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, if I were to take this recipe and make it as Lasagna rolls and use seafood instead what should I do?
Hi Ruwani! I have not tested that to provide specific instructions.
I made two pans of this yummy lasagna. I substituted yellow lentil sheets (from Aldi) in one pan and ready bake lasagna sheets in the other. For 9×13″ pans, I used more than 9 sheets but I crack mine in half to go all the way to the edges of the pan. I used chicken breast, boiled to mostly done and reused the boiled water to make broth with Better than Bouillon.
The recipe is fabulous and for those wanting a less carby option, I thought the lentil version was better than the regular noodles.
Thank you so much for sharing that with me, Shawn! I’m so glad you enjoyed it!
I used cottage cheese instead of ricotta cheese and kale instead of spinach and it was Amazing!
Glad to know that you love this!
Made this tonight. My wife doesn’t like tomatoes in any form so this was great. Quick, easy, uses leftovers and what’s in the cupboard and very tasty. What’s not to love. Thank you.
Thank you for your good comments and feedback!
I made a vegetarian version of this recipe and it turned out great! Instead of chicken I put in sauteed eggplant, zucchini, and mushrooms. Vegetable broth instead of chicken broth. It was a hit.
Glad to hear that! Thanks for sharing the ingredients that you used, we appreciate it!
Was wondering if anyone substituted the spinach with something else
Hi Randy, I have only tried it with spinach, and reading through the comments section, I’m not seeing any comments from readers trying anything else. If you experiment with anything else, let me know how you liked the recipe.
I’m going to try broccoli and will let you know! I’m not a fan of spinach. We shall see!!
We just keep making this over and over and over. Thanks Natasha over and over and over.
Our best wishes to you and your family.
That’s just awesome! Thank you for sharing your wonderful review, Trisha!
I am very sorry… this is a 6 Star Recipe but you only have 5.
I made/assembled your chicken lasagna yesterday and refrigerated to serve Thanksgiving Eve.
Question: Should I freeze uncooked or cook and then freeze?
Hi Susan, baking it ahead and freezing will work. Chicken lasagna will also keep up to 4 days in the refrigerator if you were using freshly cooked chicken. To freeze, you can wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my recipe notes for reheating instructions and tips.
I plan on making this for a Christmas dinner party. Was wondering if we can make the No boil lasagna noodles to shorten the prep time?
Omg, this is going in the permanent section of our recipe repeats haha! Thank you. I shouldn’t have messed with oven ready noodles but was able to save it. Added a bit of basil and oreg to bechamel. Thank you for this awesome recipe! The whole family loved it, even my pickiest!
I’m so glad it was a hit! Thank you for sharing, Jaimi. 🙂
Hi Natasha,
Just wondering if this recipe could be made in a crockpot like your other crockpot lasagna recipe?
Thanks for your great recipes.
They are a constant “go to” for me!
Hi Michelle! I haven’t ever tested this in the crockpot but if you experiment, let me know how it turns out.
I messed it up by forgetting to put in the half and half and then tried to correct on my own, then noticed i missed the half and half, then added the half and half, then had to correct again…..but it still was amazing!
I’m glad it was still amazing! 🙂
I’m making this as a twist for thanksgiving and had two questions…has anyone used gluten free lasagna noodles and how much longer should I bake it if made the day before??
Hi Cathy, 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.
I love all your recipes and I’ve made this chicken lasagna before & it came out delicious!! I was wondering if I prepare all the ingredients separately (sauces & pasta) then assemble when it’s time to bake it, will it still come out ok? I’d like to just put it all together when I get home from work & pop it in the oven so it’s ready quicker after a long day.
Thanks! Diane
Hi Diane! Thank you, I’m happy you enjoy my recipes. You could assemble the whole lasagna and refrigerate it before baking and then bake it the next day. It also reheats really well so you could make it ahead if you wanted. It 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. See my notes for reheating if you decide to go this route. 🙂
I am making this tonight and want to divide it into two and freeze one. Should I cook it first before freezing? Normally I woiuld say NO but with the milk based sauce would it be best to cook it first?
Hi Lisa! Baking it ahead and freezing will work. Chicken lasagna will also keep up to 4 days in the refrigerator if you were using freshly cooked chicken. To freeze, you can wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my recipe notes for reheating instructions and tips.
My husband is NOT a fan a ricotta. Any chance that can be omitted & still taste great?
Hi Victoria! I have not tested it myself but some of my readers have reported using cottage cheese in its place. I’m not sure how it would be without any cheese.
This should be called rotisserie chicken Alfredo lasagna because whether you like it will depend on if you like both Alfredo and rotisserie chicken. Natasha’s directions are super easy to follow and overall it was tasty so I give it 4 stars- but if I had known the strong rotisserie chicken taste would be predominant I would not have included it.
Thank you so much for sharing that with me, SK!
Delicious AGAIN !!!
This is my 5th time running to your website and looking for something to serve for dinner. And another hit to my family and friends. I prepared this recipe the day before to the t. The next day followed the instruction for baking, and it turned out perfect.
That’s so great! Thank you for your awesome review, My!
Family loved it. Next time will plan to bake longer & allow more prep time. Used 3C mozzarella. Could add another egg.
Thank you for the feedback, Deb! 🙂
Oh, my goodness – this was phenomenal!
Lots of prep, but not difficult at all! Everyone loved it!!
Only one suggestion: make it easier for people to know that you can assemble it the day before you bake it. I had to find that in the comments/reviews.
Thank you so much for this recipe!!!
You’re very welcome, Cheryl! So glad you loved it. 🙂
DELISH! Used cottage cheese instead of ricotta and no bake noodles, it’s definitely a repeat! Thank you!
So glad to hear that, Kris. Thank you.
Thank you Kris. I wanted to know about no bake lasagna and you gave me the answer. 👍🙂
This was really good. I used less salt because I did not use low sodium broth. Made vegetarian version for my daughter replacing the chicken with canned artichoke hearts that I sliced thin. Also added finely diced mushrooms to the onions with a pinch of dried thyme. Turned out great. Thanks Natasha.
Sounds great and I’m glad you enjoyed this lasagna!
Great recipie! Have made this twice with no leftovers! My only change was to use much more spinach. Thank you.
Sounds good and yes, feel free to do that!