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.
This post may contain affiliate links. Read my disclosure policy.
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.
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. 
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!
You are so welcome! I hope you will enjoy all the recipes that you will try from us.
Just made this and OMG!!! the aroma filling the house!! Can’t wait to dig into a fork into this.
I’m glad you love this lasagna, Scott!
I just made this recipe for the family. It was a hit! I will be adding this to my recipes! Thank you
That’s great to hear, Carol! So glad it was a huge hit.
I made this tonight for dinner. It was delicious! Thank you so very much for your wonderful recipes!
You’re very welcome, Lori!
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!
Hi Huong, I would add it to your own preference. Ensure it’s not too many though as mushrooms tend to release water.
I was wondering if anyone has made this using ground chicken?
Is it possible to reduce the sodium in the lasagna recipe without changing the taste? Looks delicious.
Hi Betty! You can use low-sodium chicken broth.
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?:(
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.
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!!!
So glad you found a new family favorite! Thank you for the wonderful review. 🙂
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.
You could cook and drain it. That would be fine, shouldn’t do any harm to the recipe.
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.
That’s wonderful! Thank you for sharing that with us.
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
Thank you so much for sharing that with me, Lana! I’m so glad you enjoyed it!
Can cottage cheese be used instead of the ricotta cheese? Don’t like the texture of ricotta.
Hi Rosemary. Cottage cheese would be the next best thing if not using Ricotta. 🙂
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
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.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Don!
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.
Hello Barry, thank you for your good comments and feedback. We appreciate it!
My husband won’t eat spinach. Could you recommend a different vegetable? I was thinking maybe carrots and broccoli?
Hi Tina, I have not tested that but I think broccoli could work.
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.
Hi Teresa! I’m so glad it worked out for you. Thank you for sharing.
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.
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.
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!
Ratios are spot on. Super important in a recipe. Flavors and texture are perfect. This recipe is a keeper.
I’m so glad you found a keeper on my blog, Nadia! That’s so great!
Can you use frozen spinach in the chicken lasagna instead of fresh
Yes, you can but it should be thawed and well-drained.
nice post . very nicely written. looking for many more like this
I have made this a couple of times and it is a family favorite!
Thank you Natasha!
Great to hear that, Margaret. Thank you for sharing!
This looks delicious Natasha! Any suggestion on making it gluten-free?
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.
My sauce was more soupy and not a gravy like consistency. Should it be almost as thick as an Alfredo??
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?
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?
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.
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?
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.
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?
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.
this is a family favorite. Each time I prepare it always taste better than the last. Thank you for the amazing recipes.
Hi Angela, I’m so glad this is a family favorite! Thank you so much for sharing that with me!
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!
That’s wonderful, Brenda! Thank you for sharing.
Best chicken lasagna I’ve ever had!! Easy to follow instructions and great presentation!
So glad you enjoyed this recipe. Thank you for the review.
The family loved it!! My son gives it a 2👍🏽 I will definitely make this again. It’s a keeper. Thank you!
That’s great, Joanne! So glad you found a keeper.
My family of picky eaters, especially where spinach is concerned, loved it!
That is great news, Lisa! I’m happy to hear that they loved it.
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!
Hi Virginia! I’m so glad you enjoyed this recipe. Thank you for sharing your experience. 🙂
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
Hi Nina! Thank you for the feedback. I’m glad you enjoyed this recipe.
You can increase the roux in the sauce to make the sauce more thick and it will help a lot
I didn’t have that issue. Came out perfect when I made it. Perhaps you forgot to add the flour?
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.
I bet that would be so good, Theresa! I’m glad you enjoyed it!
Canned chicken is never okay. Disgusting taste. Butyl a rotisserie if you want to save time
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❤️
Thank you for the wonderful review. So glad you enjoyed this recipe.
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
Great to hear that, Brenda. Thank you for your good review and feedback!
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.
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.
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.
Thank you for sharing your experience. I’m so glad you and your family enjoyed this recipe!
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.
That’s just awesome! Thank you for sharing your wonderful review, Jillian!
