Description
White Chicken Lasagna is a creamy, comforting twist on the classic Italian dish. Layered with tender shredded chicken, rich ricotta, mozzarella, parmesan, spinach, and a homemade white sauce, it’s a crowd-pleasing, flavor-packed recipe perfect for family dinners, holidays, or entertaining guests.
Ingredients
For the Ricotta Mixture:
Whole milk ricotta
Shredded mozzarella cheese
Grated parmesan cheese
1 large egg
Freshly cracked black pepper
For the Lasagna:
About 3 cups shredded rotisserie chicken
Salt (for pasta water)
Lasagna noodles
Butter
1 yellow onion, diced
Garlic cloves, minced
All-purpose flour
Chicken broth
Italian seasoning
Salt
Freshly cracked black pepper
Garlic powder
Heavy cream
Grated parmesan cheese
Baby spinach, chopped
Shredded mozzarella cheese (for topping)
Instructions
-
Prepare the Ricotta Mixture:
In a bowl, mix ricotta, mozzarella, parmesan, egg, and black pepper. Set aside. -
Shred the Chicken:
Remove skin from rotisserie chicken and shred meat with two forks. -
Cook the Noodles:
Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente. Drain and set aside. -
Make the White Sauce:
In a large skillet, melt butter over medium heat. Sauté diced onion and garlic until translucent. Stir in flour and cook for 1–2 minutes until light brown.
Gradually whisk in chicken broth, making sure there are no lumps. Add Italian seasoning, salt, pepper, garlic powder, heavy cream, and parmesan. Simmer until thickened. Stir in chopped spinach and cook until wilted. Remove from heat. -
Assemble the Lasagna:
Preheat oven to 375°F (190°C).
Spread a layer of white sauce in a 9×13-inch baking dish. Add 3 lasagna noodles, then 1/3 of the ricotta mixture, and 1/3 of the shredded chicken. Repeat layers two more times.
Finish with the remaining white sauce and top with shredded mozzarella. -
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until bubbly and golden. Optional: Broil for 3–4 minutes for a crisp top. -
Cool and Serve:
Let lasagna rest for 10 minutes before slicing. Garnish with chopped parsley if desired.
Notes
Substitute chicken with turkey or a plant-based alternative if desired.
Use mushrooms, zucchini, or bell peppers for added veggies.
No-boil noodles can be used—ensure there’s plenty of sauce to cover.
To prevent watery lasagna, allow it to rest before slicing.
Can be assembled ahead and refrigerated up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner, Casserole
- Method: Baking, Layering
- Cuisine: Italian-Inspired, American
Nutrition
- Calories: Approx. 430 kcal per serving (may vary based on ingredients)
