Chicken Lasagna Recipe

Creamy White Chicken Lasagna is a tasty twist on a classic. With homemade white sauce, spinach, and chicken, it’s always a hit!

If you love Classic Lasagna, you’ll love this White Chicken Lasagna. 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 and Slow Cooker Lasagna.

Alfredo version

This creamy chicken lasagna is a favorite for Sunday dinners or special occasions and is a huge hit with both kids and adults.

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!

Although it takes a little time to put together, it’s pretty simple and straightforward.

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 lasagna with white sauce a keeper.

We love that chicken spinach lasagna is elegant enough to serve to company yet simple enough to make any night of the week. It’s always a favorite at my house!

Making this Easy Chicken Lasagna recipe

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 together the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir in the spinach and chicken.

Assemble and Bake

ASSEMBLE.

• Spoon about ¾ cup of sauce into the bottom of a 9×13 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 remaining 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.

It’s a good idea to let the White Chicken Lasagna sit for 10-15 minutes before cutting it, so the sauce can thicken up a little bit and it’s easier to slice.

Recipe Tips

Make Chicken Alfredo Lasagna in the slow cooker. Assemble everything the same, but layer the ingredients directly in the slow cooker. Be aware that since most slow cookers are not square-shaped the noodles may need to be adjusted to fit. Cook on low for about 2-3 hrs.

Runny lasagna. There are a few factors that can yield a watery lasagna, keep these in mind when whipping up this recipe: 

• Wet lasagna noodles. Drain the lasagna noodles properly. 
• Adjusting the ingredients from the original recipe can throw the balance of ingredients off. For example, using cottage cheese (which is wetter than ricotta), or including vegetables that produce moisture when cooked can cause a runny lasagna.
• Baking the lasagna covered can trap moisture. If you are worried that the cheese on top will burn before the lasagna is done baking, loosely cover the pan with foil.

Additions + Variations

One of the best aspects of at-home cooking is that the recipe can be adjusted and made exactly how you prefer. My family loves this Chicken Lasagna Recipe as written, but here are a few suggestions to change it up a bit.

• Make Shredded Chicken or shred a rotisserie chicken from the grocery store.
• Use shredded turkey instead of chicken.
• Add cooked bacon on top.
• Mix in sun-dried tomatoes to the filling.
• Add extra flavor by adding minced garlic or onion to the butter in step 2 and saute before adding the flour.
• Use 18 slices of mozzarella cheese or 32 ounces of cottage cheese.

Storing Info

STORE leftovers covered with foil or in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 months.

Thaw if applicable and reheat in the microwave for 1-2 minutes. Large amounts can be reheated in the oven.

To FREEZE AHEAD, make it in a disposable dish. Allow the warmer ingredients to cool off a bit before wrapping the pan tightly with plastic wrap and again aluminum foil. Label and freeze.

When it’s ready to be used, let it thaw overnight in the fridge and then bake at 350°F for 60-65 minutes.

Recipe FAQ

For more Lasagna recipes, try:

• Classic Lasagna
• Skillet Lasagna
• Mexican Lasagna
• Cheesy Spinach Lasagna Roll Ups
• Lasagna Soup

Thank you, Alicia from The Baker Upstairs.