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
This was delicious! I made a few changes though. First, I cooked my chicken breast in the olive oil, gave it a nice brown crust before removing it to shred. I added carrots with the onions, then three fresh garlic cloves once those were softened, before adding the flour. Then I used 1 cup of Pinot Grigio, pouring it over the roux base and letting it boil a little before adding 1 1/2 cups of chicken stock and half and half. I made this for friends coming over for dinner. Everyone raved about it. Also, the prep and assembly took about 2 freakin’ hours.
Thank you for sharing your experience, Mandie! I’m glad it was a hit.
I like the idea of adding a cup of wine since I love bechemel and always want more volume. Wish I came to the comments before my recipe was in the oven.
A very tasty lasagna! I would perhaps add yellow onion or green onion to the spinach sauce.
This was super yummy! Not much more difficult than a traditional lasagna. Thank you for sharing this recipe, will definitely be making again.
That’s wonderful, Missy! So glad you loved the recipe.
I made your lasagna for a family who are struggling with food insufficiency. This thing weighs at least 4 lbs.! I’m jealous that I don’t get to try it as it smells wonderful and the sauce tasted heavenly. I have decided to make a smaller version for me next week. Thank you for what I think is a fabulous recipe (won’t know until I make my own next week. haha).
Hi Leslie! That is so kind of you. I’m sure it will bless them! Let us know how you like the recipe when you try it next week.
Hi there,
Can you assemble the lasagna and put it in the freezer to bake at a later time?
It looks amazing!
Hi Jennifer, yes that will work. 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.
Could this be good with ground chicken? I have some I need to use up. Also, whole milk instead of half and half?
Hi Robin, I havne’t tried this with ground chicken to advise. If you experiment, let me know how you liked the recipe. ALthough I haven’t tried this either, one of my readers mentioned this: “I replaced the half and half with whole milk and had no problems with the sauce thickening.” I hope that’s helpful!
Has Myome used frozen chopped spinach? Squeeze out well so n extra fluid.
Yes, you can use frozen spinach, just thaw it and drain it first.
Made this for dinner this evening and it was a hit! Loved it, excellent flavor, and tasted like a 5 star restaurant dish! Thanks Natasha for sharing! Xoxo
Love it! Thank you for your awesome review and feedback!
Can I make this in an 11x7in pan? Should I make any adjustments?
Hi Erin! I have not tested this in different pans to provide exact instructions but it may be a little too much for that pan unless you cut down the recipe a bit.
I think I would also add a shredded carrot to the spinach and béchamel. LOL and the more spinach the better! Love watching your recipes
Hi Anita! Thank you. I’m glad you are enjoying the recipes. 🙂
I added chopped Hatch green chili to the white sauce. It was delicious! It’s a new favorite. Thanks for the recipe.
You’re welcome, Jackie! I’m glad you liked it! 🙂
What’s the exact serving size? I’m thinking of making this for my FIL, but since he’s on a low sodium diet for his heart, I really need to be extra careful with serving portions. Thanks!
Hi Liz, the serving size for this whole recipe is 12 people so I would divide this into 12 to get the most accurate per serving size.
I made this tonight but the sauce was so runny, it was like soup. Will need to simmer longer to thicken it, I followed the instructions exactly. It was delicious though, would have liked it more thick. Could I do something differently?
Hi Beverly, 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?
I did use half and half and the flour and let it sit for 5 ish minutes. Maybe I need to let it sit for longer next time. I did add the flour and butter at the same time, not sure if that affected it. I will try again 🙂 we did enjoy it! Thank you!
Mine was too but I had read your comment and was prepared. I mixed 2-3T cornstarch in cold water and added that to the simmer mixture and that fixed it.
My family all agreed was good, but not great. It was missing “something.” I even used some smoked provolone to add a little flavor boost.
Needs seasoning! I seasoned my bechamel sauce nicely but next time I will season the ricotta cheese sauce as well. I will also sauté some celery and carrots for mine next time and add them to the bechamel sauce. This dish is only as good as the seasonings you add to it!
This looks delicious!! I will be trying it this week.
When I am covering any type of casserole that has a cheese top, I spray my foil with Pam or other oil spray. The foil does not stick to the cheese, and I don’t have to count toothpicks in the end to make sure I got them all out
That tip really does work! Thank you so much for sharing that with us, Angie!
This looks incredible, I plan on making this for a gathering this weekend, a friend of mine isn’t a big fan of red sauces. I was wondering if an Italian sausage alternative to chicken would be crazy? Thank you!
I think that will be fine, we’d love to know how it goes if you try that out!
Made your chicken lasagna it was delicious ! My wife loved it and she is very picky in fact she had seconds witch she never does!
That’s great! I’m so glad it was a hit.
Made your chicken lasagna it was delicious ! My wife loved it and she is very picky in fact she had seconds which she never does!
That’s amazing! I’m so glad it was a hit.
I making this tonight… looks so delicious. I was wondering if anyone has put a pinch of nutmeg in the sauce ? Traditional bechamel sauce usually has a bit of nutmeg. If you’ve made it that way let me know how much you used . Thanks
I made this tonight for dinner it was fantastic and my husband scoffed down 3 helpings. Thankyou for an awesome recipe 😃
That’s just awesome! Thank you for sharing your wonderful review, Doreen!
Hi Natasha, can I assemble the chicken lasagna and not bake it yet but freeze it? I want to make it a week in advance. But don’t want to bake it till the day of
Hi Lillian! I think that will work. I have frozen this after baking it and it reheated great.