If you’re craving a cozy, comforting dinner that feels special but is still easy enough for a weeknight, this White Sauce Chicken Lasagna is exactly what you need. Layered with tender chicken, creamy spinach béchamel, rich ricotta, and plenty of melted cheese, this dish delivers comfort in every bite.
Much like classic beef lasagna, this white chicken version reheats beautifully, making it perfect for meal prep, family dinners, or sharing with friends. Whether you’re using rotisserie chicken, leftover roasted chicken, or even holiday turkey, this lasagna is a guaranteed crowd-pleaser that always earns recipe requests.
Why You’ll Love This Chicken Lasagna
- Ultra-creamy and cheesy without being heavy
- Perfect for leftovers – tastes even better the next day
- Great use for leftover chicken or turkey
- Make-ahead friendly for busy schedules or entertaining
This isn’t just dinner—it’s the kind of meal that makes your kitchen smell amazing and brings everyone to the table.
Ingredients Overview
This creamy chicken lasagna comes together with just a few simple components:
Lasagna Base
Lasagna noodles cooked just until al dente create sturdy layers that hold up beautifully to the rich sauces.
Chicken
Shredded rotisserie chicken works wonderfully, but you can also use freshly cooked chicken breasts or thighs. Even well-drained canned chicken can work in a pinch.
Spinach Béchamel Sauce
A classic white sauce made with butter, flour, chicken broth, and half-and-half creates a silky base. Fresh spinach and garlic add flavor and balance to the richness.
Ricotta Cheese Mixture
Ricotta mixed with egg, parsley, parmesan, and mozzarella adds creaminess and structure, ensuring clean slices once baked.
How to Prepare the Lasagna
Cook the Noodles & Prep the Chicken
Cook the lasagna noodles in well-salted water until just al dente. Drain and rinse with cold water to prevent sticking. Shred the chicken and set aside.
Tip: Cook an extra noodle or two just in case any tear while boiling.
Make the Spinach Béchamel Sauce
Sauté finely chopped onion in olive oil until soft. Add butter and flour, whisking until golden and fragrant. Slowly pour in chicken broth and half-and-half, whisking constantly until smooth and thickened.
Season with salt and pepper, then stir in garlic and fresh spinach. Once the spinach wilts, remove the sauce from heat.
Make the Ricotta Cheese Mixture
In a large bowl, combine ricotta cheese, egg, parsley, parmesan, and most of the mozzarella cheese. This mixture adds creamy layers and helps the lasagna hold together when sliced.
Assembling the White Chicken Lasagna
For best results, layer in this order:
- Spread a small amount of béchamel sauce on the bottom of a greased 9×13-inch baking dish
- Add 3 lasagna noodles
- Spread half of the ricotta mixture
- Add half of the shredded chicken
- Spoon one-third of the spinach sauce over the chicken
- Repeat layers once more
- Finish with remaining noodles, sauce, and reserved mozzarella cheese on top
This method ensures every layer stays moist, creamy, and flavorful.
Baking Instructions
Cover the dish with foil, using toothpicks to keep the foil from touching the cheese. Bake in a preheated oven until hot and bubbly. Uncover near the end and broil briefly to achieve a lightly golden, melted cheese topping.
Let the lasagna rest before slicing—this helps the layers set and makes serving easier.
Reheating & Storage Tips
- Refrigerator: Store leftovers for up to 4 days
- Freezer: Wrap tightly and freeze for up to 3 months
- Reheating: Add a splash of water or broth before reheating to keep it moist
Heat until bubbly and the center reaches a safe internal temperature.
What to Serve with Chicken Lasagna
This lasagna is hearty enough to stand on its own, but it pairs beautifully with:
- A crisp Caesar or garden salad
- Garlic bread or crusty bread
- Roasted vegetables or steamed green beans
Final Thoughts
This White Sauce Chicken Lasagna is comfort food at its finest—creamy, cheesy, and deeply satisfying. It’s the kind of recipe you’ll come back to again and again, whether for family dinners, meal prep, or sharing with loved ones.
If you’re looking for a lasagna that feels familiar yet elevated, this one deserves a permanent spot in your recipe collection.
Creamy White Sauce Chicken Lasagna (Just the Recipe)
Ingredients
Lasagna
- 9 lasagna noodles, cooked al dente
- 4 cups shredded cooked chicken (rotisserie or leftover)
Spinach Béchamel 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 3/4 cup milk + 3/4 cup heavy cream)
- 5 oz fresh spinach, coarsely chopped
- 2 tsp salt
- 1/2 tsp black pepper
- 3 garlic cloves, minced
Ricotta Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 3 cups shredded mozzarella cheese, divided (reserve 1 cup for topping)
Instructions
- Prep
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles in salted water until al dente. Drain and rinse with cold water.
- Shred chicken and set aside.
- Make Spinach Béchamel
- Heat olive oil in a saucepan over medium heat. Sauté onion 3–4 minutes until soft.
- Add butter; whisk in flour and cook 2–3 minutes until lightly golden.
- Slowly whisk in chicken broth and half-and-half. Season with salt and pepper.
- Simmer 5 minutes until thickened.
- Stir in garlic and spinach; cook just until spinach wilts. Remove from heat.
- Make Ricotta Mixture
- In a bowl, mix ricotta, egg, parmesan, parsley, and 2 cups mozzarella.
- Assemble
- Spread a little béchamel on the bottom of a greased 9×13-inch baking dish.
- Layer: 3 noodles → half ricotta mixture → half chicken → 1/3 béchamel.
- Repeat layers once.
- Top with remaining 3 noodles, remaining béchamel, and reserved 1 cup mozzarella.
- Bake
- Cover with foil (use toothpicks to keep foil off cheese).
- Bake 45 minutes. Uncover and broil 2–3 minutes until cheese is lightly golden.
- Rest 10 minutes before slicing.