This white chicken lasagna is a creamy, comforting twist on classic lasagna. Tender shredded chicken, spinach, ricotta, mozzarella, and Parmesan come together with a rich homemade white sauce for a cozy family dinner that feels special without being complicated.
Why You’ll Love This Recipe
- Creamy and flavorful: The spinach cream sauce adds rich, savory flavor to every layer.
- Easy to prepare: Using shredded rotisserie chicken makes this recipe especially convenient.
- Family-friendly: Mild cheeses, tender chicken, and creamy sauce make it appealing to both kids and adults.
- Perfect for gatherings: A deep 9×13-inch dish makes plenty for a family meal or casual dinner party.
- Make-ahead friendly: The assembled lasagna can be prepared ahead and baked when needed.
Ingredients
- 9 lasagna noodles
- Salt, for boiling noodles
- 1 tablespoon olive oil, optional
- 3½ cups shredded halal rotisserie chicken
- 6 tablespoons salted butter
- ¾ cup yellow onion, finely diced
- 1 tablespoon fresh garlic, finely minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 1¼ cups chicken broth
- 1¼ cups heavy cream
- 1 cup shredded Parmesan cheese
- 3 cups lightly packed baby spinach, roughly chopped
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 4 cups shredded whole milk mozzarella cheese
- ¼ teaspoon black pepper
- Chopped fresh parsley, optional
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente. Drain carefully and return them to the pot. Add a little olive oil if desired to help prevent the noodles from sticking.
- Shred the white and dark meat from the rotisserie chicken using your hands or two forks. Set aside.
- To make the spinach cream sauce, melt the butter in a 3-quart saucepan over medium heat. Add the diced onion, minced garlic, garlic powder, and salt. Cook for 2–3 minutes, until the onion becomes translucent and the garlic is fragrant.
- Whisk in the flour until it is completely absorbed into the butter.
- Slowly pour in the chicken broth and heavy cream while whisking constantly. Continue whisking until the mixture is smooth and no flour lumps remain.
- Bring the sauce to a gentle boil, then reduce the heat to low. Simmer for 2–3 minutes, whisking frequently, until the sauce thickens.
- Remove the sauce from the heat. Stir in the Parmesan cheese until melted and fully incorporated. Add the chopped spinach and stir until the spinach has wilted completely. Set the sauce aside to cool slightly.
- Prepare the ricotta mixture by combining the ricotta, egg, 2½ cups of the shredded mozzarella, salt, and black pepper in a large bowl. Stir until evenly combined.
- To assemble the white chicken lasagna, spread about ½–¾ cup of the spinach cream sauce over the bottom of a deep 9×13-inch baking dish.
- Place three cooked lasagna noodles evenly over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Sprinkle half of the shredded chicken evenly over the ricotta layer.
- Spoon one-third of the remaining spinach cream sauce over the chicken.
- Add three more lasagna noodles. Spread the remaining ricotta mixture over the noodles, followed by the remaining shredded chicken.
- Spoon another one-third of the sauce over the chicken.
- Finish with the remaining three noodles and the last portion of the spinach cream sauce.
- Sprinkle the remaining 1½ cups of mozzarella evenly over the top.
- Bake for 25–30 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
- Remove from the oven and let the lasagna rest for 15–20 minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm.
Tips & Tricks
- Use halal chicken: Choose a halal-certified rotisserie chicken or cooked chicken to keep the recipe halal-friendly.
- Don’t overcook the noodles: Al dente noodles are easier to layer and hold their texture after baking.
- Whisk the white sauce continuously: Adding the broth and cream gradually while whisking helps create a smooth, lump-free sauce.
- Let the sauce cool slightly: A short cooling period makes the ricotta mixture easier to layer without becoming overly soft.
- Rest before slicing: Allowing the lasagna to sit for 15–20 minutes helps the creamy layers set.
- Shred your own mozzarella: Freshly shredded mozzarella generally melts smoothly and gives the top a beautifully creamy finish.
- Use leftover chicken: Cooked chicken breast or thigh meat works well if you don’t have rotisserie chicken.
- Add more vegetables: Finely chopped mushrooms, zucchini, or additional spinach can be incorporated if desired.
Details
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Resting Time: 15–20 minutes
- Total Time: About 1 hour 10 minutes
- Yield: 8–10 servings
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-American
- Difficulty: Easy to Moderate
- Dietary Notes: Halal-friendly when halal-certified chicken and broth are used
Notes
For an extra-creamy result, use full-fat ricotta, mozzarella, and heavy cream. You can substitute freshly cooked shredded chicken for rotisserie chicken if preferred.
Serve this lasagna with a crisp green salad, roasted vegetables, garlic bread, or steamed broccoli. For a make-ahead meal, assemble the lasagna, cover it tightly, and refrigerate it until ready to bake.
