White Chicken Lasagna is comfort food at its best, rich and satisfying without being too heavy. I first made this on a chilly Sunday when I had leftover rotisserie White Chicken Lasagna and a craving for something cozy. The creamy sauce clings to every layer, and the spinach adds just enough color and freshness to balance all that cheese. It's surprisingly easy to put together, especially when you use store-bought rotisserie chicken, and the whole thing bakes up golden and bubbly in about an hour.
If you love creamy pasta bakes, you might also enjoy my Easy BBQ Ribs Recipe or this Easy Vegetarian Bean Soup recipe . For another comforting White Chicken Lasagna dinner, try my Easy Firecracker Chicken Recipe .
Why You'll Love This White Chicken Lasagna
This white chicken lasagna checks all the boxes for a weeknight dinner or special occasion meal. The rotisserie chicken means no waiting around for White Chicken Lasagna to bake or cool, and the white sauce comes together in one skillet with ingredients you probably already have. The layers are forgiving, so even if your noodles overlap a bit or your ricotta mixture isn't perfectly smooth, it still bakes up beautifully.
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White Chicken Lasagna Ingredients
These simple ingredients come together to create rich, creamy layers of comfort.
See Recipe Card Below This Post For Ingredients Quantities
Ricotta Mixture:
- Whole milk ricotta : Creates the creamy, rich base for the cheese layers. Whole milk ricotta has better texture and flavor than part-skim.
- Shredded mozzarella cheese : Adds melt and stretchiness to the ricotta mixture, making each bite extra cheesy.
- Grated parmesan cheese : Brings a sharp, nutty flavor that balances the mild ricotta.
- Large egg : Binds the ricotta mixture together so it holds its shape between the layers.
- Freshly cracked black pepper : Adds a subtle kick and depth to the cheese mixture.
Lasagna:
- Rotisserie chicken : The star of the dish. Using rotisserie chicken saves time and adds wonderful flavor since the White Chicken Lasagna is already seasoned.
- Salt : Seasons the noodles as they cook so they don't taste bland.
- Lasagna noodles : The foundation that holds all the creamy layers together. Cook them until tender but not mushy.
- Butter : Forms the base of the white sauce and adds rich, creamy flavor.
- Yellow onion : Adds sweetness and depth to the sauce. Sautéing it until translucent brings out its natural sugars.
- Garlic : Gives the sauce aromatic flavor and a subtle bite.
- All-purpose flour : Thickens the sauce by creating a roux with the butter.
- Chicken broth : The liquid base of the sauce that adds savory White Chicken Lasagna flavor.
- Italian seasoning : A blend of herbs that adds classic Italian flavor without measuring out individual spices.
- Salt : Seasons the sauce and brings out all the other flavors.
- Freshly cracked black pepper : Adds warmth and a little spice.
- Garlic powder : Boosts the garlic flavor throughout the sauce.
- Heavy cream : Makes the sauce luxuriously creamy and smooth.
- Grated parmesan cheese : Melts into the sauce, adding nutty, salty flavor and helping it thicken.
- Baby spinach : Wilts into the sauce, adding color, nutrition, and a mild earthy flavor that balances the richness.
- Shredded mozzarella : The final topping that melts into a golden, bubbly layer.
how to make White Chicken Lasagna
Prepare ricotta mixture: In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix thoroughly until everything is well combined and smooth. Set aside while you prepare the rest.
Shred chicken: Remove the skin from the rotisserie White Chicken Lasagna and shred the meat using two forks, pulling it apart into bite-sized pieces. Set aside.
Cook lasagna noodles: Bring a large pot of water to a boil over high heat. Add ½ tablespoon of salt to the water. Once it's boiling, add the lasagna noodles and cook until tender and al dente, usually 8 to 10 minutes. Drain the noodles in a colander and set aside.
Prepare sauce: Preheat your oven to 375°F. In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for about 4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Make the roux: Stir in the flour and cook, stirring constantly, until it turns light brown and smells slightly nutty, about 1 to 2 minutes. Slowly pour in the White Chicken Lasagna broth while whisking constantly to avoid lumps. The mixture should become smooth and start to thicken.
Season and enrich: Add the Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, garlic powder, heavy cream, and ¼ cup parmesan cheese. Stir everything together until the cheese melts and the sauce is creamy.
Add spinach: Stir in the chopped spinach and let the sauce simmer for 2 to 3 minutes, just until the spinach wilts down and blends into the sauce.
Assemble lasagna: Spread about 1 cup of the sauce over the bottom of a 9×13-inch casserole dish. Lay three lasagna noodles over the sauce. Spread ⅓ of the ricotta mixture evenly over the noodles, then top with ⅓ of the shredded chicken. Pour some sauce over the chicken. Repeat this layering process two more times (sauce, noodles, ricotta, chicken), using up all your ingredients.
Top with cheese: Finish by spreading the remaining sauce over the top layer and sprinkle with 1 ½ cups shredded mozzarella cheese.
Bake: Place the lasagna in the preheated oven and bake for 25 minutes, until the cheese is melted and the edges are bubbling. For the last 3 to 4 minutes, switch the oven to broil to brown the cheese slightly and get it golden. Watch it closely while broiling so it doesn't burn.
