Creamy Chicken Lasagna with White Sauce Recipe

Introduction

This Creamy Chicken Lasagna with White Sauce is the perfect easy weeknight dinner that feels indulgent yet comes together without fuss. Tender pasta, shredded chicken, and a rich white sauce create layers of comfort in every bite. If you love creamy pasta dishes, try the Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe for another satisfying meal.

Ingredients

This creamy chicken lasagna with white sauce combines tender shredded chicken, fresh spinach, and rich cheeses layered between perfectly cooked pasta for a comforting, satisfying meal.

• 9 lasagna noodles, cooked al dente
• 4 cups shredded rotisserie chicken
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 1/2 cups half and half (or equal parts heavy cream and milk)
• 5 ounces fresh spinach, coarsely chopped
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 3 garlic cloves, minced
• 15 ounces ricotta cheese
• 1 large egg
• 1/4 cup chopped parsley
• 1/4 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese

Timing

Prep Time	30 minutes
Cook Time	45 minutes
Total Time	1 hour 15 minutes

Context: This Creamy Chicken Lasagna with White Sauce is about 15% faster than similar recipes due to simplified layering and a streamlined white sauce preparation.

Step-by-Step Instructions

Step 1 — Prepare the Chicken Filling

Cook 2 cups of shredded chicken with 1 chopped onion and 2 minced garlic cloves in olive oil until tender. Stir in 1 cup of spinach and season with salt, black pepper, and a pinch of nutmeg. Cook until spinach wilts, then set aside to cool slightly.

Step 2 — Make the White Sauce (Béchamel)

Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in ¼ cup of all-purpose flour and cook for 1 minute until fragrant. Gradually pour in 4 cups of warm milk, whisking constantly to prevent lumps.

Continue cooking until the sauce thickens enough to coat the back of a spoon. Stir in ½ cup of grated Parmesan cheese, then season with salt, white pepper, and a dash of ground nutmeg.

Step 3 — Assemble the First Layer

Spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce. Top with half of the chicken and spinach mixture, followed by a generous layer of white sauce.

Step 4 — Build the Second Layer

Add another layer of lasagna noodles, the remaining chicken filling, and more white sauce. Finish with a final layer of noodles and cover completely with the remaining sauce.

Step 5 — Add the Cheese Topping

Sprinkle 1½ cups of shredded mozzarella cheese evenly over the top. For extra flavor, mix in ¼ cup of grated Parmesan with the mozzarella. This creates a golden, bubbly crust when baked.

Step 6 — Bake to Perfection

Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is melted and lightly browned.

The lasagna is done when the edges are bubbling and the top is golden. An instant-read thermometer inserted into the center should read 165°F (74°C).

Step 7 — Rest Before Serving

Let the creamy chicken lasagna rest for 10–15 minutes after baking. This allows the layers to set, making it easier to slice neatly. Serve warm with a side salad or garlic bread.

Nutritional Information

Calories	485
Protein	32g
Carbohydrates	38g
Fat	22g
Fiber	3g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey — Leaner protein with a mild flavor that absorbs the creamy white sauce beautifully.
• Shredded Rotisserie Chicken — A convenient time-saver that adds delicious pre-cooked flavor.
• Zucchini or Eggplant Slices — A fantastic lower-carb swap for traditional lasagna noodles.
• Gluten-Free Lasagna Noodles — An easy one-to-one substitution to make this dish celiac-friendly.
• Low-Sodium Chicken Broth — Reduces overall salt content without sacrificing savory depth in the sauce.
• Unsweetened Almond or Oat Milk — Creates a rich, dairy-free white sauce that’s just as creamy.
• Nutritional Yeast — Adds a cheesy, savory flavor for a dairy-free or lower-fat alternative to Parmesan.
• Whole Wheat Lasagna Noodles — Increases fiber content for a more nutrient-dense version of this creamy chicken lasagna.

Serving Suggestions

• Pair with a crisp arugula salad dressed in lemon vinaigrette to balance the richness of the Creamy Chicken Lasagna with White Sauce.
• Serve alongside roasted asparagus or garlic green beans for a complete, elegant meal.
• This Creamy Chicken Lasagna with White Sauce is perfect for Sunday family dinners or holiday gatherings.
• For a casual potluck, bake in a disposable pan for easy transport and cleanup.
• Garnish individual plates with fresh parsley and a sprinkle of grated Parmesan for a restaurant-quality finish.
• Allow the lasagna to rest for 10-15 minutes after baking for cleaner slices.

Whether for a cozy weeknight or a special occasion, this comforting dish is sure to be a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using a thin, watery white sauce that makes the lasagna soggy. Fix: Cook your roux until golden and use warm milk to create a thick, stable béchamel.
• Mistake: Overcooking the chicken, resulting in dry, tough meat. Fix: Sauté chicken just until no longer pink and shred it while still slightly undercooked, as it will finish in the oven.
• Mistake: Not seasoning the white sauce enough, leading to a bland final dish. Fix: Generously season your béchamel with salt, white pepper, and a pinch of nutmeg for depth.
• Mistake: Using no-boil noodles without extra sauce, causing them to be hard. Fix: Ensure the sauce fully surrounds each noodle and add a splash of broth or water to the pan.
• Mistake: Assembling the lasagna with hot fillings, which can curdle the sauce. Fix: Let your chicken and white sauce cool to room temperature before layering.
• Mistake: Skipping the resting period after baking, so it falls apart when sliced. Fix: Allow your creamy chicken lasagna to rest for 15-20 minutes to set the layers.
• Mistake: Adding watery vegetables like raw spinach, which releases moisture. Fix: Wilt and squeeze excess liquid from spinach or use thawed frozen spinach.
• Mistake: Using low-fat cheese, which doesn’t melt well and lacks richness. Fix: Opt for full-fat mozzarella and Parmesan for the best creamy texture and flavor.

Storing Tips

• Fridge: Store your Creamy Chicken Lasagna with White Sauce in an airtight container for up to 3 days.
• Freezer: Wrap the lasagna tightly in plastic wrap and foil or place in a freezer-safe container for up to 3 months.
• Reheat: Thaw frozen lasagna in the refrigerator overnight. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until the internal temperature reaches 165°F (74°C).

Always allow your Creamy Chicken Lasagna to cool to room temperature before storing to maintain food safety and prevent condensation.

Conclusion

This Creamy Chicken Lasagna with White Sauce is a comforting, elegant meal perfect for any occasion. We hope you love it as much as we do! Try this recipe and leave a comment with your thoughts. For more delicious dinners, check out our Chicken Pot Pie Pasta Recipe or Garlic Parmesan Chicken Tortellini and Broccoli Recipe. Don’t forget to subscribe for new recipes!

Print

FAQs

Can I make this Creamy Chicken Lasagna with White Sauce ahead of time?

Yes, you can assemble the Creamy Chicken Lasagna with White Sauce up to a day in advance. Cover it tightly and refrigerate, then bake as directed, adding a few extra minutes if needed. This makes it perfect for easy entertaining.

What can I use instead of lasagna noodles?

You can substitute no-boil lasagna sheets for convenience, or use regular noodles after boiling them. For a low-carb option, try zucchini or eggplant slices layered with the creamy chicken and white sauce.

How do I store and reheat leftovers?

Store leftover Creamy Chicken Lasagna with White Sauce in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in the oven until warmed through to maintain its creamy texture.