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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 459 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

  • Mary
    January 31, 2023

    I made this recipe for the first time today and it was delicious. I made it according to the directions with one exception, I used no boil lasagna noodles and it was good. This will become one of our favorites.

    Reply

    • NatashasKitchen.com
      January 31, 2023

      Great to hear, Mary! Thank you for sharing.

      Reply

  • TreJ
    January 29, 2023

    Best chicken lasagna!! Used Cappellos lasagna noodles & turned out excellent.

    Reply

    • NatashasKitchen.com
      January 29, 2023

      So glad you loved it! 🙂

      Reply

  • Mel
    January 21, 2023

    Can you confirm if it’s white or yellow onion? Also, is the chicken stock salted or unsalted?

    Thanks!

    Reply

    • NatashasKitchen.com
      January 21, 2023

      Hi Mel! If you look above in the blog post, you will see an image with all of the ingredients that I used in this recipe. I used a yellow onion, although a white onion will work too. I used regular salted chicken stock but if you prefer to make this with less sodium you could use sodium-free as well.

      Reply

  • Natasha
    January 19, 2023

    Sauce and instructions were amazing, but there was way too much chicken in this recipe for me. I even put less than the recipe called for. I guess maybe I just prefer a vegetable lasagna when it’s a cream sauce. I will keep the recipe and just substitute veggies for the chicken 🙂

    Reply

    • NatashasKitchen.com
      January 19, 2023

      Hi Natasha! I’m glad you loved the recipe. Adding veggies sounds amazing. Thank you for the feedback.

      Reply

  • Eric
    January 13, 2023

    Excellent recipe. I prepared it exactly as written and wouldn’t change a thing. Thank you!

    Reply

    • Natashas Kitchen
      January 13, 2023

      I’m so glad you enjoyed it, Eric!

      Reply

  • Kathy
    January 8, 2023

    this recipe sounds so yummy. I’ve prepared it with fresh pasta – hope the instructions are the same. I’ll let you know how it turns out. I also added a few mushrooms, tomatoes and bit of wine to the sautéed onions

    Reply

    • NatashasKitchen.com
      January 8, 2023

      Hi Kathy! I would love to know how you liked the recipe. 🙂

      Reply

  • CS
    January 4, 2023

    I if could read without all the pop ads and other ads , I might would have used …reducing.

    Reply

    • NatashasKitchen.com
      January 4, 2023

      I’m sorry for the frustration. We are always trying to improve our user experience but ads help keep our recipes free. You may try clearing the cache on your browser. Sometimes this helps.

      Reply

  • Debra
    December 31, 2022

    I made this today for NYE dinner and was tempted to change it up a bit: add nutmeg to béchamel, omit chicken and add mushrooms. Instead I followed instructions exactly and I’m so glad I did. It’s perfect! Just delicious😋

    Reply

    • NatashasKitchen.com
      December 31, 2022

      I’m glad you loved it, Debra! Thank you for trying my recipe.

      Reply

  • Madelaine
    December 29, 2022

    Hi there😊

    What can be a substitute for the egg
    In the chicken lasagna recipie?

    Reply

    • NatashasKitchen.com
      December 29, 2022

      Hi Madelaine! I have not tested an alternative.

      Reply

  • Miranda
    December 28, 2022

    The lasagna tasted good but not at all what i anticipated, I made it for a family gathering and several people thought the flavor was like chicken noodle soup. I was expecting more of an Alfredo taste.

    Reply

  • Camila McCarthy
    December 23, 2022

    Ive made a bunch of your recipes and they are always amazing!! Looking forward to this one! I am making this recipe for Christmas and I was wondering, if I make it ahead and refrigerate it would I still put it in the oven for 45 minutes?

    Reply

    • NatashasKitchen.com
      December 23, 2022

      Hi Camila! It may require a few extra minutes but yes, follow the instructions as written and watch it in the oven. You’ll see the sauce bubbling at the edges when it’s ready. I hope you love this recipe! 🙂

      Reply

  • Jackie
    December 16, 2022

    I am wanting to freeze then reheat. Do I need to cover it with foil to reheat?

    Reply

    • NatashasKitchen.com
      December 16, 2022

      Hi Jackie! Yes, see the reheating instructions above for details. 🙂

      Reply

  • Luke
    December 15, 2022

    Hi Natasha!

