If you are craving a comforting yet elegant twist on a classic, then this White Chicken Lasagna Recipe is exactly what you need. Bursting with layers of tender chicken, creamy ricotta, fresh spinach, and a luscious white sauce, this dish elevates traditional lasagna to a whole new level of deliciousness. It’s perfect for those who adore rich, cheesy flavors without the heaviness of tomato sauce. Once you try this recipe, it will surely become your go-to for family dinners and gatherings.
Ingredients You’ll Need
These ingredients are straightforward but incredibly important—they each add a unique texture, flavor, or color that makes this White Chicken Lasagna Recipe so special. From the creamy ricotta mix to the fresh spinach, everything works together in perfect harmony.
- Extra virgin olive oil (3 tablespoons, divided): Adds a subtle fruity richness and helps sauté ingredients perfectly.
- Salt (2 teaspoons, divided): Essential for seasoning the noodles and enhancing all other flavors.
- Lasagna noodles (15, regular curly edge): The sturdy pasta layers that hold everything together beautifully.
- Butter (2 tablespoons): Creates a silky, smooth roux base for the white sauce.
- Minced garlic (1 teaspoon): Delivers a fragrant, aromatic foundation to the sauce.
- All-purpose flour (1/4 cup): Thickens the sauce, giving it that irresistible creamy texture.
- Whole milk (1 1/2 cups): Or half and half for extra richness, balancing the chicken broth in the sauce.
- Low sodium chicken broth (2 cups): Infuses a gentle savory note into the béchamel-style sauce.
- Dried basil, oregano, thyme (each in small amounts): A trio of herbs adding depth and a touch of Mediterranean sunshine.
- Fresh baby spinach (3 cups, roughly chopped): Offers a vibrant pop of green and a fresh, mild flavor.
- Ricotta cheese (16 ounces): Creates a luscious, creamy layer that melts beautifully.
- Sour cream (1/2 cup): Adds tanginess and richness to the cheese mixture.
- Large egg (1): Helps bind the ricotta mixture into a smooth filling.
- Freshly ground black pepper (1/4 teaspoon): Provides a subtle kick to awaken the flavors.
- Cooked shredded chicken breast (3 cups): The hearty protein star that makes this dish satisfying.
- Shredded mozzarella cheese (4 cups, divided): Melts into golden, gooey goodness throughout each layer.
- Shredded Parmesan cheese (1/2 cup): Offers a sharp, nutty note that complements the creamy ricotta mix.
- Fresh Italian parsley or basil (optional): For an eye-catching, fragrant garnish that elevates the presentation.
How to Make White Chicken Lasagna Recipe
Step 1: Prepare the Noodles
Start by bringing a large pot of salted water to a boil. Add 1 tablespoon of olive oil to prevent sticking, then carefully cook the lasagna noodles until they are perfectly al dente. Rinsing them under cool water afterward stops the cooking process and makes them easier to handle. Set the noodles aside on a clean towel as you prepare the creamy layers ahead.
Step 2: Make the White Sauce with Spinach
In a skillet, gently melt butter alongside the remaining olive oil over medium heat. Toss in the minced garlic, cooking until it becomes fragrant but not browned, about 1 to 2 minutes. Whisk in the flour to create a roux before slowly adding the milk and chicken broth, whisking continuously to avoid lumps. Season this luscious sauce with dried basil, oregano, thyme, and salt. Let it simmer until thickened, then fold in the fresh spinach, allowing it to wilt and infuse the sauce with its delicate flavor and beautiful green color.
Step 3: Prepare the Chicken Ricotta Mixture
In a spacious bowl, combine ricotta cheese with sour cream, a beaten egg, shredded chicken, and the remaining herbs and salt. This mixture is the creamy heart of the lasagna, bringing moisture and bold taste to every bite. Fold in half a cup of shredded mozzarella along with the Parmesan cheese, ensuring an even cheesy distribution that will melt into sheer perfection as it bakes.
Step 4: Assemble the Lasagna Layers
Preheat your oven to 350 degrees F (175 degrees C). In a 13×9-inch baking dish, start with a base layer of white sauce to keep the noodles from sticking. Then, alternate layers of noodles, the chicken ricotta mixture, more noodles, white sauce, and mozzarella cheese. The key is balancing layers for even flavor and texture throughout. You’ll end with noodles topped by the remaining white sauce and mozzarella, ready for baking.
Step 5: Bake to Perfection
Cover the dish with foil sprayed with nonstick spray to keep the top moist. Bake for 40 minutes to gently meld the flavors and heat the layers through. Remove the foil and bake uncovered for another 15 minutes to achieve bubbling, melty cheese on top. For the final touch, broil for 2 to 3 minutes to get a golden, slightly crisp crust that makes this White Chicken Lasagna Recipe simply irresistible.
Step 6: Rest and Garnish
Allow the lasagna to rest for 10 minutes after baking. This resting time lets everything set, making it easier to slice while letting the flavors marry beautifully. Garnish with freshly chopped parsley or basil if you like, adding a fresh aroma and a splash of color that makes the presentation just as delightful as the taste.
How to Serve White Chicken Lasagna Recipe
Garnishes
Simple garnishes, like fresh Italian parsley or basil leaves, add a burst of vibrant green and fresh flavor that balances the creamy richness of the dish. A light sprinkle of extra Parmesan right before serving can also elevate the visual appeal and boost the cheesy taste.