Nutrition
Approximate nutrition per serving, based on 10 servings:
- Calories: 610
- Protein: 37g
- Carbohydrates: 39g
- Fat: 36g
Nutrition values are estimates and can vary depending on the specific brands and ingredients used.
FAQ
Can I make white chicken lasagna ahead of time?
Yes. Assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if needed.
Can I use cooked chicken breast instead of rotisserie chicken?
Absolutely. Shredded cooked chicken breast works very well. You can also use a combination of chicken breast and thigh meat for extra tenderness.
What makes this a white lasagna recipe?
Instead of traditional tomato-based marinara sauce, this version uses a creamy Parmesan and spinach white sauce layered with chicken, ricotta, and mozzarella.
Can I make this chicken lasagna with ricotta without spinach?
Yes. Simply leave out the spinach for a creamy chicken and cheese lasagna. You can also replace it with another finely chopped vegetable.
How do I keep the lasagna from becoming watery?
Cook the white sauce until properly thickened, avoid adding excess liquid to the filling, and allow the baked lasagna to rest for 15–20 minutes before cutting.
Can I freeze white chicken lasagna?
Yes. It freezes well when properly wrapped. Cool the assembled or baked lasagna completely, cover it tightly, and freeze for up to 2–3 months for best quality.
Storage
Refrigerator: Store leftover lasagna in an airtight container or cover the baking dish tightly. Refrigerate for up to 4 days.
Freezer: Wrap individual portions or the entire cooled lasagna tightly in freezer-safe packaging. Freeze for up to 2–3 months for the best texture and flavor.
Reheating: Reheat individual portions in the microwave until heated through, or warm larger portions in a 350°F oven covered with foil. Add a small splash of broth or cream if the sauce seems dry.
Similar Recipes
White Chicken Lasagna
Ingredients
- 9 lasagna noodles
- Salt for boiling noodles
- 1 tablespoon olive oil optional
- 3½ cups shredded halal rotisserie chicken
- 6 tablespoons salted butter
- ¾ cup yellow onion finely diced
- 1 tablespoon fresh garlic finely minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 1¼ cups chicken broth
- 1¼ cups heavy cream
- 1 cup shredded Parmesan cheese
- 3 cups lightly packed baby spinach roughly chopped
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 4 cups shredded whole milk mozzarella cheese
- ¼ teaspoon black pepper
- Chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente. Drain carefully and return them to the pot. Add a little olive oil if desired to help prevent the noodles from sticking.
- Shred the white and dark meat from the rotisserie chicken using your hands or two forks. Set aside.
- To make the spinach cream sauce, melt the butter in a 3-quart saucepan over medium heat. Add the diced onion, minced garlic, garlic powder, and salt. Cook for 2–3 minutes, until the onion becomes translucent and the garlic is fragrant.
- Whisk in the flour until it is completely absorbed into the butter.
- Slowly pour in the chicken broth and heavy cream while whisking constantly. Continue whisking until the mixture is smooth and no flour lumps remain.
- Bring the sauce to a gentle boil, then reduce the heat to low. Simmer for 2–3 minutes, whisking frequently, until the sauce thickens.
- Remove the sauce from the heat. Stir in the Parmesan cheese until melted and fully incorporated. Add the chopped spinach and stir until the spinach has wilted completely. Set the sauce aside to cool slightly.
- Prepare the ricotta mixture by combining the ricotta, egg, 2½ cups of the shredded mozzarella, salt, and black pepper in a large bowl. Stir until evenly combined.
- To assemble the white chicken lasagna, spread about ½–¾ cup of the spinach cream sauce over the bottom of a deep 9×13-inch baking dish.
- Place three cooked lasagna noodles evenly over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Sprinkle half of the shredded chicken evenly over the ricotta layer.
- Spoon one-third of the remaining spinach cream sauce over the chicken.
- Add three more lasagna noodles. Spread the remaining ricotta mixture over the noodles, followed by the remaining shredded chicken.
- Spoon another one-third of the sauce over the chicken.
- Finish with the remaining three noodles and the last portion of the spinach cream sauce.
- Sprinkle the remaining 1½ cups of mozzarella evenly over the top.
- Bake for 25–30 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
- Remove from the oven and let the lasagna rest for 15–20 minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm.
Notes
Conclusion
This white chicken lasagna is proof that a comforting homemade dinner doesn’t have to be complicated. The creamy spinach sauce, tender chicken, fluffy ricotta, and bubbling mozzarella create layers of rich flavor in every bite. With a few simple steps and convenient ingredients, you can make a satisfying easy chicken lasagna that’s perfect for family dinners, meal prep, or sharing with guests.