchen
      May 20, 2021

      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.

      Reply

  • Mary Hicks
    May 19, 2021

    I have made this several times and got rave reviews. I love your recipes.

    Reply

    • Natashas Kitchen
      May 19, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that with me, Mary!

      Reply

  • Scott
    May 11, 2021

    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!

    Reply

    • Natasha's Kitchen
      May 11, 2021

      Yay, fantastic! I appreciate your good comments and feedback, thank you!

      Reply

  • Michael Bailey
    May 9, 2021

    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.

    Reply

    • Natashas Kitchen
      May 10, 2021

      That’s so great, Michael! Thank you so much for sharing that with me.

      Reply

  • Debbie
    May 9, 2021

    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 ?

    Reply

    • Natasha
      May 10, 2021

      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.

      Reply

  • Rhonda
    May 2, 2021

    Can you use this recipe and do lasagna rollups like your traditional recipe?

    Reply

    • Natashas Kitchen
      May 3, 2021

      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!

      Reply

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