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
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!