This oven-baked 1-hour homemade white chicken lasagna recipe is pure comfort food for the soul that is packed with flavors and will become a family favorite after the first bite! The layers of creamy spinach sauce and chicken ricotta mixture in between pasta sheets is simply irresistible and perfect for feeding a large crowd.
Contents
🌟 Why this recipe works
Lasagna is a timeless classic Italian dish that is truly delicious with its layers and layers of meat sauce, lasagna sheets, and creamy béchamel sauce. It's easy to make and looks impressive when served, making it a great meal for family dinners and special occasions.
This white chicken lasagna is even more flavorful than the traditional lasagna as it combines an irresistible spinach sauce made with olive oil, garlic, herbs, and half-and-half with a ricotta cheese and shredded chicken filling.
The filling and sauce are layered between lasagna noodles and topped with a boatload of mozzarella and parmesan cheese for a melty golden brown finish. It's a hearty meal that is guaranteed to please!
Although the recipe involves many ingredients ( many of which are pantry staples), it comes together quickly and easily and can be prepared in advance, making it a great weeknight dinner.
So whether you are looking for an easy dinner idea that is guaranteed to please the whole family or something special to serve up for a special occasion, this creamy white chicken lasagna is sure to become a regular in your home.
And if you need more lasagna recipes with different cooking methods and flavors, check out our easy no-boil lasagna and Mexican lasagna.
🍽 Key Ingredients
This white chicken lasagna recipe calls for a range of key ingredients to ensure maximum flavor and texture:
Chicken filling - The delicious chicken filling is made with cooked chicken (I used shredded rotisserie chicken), sour cream, ricotta cheese, mozzarella cheese, and egg. The combination of these ingredients gives the lasagna a creamy and savory flavor.
Spinach sauce - The spinach sauce combines fresh spinach, garlic, low-sodium chicken broth, half and half, and herbs to create a creamy and flavorful sauce.
Lasagna noodles - Lasagna noodles are the traditional choice for layering with sauce, cheese, and filling. For this recipe, use regular curly-edge lasagna noodles and not oven-ready lasagna noodles.
Herbs and spices - Dried herbs such as basil, oregano, and thyme are used to add flavor and aroma to the filling and sauce.
Cheese - You'll need parmesan, ricotta, and mozzarella cheese to give this chicken and spinach lasagna recipe the perfect melted cheesy finish.
Roux - Like all smooth creamy sauces, the base starts out as a thick roux made with butter and flour.
Garnish - Garnish the baked lasagna with fresh basil or parsley to add color and earthy flavor.
Substitutions
If you don't have a particular ingredient for this recipe, some easy substitutions can be made:
Cooked chicken
If you don't have cooked chicken on hand, boil 2 chicken breasts for 30 minutes. Let them cool completely before shredding and making the chicken filling. You could use turkey as an alternative to chicken.
Spinach
Kale is the perfect substitute for baby spinach. If you're using frozen spinach, make sure to strain as much water from it before mixing it with the cream sauce.
Herbs
You can use fresh herbs instead of dried ones. Use three times the amount for the same flavor intensity. For example, if the recipe calls for 1 teaspoon of dried basil, use 3 teaspoons of fresh.
Cheese
For substituting the three types of cheese, I recommend using Pecorino or Romano instead of freshly grated parmesan and cheddar cheese or Monterey jack for mozzarella. Ricotta can be swapped for goat's cheese or cream cheese.
Half and Half
For a lighter version of the cream sauce, use whole milk instead of half and half. You could also use light cream or evaporated milk for a richer flavor.
🔪 How to make
This delicious white chicken lasagna is surprisingly easy to make. With a few simple steps to make and assemble the lasagna, you can create an impressive dish that the whole family will love.
Preparations
- Finely dice or mince the garlic.
- Combine the ricotta cheese, sour cream, egg, shredded chicken, half of the dried herbs, and salt and pepper in a large bowl. Combine well before stirring in ½ cup of the mozzarella and parmesan cheese.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease a casserole dish.
- Add 1 tablespoon of olive oil and a teaspoon of salt to a large pot of boiling water and add the noodles. Boil noodles for around 8-10 minutes until al dente (check package instructions for timing instructions).
Cooking instructions
Making the lasagna
Step 1
Rinse the cooked lasagna noodles under cold water until cooled, then place them on greaseproof paper to prevent them from sticking together.
