Easy Creamy White Chicken Lasagna Recipe

Forget everything you thought you knew about lasagna! This isn't your grandma's meat-heavy, oven-baked brick. We're diving into a lighter, creamier, and surprisingly simple take on this classic comfort food: Chicken Lasagna. Imagine tender, juicy chicken breast nestled between layers of perfectly cooked pasta, a luscious three-cheese blend, and a creamy, dreamy sauce that will leave you wanting more. This recipe is a game-changer, perfect for weeknight dinners or impressive gatherings alike. It's surprisingly easy to assemble and boasts a flavor profile that's both rich and satisfying without being overly heavy.

This recipe beautifully balances familiar flavors with a fresh approach, making it a crowd-pleaser for even the pickiest eaters. Say goodbye to complicated techniques and lengthy prep times; this Chicken Lasagna is all about streamlined elegance. Ready to create this culinary masterpiece in your own kitchen? Let's get started with the step-by-step instructions below!

Tools Needed

  • Large pot
  • Dutch oven
  • 9x13 casserole dish
  • Large bowl
  • Medium bowl
  • Foil
  • Toothpicks

Ingredients

  • Cooked Chicken: 4 cups (or 2 lbs chicken breast)
  • Baby Spinach: 5 oz package
  • Onion: 1
  • Garlic: 3 cloves
  • Lasagna Noodles: 9 (plus extra)
  • Olive Oil: 1 tbsp
  • Unsalted Butter: 4 tbsp
  • Flour: 1/3 cup
  • Chicken Broth: 2 1/2 cups
  • Half-and-Half (or heavy cream and milk): 1 1/2 cups
  • Sea Salt: 2 tsp
  • Black Pepper: 1/2 tsp
  • Ricotta Cheese: 15 oz
  • Mozzarella Cheese: 3 cups (2 cups for inside, 1 cup for topping)
  • Parmesan Cheese: 1/4 cup
  • Egg: 1 large
  • Fresh Parsley: 1/4 cup, chopped

Step-by-Step Instructions

Step 1. Prepare Ingredients and Sauces

  • Shred 4 cups of cooked chicken (rotisserie chicken recommended).
  • Prepare spinach by washing and setting aside.
  • Chop one onion and mince three garlic cloves.
  • Cook lasagna noodles until al dente.
Shred 4 cups of cooked chicken (rotisserie chicken recommended).Cook lasagna noodles until al dente.
Prepare Ingredients and Sauces
  • Rinse cooked noodles with cold water to prevent sticking.
  • Sauté onion in olive oil, then make a roux with butter and flour. Gradually whisk in chicken broth and half-and-half. Season with salt and pepper. Simmer until thickened. Stir in garlic and spinach until wilted.
  • Combine ricotta, 2 cups mozzarella, parmesan, egg, and parsley in a bowl.
Rinse cooked noodles with cold water to prevent sticking.Make the spinach sauce (béchamel): Sauté onion in olive oil, then make a roux with butter and flour. Gradually whisk in chicken broth and half-and-half. Season with salt and pepper. Simmer until thickened. Stir in garlic and spinach until wilted.Make the ricotta cheese sauce: Combine ricotta, 2 cups mozzarella, parmesan, egg, and parsley in a bowl.
Prepare Ingredients and Sauces

Step 2. Assemble the Lasagna

  • Preheat oven to 375°F (190°C). Spread some spinach sauce in the bottom of the casserole dish.
  • Noodles, half the ricotta mixture, half the chicken, one-third of the spinach sauce. Repeat layers: noodles, remaining ricotta, remaining chicken, another third of spinach sauce. Top with remaining noodles and spinach sauce.
  • Sprinkle the remaining mozzarella cheese on top. Cover with foil, poking holes with toothpicks to prevent sticking.
Preheat oven to 375°F (190°C). Spread some spinach sauce in the bottom of the casserole dish.Layer lasagna: Noodles, half the ricotta mixture, half the chicken, one-third of the spinach sauce. Repeat layers: noodles, remaining ricotta, remaining chicken, another third of spinach sauce. Top with remaining noodles and spinach sauce.Sprinkle the remaining mozzarella cheese on top. Cover with foil, poking holes with toothpicks to prevent sticking.
Assemble the Lasagna

Step 3. Bake and Rest

  • Bake covered for 45 minutes at 375°F (190°C). Uncover and broil for 2-3 minutes to brown the cheese.
  • Let rest for 30 minutes before serving.
Bake covered for 45 minutes at 375°F (190°C). Uncover and broil for 2-3 minutes to brown the cheese.Let rest for 30 minutes before serving.
Bake and Rest

Step 4. Serve and Garnish

  • Garnish with fresh parsley before serving.

Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe

Tips

  • Using rotisserie chicken makes this recipe incredibly easy.
  • Adding cold water to the cooked noodles prevents sticking.
  • Poking holes in the foil with toothpicks prevents the cheese from sticking.

Nutrition

  • N/A

FAQs

1. Can I use leftover cooked chicken?

Absolutely! Shredded leftover chicken works perfectly, saving you prep time.

2. What kind of cheese should I use?

A blend of ricotta, mozzarella, and Parmesan is classic, but feel free to experiment with your favorites!

3. Can I make this ahead of time?

Yes! Assemble the lasagna and refrigerate it overnight. Just add about 15-20 minutes to the baking time.


This Easy Creamy White Chicken Lasagna is a guaranteed crowd-pleaser, offering a lighter and flavorful twist on a classic dish. From weeknight dinners to special occasions, this recipe is sure to become a staple in your culinary repertoire. Enjoy the delicious results of your culinary creation!