White Chicken Lasagna Recipe (with Spinach)
Updated Apr 24, 2025, Published Apr 14, 2025
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If you’re craving comfort food with a touch of elegance, this White Chicken Lasagna with Spinach will steal your heart. This recipe is the perfect blend of creamy, cheesy, and flavorful layers that will have everyone going back for seconds (and thirds!).
You’ll also love my classic lasagna, spinach lasagna, and Mediterranean lasagna.
Why You’ll Love This Lasagna
This lasagna skips the tomato sauce and uses a homemade silky béchamel sauce, creating a luscious, melt-in-your-mouth texture. It’s rich yet light enough that you won’t feel weighed down after indulging. You’ll love this twist on traditional lasagna!
Whether it’s a cozy family dinner, a holiday gathering, or a meal to impress guests, this white lasagna recipe feels unique yet homey—the kind of dish that makes everyone gather around the table with big smiles. Buon appetito!
See my What to Serve with Lasagna post to complete your lasagna meal experience.
Table of Contents
Simple Ingredients
With a few simple ingredients, you’ll have the best creamy white lasagna on your table!
Béchamel Sauce (Creamy White Sauce)
- Whole Milk – The base of the sauce provides creaminess and a smooth texture.
- Butter – Adds richness and depth of flavor.
- Flour – Helps thicken the sauce to a velvety consistency.
- Salt & Black Pepper – Enhances flavor and balances the richness.
- Nutmeg (optional) – Adds a subtle warmth that complements the creamy sauce.
Lasagna Layers
- Lasagna Noodles – The sturdy base that holds all the delicious layers together. You can use oven-ready lasagna noodles or
- Cooked Chicken – Provides protein and heartiness, making the dish filling.
- Spinach – Adds a fresh, slightly earthy contrast to the rich layers.
- White Onion – Brings a natural sweetness when sautéed, adding depth to the dish.
- Garlic – A must-have aromatic that infuses the dish with savory goodness.
- Olive Oil – Used to sauté the onion and spinach, enhancing their flavors.
Cheese Mixture and Cheese Layers
- Ricotta Cheese – Adds creaminess and binds the layers together.
- Egg – Helps hold the ricotta mixture together for a structured lasagna.
- Fresh Basil – A blend of herbs that adds. You can also use Italian seasoning.
- Mozzarella Cheese – Melts beautifully, creating that gooey, cheesy top layer.
- Fontina– Adds extra creaminess and a rich, buttery taste.
- Parmesan Cheese (parmigiano cheese)– Gives a salty, umami-packed finish.
See the recipe card for quantities.
Substitutions and Variations
- Cheese Swap: Use Gruyère, provolone, or white cheddar instead of Fontina/Monterey Jack. You can also add cottage cheese or cream cheese.
- Meat Options: Substitute chicken with turkey or cooked Italian sausage, or omit for a vegetarian version.
- Veggie Boost: Add sautéed mushrooms, artichoke hearts, zucchini, or roasted red peppers for extra flavor.
- Gluten-Free: Use gluten-free lasagna noodles and swap flour for a GF alternative in the béchamel.
- Extra Flavor: Add lemon zest and fresh parsley to the ricotta mixture for brightness.
How to Make White Chicken Lasagna
Follow these step-by-step photos to make this creamy chicken lasagna! See the recipe card for more instructions.
Step #1 – Start by making the bechamel sauce. Make a roux with the butter and flour.
Step #2 – On low heat, add the milk and cook until creamy and thick.
Step #3 – The bechamel sauce is done when it sticks to the back of a spoon.
Step #4 – Saute the spinach in the pan with olive oil and garlic.
Step #5 – Add the cooked spinach to the creamy sauce.
Step #6 – Add the ricotta cheese filling ingredients to a bowl.
Step #7 – Mix the ricotta mixture until the ingredients are well combined.
Step #8 – Layer the no-boil lasagna noodles over the first layer of spinach bechamel sauce.
If using boiled lasagna noodles, cook the lasagna noodles al dente according to package directions.
Step #9 – Continue the lasagna layers with the ricotta cheese mixture, chicken, and more spinach bechamel.
Step #10 – Spread the creamy sauce over the top of the noodles and add the mozzarella cheese.
Step #11 – Bake until golden brown and bubbly.
Step #12 – Let the chicken lasagna rest for 10-15 minutes, then cut and serve hot!
How do I prevent my lasagna from being watery?
Make sure to sauté the spinach to remove excess moisture, drain the ricotta if needed, and let the lasagna rest before slicing.