    I’m getting ready to make this recipe (which we are all VERY) excited to try! I did wonder if you’d make any time/ temp adjustments if cooking in a disposable lasagna pan… thoughts?

    Thanks!

    Reply

    • NatashasKitchen.com
      December 16, 2022

      Hi Luke! I don’t think you’ll need to make any adjustments but I would watch it in the oven just in case.

      Reply

  • Marie
    December 15, 2022

    I made this for my family, and two days later they are still talking about how good this lasagna is! Even my very picky granddaughter cleaned her plate. I will definitely make this again soon!

    Reply

    • Natasha's Kitchen
      December 15, 2022

      Yay, great to hear that it was a huge hit!

      Reply

  • Ruwani
    December 13, 2022

    Hi Natasha, if I were to take this recipe and make it as Lasagna rolls and use seafood instead what should I do?

    Reply

    • NatashasKitchen.com
      December 13, 2022

      Hi Ruwani! I have not tested that to provide specific instructions.

      Reply

  • Shawn Dettmann
    December 13, 2022

    I made two pans of this yummy lasagna. I substituted yellow lentil sheets (from Aldi) in one pan and ready bake lasagna sheets in the other. For 9×13″ pans, I used more than 9 sheets but I crack mine in half to go all the way to the edges of the pan. I used chicken breast, boiled to mostly done and reused the boiled water to make broth with Better than Bouillon.

    The recipe is fabulous and for those wanting a less carby option, I thought the lentil version was better than the regular noodles.

    Reply

    • Natashas Kitchen
      December 13, 2022

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

      Reply

  • Dianne
    December 13, 2022

    I used cottage cheese instead of ricotta cheese and kale instead of spinach and it was Amazing!

    Reply

    • Natasha's Kitchen
      December 13, 2022

      Glad to know that you love this!

      Reply

  • Mark S, UK.
    December 11, 2022

    Made this tonight. My wife doesn’t like tomatoes in any form so this was great. Quick, easy, uses leftovers and what’s in the cupboard and very tasty. What’s not to love. Thank you.

    Reply

    • Natasha's Kitchen
      December 11, 2022

      Thank you for your good comments and feedback!

      Reply

  • El
    November 30, 2022

    I made a vegetarian version of this recipe and it turned out great! Instead of chicken I put in sauteed eggplant, zucchini, and mushrooms. Vegetable broth instead of chicken broth. It was a hit.

    Reply

    • Natasha's Kitchen
      November 30, 2022

      Glad to hear that! Thanks for sharing the ingredients that you used, we appreciate it!

      Reply

  • Randy
    November 17, 2022

    Was wondering if anyone substituted the spinach with something else

    Reply

    • Natashas Kitchen
      November 17, 2022

      Hi Randy, I have only tried it with spinach, and reading through the comments section, I’m not seeing any comments from readers trying anything else. If you experiment with anything else, let me know how you liked the recipe.

      Reply

    • Becky
      January 8, 2023

      I’m going to try broccoli and will let you know! I’m not a fan of spinach. We shall see!!

      Reply

  • Trisha Ramer
    November 14, 2022

    We just keep making this over and over and over. Thanks Natasha over and over and over.
    Our best wishes to you and your family.

    Reply

    • Natashas Kitchen
      November 14, 2022

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

      Reply

    • Trisha Ramer
      November 14, 2022

      I am very sorry… this is a 6 Star Recipe but you only have 5.

      Reply

  • Susan
    November 14, 2022

    I made/assembled your chicken lasagna yesterday and refrigerated to serve Thanksgiving Eve.
    Question: Should I freeze uncooked or cook and then freeze?

    Reply

    • NatashasKitchen.com
      November 14, 2022

      Hi Susan, baking it ahead and freezing will work. Chicken lasagna will also keep up to 4 days in the refrigerator if you were using freshly cooked chicken. To freeze, you can wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my recipe notes for reheating instructions and tips.

      Reply

    • Rosie
      November 16, 2022

      I plan on making this for a Christmas dinner party. Was wondering if we can make the No boil lasagna noodles to shorten the prep time?

      Reply

  • Jaimi
    November 4, 2022

    Omg, this is going in the permanent section of our recipe repeats haha! Thank you. I shouldn’t have messed with oven ready noodles but was able to save it. Added a bit of basil and oreg to bechamel. Thank you for this awesome recipe! The whole family loved it, even my pickiest!

