This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce. Just like our Classic Lasagna, this white lasagna reheats really well, making it perfect for meal planning. Make it and you will get recipe requests.
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Chicken Lasagna Recipe Video Tutorial:
Learn how to make the best cheesy, saucy Chicken Lasagna! You can cook fresh chicken for this casserole but it’s also a great way to use up leftover chicken (or even leftover turkey from Thanksgiving!).
P.S. If you love creative leftover chicken recipes, don’t miss our juicy Chicken Patties, the easiest Chicken Noodle Soup, and of course Chicken Fried Rice.
Ingredients for White Sauce Chicken Lasagna:
There are 4 main components to a creamy white chicken lasagna: lasagna noodles, a simple bechamel spinach sauce, and a ricotta cheese sauce. Don’t forget the chicken! You can cook your own Instant Pot Chicken or use a store-bought Rotisserie Chicken.
Pro Tip: We always cook an extra couple of noodles in case any of our lasagna noodles break while cooking.
Can I Use Canned Chicken?
We love canned chicken recipes like our easy Chicken Melts and Buffalo Chicken Dip since we always have it on hand in our pantry. Using canned chicken will work for chicken lasagna, just be sure it is well-drained.
How to Assemble Creamy Chicken Lasagna:
The process of assembling a chicken lasagna is simple. We found it’s easiest to spread the thicker ricotta sauce over the noodles and ladling the spinach sauce ensures the chicken layer is moist and juicy. For best results, follow this order.
- Spread 1/2 cup spinach sauce on the bottom of a 9×13 casserole
- Add 3 noodles, 1/2 ricotta sauce, 1/2 shredded chicken, 1/3 of spinach sauce
- Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
- Remaining 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
Tips for Reheating Chicken Lasagna:
This white sauce lasagna reheats really well and leftovers are just as enjoyable as freshly baked lasagna. Here are some tips for reheating so the lasagna doesn’t dry out.
- Add Water – Since noodles will naturally soak up some liquid in the lasagna as it sits, it helps to sprinkle on a little bit of water before reheating in the oven or the microwave.
- Visual Cues – Heat until the edges bubble and the cheese is fully melted on top.
- 165˚ F Center – You should reach a safe internal temperature of 165˚F on an instant-read thermometer.
How Long Can Leftover Lasagna be Stored?
Chicken lasagna will keep up to 4 days in the refrigerator if you were using freshly cooked chicken. You can also wrap tightly in several layers of plastic wrap and freeze up to 3 months.
This lasagna is a meal in itself. All you need is a simple salad to go with it like our Classic Caesar Salad or fresh Beet Salad with Arugula.
Our Best Lasagna Recipes:
If you love lasagna as much as we do, these recipes are a must try and you’re sure to find some new favorites:
- Italian Lasagna – with a rich, beefy tomato sauce
- Lasagna Roll-Ups – so easy to serve these lasagna rolls
- Slow Cooker Lasagna – a make-ahead recipe
- Homemade Marinara – our favorite sauce for lasagna
Chicken Lasagna Recipe
Ingredients
Chicken Lasagna Ingredients:
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken, or cooked from 2 lbs chicken breast
Spinach Cream Sauce:
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half, (or equal parts of heavy cream and milk)
- 5 oz fresh spinach, coarsely chopped
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3 garlic cloves, minced
Ricotta Cheese Sauce:
- 15 oz ricotta
- 1 large egg
- 1/4 cup parsley
- 1/4 cup parmesan cheese
- 3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping)
Instructions
Cook Noodles & Prep:
- Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
Make the Belachamel (Spinach Sauce):
- Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
- Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
- Add minced garlic and chopped spinach, and stir to combine then remove from heat.
Make the Ricotta Cheese Sauce:
- In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
To Assemble Chicken Lasagna:
- Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
- Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
- Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
- Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Hi there!
I love all of your recipes and videos. I was just wondering, is it really necessary to cook the lasagna noodles beforehand? Whenever I make my normal lasagna I just put the noodles in without cooking them.
Hi Jenn, I wonder if you are using the no boil noodles? I have always cooked regular lasagna noodles.
This is one of the most delicious things I’ve ever made. I added some mushrooms and poached the chicken, using the cooking liquids as the broth in the béchamel sauce.
Natasha, all of my best recipes come from your blog. I wonder if it’s you or the extra four table spoons of butter in all of your recipes! Thank you for sharing.
Thank you for sharing that wonderful feedback, Kim! I’m so happy you’re enjoying our recipes!
