Creamy white chicken and spinach lasagna layered with tender shredded chicken, a creamy spinach alfredo white sauce, a ricotta cheese mixture, and gooey shredded mozzarella on top is the most comforting, creamiest, and cheesiest white lasagna ever. It's super easy to prepare this delicious and flavourful chicken lasagna ahead of time, it freezes beautifully both before and after cooking, and reheats really well.
This creamy white chicken lasagna is a great alternative to a classic meat lasagna or a vegetarian lasagna, and so delicious in its own right. Every bite of this lasagna just hits the spot, it is so good. If you like this lasagna, then you will love our other Italian-inspired favourites like easy chicken parmesan, cheesy tortellini and sausage bake, and shrimp fettuccini alfredo pasta bake.
What are in the Layers in Creamy Chicken Lasagna?
- lasagna layer - lasagna noodles boiled in olive oil and salt.
- creamy spinach white sauce layer - olive oil, onion, garlic, chicken broth (or 1 tablespoon chicken bouillon powder + 1 cup water), all-purpose flour (or cornstarch), heavy cream and fresh baby spinach.
- chicken layer - 1 pound or 3 cups of shredded chicken. You can use a storebought rotisserie chicken or make your own. My favourite recipes to use are dutch oven whole roast chicken, roasted spatchcock chicken or Greek lemon garlic whole roast chicken. A slow cooker whole chicken would also work beautifully.
- cheese layer - ricotta cheese. mozzarella cheese, Parmesan cheese, egg, and parsley.
- shredded cheese layer on top - mozzarella cheese and Parmesan cheese.
You will also need a shallow saucepan, medium mixing bowl, and a 9x13 casserole pan.
How to customize: You can customize this lasagna by adding some other vegetables like sliced mushrooms or roasted bell peppers.
How to Make the Best Creamy White Chicken and Spinach Lasagna
- Cook the lasagna noodles: Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
- Prepare the creamy spinach white sauce: Heat oil in a large saucepan for 2 minutes over medium-high heat until the oil is sizzling hot. Add onion and garlic and sauté until fragrant, about 2 minutes. Stir in chicken broth and flour and whisk until smooth and uniform. The sauce might initially be a little clumpy. Whisk in heavy cream and bring the sauce to a simmer over medium heat. Let it simmer, stirring occasionally until thickened, about 5-8 minutes. The sauce should be similar in consistency to a gravy and be thick enough to coat the back of a spoon. Remove from heat and stir in spinach. Set aside.
- Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.
How to Assemble and Layer Lasagna
Assembling a lasagna is quite easy. All it involves is layering lasagna noodles, creamy spinach white sauce, chicken, and cheese mixture, with a sprinkle of shredded mozzarella cheese on top. Here is how to order this lasagna:
- Sauce: Evenly spread ½ cup of the spinach sauce in a 9x13 baking pan.
- Noodles: Place 3 lasagna noodles evenly over the sauce.
- Sauce: Spread ⅓ of the spinach sauce evenly over the noodles.
- Chicken: Sprinkle half the shredded chicken evenly over the sauce.
- Cheese: Spread ¼ of the ricotta cheese mixture on top.
- Noodles: Add another layer of 3 lasagna noodles.
- Cheese: Spread half of ricotta cheese mixture on top.
- Noodles: Add another layer of 3 lasagna noodles.
- Sauce: Spread ⅓ of the spinach sauce evenly over the noodles.
- Chicken: Sprinkle remaining half shredded chicken evenly over the sauce.
- Cheese: Spread remaining ¼ of the ricotta cheese mixture on top.
- Noodles: Add remaining layer of 3 lasagna noodles.
- Sauce: Add remaining ⅓ spinach sauce on top.
- Shredded cheese: Top with remaining cup of mozzarella.
How to Bake Lasagna
Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. This helps to prevent the melted mozzarella cheese from sticking to the foil while baking. Next, let's bake the lasagna.
- Bake the lasagna covered for 45 minutes in a preheated 375 F oven.
- Remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly.
- Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
Let the lasagna cool for at least 15 minutes before slicing and serving. This ensures that the sauce sets and isn't runny when you cut into the lasagna. I like to serve this lasagna with some cheesy garlic dinner rolls or rosemary garlic focaccia bread and a big salad on the side.
Make Ahead and Storing Instructions
- How to store lasagna before baking: Store assembled uncooked lasagna in the refrigerator for up to 2 days, covered in aluminum foil.
- How to store lasagna after baking: Store in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
- How to freeze lasagna before or after baking: Store lasagna (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable 9x13 aluminum pan for assembling the lasagna in if you are planning to freeze it.