    Reply

    • NatashasKitchen.com
      November 4, 2022

      I’m so glad it was a hit! Thank you for sharing, Jaimi. 🙂

      Reply

  • Michelle
    October 28, 2022

    Hi Natasha,
    Just wondering if this recipe could be made in a crockpot like your other crockpot lasagna recipe?
    Thanks for your great recipes.
    They are a constant “go to” for me!

    Reply

    • NatashasKitchen.com
      October 28, 2022

      Hi Michelle! I haven’t ever tested this in the crockpot but if you experiment, let me know how it turns out.

      Reply

  • skye
    October 28, 2022

    I messed it up by forgetting to put in the half and half and then tried to correct on my own, then noticed i missed the half and half, then added the half and half, then had to correct again…..but it still was amazing!

    Reply

    • NatashasKitchen.com
      October 28, 2022

      I’m glad it was still amazing! 🙂

      Reply

  • Cathy
    October 27, 2022

    I’m making this as a twist for thanksgiving and had two questions…has anyone used gluten free lasagna noodles and how much longer should I bake it if made the day before??

    Reply

    • Natashas Kitchen
      October 27, 2022

      Hi Cathy, 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

  • Diane
    October 25, 2022

    I love all your recipes and I’ve made this chicken lasagna before & it came out delicious!! I was wondering if I prepare all the ingredients separately (sauces & pasta) then assemble when it’s time to bake it, will it still come out ok? I’d like to just put it all together when I get home from work & pop it in the oven so it’s ready quicker after a long day.
    Thanks! Diane

    Reply

    • NatashasKitchen.com
      October 25, 2022

      Hi Diane! Thank you, I’m happy you enjoy my recipes. You could assemble the whole lasagna and refrigerate it before baking and then bake it the next day. It also reheats really well so you could make it ahead if you wanted. It 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. See my notes for reheating if you decide to go this route. 🙂

      Reply

      • Lisa Lynch
        November 15, 2022

        I am making this tonight and want to divide it into two and freeze one. Should I cook it first before freezing? Normally I woiuld say NO but with the milk based sauce would it be best to cook it first?

        Reply

        • NatashasKitchen.com
          November 15, 2022

          Hi Lisa! Baking it ahead and freezing will work. Chicken lasagna will also keep up to 4 days in the refrigerator if you were using freshly cooked chicken. To freeze, you can wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my recipe notes for reheating instructions and tips.

          Reply

  • SK
    October 24, 2022

    This should be called rotisserie chicken Alfredo lasagna because whether you like it will depend on if you like both Alfredo and rotisserie chicken. Natasha’s directions are super easy to follow and overall it was tasty so I give it 4 stars- but if I had known the strong rotisserie chicken taste would be predominant I would not have included it.

    Reply

    • Natashas Kitchen
      October 24, 2022

      Thank you so much for sharing that with me, SK!

      Reply

  • My
    October 19, 2022

    Delicious AGAIN !!!
    This is my 5th time running to your website and looking for something to serve for dinner. And another hit to my family and friends. I prepared this recipe the day before to the t. The next day followed the instruction for baking, and it turned out perfect.

    Reply

    • Natashas Kitchen
      October 19, 2022

      That’s so great! Thank you for your awesome review, My!

      Reply

  • Deb
    October 17, 2022

    Family loved it. Next time will plan to bake longer & allow more prep time. Used 3C mozzarella. Could add another egg.

    Reply

    • NatashasKitchen.com
      October 17, 2022

      Thank you for the feedback, Deb! 🙂

      Reply

  • Cheryl
    October 17, 2022

    Oh, my goodness – this was phenomenal!

    Lots of prep, but not difficult at all! Everyone loved it!!

    Only one suggestion: make it easier for people to know that you can assemble it the day before you bake it. I had to find that in the comments/reviews.

    Thank you so much for this recipe!!!

    Reply

    • NatashasKitchen.com
      October 17, 2022

      You’re very welcome, Cheryl! So glad you loved it. 🙂

      Reply

  • Kris
    October 13, 2022

    DELISH! Used cottage cheese instead of ricotta and no bake noodles, it’s definitely a repeat! Thank you!

