This delicious creamy white chicken lasagna is a rich, cheesy comfort food perfect for the cool days ahead. Each of the layers are filled with their own flavor and texture. Layers of rotisserie chicken, ricotta cheese, spinach and squash (yeah, the kids will never know it's there) are all nestled in a creamy, ooey, gooey white cheese sauce that's sure to have them drooling. A complete all-in-one dinner for any night of the week.
Creamy pasta dishes for dinner
Nothing beats a dinner of creamy pasta to warm you up on a cold evening. There's just something so comforting about pasta when it's tossed in a rich, smooth velvety sauce. It's pure comfort food that the whole family will love.
From simple weeknight dinners like Chicken Broccoli Pasta Casserole, and Chicken Pasta Alfredo, to special occasion dinners like Creamy Sausage Pasta, these creamy pasta dishes always hit the spot.
Why You'll Love This Recipe
If you're a fan of chicken lasagna with white sauce, this recipe is about to become your new favorite. It's cheesy, hearty, and packed with vegetables, giving you all the Florentine vibes you crave in a creamy casserole.
- Easy to make ahead, making it a lifesaver for busy weeknights or hosting.
- It’s completely customizable from swapping veggies, to adding extra protein, or make it gluten-free or low carb with just a few simple tweaks.
- Comfort food at its' best, perfect for cozy dinners or your next potluck.
White chicken lasagna ingredients
This easy creamy chicken lasagna recipe has simple ingredients and a creamy white sauce that is to die for. You'll find the exact quantities and easy to follow instructions in the recipe card at the end of the post.
Lasagna noodles: Ready-to-bake noodles make things extra easy, but classic lasagna noodles can also be used.
Olive oil: Adds a touch of richness and helps sauté the veggies.
Onion and garlic: The aromatic base for that incredible white sauce.
Flour: Thickens the sauce to creamy perfection.
White wine or chicken broth: Adds depth and flavor to the sauce.
Milk: Low-fat milk keeps it creamy without being overly heavy but feel free to use whole milk as well.
Cheese: The cheese mixture of mozzarella, Parmesan, and ricotta add layers upon layers of cheesy goodness.
Cooked chicken: Store-bought rotisserie chicken is a timesaver for busy weeknights but you can cook up several chicken breasts or use leftover chicken or turkey.
Spinach: Adds color and nutrients.
Butternut squash: A subtly sweet layer that balances the savory flavors.
How to make chicken lasagna with white sauce
Start by making the creamy, cheesy white sauce:
- Brown onion and garlic in oil in a large stockpot or dutch oven. The onions will take on a translucence when they are done, about 5 minutes. If you are making the vegetarian version, add mushrooms to this step as well. Add flour and continue whisking for about 1 minute. The mixture will be very thick.
- Slowly add in the wine while whisking continuously until smooth. This shouldn't take long.
- Pour in milk and season with salt and pepper and cook for 2 minutes. It will start to thicken up to a beautiful rich consistency.
- Remove from the heat and add some of the mozzarella and Parmesan cheese.
- Flavor it all with basil and oregano. Stir well.
- The sauce mixture will be very thick and have that special ooey gooey cheese pull. Can you say heaven?!
Next, assemble and bake the lasagna:
- Spread some cheese sauce on the bottom of a prepared casserole dish. Add a layer of lasagna noodles, usually 3 pieces is enough. They can be the ready to bake kind or you can use lasagna noodles that you have cooked to al dente according to package instructions.
- Ladle half the cream sauce over the noodles, sprinkle half the chicken on top, then drop small quantities of the ricotta cheese over it.
- Cover with 3 more lasagna noodles.
- Pour the remaining sauce over the noodles. Sprinkle on remaining chicken, spread spinach on top, making sure the spinach has been cooked and squeezed of any excess liquid, followed by 1 cup of mozzarella cheese.
- Add last layer of noodles then spread thawed butternut squash over the top.
- Sprinkle remaining mozzarella cheese and Parmesan cheese over the top of the lasagna. Cover the baking dish with aluminum foil and you're ready to pop it in the oven.
- Preheat the oven to 350°F. Place the casserole in the preheated oven and bake, covered, for 30 minutes. Remove foil and bake another 15 minutes. If you love a golden brown top, place the casserole under the broiler for a few minutes. Let it rest for 10 minutes to make cutting and serving a bit easier. Garnish with fresh parsley and enjoy!
Recipe Tips for Success
Squeeze spinach thoroughly: Excess water can make the lasagna watery.
Use freshly shredded cheese: It melts smoother than pre-shredded varieties.
Watch the broiler: If you’re browning the cheese under the broiler, keep a close eye because it can go from golden to burnt quickly!