Step 2
Melt butter in a large skillet over medium heat with the remaining olive oil and minced garlic, cooking for a minute or two until fragrant. Add the flour and whisk to incorporate before slowly pouring in the half and half.
Tip: Continue to whisk vigorously while the white sauce cooks, and once the sauce is smooth, pour in the chicken broth bit by bit.
Step 3
Season with the remaining dried herbs and ½ teaspoon salt. Continue to cook the white sauce on low heat for 3 to 4 minutes until the sauce is thickened, then remove the skillet from the heat and mix the fresh spinach into the sauce.
Assembling the lasagna
Step 4
Spread ½ cup of the spinach white lasagna sauce onto the bottom of your baking dish. Place 3 sheets of lasagna over the sauce, followed by half of the chicken mixture.
Step 5
Place another 3 sheets of lasagna on top, then spread ⅓ of the remaining spinach sauce over, and sprinkle 1 cup of mozzarella cheese on top of the sauce.
Step 6
Add another 3 lasagna sheets on top of the cheese, followed by the remaining chicken and ricotta mixture.
Step 7
Place 3 more lasagna sheets over the chicken mixture and spoon ⅓ of the sauce on top, followed by 1 cup of shredded mozzarella cheese.
Step 8
For the final layer, place the last 3 remaining noodles on top, followed by the remaining sauce and mozzarella cheese.
Baking the lasagna
Step 9
Grease a sheet of aluminum foil and place the greased side over the casserole dish, crimping the sides. Bake the assembled white chicken lasagna in the preheated oven for 40 minutes.
Tip: Remove the foil after 40 minutes and continue to bake for a further 15 minutes until bubbling. Set the oven to broil for the last few minutes to give the melted cheese a lovely golden color.
Step 10
Remove the baked white chicken lasagna from the oven and let it rest for 15 minutes. Garnish with chopped fresh parsley or basil before serving.
💭 Cooking tips
Even browning
To ensure your white cheese chicken lasagna is evenly browned on top, rotate the dish in the oven during the last 15 minutes of cooking and broiling.
Cooling period
It's important to allow the cooked lasagna to cool slightly before slicing. This will ensure that each slice will stay together when serving.
Thick spinach cream sauce
If your sauce is too thick after it has cooled, add a little bit of milk or broth to make it thinner.
🥗 What to serve with
If you want to make an Italian feast for your family or dinner guests, you can pair this white chicken lasagna with freshly baked bread, soups, and salads. Here are some of our favorite recipes:
Bread
Focaccia bread is a staple in Italian baking, and you'll find it on the table with many Italian dinner recipes. Try this easy garlic rosemary focaccia bread or pull-apart garlic knots to serve with your lasagna.
Salad
Keeping with the Italian recipes, serve the lasagna with a light and refreshing tomato basil mozzarella salad or a fragrant and colorful couscous salad with mint and roasted veggies.
Soup
No matter what you're having for dinner, a good soup will complement it! And there's no better Italian classic soup than a warming roasted tomato soup or a hearty pasta e fagioli soup.
🙋 Frequently asked questions
How to make white chicken lasagna in advance?
Yes, you can make this white chicken lasagna in advance. Just cover the assembled lasagna with 3 layers of plastic wrap and refrigerate it for 3 days or freeze it until you want to bake it.
Can I use oven-ready noodles?
No, not for this recipe. Oven-ready noodles require lots of moisture in the sauce mixture to cook them, and using them in this recipe will result in a dry chicken lasagna rather than a juicy one.
🧊 Storing and ♨️ reheating
If you have leftover white chicken lasagna, you can easily store and reheat it later.
Fridge - To store the leftover lasagna in the fridge, cover the baking dish in plastic wrap or transfer the leftovers to an airtight container and store it for up to 3 days.
Freezer - To freeze the lasagna, transfer the leftovers to a freezer-safe container and freeze for up to 4 months. Thaw overnight before reheating.
Reheating - Place the leftover chicken lasagna on a baking sheet and bake in a preheated oven to 350F for 15-20 minutes until hot. Alternatively, you can use the microwave on medium power, cooking for 2 to 3 minutes.
🍳 Related comfort food recipes
If you loved this creamy white chicken lasagna, you'll also love the recipes below.
👪 Serving size
You can expect 12 large slices from this white chicken lasagna recipe. The recipe is easy to scale, and prepare two lasagnas to freeze one for next week!
