White Chicken Lasagna
This post may contain affiliate links. Please read our disclosure policy.
If you’re craving comfort food with a touch of elegance, this White Chicken Lasagna will steal your heart. This recipe is the perfect blend of creamy, cheesy, and flavorful layers that will have everyone going back for seconds.
You’ll also love my Classic Lasagna, Spinach Lasagna, Pesto Lasagna, and Mediterranean Lasagna.
Quick Look: White Chicken Lasagna
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour and 20 minutes
- Servings: 12 people
- Dietary Info: High-protein, can be made gluten-free and vegetarian
- Method: Layered baked pasta with homemade béchamel sauce
- Technique: Layer creamy béchamel, chicken, spinach, and cheeses evenly for a rich lasagna that stays creamy and structured
- Flavor/Texture: Creamy, cheesy, savory, comforting, rich
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.
Made With Amore,
“Absolutely delicious. I can’t wait to make it again for a dinner party.”
– Deb
Table of Contents
Simple Ingredients
With a few simple ingredients, you’ll have the best creamy white lasagna on your table!
- Béchamel Sauce: A rich, velvety white sauce made with milk, butter, flour, and seasonings that gives the lasagna its signature creamy texture
- Lasagna Noodles: The sturdy base that holds all the delicious layers together
- Cooked Chicken: Provides protein and heartiness, making the dish filling
- Spinach, White Onion, and Garlic: Add freshness, sweetness, and savory depth that balance the rich layers
- Cheese Mixture (Ricotta, Egg, Basil, Mozzarella, Fontina, and Parmesan): Creates irresistibly creamy, cheesy layers with the perfect melty finish
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cheese Swap: Use Gruyère, provolone, or white cheddar instead of Fontina/Monterey Jack. You can also add cottage cheese or cream cheese. If you love cheese, try my Easy Cheesy Baked Rotini Pasta!
- Meat Options: Substitute chicken with turkey or cooked Homemade Italian Sausage, or omit for a vegetarian version.
- Veggie Boost: Add sautéed mushrooms, artichoke hearts, zucchini, or Roasted Peppers for extra flavor.
- Gluten-Free: Use gluten-free lasagna noodles and swap flour for a GF alternative in the béchamel.
How to Make White Chicken Lasagna
Layers of creamy cheese, tender chicken, and silky white sauce make this lasagna irresistibly cozy and comforting. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Start by making the bechamel sauce. Make a roux with the butter and flour.
- On low heat, add the milk and cook until creamy and thick.
- The bechamel sauce is done when it sticks to the back of a spoon.
- Sauté the spinach in the pan with olive oil and garlic.
- Add the cooked spinach to the creamy sauce.
- Add the ricotta cheese filling ingredients to a bowl.
- Mix the ricotta mixture until the ingredients are well combined.
- 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.
- Continue the lasagna layers with the ricotta cheese mixture, chicken, and more spinach bechamel.
- Spread the creamy sauce over the top of the noodles and add the mozzarella cheese.
- Bake until golden brown and bubbly.
- Let the chicken lasagna rest for 10-15 minutes, then cut and serve hot!
White Chicken Lasagna FAQs
Make sure to sauté the spinach to remove excess moisture, drain the ricotta if needed, and let the lasagna rest before slicing.
Yes! Assemble the lasagna up to 1 day in advance, cover, and refrigerate. Bake as directed. You can also freeze unbaked lasagna for up to 3 months. Bake from frozen at 350°F (175°C) for about 1 hour, covering loosely with foil.
If you have leftovers, store in an airtight container in the fridge for up to 4 days. 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.
Serving Suggestions
This white chicken lasagna with spinach is the ultimate cozy dinner and pairs beautifully with fresh, simple sides that balance its creamy richness. I love serving it with Classic Italian Chopped Salad , Lemon Arugula Salad, or Roasted Green Beans for freshness, along with warm Italian Focaccia Bread to soak up every bit of the creamy sauce. To round out the meal, finish with Authentic Tiramisu for a dinner everyone will remember.
My Pro Tips
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.
More Classic Pasta Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
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: 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious. I can’t wait to make it again for a dinner party.
Yay! So happy you loved it and will make it again soon- enjoy!
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!