Side Dishes
To round out your meal, serve this White Chicken Lasagna Recipe with a crisp green salad tossed in a tangy vinaigrette. Garlic bread or a crusty baguette keeps things rustic and perfect for sopping up any leftover sauce on the plate. Light steamed vegetables like asparagus or green beans also provide a nice contrast to the creamy layers.
Creative Ways to Present
If you’re looking to impress guests, serve individual portions in small ramekins or mini casserole dishes, each topped with a little extra cheese and broiled until bubbly and golden. Another option is to cut the lasagna into neat squares and garnish each plate with a drizzle of pesto or a handful of fresh herbs for a restaurant-quality finish.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Lasagna Recipe keeps beautifully in the refrigerator for up to 4 days. Cover tightly with foil or plastic wrap to retain moisture so the noodles don’t dry out, ensuring your next meal tastes just as good as fresh.
Freezing
This recipe freezes really well, making it a great option for planning ahead. Assemble the lasagna in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best results before baking.
Reheating
Reheat individual portions in the microwave or warm the entire dish in a 350-degree oven until heated through and bubbly. Cover with foil to keep the moisture in, removing it in the last few minutes for a nicely browned top.
FAQs
Can I use no-boil noodles in this White Chicken Lasagna Recipe?
While regular noodles are recommended for the best texture, no-boil noodles can be used if you adjust the sauce to be slightly more liquidy. Just be sure to layer carefully so the noodles absorb enough moisture during baking.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the dairy cheeses with plant-based alternatives, use a non-dairy milk like almond or oat milk for the sauce, and swap the butter with a dairy-free margarine or olive oil. The flavor will change slightly but still be delicious.
Can I prepare the lasagna a day ahead?
Yes, assembling the lasagna the day before baking actually allows the flavors to meld beautifully. Just cover and refrigerate it, then bake it as usual on the day of serving, adding a few extra minutes to baking time if needed.
What type of chicken works best for shredding?
Rotisserie chicken is convenient and flavorful, but poached or baked chicken breasts shredded by hand work just as well. The chicken should be moist and tender to blend nicely with the cheese mixture.
How can I make this recipe lower in calories?
To lighten this White Chicken Lasagna Recipe, use part-skim cheeses, substitute sour cream with Greek yogurt, reduce the amount of cheese slightly, and increase the spinach for added volume and nutrients without many extra calories.
Final Thoughts
This White Chicken Lasagna Recipe is a true crowd-pleaser that combines comfort with elegance effortlessly. It’s the kind of recipe you will want to keep handy for special dinners or when you simply want to treat yourself to something extra special. Dive into these creamy, cheesy layers—your taste buds will thank you endlessly!
Print
White Chicken Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This creamy and comforting White Chicken Lasagna features tender lasagna noodles layered with a flavorful ricotta and shredded chicken mixture, fresh spinach, and a rich white sauce made from garlic, herbs, and a blend of mozzarella and Parmesan cheeses. Baked to bubbly perfection and broiled for a golden top, this lasagna is a delicious twist on the classic Italian favorite.
Ingredients
Lasagna and Pasta
- 15 lasagna noodles (not no-boil, regular curly edge)
White Sauce
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons salt, divided
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk (can substitute 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 loosely packed roughly chopped fresh baby spinach
Cheese and Filling
- 16 ounces ricotta cheese (part-skim or whole)
- 1/2 cup sour cream (light or regular)
- 1 large egg
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked shredded chicken breast (rotisserie chicken works great)
- 4 cups shredded mozzarella cheese (part-skim or whole), divided
- 1/2 cup shredded Parmesan cheese
Garnish
- Fresh Italian parsley or basil for garnish (optional)
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and cook the lasagna noodles according to package directions for al dente. Once cooked, rinse with cool water, drain well, and set aside.
- Make the White Sauce: In a skillet, melt butter with 2 tablespoons olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Whisk in the all-purpose flour to create a roux, then slowly whisk in the whole milk and low sodium chicken broth until the sauce is smooth. Season with 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt. Let simmer for 3 minutes or until the sauce has thickened. Remove from heat and stir in the fresh chopped spinach until wilted.
- Prepare the Cheese and Chicken Mixture: In a large bowl, combine ricotta cheese, sour cream, egg, shredded chicken, remaining 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Mix thoroughly until smooth. Fold in 1/2 cup of shredded mozzarella cheese and all of the Parmesan cheese to the mixture.
- Assemble the Lasagna: Preheat the oven to 350°F (175°C). Spread 1/2 cup of the prepared white sauce evenly in the bottom of a 13×9-inch baking dish. Layer the ingredients as follows: 3 noodles, half of the chicken ricotta mixture, 3 noodles, 1/3 of the white sauce, 1 cup mozzarella cheese, 3 noodles, remaining chicken ricotta mixture, 3 noodles, 1/3 of the white sauce, 1 cup mozzarella cheese, and finally the remaining noodles topped with the remaining white sauce and 1 cup mozzarella cheese.
- Bake the Lasagna: Cover the baking dish with foil sprayed with nonstick spray and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes until the lasagna is bubbly. Broil on high for 2-3 minutes to brown and crisp the cheese on top.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with fresh Italian parsley or basil if desired, then serve warm.
Notes
- Use regular lasagna noodles for best texture; do not substitute no-boil noodles.
- Rotisserie chicken is a convenient shortcut to save time on cooking and shredding chicken.
- Light sour cream and part-skim cheeses reduce fat content while maintaining creaminess.
- Broiling at the end adds a beautiful golden crust; watch carefully to avoid burning.
- Allowing the lasagna to rest helps it set and makes slicing easier.