Hi @natasha can I assemble the chicken lasagna the night before and put it in fridge and bake it the next day ?
Hi Karen, yes, that would work.
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.
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.
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!!!
Sounds delicious! Thank you for sharing. So glad you enjoy my recipes.
Can the chicken lasagna be prepared using the lasagna roll up style prep?
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!
*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!
Hello Ryan, good to know that you are enjoying my recipes! I hope you’ll love the recipes that you will try.
Wife and I just made this for the first time. It’s the definition of comfort food. In our forever recipe book!
Awesome, thank you for your good comments and feedback!
Truly amazing. Have made it multiple times now for my friends and roommates!
Thank you for the awesome feedback!
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.
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! 🙂
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
Hi Raymond, this whole recipe serves 12 people so just divide the whole recipe by 12 to get the serving size for each.
Tweaked it a little. This was delicious and I was able to use up the last of my roast chicken. Thank you.
You’re welcome! Great to hear that you loved this recipe.
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
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.
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
Love it, Cathy! Thanks to you both for your great review.
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.
Enjoy, please update us on how it goes!
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!!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
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.
Thank you for sharing, Greg!
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!
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.
I rested for 15 minutes and it was fine but definitely could benefit from 20 or 25.
Can I prepare day before and should make extra white sauce for serving
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. 🙂
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
Yes, that would work.
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?
Hi Jenniffer, I haven’t tested those but it should work. Please let me know how it goes if you test that out.
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.
Hello Diane, so good to hear that you all loved the recipe! Thank you for your review.
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.
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!
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 👍🏼👍🏼
That’s great! I’m so happy this recipe was a hit! Thank you for the outstanding review.
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!
Hi Celeste! I’m so glad you enjoyed it!
Hi, just wondering if you can cook this in the slow cooker? If do do you have to modify the recipe?
Debbie😊
Hi Debbie, I haven’t tested that to advise but I also have a Slow Cooker Lasagna here.
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!
Haha that’s a secret, Eric. LOL I’m glad you’re enjoying my videos and recipes!
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 🙂
Aaaw, but I’m glad your family loves this recipe!
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!
You’re welcome! I’m so happy you enjoyed it, Julie!
This lasagna is definitely restaurant quality and a new family favorite! Soooo delicious!
I’m so happy you found a new favorite, Linda! Thank you so much for sharing that with me.
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!
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.
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!
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!
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
That sounds perfect! I’m glad that you are enjoying this recipe. Thank you for your support, it means a lot to us!
Just wanted to say I’m making this chicken lasagna for the second time now and my family and I love it thank you 🙏
That is the best when the family loves what we moms make. That’s so great!
Out of all your recipes my family and We rated this low! Not a wow factor! Not sure what it’s missing.
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.
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
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.
How long and what temperature to reheat the fully cooked frozen lasagna?
Hi Aditi, you may check this portion in the recipe “Tips for Reheating Chicken Lasagna” as I discussed how to reheat the lasagna.
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
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.
Can this lasagna be assembled and refrigerated the day before cooking ?
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.
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 🙂
I’m so happy you found a keeper, Mitzi!
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!
Hi Scott, I always make this with ricotta, but the next best thing might be small curd cottage cheese.
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.
Thank you so much for sharing that with us, Sharon! That’s so great to hear!
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.
Thank you so much for sharing that with me, Nahla! I’m happy you enjoyed it!
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?
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.
CAn I use salted butter instead of unsalted butter for the béchamel sauce?
Hi Kris, that should work. I recommend checking for salt before adding any to the recipe, or it may be too salty!
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
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.
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.
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.
Thanks so much, I will let you know how it works! Sure our company will love it.
Fingers crossed they love it as much as we do! Enjoy!
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!
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!
The perfect recipe for a get-together! I’m glad to hear you all loved it!
Natasha I am 11 years and I am making this for my mothers birthday. We don’t have parmesan cheese in goa. So what can I substitute it for?
Hi Kryzelle, we love it with parmesan cheese, but one of my readers mentioned they forgot to add it and still loved the recipe.