Make Ahead, Storage, and Reheating Instructions
Making ahead: Assemble the lasagna up to 1 day in advance, cover, and refrigerate. Bake as directed.
Freezing: Freeze unbaked lasagna for up to 3 months. Bake from frozen at 350°F (175°C) for about 1 hour, covering loosely with foil. This makes a great freezer meal!
Leftovers: Store in an airtight container in the fridge for up to 4 days.
Reheating Lasagna: the best method is to cover it with foil and bake at 350°F for 20-25 minutes. For a quicker option, microwave it covered with a damp paper towel in 1-minute intervals until hot. Let it rest before serving.
My Pro Tip
Recipe Tips
- Use Warm Milk for Béchamel: This prevents lumps and ensures a silky-smooth sauce.
- Sauté Spinach First: It enhances flavor and removes excess moisture for a better texture.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Layer: Start with béchamel on the bottom to prevent sticking and evenly distribute ingredients for balanced bites.
- Let It Rest Before Slicing: Resting for 10-15 minutes allows the layers to set, preventing a messy cut.
- Make It Ahead: Assemble up to a day in advance for deeper flavors, or freeze for an easy future meal.
More Italian recipes: Baked Chicken Thighs, Prime Rib Roast, and Italian Pear Cake.
Chicken recipes you can try: Creamy Chicken Enchiladas, Chicken Cacciatore, Mozzarella Stuffed Chicken, and Mushroom Chicken.
Serving Suggestions
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White Chicken Lasagna with Spinach Recipe
Ingredients
Bechamel Sauce
- 4 cups whole milk, warmed
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 teaspoon salt, adjust to taste
- ½ teaspoon white or black pepper
- ¼ teaspoon ground nutmeg, optional, but recommended
Lasagna Layers and Filling
- 12 lasagna noodles, oven-ready or boiled per package instructions
- 3 cups cooked, shredded or diced chicken (rotisserie or poached chicken works well)
- 3 cups fresh baby spinach, or 1½ cups frozen, thawed and squeezed dry
- 2 cups mozzarella cheese, shredded (more for topping)
- 1 cup Fontina cheese, shredded
- ½ cup grated Parmesan cheese, parmigiano cheese
- 1 cup ricotta cheese
- 1 egg
- 2 garlic cloves, minced
- ¼ cup fresh basil, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional, for a hint of spice
- 1 tablespoon olive oil
Instructions
Make the Béchamel Sauce
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until it forms a smooth paste (roux). Pour in the milk.
- Cook for 5-7 minutes (longer if needed), stirring frequently, until the sauce thickens and coats the back of a spoon. Stir in the salt, pepper, and nutmeg. Remove from heat and set aside.
Prepare the Filling
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the spinach and cook until slightly wilted (about 2 minutes). If using frozen spinach, stir to warm through. Remove from heat. Let the spinach cool slightly and stir into the prepared bechamel sauce. Stir to combine.
- In a bowl, mix the ricotta cheese, egg, basil, salt, pepper, and red pepper flakes.
Assemble the Lasagna
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread ⅓ cup of béchamel sauce on the bottom of the dish.
- Layer 3 lasagna noodles over the sauce. Spread ⅓ of the ricotta and cheese mixture over the noodles. Sprinkle ⅓ of the shredded chicken over the ricotta.
- Pour ⅓ cup béchamel-spinach sauce over the chicken and sprinkle ⅓ of the mozzarella and Fontina cheese. Repeat these layers two more times, finishing with a final layer of lasagna noodles topped with béchamel and Parmesan cheese and a little extra mozzerlla, if desired.
Bake the Lasagna
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for 20 more minutes, until the top is bubbly and golden.
- Let the lasagna rest for at least 10-15 minutes before slicing.
- Serve warm and enjoy this creamy, cheesy, and comforting White Chicken Lasagna with Spinach!
Notes
- Use Warm Milk for Béchamel: This prevents lumps and ensures a silky-smooth sauce.
- Sauté Spinach First: Enhances their flavor and removes excess moisture for a better texture.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Layer Thoughtfully: Start with béchamel on the bottom to prevent sticking, and evenly distribute ingredients for balanced bites.
- Let It Rest Before Slicing: Resting for 10-15 minutes allows the layers to set, preventing a messy cut.
- Make It Ahead: Assemble up to a day in advance for deeper flavors, or freeze for an easy future meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You’ll love this delcious chicken lasagna! It’s an all in one meal that everyone loves!
is it 3 cups packed spinach or loosely packed? thanks!
Packed is great!
Thank you so much for adding the nutrition information to your recipes. I can’t wait to make this.
My pleasure! I am happy it is helpful to you!