- How to reheat frozen lasagna:
- To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
- To reheat frozen cooked lasagna, allow it to thaw in the refrigerator or kitchen counter. Then cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
More Pasta Recipes
- 40 Best Pasta Recipes
- Easy Meat Lasagna
- Cheesy Tortellini and Sausage Bake
- Shrimp Fettuccine Alfredo Pasta Bake
- Spaghetti Alfredo with Spinach and Mushrooms
- Butternut Squash Carbonara Pasta
- Creamy Spinach and Tomato Vegetarian Lasagna
- Farfalle Pasta with Light Creamy Mushroom Rose Sauce
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Creamy White Chicken and Spinach Lasagna
- Total Time: 1 hour 40 minutes
- Yield: 9-12 servings
Description
Creamy white chicken and spinach lasagna with tender shredded chicken is the most comforting, creamiest, and cheesiest white lasagna. Easy to make ahead and freeze.
Ingredients
For the lasagna noodles:
- 12 dry lasagna noodles
- 1 tablespoon olive oil
- 1 teaspoon salt
For the creamy spinach white sauce:
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 tablespoons garlic, minced
- 1 cup chicken broth (or 1 tablespoon chicken bouillon powder + 1 cup water)
- 2 tablespoons all-purpose flour (or cornstarch)
- 2 cups heavy cream
- 2 cups fresh baby spinach (2 ounces)
For the cheese mixture:
- 2 cups ricotta cheese (16 ounces)
- 2 cups mozzarella cheese, shredded and divided
- ¼ cup Parmesan cheese, grated
- 1 egg, beaten
- ¼ cup fresh parsley, chopped
For the chicken:
-
- 1 pound shredded chicken (3 cups), homemade roast chicken or storebought
Instructions
Cook the Lasagna Noodles:
- Preheat oven to 375 F.
- Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
Prepare the Creamy Spinach White Sauce:
- Heat oil in a large saucepan for 2 minutes over medium-high heat until the oil is sizzling hot. Add onion and garlic and sauté until fragrant, about 2 minutes.
- Stir in chicken broth and flour and whisk until smooth and uniform. The sauce might initially be a little clumpy.
- Whisk in heavy cream and bring the sauce to a simmer over medium heat. Let it simmer, stirring occasionally until thickened, about 5-8 minutes. The sauce should be similar in consistency to a gravy and be thick enough to coat the back of a spoon.
- Remove from heat and stir in spinach. Set aside.
Prepare the Cheese Mixture:
- In a medium bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.
Assemble the Lasagna:
- Evenly spread ½ cup of the sauce in a 9x13 baking pan. Place 3 lasagna noodles evenly apart over the sauce. Spread ⅓ of the sauce evenly over the noodles. Sprinkle half the shredded chicken evenly over the sauce. Spread ¼ of the ricotta cheese mixture on top.
- Add another layer of 3 lasagna noodles. Spread half of ricotta cheese mixture on top.
- Add another layer of 3 lasagna noodles. Spread ⅓ of the sauce evenly over the noodles. Sprinkle remaining half of shredded chicken evenly over the sauce. Spread remaining ¼ of the ricotta cheese mixture on top.
- Add remaining 3 lasagna noodles. Add remaining ⅓ sauce on top. Top with remaining cup of mozzarella.
Bake the Lasagna:
- Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking. Bake the lasagna covered for 45 minutes.
- Remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
- Let the lasagna cool for at least 15 minutes before slicing. This ensures that the sauce sets and isn't runny when you cut into the lasagna.
Notes
Equipment used: shallow saucepan, medium mixing bowl, 9x13 baking pan.
How to customize: You can customize this lasagna by adding some other vegetables like sliced mushrooms or roasted bell peppers.
How to store before baking: Store assembled uncooked lasagna in the refrigerator for up to 2 days, covered in aluminum foil.
How to store after baking: Store in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
How to freeze before or after baking: Store lasagna (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable 9x13 aluminum pan for assembling the lasagna in if you are planning to freeze it.
How to reheat frozen lasagna:
- To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
- To reheat frozen cooked lasagna, allow it to thaw in the refrigerator or kitchen counter. Then cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
- Prep Time: 25 minutes (+15 minutes wait time)
- Cook Time: 60 minutes
- Category: Pasta
- Method: Bake
- Cuisine: Italian
Antonia says
2nd time making this. Only thing I felt missing is salt.
I added a little to both the sauce and the cottage cheese mixture.
It turned out great and my guests enjoyed it.