This is delicious. I made it the night I had a few friends over, and everyone enjoyed. My only note for my personal tastes is that I think next time I’ll make 1.5x’s the spinach cream sauce (or maybe 2x’s). We really loved this dish.
Sounds good, Megan. Glad to hear that you loved this recipe!
Do you cook the lasagna fully frozen or do you let it thaw before you reheat it?
Hi Linda, you can reheat it frozen or do it after you let it thaw. But I usually just reheat it from the freezer.
Could this be made using zucchini noodles? And if so, would the cooking time or temperature change?
Hi Cheryl, I haven’t tested with zucchini noodles but I imagine they would make the dish slightly watery. I wish I could share more tips or advice but I haven’t tried it.
Can we substitute rocctia cheese for another cheese. If so what can I use. And can I add mushrooms as well.
Hi Shana, we always make this with ricotta, but the next best thing might be small curd cottage cheese. I haven’t tried this with cream cheese to advise if that would work.
How long do you reheat a whole fully cooked from frozen and at what temp?
Hi Marianna, I would cover with foil and bake at 350˚F for about 30 minutes or until fully heated through (165˚F), cheese is melted and sauce is bubbling at the edges.
This is one of our family’s favorite meals, last time we had it I spilt it in half and baked 2 square cake pans. I froze the other half for a quick dinner in the future. but now I don’t know how I should bake it. I’m thinking I probably shouldn’t have baked the other one and just prepared it and put it in the freezer. Anyways, do you think it’ll reheat ok after it thaws? How long should I put it in the oven for and what temp!
Hi Joanna, baking it ahead and freezing will work. Just reheat it when you’re ready to eat it again.
I made this lasagna this evening and I really enjoyed it.
I’m so glad you enjoyed it!
I made this lasagna last night and me and my husband loved it he went off about how good it was almost every 20mins lol thank you very worth it.👌🏻
That’s so great! It sounds like you have a new favorite, Katlynn!
This dish is delicious!!! I added a little fresh nutmeg to the sauce and used Monterey Jack cheese instead of mozzarella. Thank you for your wonderful recipes!
You are so welcome, Donna! I’m happy to know that you loved this recipe.
Can I make this recipe 1 day ahead of baking it
Hi Marion, yes, you can assemble it a day ahead and cook the following day (or the same day); be sure not to overcook the noodles. It also reheats well. I hope this helps!
Is there a vegetarian substitution I could use in place of the chicken? Or can I leave the chicken out completely? TY
Hi Rose, I haven’t tried vegetarian substitutions to advise. If you happen to experiment, I’d love to know how it goes.
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.
Hi! I love your videos and recipes! Can I assemble this in advance and bake later? If so, would the baking times change? How far in advance could I assemble and store in the fridge before baking?
Hi Sarah, yes, you can assemble it a day ahead and cook the following day (or the same day); be sure not to overcook the noodles. It also reheats well. I hope this helps!
It took me YEARS to develop a Beef Lasagna recipe to die for – but, I made this exactly as told, and I would not change ONE THING! Except, maybe make a double batch to share with friends! It is better than I ever anticipated it could be, and looks just like the pictures posted. Believe me, if you like noodle dishes this is a MUST, Honestly, I think it has become my favorite! Thanks so much for sharing, YOU are appreciated =)
Aww, that’s the best! Thank you so much for sharing that with me, Cynthia. I’m all smiles and it sounds like you found a new favorite!
If I use chicken breasts can you tell me how many ounces/pounds I would need. I have some I need to use. Thanks you.
Hi Lois, we used 4 cups of shredded rotisserie chicken or cooked from 2 lbs chicken breast; 2 chicken breasts will equal about 2 lbs.
Wow! We made this tonight for supper and it was so good! Thanks for a great recipe.
You’re welcome! I’m so happy you enjoyed it, Donna!
My husband is not a fan of spinach so can I omit it from the recipe?
