White Chicken Lasagna recipe

White Chicken Lasagna is made with layers of shredded chicken, a creamy white sauce, ricotta cheese, spinach, and oven-ready lasagna noodles. It’s make-ahead and freezer-friendly, so you can whip up a cozy dinner without the stress! 

Want more White Chicken Lasagna recipes? Try my White Chicken Lasagna with Ham and Spinach, Crockpot White Chicken Lasagna, or White Lasagna Soup!

We all know and love Classic Lasagna, right? This White Chicken Lasagna is a fun twist on traditional lasagna, made with a rich, garlic-infused homemade white sauce instead of traditional red sauce.

It’s similar to my White Chicken Skillet Lasagna but made in a 9×13 baking dish instead.

This lasagna is also a great option for prepping ahead (more details on that below), so it’s perfect for busy weeks when you still want to serve up something homemade and special.

Why we love this Chicken Lasagna:

• Ultimate comfort food: This fun twist on a classic will quickly become a new favorite the whole family will love! 
• Makes a ton: This recipe serves 12, so it’s perfect for larger families or for enjoying leftovers throughout the week!
• Make-ahead and freezer-friendly: You can make the entire thing minus the cheese and refrigerate or freeze until you’re ready to bake!

Creamy White Chicken Lasagna ingredients:

Sauce ingredients:

• Butter and Oil: I use unsalted butter and oil to give the cream sauce a rich, velvety base and sauté the onions and garlic. 
• Onion and Garlic: These classic aromatics add a savory foundation for the white sauce. You can use fresh minced garlic or buy pre-minced garlic to make things easier!
• Flour: All-purpose flour is mixed with butter, oil, half and half, and broth to create a classic béchamel sauce, which is a fancy way of saying white cream sauce. 
• Half and Half and Chicken Broth: These liquids create a creamy, velvety sauce. You can substitute cream for an even richer flavor! I like to add a bit of chicken broth for extra flavor and to keep the sauce smooth.
• Spices (Parsley, Salt, Pepper): These basic seasonings add flavor to the sauce and balance out the richness without overpowering the delicate ingredients. You can get creative with herbs like basil or oregano, too!

Filling ingredients:

• Cheeses (Ricotta, Mozzarella, Parmesan): These bring the creamy, gooey goodness! Ricotta cheese adds richness, mozzarella cheese gives that satisfying melt, and Parmesan cheese brings a salty, nutty bite. Cottage cheese can be swapped for ricotta if you prefer a lighter option.
• Frozen Spinach: Adds a pop of color and sneaks in some veggies! Be sure to squeeze out the water to avoid making the lasagna soggy. You can leave this out or sub with fresh spinach.
• Egg: This binds the ricotta mixture, making sure it stays together in layers. 

Lasagna ingredients:

• Shredded Chicken: You can use rotisserie chicken or leftover baked chicken breasts. If you don’t have any leftover chicken on hand, see my recipe for Shredded Chicken or my Crockpot Shredded Chicken.
• Oven-Ready Lasagna Noodles: These make the recipe so much easier because you don’t have to pre-boil them. If using traditional lasagna noodles, just cook them ahead of time.
• Water: Adds moisture and prevents the pre-cooked lasagna sheets from drying out.

How to make this White Lasagna recipe:

Below are simple instructions on how to make this creamy chicken lasagna recipe. For the full list of instructions, scroll down to the recipe card! 

• Melt butter and oil in a large skillet. Add onion, garlic, salt, parsley, and pepper. Then add the flour.

• Whisk in half and half and broth and cook until thickened. Then, add parmesan.
• Make the ricotta mixture.

• Spread a thin layer of white sauce on the bottom of the baking dish.
• Add a layer of lasagna noodles, then ricotta mixture, then chicken, then sauce. Repeat.

• Cover with foil and bake.
• Remove the foil, add the cheese, bake, then broil until the cheese is melty.

Variations and Substitutions

• Feel free to add sautéed mushrooms, roasted red peppers, or zucchini for an extra layer of flavor. You can also use cauliflower or broccoli, but make sure to cook it before adding it to the ricotta mixture.
• Use gluten-free lasagna noodles and swap the flour for a gluten-free flour blend to make this recipe celiac-friendly.
• Ramp up the spice by adding a few dashes of red pepper flakes to the ricotta mixture. If you have picky eaters, I recommend letting everyone add their own red pepper flakes if desired!

How to store leftover lasagna:

White Chicken Lasagna will last in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze it for up to 3 months! Just be sure to label and date.

How to reheat leftover lasagna:

You can reheat lasagna in the microwave or oven.

For individual servings, add a tiny splash of water, cover and microwave on high for 1-2 minutes or until heated through.

To reheat larger portions, the oven works best. Preheat to 350ºF, place several portions in a baking dish, add a splash of water and cover. Bake for 15-30 minutes, depending on how much you are reheating.

To reheat from frozen, I recommend thawing overnight and following the directions above.

Make-ahead tips:

This recipe is super easy to make ahead of time! Here are some of my best tips for prepping this meal beforehand:

• If making shredded chicken, prep it up to 2 days beforehand. 
• Make the ricotta mixture and cover tightly in the fridge for up to 5 days. 
• Make the entire lasagna without the cheese, wrap tightly, and refrigerate or freeze until ready to bake (see recipe card for more information).

Serving suggestions:

I love eating this meal by itself or adding some Garlic Bread or a toasted slice of No Knead Bread to soak up that delicious white sauce!

More lasagna recipes you’ll love:

• ​Crockpot LasagnaSoup (quick & easy!) — perfect for dunking crusty bread!
• Crockpot Lasagna — an easier version than the classic.
• Skillet Lasagna Recipe — ready in about 30 minutes!
• Healthier One Pot Skillet Lasagna — a veggie loaded version of our favorite!