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
I’m looking for a peach cobbler, that uses a pecan cake mix on top and is baked. I do t remember the test of recipe
I have this Peach Crisp recipe available on my website. You can check that one out.
Delicious, made almost exactly as the recipe is written except for adding red pepper flakes and halving it to put it in an 8×8 dish.
do i just cut in half for a 8×8 dish for just 2 people?
Hi Rudy, yes, I would cut that in half since an 8×8 is about half the size of a 9×13 and you’ll have a similar thickness if the recipe is reduced by half.
Sorry it didn’t work for me Maybe my mistake was to assemble the night before and pop in fridge over night. It took over the required time to heat Ended up in microwave . Next day pretty tasteless SORRY usually all your recipes work for me
HI Pam, I wonder if the pasta absorbed too much of the liquid. Did it seem overly soft/mushy? Normally this should have plenty of flavor.
I want to prepare and assemble the day before and leave uncooked in fridge overnight. Is this ok. Many thanks
Hi Pam, Baked 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.
Can you use the oven ready lasagna noodles?
Hello Lisa! Yes, you can use oven ready lasagna noodles. You can layer them directly to the dish with the sauce, cheese and all the other ingredients.
I have made this recipe before and it was a big hit. I want to make it again but need to make it ahead and freeze. Is freezing before baking a a good idea and can I bake the same after thawing?
Hi Debbie, Baked 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.
What would be the reheating procedure if precook before I freeze?
You may check this portion in the recipe “Tips for Reheating Chicken Lasagna”
I made this recipe today it was so delicious, I used boiled chicken breasts, didn’t put a lot of pepper, used red onion (didn’t have yellow onion) lol, and used the chicken stock from the boiled breast I put chicken bouillon when I boiled them, sooo good 100% recommend, it was work but so worth it!!!
I made this today, it was so delicious, I used boiled chicken breast, used the stock from that with chicken bouillon, didn’t use so much pepper, used red onion, I didn’t have yellow onion lol and added mushrooms, definetely an A+
My husband loved this! He asked me to make it again. I used flat leaf parsley and Mozzarella with Cream Cheese Blend (Creamy Melt).
That’s just awesome! Thank you for sharing your wonderful review, Rebecca!
I made this exactly as directed. It took a bit of time but it was a huge hit. Everyone loved it.
In fact they’re still talking about it. Next time I make this I will probably use 8oz of spinach instead of 5oz, plus add some sautéed mushrooms.
As with ALL of Natasha’s fabulous recipes this one is as perfect as all the others.
My “red sauce” purist lasagna maker perfectionist husband of 54 years gave it his approval and said it can absolutely join his lasagna at the family dinner table any time.
Natasha, I will continue to sing your praises with each and every recipe I copy (and tweak a bit) from your vast array of goodies.
I have made this once and it was delicious.
If I want to make this ahead and freeze it, do I bake first and freeze or just assemble before freezing? And then at what temp and for how long to bake from frozen? Thank you!
Baked 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.
I love this chicken lasagne!
My question is if I want to freeze it can I freeze without cooking it first?
I usually bake it first before storing it. Baked 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.
As always, another hit from you. I am thankful for the recipes you share, it’s kind! I’d add my pictures but I don’t know how to do that here
I’m so glad you loved this lasagna, Dorothy! Feel free to share some photos of your creation on our Facebook page or group.
For the ricotta recipe have you use cottage cheese intend of ricotta??
Hi Nikki, 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.
yes you can use cottage cheese, I always do, I just put it into my food processor to get it smooth and creamy. the last time I made it, I was a little short of cottage cheese so added some sugar free greek yogurt. it is great either way.
Just made this and it was a hit with the family. The sauce is amazing. Never disappointed with any of your recipes I have tried. Thank You for sharing your awesome recipes and simple instructions.
You’re very welcome, Karen. I’m so glad it was a hit!
I made it and it was delicious! Next time I’m wondering about adding several drops of tobasco to the cream sauce to give it a little heat. Any thoughts on doing that?
Hi Mary! I think that could work. Let us know if you experiment.
I have made this recipe now many times. It is perfect just the way that it is. I have also made the filling and added the chicken to stuffed shells and pour the sauce over those. That is particularly good for a potluck.
I have made this lasagna and it never disappoints. My family loves it and does not believe that it did not take that long.
Hi Melisa! That’s great to hear.
I made this for Christmas and everyone loved it! I did use gluten free brown rice lasagna noodles, dry, without boiling. Due to using Krustez GF flour in sauce, it wasn’t thickening, so I sifted in approximately 1 TBSP cornstarch to get that thin gravy appearance. I assembled night before, set out 30 minutes before baking, also broiled a little longer. It came out delicious! Thanks for a delicious recipe.
I’m so glad it was a hit, Doreen! Thank you for sharing.