If you’re craving a cozy dinner that’s a blissful twist on a classic, White Chicken Lasagna is about to become your new comfort food obsession. Imagine soft noodles layered with juicy chicken, a silky white sauce, shimmering mozzarella, and fragrant herbs baked until bubbly and golden. This isn’t just any lasagna—it’s a showstopper that feels both familiar and uniquely, deliciously creamy. Whether you’re serving it to your favorite people on a Sunday night, or just treating yourself after a long day, White Chicken Lasagna is a guaranteed crowd-pleaser that brings together the best of home-cooked goodness and a touch of Italian-American magic.
Ingredients You’ll Need
The beauty of this White Chicken Lasagna is that its irresistible flavor comes from a handful of simple, reliable ingredients. Each one is essential, working together to create those perfect layers of creaminess, savory chicken, and gooey cheese with every bite.
- Lasagna noodles: Always go for the classic wide sheets, cooked until just tender for the best texture.
- Olive oil: Adds richness and helps develop flavor while sautéing the onions and garlic.
- Onion: A diced onion brings a gentle sweetness and depth to the filling.
- Garlic: Fresh minced garlic is essential for that aromatic Italian touch.
- Cooked shredded chicken: Rotisserie chicken works wonders for ease and flavor—just shred and use!
- Unsalted butter: The backbone of your creamy sauce, lending both flavor and silkiness.
- All-purpose flour: Helps thicken the sauce for luscious layering.
- Whole milk: Whole milk creates the richest, creamiest béchamel—don’t skimp on fat here!
- Chicken broth: Adds savory depth and keeps the sauce from being too heavy.
- Italian seasoning: A fragrant, dried herb blend that brings everything together.
- Salt and black pepper: Essential for seasoning each component just right—taste as you go.
- Ground nutmeg: Just a whisper brings out the warmth in the sauce (don’t skip it!).
- Shredded mozzarella cheese: For that irresistible melt and stretch—perfectly gooey every time.
- Grated Parmesan cheese: Salty, and nutty, it’s the secret to a beautiful golden top.
- Ricotta cheese: Creamy and light, ricotta keeps each bite soft and luscious.
- Egg: Mixing it with the ricotta gives the layers structure so they slice easily.
- Fresh spinach (optional): A layer of green you can tuck in for color, flavor, and a touch of virtue.
- Fresh parsley: It adds color and a fresh herbal spark throughout the layers and on top.
How to Make White Chicken Lasagna
Step 1: Get Everything Prepped
Start by preheating your oven to 375°F (190°C) and gathering all your ingredients. Cook the lasagna noodles according to the package instructions, then drain them and set them aside. Having your noodles ready makes assembling your White Chicken Lasagna smooth and stress-free.
Step 2: Sauté the Onion and Garlic
Heat olive oil in a large skillet over medium heat. Toss in the diced onion and sauté for about 5 minutes, until it turns soft and golden. Add the minced garlic and let it release its aroma about 30 seconds more. The kitchen will already smell dreamy! Stir in your shredded chicken so it can soak up all those savory, aromatic flavors.
Step 3: Make the Luxurious White Sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and let it cook for about a minute—this forms the base for your silky sauce. Now, gradually add the milk and chicken broth, whisking constantly so it stays smooth. Sprinkle in your Italian seasoning, salt, pepper, and a pinch of ground nutmeg. Let it simmer, stirring often, until thick and luscious—about 5 to 7 minutes. Stir in 1/2 cup mozzarella and 1/2 cup Parmesan cheese until completely melted and smooth.
Step 4: Mix Up the Ricotta Layer
In a small bowl, combine the ricotta cheese, egg, and chopped parsley. Mixing in the egg makes this layer wonderfully creamy, but it also helps the lasagna slice beautifully once baked. Scatter some extra parsley in if you love the freshness it brings.
Step 5: Assemble the Lasagna Layers
It’s time for the fun part! Spread a thin layer of that dreamy white sauce over the bottom of a 9×13-inch baking dish. Lay 3 of your noodles over the sauce, then add half the ricotta mixture, half the chicken mixture, a generous handful of spinach if you’re using it, and a layer of sauce. Repeat all the layers once more. Finish with the last 3 noodles, pour over the rest of the sauce, and sprinkle the top with the remaining mozzarella and Parmesan. Every layer is a promise of cheesy, delicious happiness.