We hoped you enjoyed making this delicious white chicken lasagna that's ready in 1 hour and perfect for any occasion. Enjoy it with soup or bread, and let us know what you think of this chicken and spinach variation of the classic Italian dish!
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
Best Ever White Chicken Lasagna Recipe
Ingredients
- 3 tablespoons Extra virgin olive oil - divided
- 2 teaspoons Salt - divided
- 15 Lasagna noodles - (not no-boil, regular curly edge noodles)
- 2 tablespoons Butter
- 1 teaspoon Garlic - minced
- ¼ cup All-purpose flour
- 1½ cups Whole half and half
- 2 cups Low sodium chicken broth
- 2 teaspoons Dried basil - divided
- 1 teaspoon Dried oregano - divided
- 1 teaspoon Dried thyme - divided
- 3 cups Baby spinach - loosely packed roughly chopped, fresh
- 16 ounces Ricotta cheese - part-skim or whole
- ½ cup Sour cream
- 1 large Egg
- ¼ teaspoon Black pepper - freshly ground
- 3 cups Cooked shredded chicken breast - rotisserie chicken works great
- 4 cups Mozzarella cheese - shredded, divided
- ½ cup Parmesan cheese - shredded
- Fresh Italian parsley or basil for garnish
Instructions
Preparations
- Finely dice or mince the garlic.
- Combine the ricotta cheese, sour cream, egg, shredded chicken, half of the dried herbs, and salt and pepper in a large bowl. Combine well before stirring in ½ cup of the mozzarella and parmesan cheese.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease a casserole dish.
Cooking instructions
Making the lasagna
- Add 1 tablespoon of olive oil and a teaspoon of salt to a large pot of boiling water and add the noodles. Boil noodles for around 8-10 minutes until al dente (check package instructions for timing instructions).
- Rinse the cooked lasagna noodles under cold water until cooled, then place them on greaseproof paper to prevent them from sticking together.
- Melt butter in a large skillet over medium heat with the remaining olive oil and minced garlic, cooking for a minute or two until fragrant. Add the flour and whisk to incorporate before slowly pouring in the half and half.
- Continue to whisk vigorously while the white sauce cooks, and once the sauce is smooth, pour in the chicken broth bit by bit.
- Season with the remaining dried herbs and ½ teaspoon salt. Continue to cook the white sauce on low heat for 3 to 4 minutes until the sauce is thickened, then remove the skillet from the heat and mix the fresh spinach into the sauce.
Assembling the lasagna
- Spread ½ cup of the spinach white lasagna sauce onto the bottom of your baking dish. Place 3 sheets of lasagna over the sauce, followed by half of the chicken mixture.
- Place another 3 sheets of lasagna on top, then spread ⅓ of the remaining spinach sauce over, and sprinkle 1 cup of mozzarella cheese on top of the sauce.
- Add another 3 lasagna sheets on top of the cheese, followed by the remaining chicken and ricotta mixture.
- Place 3 more lasagna sheets over the chicken mixture and spoon ⅓ of the sauce on top, followed by 1 cup of shredded mozzarella cheese.
- For the final layer, place the last 3 remaining noodles on top, followed by the remaining sauce and mozzarella cheese.
Baking the lasagna
- Grease a sheet of aluminum foil and place the greased side over the casserole dish, crimping the sides. Bake the assembled white chicken lasagna in the preheated oven for 40 minutes.
- Remove the foil after 40 minutes and continue to bake for a further 15 minutes until bubbling. Set the oven to broil for the last few minutes to give the melted cheese a lovely golden color.
- Remove the baked white chicken lasagna from the oven and let it rest for 15 minutes.
- Garnish with chopped fresh parsley or basil before serving.
Kathryn G Maas
This was FABULOUS! I've never made a lasagna before with FIVE layers of noodles, and I was not sure how I felt about that - but it was WONDERFUL! First, it made each serving that much more filling, so one pan went a long way. Second, it stood up much better than my other lasagnas, holding its shape well. I did tweak just the weeist bit - I added cottage cheese to the cheese mix, not a lot but some, to make it a little creamier, and I doubled the seasonings - well, at least I added seasonings to taste. Thank you so much for sharing this wonderful recipe! Now I'm making it for a staff meeting as I'm excited to share it with people!