Hi Cynthia, I haven’t tested that substitution to advise on the outcome. But one of our readers mentioned testing that successfully. If I did it though, I would precook the broccoli until it’s at least crisp-tender, otherwise, it may not soften to your liking in the oven.
My boyfriend is the same way about spinach – but I made it just as noted, and he didn’t complain at all. I believe that the color AND flavor added was great – and no, it really doesn’t taste like spinach. My mother, however, used to always make a white gravy for the spinach – but, give it a try and make him wear a mask – he won’t be able to tell =)
I love your recipes! Thank you so much! If I cannot use ricotta cheese , is there another cheese that will just as good?
Hi Traci, I always make this with ricotta, but the next best thing might be small curd cottage cheese. I haven’t tried this with cream cheese to advise if that would work. But I worry just mozzarella won’t have the same creamy outcome.
Can I use no cook lasagna noodles?
Hi Roxana, one of our readers wrote: “I used no-boil noodles worked just as good as regular boiled noodles.”
I have been using Oven Ready noodles for my lasagna for the last couple of years and they work perfectly, as they cook in the sauce. Your recipe is in the oven now and can’t wait to hear what our girls have to say about the white sauce and chicken.
Thanks for sharing and glad to hear that, Jeff!
Hi Natasha,
My husband hates ricotta cheese and cottage cheese. Would it work if I just used mozzarella cheese instead?
Thank you for help.
Hi Marisa, I always make this with ricotta, but the next best thing might be small curd cottage cheese. I haven’t tried this with cream cheese to advise if that would work. But I worry just mozzarella won’t have the same creamy outcome.
I would add a little bit of cream cheese me and my mom picked that up from Paula Deen years ago and it makes the best lasagna ever
Love this recipe, thank you for sharing 😍
You’re so welcome! I’m glad you loved it.
I followed this recipe to a T. And it’s so bland! I mean with three different kinds of cheese in it you’d think there’d be some flavor in it. And this was even after adding extra garlic and salt and pepper to it along the way.
A waste of good ingredients.
Hi J, did you possibly forget the salt or underseason? Undersalting is the #1 cause for a bland dish. Also, if you are using kosher salt, you will need to use more than what is called for since I used fine sea salt which is closer in consistency to table salt.
A bit too much of a good thing. Was tasty yet way over the top with gooeyness. Just be aware of the heavy factor of the recipe and anticipate that when making side item. Simple salad is all you need…if that!
HI Patricia, it’s definitely a juicy, cheesy, saucy, and beefy lasagna. We prefer a moist lasagna over a dry one.
Hi Natasha,
How long should this bake if make a little more than half of this recipe and make it in a 9×9?
Hi Morgan, I haven’t made 1.5 times the recipe at once, but I bet you will need to increase the time by some. I recommend making sure everything is cooked through but inserting a thermometer.
Chicken Lasagna Rollups?
Hi Russ, I haven’t tried this specific recipe as rollups, but I bet that could work! I hope you try it and let us know if you like it! Have you tried our Lasagna Rollups?
Can you use frozen creamed spinach?
Hi Marice, thawed and well-drained frozen spinach should work.
Hello,
What types of casserole dishes can you use to broil? I only have pyrex pans. Also if I wanted to add veggies do I cook them first?
Hi Robin, I would use the same pan we used in this recipe or something similar. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. Yes, if adding veggies, I would add the cooked veggies to the bechamel sauce.
Another question, can I cut the recipe in half and do 2 8×8 aluminum pans? If so, do I need to change the temp and cook time?
Hi Joanna, I bet that could work. The time may need an adjustment, but not by much. If you experiment, I would love to know how it goes!
Can any of this be made ahead of time like during the day to make for dinner that night?
Hi Joanna, yes, you can assemble it a day ahead and cook the following day (or the same day), just be sure not to overcook the noodles. It also reheats well.
This was delicious. I made it exactly according to your recipe, didn’t change a thing. My husband raved about how much he loved it. When make again I will add sauted mushrooms as suggested in some of the reviews.
Thanks for your review, Vickie. Great to hear that you and your husband enjoyed this recipe!
