Everyone loves lasagna! this chicken version is just as delicious and is filled with spinach, cheese and delicious homemade white sauce.
If you love classic lasagna, you’ll love this white chicken version. It has many cheesy layers, is great for dinner and is a go-to recipe the whole family loves, like our Lasagna Roll Ups and Slow Cooker Lasagna.
Chicken Alfredo Lasagna
I’m excited to share one of my family’s favorite recipes with you today! This creamy chicken lasagna is a favorite for Sunday dinners or special occasions, and is a huge hit with both kids and adults. 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!
I made this chicken alfredo lasagna when we had friends over for dinner a few weeks ago, and everyone raved about how delicious it was! Although it does take a little time to put together, it’s pretty simple and straightforward to make.
If you haven’t made a white sauce from scratch before (Alfredo sauce), have no fear! It’s actually very simple to put together, making this chicken Alfredo lasagna a keeper. We love that this chicken spinach lasagna is elegant enough to serve for company, but simple enough to make that we make it often. It’s always a favorite at my house!
How do you Make Chicken Lasagna?
PREP. Preheat the oven to 350. Cook the lasagna noodles according to the package directions, then drain and let cool.
SAUCE. To make the sauce, melt the butter in a large skillet over medium heat. Whisk in the flour, and cook 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. To make the filling, mix together the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir in the spinach and chicken. (Here are the instructions for cooked and shredded chicken)
ASSEMBLE + BAKE. 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 again. Top with three more noodles, then the remaining sauce and remaining slices of cheese. Bake 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool 10-15 minutes before serving.
NOTE: It’s a good idea to let the lasagna sit for 10-15 minutes before cutting it, so the sauce can thicken up a little bit and it’s easier to slice.
Tips, Variations + Storing Info
How to make this in the slow cooker: Assemble everything the same, just layer your ingredients in the slow cooker instead. Be aware that since most slow cookers are not square shaped you may need to adjust the noodles a little bit so they can fit. Cook on low for about 2-3 hrs.
Additions:
- Rotisserie chicken
- Turkey
- Bacon
- Artichoke hearts
- Steamed broccoli
- Carrots
- Mushrooms
- Asparagus
- Peas
- Mozzarella cheese
STORE leftovers covered with foil or in an airtight container. They will last in the fridge for 3-5 days. Reheat in the microwave for 1-2 minutes. There is a tip on freezing leftovers. You could add this info in that section.
To FREEZE, make in a disposable dish first, then cover with foil and freeze flat. When it’s ready to cook, let it thaw overnight in the fridge and then bake at 350 for 60-65 minutes.
To FREEZE leftover lasagna, store in an airtight container or freezer bake. Allow it to cool to room temp before reheating. 😉
For more Lasagna recipes, check out:
Chicken Lasagna Recipe
Ingredients
For the Sauce:
For the Lasagna:
- 1 package lasagna noodles
- 32 ounces ricotta cheese
- 1/4 cup grated parmesan cheese
- 2 eggs
- 3/4 teaspoon salt
- 1/4 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. 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 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 together the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir in the spinach and chicken.
- To assemble, spoon about 3/4 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 3/4 cup of sauce over the cheese. Repeat the layers again. Top with three more noodles, then the remaining sauce and remaining slices of cheese.
- Bake 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool 10-15 minutes before serving.
Thank you, Alicia from The Baker Upstairs.
great lasagna recipe like the chicken tweak, a nice change from my usual recipe, thank you!
A good lasagna if your looking for a little variety. Same great taste as the regular stUff but made wth A white sauce and chicken! Yum!
Made this today. Its good but needs a bit more flavor. not sure what else to add Or if adding fresh minced Garlic To the ricotta chicken mixture would help
You definitely could 🙂 Adding more garlic never hurts!
It was a wonderful recipe! My only suggestion is for the website, not for the recipe itself. The pop-up’s on the page caused me to miss several ingredients, so I ended up having to remove the filling from the oven dish and add things at the end after realizing that I missed a whole section of ingredients that were beHind a video ad. A+ recipe, great job!
this was a hit with everyone around the table – young to old. thanks
I am happy to hear that!! Thank you for sharing the recipe & giving it a try!
This looks amazing! I need to try this assap!
Paige
http://thehappyflammily.com
I hope you will!! Let me know what you think!
Love the idea of chicken & a white sauce version of lasagna. It had a great flavors & my family loved it!
This is a LASAGNA that the Entire Family got on board with! So delicious!
when you think of Lasagna you USUALLY think of red sauce. I LOVED being able to change it up with chicken and the white sauce. It was GREAT!
A nice little twist to the classic. The chicken and white sauce are a great addition to this lasagna.
I really liked this version of lasagna. It turned out a little too salty (used 24oz cottage cheese instead of ricotta and 12oz spinach) but everything else was yummy! I will definitely make this AGAIN… just with less salt 🙂
Glad you tried it! Thank you for letting me know 🙂
Excellent anD easy recipe, tastes so creamy without being very rich.
(I substituted cottage cheese and grated mozarella for the ricotta)
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!