If you love Classic Lasagna, you’ll LOVE this white chicken lasagna.
Instead of using a Marinara Sauce as the base for the sauce mixture, it’s made with layers of tender noodles, creamy chicken filling, and savory homemade white sauce. Best of all, it’s topped with loads of gooey cheese!
The steps are easy and pretty straightforward. If you haven’t made a white sauce from scratch before (Alfredo sauce), have no fear! It’s actually very simple and is a favorite of ours for other pasta dishes or for dipping breadsticks.
We love that this dinner is elegant enough to serve to company yet simple enough to make any night of the week. It’s always a favorite at our house!
Why we think you’ll love it:
- A twist on a classic. This creamy chicken lasagna is a favorite for Sunday dinners or special occasions and is a huge hit with both kids and adults.
- Feeds the family. It has many cheesy layers, is great for dinner, and is a go-to recipe the whole family loves, just like our Lasagna Roll Ups, Slow Cooker Lasagna, and White Chicken Enchiladas.
- This makes a great freezer meal! We love to make two batches and freeze one for later, or for sharing.
Chicken Lasagna Ingredients
Sauce
- Butter (4 tablespoons) – Starts the roux and adds rich flavor.
- All purpose flour (¼ cup) – Thickens the white sauce so the layers set.
- Milk (2 cups) – Creates a creamy base for the sauce. We use 2% but whole milk also works.
- Chicken broth (1 cup) – Adds savory depth and balances the dairy, or use chicken stock or vegetable broth.
- Salt (2 teaspoons) – Seasons the sauce throughout.
- Black pepper (¼ teaspoon) – Adds warmth and balance.
- Garlic powder (1 teaspoon) – Boosts savory flavor without extra chopping.
- Parmesan cheese (½ cup) – Melts in for a rich flavor.
- Dried parsley (2 teaspoons) – Adds a mild herbal note and color.
Lasagna
- Lasagna noodles (1 package) – Sturdy layers that hold everything together. Cook to al dente.
- Ricotta cheese (32 ounces) – makes a creamy, rich filling. You can also use cottage cheese; drain it before adding.
- Grated parmesan cheese (¼ cup) – Adds a sharp, salty balance in the ricotta mixture.
- Eggs (2) – Lightly set the ricotta so slices cut cleanly.
- Salt (¾ teaspoon) – Rounds out the seasonings.
- Black pepper (¼ teaspoon) – Adds a little warmth to the cheese mixture.
- Garlic powder (1 teaspoon) – Ties the filling with the garlic sauce.
- Frozen spinach, thawed and drained (8 ounces) – Adds color and nutrients. You can use fresh spinach, but it needs to be sauteed first to soften and remove excess moisture.
- Shredded cooked chicken (3 cups) – Hearty protein that makes this a full meal. Make Shredded Chicken or shred a rotisserie chicken from the grocery store.
- Provolone cheese slices (18 slices) – Creates gooey, even coverage, or use mozzarella cheese slices.
- optional mix-ins – Mix sun-dried tomatoes or sauteed mushrooms into the layers.
How to Make Chicken Lasagna
PREP. Preheat the oven to 350°F. Cook the lasagna noodles according to the package directions, then drain and let cool.
SAUCE. Melt the butter in a large skillet over medium heat. Whisk in the flour, and cook for 3-4 minutes, or until golden brown and bubbling.
- Add the milk and the chicken broth a little at a time, whisking constantly, and bring the sauce to a simmer. Simmer until thickened.
- Remove from heat and stir in the salt, pepper, garlic powder, parmesan, and parsley.
FILLING. Mix the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir the spinach and chicken into the creamy filling.
ASSEMBLE. Spoon about ¾ cup of sauce into the bottom of a 9×13 casserole dish. Add three lasagna sheets to cover the bottom, then spread half of the chicken filling over the noodles. Spread six slices of provolone over the top, then spoon ¾ cup of sauce over the cheese.
TOP. Repeat the layers. Top with three more noodles, then the remaining sauce and remaining slices of cheese.
BAKE. Bake for 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool for 10-15 minutes before serving.
Kristyn’s Recipe Tips
- To avoid runny lasagna be sure to simmer the sauce until it thickens, cook the lasagna to al dente, thaw and drain the spinach, and bake uncovered.
- This freezes well so we often make a double batch; one to serve for dinner and one to freeze and bake later.
- We keep a large batch of cooked chicken in the freezer to use in recipes just like this one!
- Assemble the recipe in a crock pot and cook it on the warm setting for 2-3 hours.
Chicken Lasagna Recipe
Video
Ingredients
Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 teaspoons salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup parmesan cheese
- 2 teaspoons dried parsley
Lasagna
- 1 package lasagna noodles
- 32 ounces ricotta cheese
- ¼ cup grated parmesan cheese
- 2 eggs
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 8 ounces frozen spinach, thawed and drained
- 3 cups shredded cooked chicken
- 18 slices provolone cheese
Instructions
- Preheat the oven to 350°F. Cook the lasagna noodles according to the package directions, then drain and let cool.