Been looking for a chicken lasagna recipe for a long. It is so tasty. Thank you .
I’m so glad you enjoyed it, Marjorie! Thank you so much for sharing that with me.
Hi Natasha I am going to make this dish tomorrow and substitute broccoli for the spinach. I had a couple questions. Did you say we have to pre-cook the broccoli before we make the sauce with it?? Or can I just put the raw broccoli into the sauce and cook it like you did the spinach. Also I was wondering about your cookware the pot that you boil the lasagna noodles in what brand is that? I’m looking for some cookware. Thanks a lot for your help!
HI Ladena, I would precook the broccoli until it’s at least crisp-tender, otherwise, it may not soften to your liking in the oven. That is Wolf cookware but I don’t think they make that line of cookware anymore. Check out all of our cookware in our Amazon shop.
I never wanted to be one of THOSE reviewers, but I made this with chopped up broccoli instead of spinach and it was SO good. But I give all credit to the recipe, which has proven to be wonderfully adaptable. And the Bechamel sauce is so yummy, I think I would eat most anything if this sauce was poured on top!
That is fantastic feedback, thank you very much for sharing that with us. I’m happy that you loved this recipe especially the sauce!
Made this recipe last night for dinner with gluten free lasagna noodles. It was delicious! The only adjustment I made was that I ran out of mozzarella cheese for the topping and swapped for a mix of Gruyere and Jack cheeses. It was delicious! I will definitely make it again. I really love your personality and recipe options. Thank you for being YOU!
That’s just awesome! Thank you for sharing your wonderful review, Soraya! I’m so happy you enjoyed that.
I’m a cook for the Salvation Army and I made this for dinner last night. I doubled the recipe and the only change I made was to use part Montery Jack because I ran out of Mozzarella. I had maybe a couple servings left altho with another hour the teenager would have had 3rds. Prep was well laid-out and went smoothly. A dish that will be added to my rotation!
*Note – it held up very well in the steam table.
Wow! Amazing! Thank you so much for sharing that with me.
I love this lasagna. It is easy to make and freezes well. Thanks Natasha.
I’m so glad you enjoyed it, Adele! Thank you so much for sharing that with me.
Made it for dinner but with a New Mexican twist! I added green chile to the sauce and used zucchini as the lasagna noodles instead! Very delicious!
Yum! Thank you so much for sharing that with me, Jennifer! I’m so glad you enjoyed it!
Hi natasha. I made this today for lunch & it was good we enjoyed it. I first sauteed the mushrooms & then took it out & did the test how your recipe went & it turned out good. You mentioned that we can add zucchini, how would u prefer to cook it before adding it the sauce? Thanks for sharing your recipes with us and i love watching your videos they r funny and fun to watch. Keep it up girl!😊👍💖💐
Hi Olga, I haven’t tested anything besides lasagna noodles in this particular recipe. I’m not sure it would meld well with the cream sauce since something like zucchini lets off some juice.
I have made this several times and got rave reviews. I love your recipes.
I’m so glad you enjoyed it! Thank you so much for sharing that with me, Mary!
Made this tonight for my family and they loved it. This was probably one of the more complicated recipes I’ve tackled, but you lay it out in a very manageable way. Thanks for all the delicious recipes!
Yay, fantastic! I appreciate your good comments and feedback, thank you!
I made this last week. I used cut up boneless chicken breasts that I shredded and a package of frozen chopped spinach. My wife and I loved it. Thanks for a great recipe.
That’s so great, Michael! Thank you so much for sharing that with me.
Hi Natasha.
Thanks for all your wonderful recipes. If using 2 lbs. of chicken breast any suggestions as to how it should be cooked and what spices to use. What is your favorite way ?
Hi Debbie, I would just sautee the chicken after seasoning with salt, pepper, maybe some garlic salt or garlic powder. An all-purpose seasoning would also work such as Lawrys.
Can you use this recipe and do lasagna rollups like your traditional recipe?
Hi Rhonda, I haven’t tried it, but I bet that could work! I hope you try it and let us know if you like it!