    Reply

    • NatashasKitchen.com
      October 13, 2022

      So glad to hear that, Kris. Thank you.

      Reply

    • Judy
      November 14, 2022

      Thank you Kris. I wanted to know about no bake lasagna and you gave me the answer. 👍🙂

      Reply

  • Greg C
    October 10, 2022

    This was really good. I used less salt because I did not use low sodium broth. Made vegetarian version for my daughter replacing the chicken with canned artichoke hearts that I sliced thin. Also added finely diced mushrooms to the onions with a pinch of dried thyme. Turned out great. Thanks Natasha.

    Reply

    • Natasha's Kitchen
      October 10, 2022

      Sounds great and I’m glad you enjoyed this lasagna!

      Reply

  • Elissa Nelson
    October 9, 2022

    Great recipie! Have made this twice with no leftovers! My only change was to use much more spinach. Thank you.

    Reply

    • Natasha's Kitchen
      October 9, 2022

      Sounds good and yes, feel free to do that!

      Reply

  • Shannel
    October 6, 2022

    Can you give an adjustment for the use of oven-ready lasagna noodles in place of regular ones (the ones I don’t have to pre-cooked prior to going into the oven)? Love your recipes!

    Reply

    • NatashasKitchen.com
      October 6, 2022

      Hi Shannel! Yes, that would work. One of my readers said, “I used no-bake lasagne noodles but other than that, didn’t change a thing.”

      Reply

    • Christi Finke
      October 21, 2022

      Wow! I’ll add this to the many other recipes of yours on our favorites list! So, so good. My 11-year-old had 2 servings! His favorite meal is your original chicken patties… he asks for them every week. Thanks Natasha! We are big fans!

      Reply

      • Natashas Kitchen
        October 21, 2022

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

        Reply

  • Tammy Fulton
    October 6, 2022

    Love your recipes. Can’t wait to try the chicken lasagna. I’ve made your ziti and it is fabulous!

    Reply

    • Natashas Kitchen
      October 6, 2022

      I’m so happy you’re enjoying my recipes, Tammy! I hope you love the Chicken Lasagna!

      Reply

  • Kathryn
    October 4, 2022

    I made this- it was very good, but for my family I prefer spinach manicotti- this dish tasted like I was eating Alfredo sauce with ricotta cheese. I would not make it again.

    Reply

    • Natasha
      October 4, 2022

      Hi Kathryn, I’m sorry to hear it didn’t work out for you, especially since this has been a very popular recipe on our site. Did you possibly make any changes or substitutions?

      Reply

      • Angie
        October 14, 2022

        Is it possible to use cream cheese in the place of ricotta cheese?

        Reply

        • Natashas Kitchen
          October 14, 2022

          Hi Angie, 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

  • Laurie
    October 2, 2022

    Hello! I made the chicken Lasagna for my coworkers! It was a hit! Thank you so much!!
    PS I can send you a pic if you like!

    Reply

    • Natashas Kitchen
      October 3, 2022

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

      Reply

  • Coral Baeza
    October 2, 2022

    Ma’am I just have to say my household loves your recipes. I just made this chicken lasagna recipe with my little mini-me and it was a hit with my whole family. My child is a picky eater and never eats the green stuff (spinach). She helped me chop it up and ate everything once it was served. Your recipes are so easy to follow and delicious.

    Reply

    • Natashas Kitchen
      October 3, 2022

      Thank you for that thoughtful feedback, Coral! I’m so glad you enjoyed it!

      Reply

  • 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

        • Kay
          January 12, 2023

          Plan on making this recipe on the weekend and would like to add a can of sliced carrots. What are your thoughts and recommendations for this addition , please?

          Reply

          • Natashas Kitchen
            January 12, 2023

            Hi Kay, one of my readers mentioned they added shredded carrots successfully. I bet canned carrots may work if they are chopped into decent size slices.

  • 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

    • Rachel
      January 15, 2023

      Hello! I was hoping to use no boil noodles for this(because we already have some in the pantry). Would you adjust anything? Thank you!

      Reply

      • NatashasKitchen.com
        January 15, 2023

        Hi Rachel! I have not tested it but here is what one of my readers said, “I shouldn’t have messed with oven-ready noodles but was able to save it.” I am not sure what happened but it sounds like they didn’t work so well. I hope that helps.

        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

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