Can you use frozen chopped spinach squeezed dry?
Hi Joni, yes that would work here.
Simple and really delicious. My kids love lasagna and this one is fast and not laborious at all. Where did you get this beautiful white casserole dish?
Thank you so much for your great comments and feedback, Mayra. I used this 13×9 White Casserole Dish
This looks amazing! You mention in the video that you could add broccoli, carrots, zucchini, etc. How thick would your recommend chopping them and would you add them in to the bechamel sauce or at another time? Thanks!
I would add the cooked veggies to the bechamel sauce.
You might want to check a scam on Facebook. It shows you commenting that a person has won $10,000. I am trying this recipe today. Love your personality and recipes.
Thank you for the heads up, Laura. We’re always on the lookout for those fake pages so thanks for letting us know! I would also recommend reporting these scam pages on Facebook when you see them so they can get disabled right away.
So easy and so delicious family loved it, even my one year old ate it for sure going to be making it more often
THat’s just awesome! It’s especially great when the kids love it too!
Oh man this is def happening next weekend! And the recipe seems so flexible- the first go ‘round I’m sticking to your recipe, but I’m already dreaming of the second and third ones adding Carrots and other veggies, and maybe subbing sausage in for chicken! Thanks for inspiring me!
You’re welcome! I’m so happy you enjoyed it Alan!
This looks absolutely yummy! How easy would it be to turn this from lasagna in a pan to lasagna roll ups? Also, I would love to make this lasagne for a friend, but she has a gluten allergy and I wondered how I could make this dish gluten free. Thank you so much for the many recipes that you have posted – I’ve tried quite a few of them and absolutely love them!
Hi Lynne, I have not tried this as roll-ups specifically but yu can user our Lasagna Roll-Ups recipe as a guide. I haven’t tried gluten-free pasta for this to advise. If you experiment I would love to know how you like that!
Looks so good, making it as soon as I can get the ingredients.
I hope you love this recipe Sue! We look forward to your feedback!
Can this be made a day ahead and cooked the next day? Or can it be frozen and then baked?
Hi Kathy, you can assemble it a day ahead and cook the following day, just be sure not to overcook the noodles.
Can I substitute oven ready lasagna noodles for this recipe? If so, do I need to add more liquid?
Hi Fred, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
What can I substitute for ricotta cheese because sometimes it’s hard to find it in grocery store. Thx. I love u’re recipies.
Hi, I always make this with ricotta but the next best thing might be small curd cottage cheese.
Looks wonderful! Want to make this today, but I only have cottage cheese, not ricotta. What adjustment can I make to use cottage cheese? More parm or egg?
Hi Phyllis, a small curd cottage cheese should work well. I would keep the rest of the ingredients the same.
Hi Natasha, I truly enjoy your videos. I just watched your creamy chicken lasagna blog and my stomach wouldnt stop growling, my guestion is can you sub the flour and use gluten free noodles, I would love to make this for my son and grandson but my son is celiac, and his reaction gets worse with each exposure to wheat. Could you please suggest substitutions?
Hi Wendy, 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.
Can you use no boil lasagna noodles? I’m not sure I have a pot wide enough to boil the noodles in.
Hi, I haven’t tested those but it should work. Please let me know how it goes if you test that out.
I made it with oven ready lasagne noodles without any modifications and it worked very well! Just make sure to cover every noodle with sauce and try to avoid overlapping them too much.
So great to hear that, Kim. Thanks for sharing that with us!
I used no boil noodles worked just as good as regular boiled noodles
Thank you so much for sharing that with us. Great to know this works just as well with the no-boil noodles.
Can you assemble all ingredients & freeze? Thaw & then cook?
Hi Cheryl, you can assemble it a day ahead and cook the following day, just be sure not to overcook the noodles.
I’ve always been intimidated to try a homemade lasagna but this one looked too good not to try. It was so much easier than I expected and the taste was incredible. Excellent recipe!
It really is so simple and lighter than expected since we use a light cream sauce and thicken with flour. I’m so happy you loved this chicken lasagna.
This is a total Mom win dish! My kids love it and I’m happy knowing they’re eating spinach without having to nag one bit.
That is the best when kids love what we moms make. That’s so great!
WOW! That really looks yummy will sure try….NICE WORK NATASHA…and thankyou for sharing that with us
Thank you so much Maryam for the nice compliment. I hope it becomes a new favorite lasagna for you!
you’re welcome!