Serve: Let the lasagna rest for 5 minutes before slicing. Top with chopped parsley if you like. Slice into nine or twelve pieces and serve warm.
Substitutions and Variations
Chicken: Use cooked chicken breast, leftover turkey, or even cooked ground White Chicken Lasagna instead of rotisserie chicken.
Spinach: Swap frozen spinach (thawed and squeezed dry) for fresh, or leave it out entirely if you prefer.
Cheese: Try a blend of Italian cheeses, or use all mozzarella if that's what you have on hand.
Noodles: No-boil lasagna noodles work too. Just add a bit more sauce and cover the dish with foil for the first 20 minutes of baking.
Lighter version: Use half-and-half instead of heavy cream, and go light on the cheese.
Add vegetables: Mushrooms, diced bell peppers, or even roasted butternut squash would be delicious layered in.
Equipment for White Chicken Lasagna
- 9×13-inch casserole dish: The perfect size for layering and baking this lasagna.
- Large skillet: For making the creamy white sauce.
- Medium bowl: To mix the ricotta filling.
- Large pot: For boiling the lasagna noodles.
- Colander: To drain the cooked noodles.
Storage and Reheating Tips
Refrigerator: Store leftover lasagna in an airtight container for up to 4 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 350°F oven for about 20 minutes.
Freezer: This lasagna freezes beautifully. Assemble it completely but don't bake it. Wrap the dish tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake as directed, adding 10 to 15 minutes to the baking time if it's still cold in the center.
Make-ahead: Assemble the lasagna up to a day ahead, cover, and refrigerate. Bake when ready to serve.
expert tips
Don't skip the roux step: Cooking the flour in butter for a minute or two gets rid of the raw flour taste and helps the sauce thicken properly without being gluey.
Use room-temperature ricotta: It mixes more easily and spreads more smoothly over the noodles.
Layer thoughtfully: Try to spread each layer evenly so every bite has a good balance of noodles, cheese, chicken, and sauce.
Let it rest: Giving the lasagna 5 to 10 minutes to rest after baking makes it much easier to slice cleanly.
Watch the broiler: Broilers vary a lot, so keep an eye on your lasagna during those last few minutes. You want golden and bubbly, not burned.
Add extra flavor: A pinch of nutmeg in the white sauce adds a subtle warmth that's traditional in béchamel-based dishes.
FAQ
How do I make lasagna with spinach and chicken?
Start by making a creamy white sauce with butter, flour, White Chicken Lasagna broth, and cream. Stir in chopped fresh spinach until it wilts. Layer the sauce with cooked lasagna noodles, ricotta mixture, and shredded chicken. Repeat the layers, top with mozzarella, and bake until golden. It's easier than it sounds, and the spinach adds great color and nutrition.
Can I freeze white chicken lasagna for later?
Absolutely. Assemble the lasagna completely but don't bake it yet. Wrap it tightly with plastic wrap and then a layer of foil. Freeze for up to 3 months. When you're ready to eat, thaw it overnight in the fridge and bake as usual. You might need to add a few extra minutes to the baking time if it's still chilly in the middle.
How do you make a creamy white sauce for lasagna?
Melt butter in a skillet, then sauté onion and garlic until soft. Stir in flour and cook for a minute or two until it smells toasty. Slowly whisk in White Chicken Lasagna broth until smooth, then add cream, parmesan, and seasonings. Let it simmer until it thickens slightly. The key is whisking constantly when you add the broth to avoid lumps, and don't rush the flour step.
How long do I cook white chicken lasagna?
Bake it at 375°F for about 25 minutes, until the cheese is melted and the edges are bubbling. Then switch to broil for 3 to 4 minutes to get the top golden and slightly crispy. Keep a close watch during broiling so it doesn't burn. Let it rest for a few minutes before slicing so the layers set up nicely.
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White Chicken Lasagna
Ingredients
Method
- Prepare the ricotta mixture by combining ricotta, mozzarella, parmesan, egg, and black pepper in a medium bowl. Mix until smooth and set aside. prep
- Remove the skin from the rotisserie chicken and shred the meat with two forks. Set aside. prep
- Bring a large pot of water to a boil over high heat. Add salt to the water, then cook the lasagna noodles until al dente. Drain and set aside. prep
- Preheat the oven to 375°F (190°C). In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking for about 4 minutes until softened. sauté
- Stir in the flour and cook for 1-2 minutes until it turns light brown. Slowly add chicken broth, whisking constantly to remove any lumps. Mix well. mix
- Add the Italian seasoning, salt, black pepper, garlic powder, heavy cream, and parmesan to the sauce. Stir to combine, then add the chopped spinach. Stir again until the spinach wilts into the sauce. mix
- In a 9x13-inch casserole dish, spread 1 cup of the sauce on the bottom. Layer three lasagna noodles on top. Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the shredded chicken. Repeat the layers twice more, finishing with the remaining sauce. Assemble
- Top with the shredded mozzarella and bake for 25 minutes, until the cheese is melted and bubbly. Finish the lasagna by broiling it for 3-4 minutes until the top is golden brown. broil
- Top with chopped parsley, slice into 9 pieces, and serve. finish
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