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):
- 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.
- 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.
- Add minced garlic and chopped spinach, and stir to combine then remove from heat.
Make the Ricotta Cheese Sauce:
- 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:
- 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.
- Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
- Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
- 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 Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Very good, I made with oven ready pasta (not the boil kind) and added thinly sliced zucchini to add more vegetables. I salted and the zucchini let it sit for 15 minutes then rinsed and patted dry. When layering I put the zucchini on top of the pasta then as the recipe. The moisture from the zucchini helped cook the oven ready pasta. Very delicious and my family said it was a hit.
Can u use cheddar or mozzarella cheese instead of ricotta cheese in the sauce?
Hi Amanda! It’s not quite the same (taste or
texture) but you can experiment with other cheeses too. Let us know how it turns out.
Hi Natasha,
I made this today & mine didn’t turned brown on top😔
Hi Nilda! Did you uncover and broil it after baking? I put in the instructions to broil for 2-3 minutes to brown the cheese. If so, it likely needed a little longer on broil.
Has anyone converted this delicious sounding recipe to gluten free? I am just starting gluten free
Hi Kathie! I have not tried converting this to Gluten free but let’s see if others can share what they did.
I haven’t tried it yet but I have been gluten free for 10+ years. Just substitute the flour for gf flour and the noodles. You shouldn’t need to cook the noodles as most gf lasagna noodles don’t require it. Hope this helps. I’m going to try it as well.
This was delicious! I used gluten free flour and noodles. I didn’t cook the noodles as they would be to mushy if I had. I also used a can of spinach instead fresh because that’s what I had. I will be making again!
I noticed in your picture of ingredients you have a half of stick of cream cheese, but it doesn’t have anywhere in your instructions that you put it in. I added it to the sauce mixture though. 😁
Hi Brittany! It’s 1/2 stick of butter (4tbsp). Some brands come wrapped in foil.
I’ve made it fresh gluten free pasta, came out great. Didn’t cook pasta first
This recipe was great! I have to admit that I jazzed it up by modifying some things but overall it is a keeper.
Can I make this ahead of time. Want to bake a day after I assemble it???
Hi Christina, 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!
I would like to make this recipe when I go away with my sisters. How long would I cook it then freeze it to he- heat it for latter?
Hi Bernadette, I address this under the “How Long Can Leftover Lasagna be Stored?” & “Tips for Reheating Chicken Lasagna:” sections. This is freezer friendly
Overall, I liked the recipe. However, my 9 x 13 pan needs more than three noodles across. And they fall short of the 13 inches length wise. I had already cooked the noodles, and had everything in place to assemble (mise en place) so I didn’t make more noodles. I probably should have because everything just spread to the bottom of the pan. I made the recipe exactly as stated, and it was a little soupy. I hate saying bad things about recipes, but this one needs some tweaking (at least for me)
Hi! I just made this dish tonight and it was FANTASTIC! In addition to the spinach, I added sautéed mushrooms and drained /towel blotted slices of roasted red pepper. Thank you!
Sounds wonderful! Thank you for sharing!
I have made this before and we loved it. Tomorrow I am making it for a friend whose husband is having surgery next Monday, I am going to freeze this for her, but I was wondering how long I should tell her to cook it if in a frozen state. Love all your recipes and your cookbook.
Hi Gail! I usually bake it before freezing so I do not have those exact instructions. You’ll know it’s done when it reaches a safe internal temperature of 165˚F with a food thermometer.
If you’re baking it then freezing it, I would
recommend reheating at 350 for 30mins or until
the cheese is bubbling. Cover with foil. I would still check for doneness with a food thermometer to ensure it’s fully heated through. I hope that helps.
Can you make this dish the dau before you cook it?
You can assemble it and refrigerate it and then bake it the next day.
You better make this, it’s the best!!!
I’m so glad you enjoyed it, Cindi!
You said that at the end of the recipe you would put in the instructions on how to make your own roasted chicken. I can’t find it so I wondered if you could tell me how to get it. Thank you so much.
H Vickie, I have a couple versions – here is a roast chicken with vegetables and here is a recipe for roasting 2 whole chickens.
Absolutely love this, made it 4 times now the kids and myself will eat it for a few days until finished.
Hi Natasha I don’t care for ricotta or cottage cheese. Can you suggest another cheese that would work? Thank you
Hi Linda! We always make the with ricotta. Cottage cheese would be the next best thing as far as similarity but I’m not sure how it would be without any of these. You can experiment with other cheese it use more mozzarella. Let us know how it works out.
I followed the recipe entirely but I thought it was rather so-so. Not bad, not good
Hello, I’d like to make and freeze to take to the beach. Do i just make as recipe says and then Wrap real good and freeze? Do i thaw before cooking? Cook on same temp?
Hi Jackie! Yes, you can freeze and bake it from frozen at the same temperature. It will just take longer to bake. You’ll know it’s done when it reaches a safe internal temperature of 165˚F
What a beautiful and delicious dish! My son and I made this tonight (and cheated! We used the lasagna noodles that didn’t have to boil) and it was a major hit. I’ll definitely bake this dish again, thanks for sharing!
I have made this several times and it is always delicious. I have also made stuffed shells using this recipe. I add the chicken to the ricotta sauce and stuff the shells with the mixture. Then I pour the bechamel sauce over and top with cheese. Since this freezes well, I can divide the shells and freeze smaller portions. This recipe is a WINNER! Thank you!
I’m so happy you found a winner on my blog! Thank you for your awesome review, Mary!