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.
This post may contain affiliate links. Read my disclosure policy.
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
It took me YEARS to develop a Beef Lasagna recipe to die for – but, I made this exactly as told, and I would not change ONE THING! Except, maybe make a double batch to share with friends! It is better than I ever anticipated it could be, and looks just like the pictures posted. Believe me, if you like noodle dishes this is a MUST, Honestly, I think it has become my favorite! Thanks so much for sharing, YOU are appreciated =)
Aww, that’s the best! Thank you so much for sharing that with me, Cynthia. I’m all smiles and it sounds like you found a new favorite!
If I use chicken breasts can you tell me how many ounces/pounds I would need. I have some I need to use. Thanks you.
Hi Lois, we used 4 cups of shredded rotisserie chicken or cooked from 2 lbs chicken breast; 2 chicken breasts will equal about 2 lbs.
Wow! We made this tonight for supper and it was so good! Thanks for a great recipe.
You’re welcome! I’m so happy you enjoyed it, Donna!
My husband is not a fan of spinach so can I omit it from the recipe?
Hi Cynthia, I haven’t tested that substitution to advise on the outcome. But one of our readers mentioned testing that successfully. If I did it though, I would precook the broccoli until it’s at least crisp-tender, otherwise, it may not soften to your liking in the oven.
My boyfriend is the same way about spinach – but I made it just as noted, and he didn’t complain at all. I believe that the color AND flavor added was great – and no, it really doesn’t taste like spinach. My mother, however, used to always make a white gravy for the spinach – but, give it a try and make him wear a mask – he won’t be able to tell =)
I love your recipes! Thank you so much! If I cannot use ricotta cheese , is there another cheese that will just as good?
Hi Traci, I always make this with ricotta, but the next best thing might be small curd cottage cheese. I haven’t tried this with cream cheese to advise if that would work. But I worry just mozzarella won’t have the same creamy outcome.
Can I use no cook lasagna noodles?
Hi Roxana, one of our readers wrote: “I used no-boil noodles worked just as good as regular boiled noodles.”
I have been using Oven Ready noodles for my lasagna for the last couple of years and they work perfectly, as they cook in the sauce. Your recipe is in the oven now and can’t wait to hear what our girls have to say about the white sauce and chicken.
Thanks for sharing and glad to hear that, Jeff!
Hi Natasha,
My husband hates ricotta cheese and cottage cheese. Would it work if I just used mozzarella cheese instead?
Thank you for help.
Hi Marisa, I always make this with ricotta, but the next best thing might be small curd cottage cheese. I haven’t tried this with cream cheese to advise if that would work. But I worry just mozzarella won’t have the same creamy outcome.
I would add a little bit of cream cheese me and my mom picked that up from Paula Deen years ago and it makes the best lasagna ever
Love this recipe, thank you for sharing 😍
You’re so welcome! I’m glad you loved it.
I followed this recipe to a T. And it’s so bland! I mean with three different kinds of cheese in it you’d think there’d be some flavor in it. And this was even after adding extra garlic and salt and pepper to it along the way.
A waste of good ingredients.
Hi J, did you possibly forget the salt or underseason? Undersalting is the #1 cause for a bland dish. Also, if you are using kosher salt, you will need to use more than what is called for since I used fine sea salt which is closer in consistency to table salt.
A bit too much of a good thing. Was tasty yet way over the top with gooeyness. Just be aware of the heavy factor of the recipe and anticipate that when making side item. Simple salad is all you need…if that!
HI Patricia, it’s definitely a juicy, cheesy, saucy, and beefy lasagna. We prefer a moist lasagna over a dry one.
Hi Natasha,
How long should this bake if make a little more than half of this recipe and make it in a 9×9?
Hi Morgan, I haven’t made 1.5 times the recipe at once, but I bet you will need to increase the time by some. I recommend making sure everything is cooked through but inserting a thermometer.
Chicken Lasagna Rollups?
Hi Russ, I haven’t tried this specific recipe as rollups, but I bet that could work! I hope you try it and let us know if you like it! Have you tried our Lasagna Rollups?
Can you use frozen creamed spinach?
Hi Marice, thawed and well-drained frozen spinach should work.
Hello,
What types of casserole dishes can you use to broil? I only have pyrex pans. Also if I wanted to add veggies do I cook them first?
Hi Robin, I would use the same pan we used in this recipe or something similar. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. Yes, if adding veggies, I would add the cooked veggies to the bechamel sauce.
Another question, can I cut the recipe in half and do 2 8×8 aluminum pans? If so, do I need to change the temp and cook time?
Hi Joanna, I bet that could work. The time may need an adjustment, but not by much. If you experiment, I would love to know how it goes!
Can any of this be made ahead of time like during the day to make for dinner that night?
Hi Joanna, yes, you can assemble it a day ahead and cook the following day (or the same day), just be sure not to overcook the noodles. It also reheats well.
This was delicious. I made it exactly according to your recipe, didn’t change a thing. My husband raved about how much he loved it. When make again I will add sauted mushrooms as suggested in some of the reviews.
Thanks for your review, Vickie. Great to hear that you and your husband enjoyed this recipe!
Been looking for a chicken lasagna recipe for a long. It is so tasty. Thank you .
I’m so glad you enjoyed it, Marjorie! Thank you so much for sharing that with me.
Hi Natasha I am going to make this dish tomorrow and substitute broccoli for the spinach. I had a couple questions. Did you say we have to pre-cook the broccoli before we make the sauce with it?? Or can I just put the raw broccoli into the sauce and cook it like you did the spinach. Also I was wondering about your cookware the pot that you boil the lasagna noodles in what brand is that? I’m looking for some cookware. Thanks a lot for your help!
HI Ladena, I would precook the broccoli until it’s at least crisp-tender, otherwise, it may not soften to your liking in the oven. That is Wolf cookware but I don’t think they make that line of cookware anymore. Check out all of our cookware in our Amazon shop.
I never wanted to be one of THOSE reviewers, but I made this with chopped up broccoli instead of spinach and it was SO good. But I give all credit to the recipe, which has proven to be wonderfully adaptable. And the Bechamel sauce is so yummy, I think I would eat most anything if this sauce was poured on top!
That is fantastic feedback, thank you very much for sharing that with us. I’m happy that you loved this recipe especially the sauce!