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 can you use cream cheese also in the sauce?
Hi Latasha! I’ve never tried this with cream cheese, but it may work. Let us know how it is if you experiment.
Thank you Natasha for this amazing recipe. Followed the directions to the T
It is now my husband’s new favorite lasagna recipe.
You’re welcome! I’m so happy you enjoyed it, Sheila!
My sister Alex, made this and it was fantastic! I am making it for my husband’s Bday!
Thank you Natasha, you are and excellent Chef and so much fun to watch!
Merry Christmas!
Can you use no boil lasagna noodles instead?
Hi Sara! I haven’t tested this with oven-ready lasagna but here is what one of our readers wrote: “I made it with oven ready lasagne noodles without any modifications and it worked very well! Just make sure to cover every noodle with sauce and try to avoid overlapping them too much.” I hope that is helpful
Hi,
I wanted to know if a vegetarian version could be made? If so, which vegetables do you recommend and how to cook them inplace of the chicken. Thanks.
Hi Sue! I image vegetables like Broccoli, spinach, mushrooms, and zucchini would work. I haven’t tested it to be able to provide instructions, I’m sorry.
Can I assemble the day before, and bake the next day for my dinner guests?
Hi Roz! Yes, you can assemble it and bake it the next day. You may need to add some additional time since it will be cold.
Not my first time making this- made it this afternoon, absolutely delish! Ultimate comfort food especially when it’s cold out! Yum yum and yum!
Hi Natasha! So I’m wanting to make this recipe with added broccoli and carrots, but do I steam them both first, then add them into the sauce at some point? Hopefully someone responds 😊
Hi Suzanne. I think that would be ok. Just be sure to strain them well.
Thanks for the reply! However, I ended up with some pretty watery results 😒. It almost looks like the cheeses separated as well. I let the broccoli sit in the strainer while I made the sauce and cheeses. I added the carrots into the sauce no problem, but put the broccoli onto the oven ready noodles like I read another person do with zucchini. We let it sit for a good 20 minutes. Flavours were spot on, everything tasted great! Thinking I should’ve made the broccoli another way because that mightve been the culprit, or maybe add it to the sauce? Either way, I’m gonna perfect it 😄
Made this with our leftover turkey and my whole family of 8 LOVED it! Came together easily too!
So happy it was a hit, Morgan!
Can this lasagna be made ahead and refrigerated to bake the next day?
If so, how do I bake it after it has been refrigerated?
Hi Patricia! Yes, you can assemble it a day ahead and then bake it.
The recipe was excellent but, will someone explain to me what “prep time” means because unless you have a sous chef there is no way that the prep time for this recipe is 30 minutes.
That’s only for preparing the ingredients. The total time is 1hour hr 25minutes mins.
This recipe is very tasty, but if you use the adjust amount of people from say 12 people down to six, the ingredients lists quantities change, but the instructions are still for 12 people. So be aware that the instructions do not change if you change the amount of people
Hi Julie, that’s right, the slider will only adjust the ingredient list. I hope you love this recipe.
Hi Natasha – I love all your videos and recipes, and I’m eager to try this chicken lasagna! Would l be able to use all light cream instead of half and half / half heavy cream half milk? And one more question: can I add a dash of ground nutmeg to the bechamel sauce? I find that a tiny pinch of nutmeg really enhances a cream sauce. Thanks in advance!
Hi Andrea, that may work, I haven’t tried it myself, but it may work. If you experiment, let me know how you liked the recipe.
It has been a family favorite and I have made it several times.
So glad to hear that!
Natasha, how many times can this be reheated? It is SOOO delicious but have leftovers. I used roast chicken that I had cut up and had frozen. Just thinking of food safety 😊
Hi Linda! If you have leftover portions, I recommend only reheating the amount you plan to eat to avoid repeatedly cooling and reheating the whole lasagna dish.
Can this be assembled, frozen, thawed and then baked?
Hi Angela! Yes, you can freeze and bake it from frozen at the same temperature. You don’t need to thaw it. It will just take longer to bake. You’ll know it’s done when it reaches a safe internal temperature of 165˚F
Made this yesterday. The flavor was great, but it was very liquidy. I premeasured and double checked. Any ideas of what I might have done wrong? We’re fans and enjoy your videos.
Hi Robin! If your lasagna seems watery, you may want to let it bake uncovered for a bit longer. You could also drain off the excess water (or soak it up in the corner with a papertowel) and return to the oven Also, any lasagna will be a little loose as it comes out of the oven and needs to be rested before you slice into it or it will slide apart.
Will this recipe work OK if I assemble it on one day and then bake it the next?
Hi Dee! Yes, you can assemble it a day ahead and then bake it.
I love your videos. Not only are your recipes simple and delicious, but you have fun cooking and pass that joy on to others. I’ve been looking for a good chicken lasagna recipe and now I’ve found it. Thanks so much and keep up the good work. BTW… in I’m a chef in a local restaurant and after cooking all day, I’m always looking for easy recipes to cook for the family
Hi Marc! That makes me so happy to hear. Thank you for sharing. I’m glad you found this recipe.
Made this today for dinner. Followed recipe to the letter. Wouldn’t change a thing. Love your recipes, especially the apple pie. Keep up the good work.
Is it possible to substitute cottage cheese for the ricotta?
Hi JoAnn, We always make the with ricotta. Cottage cheese would be the next best thing as far as similarity but I’m not sure how it would be without any of these. You can experiment with other cheese it use more mozzarella. Let us know how it works out.