- To make the sauce, melt the butter in a large skillet over medium heat. Whisk in the flour, and cook for 3-4 minutes, or until golden brown and bubbling. Add the milk and the chicken broth a little at a time, whisking constantly, and bring the sauce to a simmer. Simmer until thickened. Remove from heat and stir in the salt, pepper, garlic powder, parmesan, and parsley.
- To make the filling, mix the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir in the spinach and chicken.
- To assemble, spoon about ¾ cup of sauce into the bottom of a 9 x 13 baking dish. Add three lasagna noodles to cover the bottom, then spread half of the chicken filling over the noodles. Spread six slices of provolone over the top, then spoon ¾ cup of sauce over the cheese. Repeat the layers. Top with three more noodles, then the remaining sauce and remaining slices of cheese.
- Bake for 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool for 10-15 minutes before serving.
Notes
- To avoid runny lasagna be sure to simmer the sauce until it thickens, cook the lasagna to al dente, thaw and drain the spinach, and bake uncovered.
- This freezes well so we often make a double batch; one to serve for dinner and one to freeze and bake later.
- Make Shredded Chicken or shred a rotisserie chicken to use in the recipe.
- Assemble the recipe in a crock pot and cook it on the warm setting for 2-3 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers covered with foil or in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 4 months.
Thaw if applicable and reheat individual portions in the microwave for 1-2 minutes. Large amounts can be reheated in the oven.
Assemble as directed, but layer the ingredients directly in the slow cooker. Since most slow cookers are not square-shaped the noodles may need to be adjusted to fit. Cook on low for about 2-3 hours.
Assemble as instructed in a freezer-safe dish. Allow the warmer ingredients to cool off a bit before wrapping the pan tightly with plastic wrap and again with aluminum foil. Label and freeze for 3-4 months.
Thaw overnight in the fridge and then bake at 350°F for 60-65 minutes.
Complete The Meal
Sides
Olive Garden Breadsticks
2 hrs 27 mins
Arugula Salad
10 mins
Roasted Broccoli
25 mins
Garlic Bread Recipe
20 mins
Desserts
Lasagna Recipes
Homemade Lasagna
3 hrs 30 mins
Skillet Lasagna
30 mins
Mexican Lasagna
40 mins
Spinach Lasagna Rolls
45 mins
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Thank you, Alicia from The Baker Upstairs.
This recipe was originally published October 2018.
This has been a hit everytime I’ve made it. I fed some friends last week and they are begging for it again this week. Great recipe!
Yay!! I am so happy it was a hit! Than you so much for sharing that!
Can you use oven ready lasagna noodles instead of having to cook them to make it easier? I’m very pregnant, and looking for any shortcuts right now lol
You could give it a try! We have an easy lasagna recipe that does use oven ready noodles… you might be interested in that one too! 🙂 https://lilluna.com/easy-lasagna-recipe/
Any reason you couldn’t make the filling ahead to save on prep time? Looking forward to it for dinner tonight!
You definitely could make the filling ahead of time!
It was a gamble for me because I love traditional lasagne but thought I’d try something different. I don’t like to be negative but it didn’t hit the mark for me or mine. A lot of prep for not a lot of taste, despite the fact I added cheddar for more flavour.
Thanks for the feedback and for giving the recipe a try!
I made it with broccoli and added sharp cheddar and it was really good. I am just not a spinach fan.
I made it with broccoli and added sharp cheddar cheese and it was really good! I am just not a fan of cooked spinach.
May I substitute heavy whipping cream for the milk? Will the cream alter the creamy texture?
Excellent! I eliminated the salt in the “lasagna” recipe, and it was perfect for our taste. I will definitely make this again. Best chicken lasagna I’ve had.
I’m so glad you enjoyed it and were able to tweak it to your family’s taste. Thanks for giving the lasagna a try!
Loved it so tasteful and elegant enough for a dinner party
Do you think I could use fresh spinach? Would I need to cook it? I have a bunch left over and need to do something with it before it goes bad. TIA!
Sorry, I didn’t mean to reply to this comment and it does not let me edit/delete 😬
You’re Lasagna looks really yummy 😋
My only problem is that I hate eating
Spinach🤢 not My favorite.
When I do decide to make it I’m going to replace it with cooked Broccoli 🥦 😋
You can definitely swap out the spinach if it isn’t your favorite.
This took way longer than ten minutes to prepare. i’m quick and usually beat published times but this does take at least an hour to prep. of course making a lasagna takes time and I expected it to take longer – just be forewarned! The recipe itself was good, not great.
Thanks for trying it!
Excellent anD easy recipe, tastes so creamy without being very rich.
(I substituted cottage cheese and grated mozarella for the ricotta)