If you love classic lasagna but want to switch things up, this White Chicken Lasagna is about to become your new favorite comfort food! Imagine layers of tender chicken, creamy white sauce, gooey cheese, and perfectly cooked noodles—it’s rich, satisfying, and completely irresistible. Whether you’re making this for a cozy family dinner or meal prepping for the week, this dish is a total winner.
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Why You’ll Love This Recipe
- Ultra Creamy & Comforting: A white sauce twist on classic lasagna that’s pure indulgence.
- Great for Meal Prep: Tastes even better the next day!
- Kid-Friendly: A guaranteed hit with picky eaters.
- Perfect for Special Occasions: Looks fancy, but it’s easier to make than you think!
- Customizable: Add veggies, swap cheeses, or use rotisserie chicken for convenience.
Ingredients in White Chicken Lasagna
Here’s what makes this lasagna absolutely irresistible:
Lasagna Noodles: The foundation of every great lasagna. Use no-boil for convenience or traditional if you prefer.
Cooked Chicken: Shredded or diced, it adds a hearty, protein-packed filling. Rotisserie chicken works great!
Garlic & Onion: Aromatic and flavorful, these build the base of the sauce.
Butter & Flour: The key to a smooth, thick béchamel-style white sauce.
Milk & Chicken Broth: Create a rich, creamy texture without being too heavy.
Parmesan & Mozzarella Cheese: A dreamy, melty cheese combo for the ultimate comfort factor.
Ricotta or Cottage Cheese: Adds a creamy layer between the noodles.
Spinach (Optional): For a pop of color and added nutrients.
Italian Seasoning & Nutmeg: The perfect blend of spices for a subtle depth of flavor.
Instructions
Let’s bring this creamy masterpiece to life:
Cook the Noodles: Boil lasagna noodles according to package instructions, then drain and set aside. If using no-boil noodles, skip this step.
Make the White Sauce: In a saucepan, melt butter over medium heat. Sauté garlic and onion until fragrant. Whisk in flour and cook for 1 minute. Gradually add milk and chicken broth, stirring constantly until thickened. Season with salt, pepper, and a pinch of nutmeg.
Prepare the Filling: In a bowl, mix shredded chicken with a little white sauce and some mozzarella for extra creaminess.
Assemble the Lasagna: Spread a thin layer of white sauce at the bottom of a baking dish. Layer noodles, ricotta mixture, chicken filling, spinach (if using), and more white sauce. Repeat until all ingredients are used, finishing with a generous layer of cheese.
Bake to Perfection: Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly.
Rest & Serve: Let it cool for a few minutes before slicing—this helps the layers set. Garnish with fresh parsley and serve warm!
Nutrition Facts
- Servings: 6-8
- Calories per serving: 450
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
How to Serve White Chicken Lasagna
- With a Side Salad: A crisp Caesar or garden salad balances the richness.
- Garlic Bread: Perfect for scooping up that extra sauce.
- Steamed Veggies: Lighten up the meal with roasted asparagus or green beans.
- As a Make-Ahead Meal: This lasagna reheats beautifully, making it great for leftovers!
Additional Tips
- Use Rotisserie Chicken: Cuts down prep time and adds flavor.
- Make it Lighter: Swap some of the milk for low-fat options or use less cheese.
- Add Mushrooms or Peppers: For extra texture and flavor.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
FAQ Section
Q1: Can I use store-bought Alfredo sauce instead of homemade?
A1: Absolutely! If you’re short on time, a quality jarred Alfredo sauce works well.
Q2: Can I make this lasagna ahead of time?
A2: Yes! Assemble it, cover tightly, and refrigerate for up to 24 hours before baking.
Q3: Can I freeze this lasagna?
A3: Definitely! Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Q4: What’s the best cheese to use?
A4: Mozzarella and Parmesan are classic, but you can add provolone or fontina for extra richness.
Q5: Can I make this gluten-free?
A5: Yes! Use gluten-free lasagna noodles and swap the flour for a gluten-free alternative.