Step 6: Bake Until Golden and Bubbly
Cover the dish with foil and bake for 25 minutes. Then, uncover and bake for another 15 minutes so the cheese can bubble and brown beautifully. The hardest part is letting the White Chicken Lasagna rest for 10 minutes before digging in—this lets all those lovely layers set up, making it easy to slice and serve.
How to Serve White Chicken Lasagna
Garnishes
Scatter a handful of fresh parsley over the top for a pop of color and freshness. A little extra grated Parmesan goes a long way in making each slice feel special. If you want to go all out, a sprinkle of red pepper flakes adds gentle warmth.
Side Dishes
White Chicken Lasagna pairs beautifully with a crisp green salad tossed in lemony vinaigrette, or a platter of garlicky roasted vegetables. Don’t forget the bread: slices of warm, crusty baguette or buttery garlic bread are perfect for sopping up any leftover sauce.
Creative Ways to Present
Try baking individual portions in smaller ramekins for a fun, personalized twist at dinner parties. Or, slice the lasagna into squares, stack them slightly askew on a platter, and finish with a drizzle of olive oil and a scatter of microgreens for a modern, restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Lasagna is a blessing for busy days. Cool the lasagna completely, then wrap the dish tightly with foil or transfer individual slices to airtight containers. It’ll keep in the fridge for up to four days and is just as satisfying reheated.
Freezing
Want homemade comfort on demand? Assemble the lasagna but don’t bake it yet. Wrap tightly in foil (and a layer of plastic wrap for extra protection) and freeze for up to three months. Thaw overnight in the fridge, then bake as directed, adding an extra 10 to 15 minutes of baking time if it’s still a bit chilly in the center.
Reheating
To reheat, cover individual slices and microwave until hot, or place covered in a low oven (about 325°F) until bubbly and warmed through. If you want to bring back that golden top, uncover for the last few minutes in the oven to let the cheese get melty and a bit crisp again.
FAQs
Can I make White Chicken Lasagna ahead of time?
Absolutely! You can assemble the lasagna up to 24 hours before you plan to bake it. Cover and refrigerate, then simply bake when you’re ready to serve. This actually lets the flavors meld even more for an irresistible result.
Is there a way to make this recipe lighter?
For a lighter version, substitute part-skim ricotta, reduced-fat mozzarella, and 2% milk, and add plenty of fresh spinach. While the dish will be a touch less rich, it’ll still taste creamy and satisfying.
Can I use other cheeses in White Chicken Lasagna?
Definitely! If you like a sharper flavor, try swapping some mozzarella for provolone or fontina. Cottage cheese can stand in for ricotta in a pinch, and even a handful of Gruyère or Monterey Jack brings a delicious twist.
Can I make this dish gluten-free?
Yes! Just use gluten-free lasagna noodles and swap the flour in the sauce for a gluten-free blend or cornstarch. The results are still ultra-creamy and satisfying.
What protein can I use besides chicken?
If you want to mix things up, cooked turkey, ham, or even roasted vegetables make an excellent substitute for chicken. Make the most of those tasty leftovers!
Final Thoughts
If you’re looking to switch up your comfort food routine and impress everyone at the table, this White Chicken Lasagna is the way to go. It’s truly a labor of love that pays off with every creamy, flavorful bite. Trust me, once you try it, this recipe is going to earn a permanent spot in your dinner rotation!
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White Chicken Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This White Chicken Lasagna is a comforting and delicious twist on traditional lasagna. Layers of tender chicken, creamy white sauce, ricotta cheese, and spinach come together for a flavorful family favorite.
Ingredients
Llasagna Noodles:
- 9 lasagna noodles
Chicken Filling:
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 cups cooked shredded chicken
White Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Ricotta Mixture:
- 1 container (15 oz) ricotta cheese
- 1 egg
- 1/4 cup chopped fresh parsley
Additional:
- 2 cups fresh spinach (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook Noodles: Cook the lasagna noodles according to package directions, drain, and set aside.
- Sauté Onion and Chicken: Sauté onion in olive oil until soft, add garlic and chicken.
- Make White Sauce: Melt butter, whisk in flour, add milk and broth, season and simmer.
- Layer Ingredients: Assemble layers of noodles, ricotta mixture, chicken, spinach, and sauce.
- Bake: Top with cheese, cover, and bake. Uncover and bake until golden.
- Rest and Serve: Let rest before serving.
Notes
- Use rotisserie chicken for convenience.
- You can substitute cottage cheese for ricotta or add mushrooms for extra depth.
- Make ahead and refrigerate overnight before baking for even better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
