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
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!