Q6: How do I reheat leftovers?
A6: Warm in the oven at 350°F for 15-20 minutes, or microwave in 30-second intervals.
Q7: Can I add more veggies?
A7: Of course! Spinach, mushrooms, or even zucchini slices work great.
Q8: What if my sauce is too thick?
A8: Add a splash of milk or broth to loosen it up.
Q9: Can I use cottage cheese instead of ricotta?
A9: Yes! Cottage cheese is a great, protein-rich alternative.
Q10: How do I make the top extra golden and bubbly?
A10: Broil for the last 2-3 minutes for a perfectly golden cheese crust!
Final Thoughts
This White Chicken Lasagna is rich, creamy, and packed with flavor comfort food at its finest! Whether it’s a cozy family meal or a dish to impress guests, this lasagna is sure to be a hit. Try it out and let me know how you like it!
Print
White Chicken Lasagna
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: 18–22 servings 1x
- Category: Pasta, Main Dish
- Method: Baking
- Cuisine: Italian
Description
This White Chicken Lasagna is rich, creamy, and loaded with layers of tender pasta, homemade chicken Alfredo sauce, ricotta, spinach, and artichokes. Each bite is cheesy, comforting, and packed with flavor! Perfect for family dinners, meal prep, and even freezing for later. This Chicken Alfredo Lasagna will become your new favorite go-to comfort dish.
Ingredients
For Layering:
- 15 classic lasagna noodles (not no-boil)
- 1 lb shredded mozzarella cheese (4 cups)
Chicken Alfredo Sauce:
- 5 tbsp unsalted butter (or substitute half olive oil)
- 8 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3 cups half-and-half
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp chicken bouillon
- 1/2 tsp red pepper flakes (optional)
- 2 cups freshly grated Parmesan cheese
- 3 cups shredded rotisserie chicken
Ricotta Filling:
- 2 eggs
- 3 cups whole milk ricotta cheese
- 1 cup full-fat sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil (or 1 tbsp dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 (14 oz) can artichoke hearts, chopped & patted dry
- 16 oz frozen chopped spinach, thawed & patted dry
Instructions
. Prep the Noodles:
- Place lasagna noodles in a large pan and cover with hot tap water.
- Let them soak for at least 30 minutes, stirring occasionally to prevent sticking.
2. Make the Ricotta Filling:
- In a large bowl, mix ricotta, sour cream, eggs, Parmesan, basil, salt, pepper, and nutmeg.
- Stir in chopped artichokes and spinach until well combined.
3. Make the Alfredo Sauce:
- Preheat oven to 350°F.
- In a large skillet, melt butter over medium heat, then whisk in flour and garlic.
- Cook for 2 minutes, stirring constantly.
- Reduce heat to low and gradually whisk in half-and-half, chicken broth, and seasonings.
- Bring to a boil, then reduce heat to medium and simmer for 5 minutes, whisking often.
- Remove from heat and stir in Parmesan cheese and shredded chicken.
4. Assemble the Lasagna:
- Lightly grease a 9×13 deep baking dish.
- Spread 1 cup of Alfredo sauce at the bottom.
- Layer 4 lasagna noodles, followed by ⅓ of the ricotta mixture and 1 cup mozzarella.
- Repeat these layers two more times, using ⅓ of the Alfredo sauce per layer.
- Finish with remaining Alfredo sauce and 1 cup mozzarella cheese.
5. Bake the Lasagna:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 30 minutes, until bubbly.
- Broil for 3 minutes to brown the cheese (watch carefully).
- Let sit for 15 minutes before slicing.
Notes
- Make-Ahead: Assemble lasagna, cover tightly, and refrigerate for up to 24 hours before baking.
- Freezing Instructions: Wrap unbaked lasagna in foil and freeze for up to 3 months. Bake from frozen at 375°F for 1 hour, then uncover and bake 30 minutes more.
- Storage: Store leftovers in an airtight container for up to 4 days in the fridge.
Nutrition
- Serving Size: 1 slice (1/18 of recipe)
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 105mg