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 made it exactly as written and it was excellent! My son asked to add it to our meal rotation, so a win in my books.
My son si a picky eater, but this is his favorite dish. Natashas recipes never fails
That’s wonderful, Angie!
I love this recipe !!!
Taste Great and easy to make. Thank You
Natasha.
You’re very welcome, Ivette! So glad you enjoyed the recipe.
My kids do not like spinach – could I steam broccoli and add that instead? Appreciate any advice you can give!
Hi Ash! I think that would work fine.
This is such a great recipe! I have made this numerous times and it’s so easy to make. I feel like I know the recipe by heart now! I prep all the ingredients and it takes no time to assemble. I have recommended a lot of your recipes to family and friends. I recently purchased your cookbook which has a lot of great recipes too!
Thank you so much, Barb! I’m so glad to know you’re loving the recipes.
Love your recipes…. Can I make the the chicken lasagna in the slow cooker⁉️
Hi Donna, I haven’t tested that to advise but I also have a Slow Cooker Lasagna here.
I can’t tell you how many times I’ve made this. It’s always a hit!!
That’s so great! It sounds like you have a new favorite!
For the amount of effort (and dishes to clean lol) put into this dish I’m personally really let down by the flavor. It tastes *extremely* oniony, that’s the main flavor I’m getting and I only used half of an onion bc felt a whole would be way too much. My husband says he likes it but think he just appreciates the effort put in. My toddler (who generally eats anything and everything and LOVES pasta and cheese) won’t eat it. I’m bummed.
Believe if we cut back on the onion even further and added some more seasoning (garlic powder & maybe some Italian blend), as well as some more mozzarella (as is I’m getting no gooey cheese pull goodness) it would be something I’d enjoy.
Overall the consistency is pretty good, and it looks very good, just WAY too onion forward, a little too much ricotta-y texture and not enough mozzarella for my taste/preferences.
Hi Cait, did you saute the onion for enough time? Once it’s sauteed, the onion really mellows out and becomes sweet and should really dissapear into the dish without being overpowering after 6-7 minutes total of sautéing the onion mixture. It sounds like either the onion was chopped too larger rather than finely chopped which might have created an onion texture issue? Or undercooking the onion would make it more noticeable texture and flavor-wise in the dish. I hope that helps. Did you add enough salt? That’s usually the biggest culprit for a bland pasta dish – make sure to salt the pasta water – it should taste like ocean water which is more than most people realize. I hope that helps for next time.
I’m am making this recipe soon and thinking I will add some Italian seasoning. What are your thoughts on this?
Hi Tracey! That would work well. I hope you love the recipe!
I did make a change, my friend recommended this recipe to me and she’s made many times, told me to replace half of the ricotta with boursin cheese and it was phenomenal.
That sounds wonderful, Kim! Thanks so much for sharing that with us.
Did you use 8 oz of Boursin or just one container of Boursin (4 oz)
Have you made this with oven ready pasta?
I have not, but some of my viewers have with good results.
if the recipe was in two 8 × 8 would ypu still cook for as long?
Hi Liz! It will likely bake faster. Check with a food thermometer. It should reach a safe internal temperature of 165˚F for it to be done.
i haven’t made this yet but plan to do so for our monthly family meal next Saturday. Can i make it on Friday and refrigerate and bake the next day? Thank you!
Sharon
Yes, you can make it ahead that way. I’m sure you’ll love it!
Can you assemble the chicken lasagna and then freeze so you can bake it on the day of serving?
Hi Gail! 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
Is it possible to substitute Cottage Cheese for the Ricotta? I don’t want to ruin it but have Cottage cheese I want to use up. Can’t wait to try this recipe!!! Thanks!
Hi Susan! I haven’t tested it myself but here is what one of my viewers said, “yes you can use cottage cheese, I always do, I just put it into my food processor to get it smooth and creamy.”
Hi! I’ve made this recipe before and LOVE it! I want to take it as a meal for a family. Do you have any tips on how to adjust the measurements for 2 8×8 dishes instead? (One to bake right away, and one to freeze!)
Thank you!
Hi Melissa! I think it would work to use this recipe as written. It should divide evenly between the two pans.
Great way to use rotisserie chicken. I did use the no boil noodles and it was just perfect. Eating leftovers tonight, so wanted to be sure to review!
My family really liked this chicken lasagna, and I really like that it’s healthy and under 30g of carbs! We are definitely putting this recipe in my cookbook. Lots of prep work, so I’ll make the different parts the day before I want to bake it. Time consuming, but oh so tasty💕
Cooking now but i accidentally used heavy whipping cream 🤦🏼♀️. We shall see how this turns out. Going to be buttery 🤪
Update: super runny; like eating soup. Flavor was ok but not great. Not a winner for me.
HI Peggy, I’m happy to help troubleshoot. Did you change anything else such as using too much cream (which can water it down and would need more seasoning) – also did you use frozen spinache? If using frozen, you’ll need to drain it so the casserole doesn’t turn out watery.
Made this twice. Always have sauce and ricotta left. Never seems to be enough chicken when using the measurements. I don’t think I’ll make it again. Usually always a hit with your recipes.
HI Shacha, are you sure you aren’t using the double size of ricotta tub? I haven’t had an issue with too much sauce here and you can see in the photos that it’s only filled 3/4 full. Also are you using the 4 cups of shredded chicken that are called for? It should be sufficient with 2 cups per layer.
I made this for the first time last night. I really liked it, though my daughter was a little iffy.
I have to say, it tasted a lot better once it had cooled down and settled. The ricotta firmed up after cooking, and it was so delicious.
Mine came out of the oven a little sloppy. I think I should have paid more attention to the lasagna sheets—they all got stuck together and were a bit overcooked. But I definitely recommend the tip about putting them into cold water after preparing them in hot water.
I’m looking forward to having the leftovers for lunch today!
Hi Bec! It’s totally normal for the ricotta to be a little softer and but it firms up whole it rests. It’s important to let it rest for a just a little while before cutting in to it. Also, the overcooked noodles will contribute to it being softer and runny.
I’m sure the leftovers will be great now that the flavors have melded together really well. Thanks for sharing.