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 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.
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?
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.
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. 🙂
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!
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.
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