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Creamy White Chicken Lasagna: A Comfort Food Classic

A close-up of a rich slice of chicken lasagna with creamy white sauce and spinach layers.
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Create this rich, cheesy, and satisfying white chicken lasagna. This recipe uses a velvety white sauce and tender shredded chicken for the ultimate comfort food dinner your family will request often.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon white pepper
  • Salt to taste
  • 1 pound cooked, shredded chicken (rotisserie works well)
  • 12 lasagna noodles, cooked al dente
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried Italian seasoning
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 4 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, for topping

Instructions

  1. Prepare the white sauce: Heat olive oil in a large saucepan over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk until the mixture thickens into a smooth sauce, about 5-7 minutes. Stir in the heavy cream, nutmeg, and white pepper. Season with salt. Remove from heat. This is your Béchamel base.
  3. Prepare the cheese mixture: In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, Italian seasoning, and the squeezed, dry spinach. Mix well.
  4. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  5. Assemble the lasagna: Spread a thin layer of the white sauce on the bottom of the prepared dish.
  6. Arrange four cooked lasagna noodles over the sauce.
  7. Spread half of the ricotta-spinach mixture evenly over the noodles.
  8. Sprinkle one-third of the shredded mozzarella cheese over the ricotta layer.
  9. Spoon one-third of the shredded chicken over the mozzarella.
  10. Ladle about 1 cup of the white sauce over the chicken layer.
  11. Repeat the layers: noodles, remaining ricotta mixture, one-third of the mozzarella, remaining chicken, and another cup of white sauce.
  12. Top with the final layer of noodles, the remaining white sauce, and the remaining mozzarella cheese. Sprinkle the top generously with the remaining 1/2 cup Parmesan cheese.
  13. Bake: Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  14. Rest: Let the **creamy chicken lasagna** rest for 10-15 minutes before slicing and serving.

Notes

  • For an even richer flavor, substitute half of the milk in the white sauce with good quality chicken broth.
  • If you are short on time, use a store-bought Alfredo sauce instead of making the Béchamel from scratch; stir in the nutmeg and pepper for seasoning.
  • This **make ahead lasagna** freezes well. Assemble completely, cover tightly, and freeze unbaked for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the covered baking time.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamy-white-chicken-lasagna-recipe/