Let it rest for the best results: Allowing the lasagna to cool for 10-15 minutes makes slicing much easier.
Recipe variations to make it your own
Switch it up with these fun twists:
Vegetables: Try zucchini, mushrooms, or even roasted red peppers for added flavor.
Meat: Add crispy bacon, diced ham, or shrimp for extra protein.
Low Carb: Swap noodles for zucchini strips.
Gluten Free: Use gluten-free pasta and flour.
Vegetarian: Replace chicken with sautéed mushrooms and roasted veggies.
Make ahead
Creamy White Chicken Lasagna is a great recipe for meal prep. Assemble it fully, cover tightly with foil, and refrigerate for up to two days before baking. You may need to cook it slightly longer, possibly 10-15 minutes, since the casserole will be cold.
To freeze, wrap the unbaked lasagna in plastic wrap and foil, and freeze for up to three months. You can bake directly from frozen. Remove the foil and plastic wrap then recover it with foil. Bake at 350°F for about 1 hour and 15 minutes, uncovering for the last 15 minutes.
How to Store, Freeze, and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to four days.
For longer storage, freeze individual portions for up to three months.
To reheat, warm leftovers in the microwave or oven at 325°F until heated through. If reheating from frozen, cover with foil and bake at 350°F for about 30 minutes.
More lasagna recipes
Lasagna Stuffed Peppers are a great way to get your lasagna fix without all the carbs! A delicious mix of ground beef, orzo & tomato sauce is stuffed into peppers, topped with cheese and baked.
Lasagna Stuffed Spaghetti Squash has all the delicious flavor of your favorite lasagna stuffed in a spaghetti squash. Healthy and low carb plus you use the squash as a bowl!
Chicken Ravioli Lasagna is one easy weeknight casserole! Layers of your favorite filled ravioli, chicken and broccoli are covered with a creamy, cheesy sauce and topped with plenty of mozzarella cheese. Can you say yum?!
Lasagna Cups are a fun twist and perfect for a party appetizer. Lasagna noodles are put in muffin cups, filled with meat, sauce, and cheese, and then baked to perfection.
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Creamy White Chicken Lasagna
Ingredients
- 9 ready to bake lasagna noodles option: gluten-free noodles or thinly sliced zucchini can be used
- ¼ cup olive oil
- 1 onion minced
- 2-3 teaspoons minced garlic
- ½ cup flour or gluten-free flour
- 2 cups white wine (chicken broth can also be used)
- 1 ¾ cups low fat milk
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cups part-skim mozzarella cheese shredded
- 1 cup Parmesan or Pecorino Romano cheese grated
- 2 Tablespoons fresh basil chopped or 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3 cups cooked rotisserie chicken, chopped or shredded Option: use mushrooms for a meatless version
- 1 cup part-skim ricotta
- 9 ounces box frozen chopped spinach thawed & squeezed dry
- 12 ounces box frozen mashed butternut squash, thawed Option: substitute a 15-oz can of pure pumpkin
Instructions
- Preheat oven to 350 degrees. Spray a 13" x 9" baking dish with non-stick spray.
- If you opt for regular lasagna noodles, cook them according to package directions while making cheese sauce. Rinse in colander & set aside.
Making cheese sauce
- Heat olive oil in a large pot over medium heat. Add onions and garlic (and mushrooms if using them to replace chicken) and cook for 5 minutes or until onions are translucent.
- Add flour and stir well, cooking for about 1 minute.
- Slowly add white wine or chicken broth, stirring constantly to avoid lumps forming.
- Add milk, salt and pepper and cook for 2 minutes.
- Remove pot from heat and add 2 cups of mozzarella cheese, ¼ cup Parmesan cheese, basil and oregano. Set cheese mixture aside.
Assembling lasagna
- Lay out remaining ingredients - lasagna noodles, mozzarella cheese, Parmesan cheese, ricotta cheese, chicken, thawed spinach (that has been squeezed to get out all liquid) and thawed squash.
- Spread a small amount of cheese sauce in the casserole dish to cover bottom.
- Place 3 lasagna noodles on top of sauce forming the first layer. Ladle on ½ of the remaining cheese sauce, followed by ½ of the chicken, then spread ricotta cheese on top.
- Layer 3 more noodles on top of ricotta cheese. Top with remaining cheese sauce, followed by remaining chicken then spread thawed spinach on top. Sprinkle 1 cup of shredded mozzarella cheese over spinach.
- Add last layer of pasta then spread butternut squash over them. Sprinkle on remaining mozzarella cheese and Parmesan cheese.
Baking & browning lasagna
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and continue cooking for 15 more minutes to allow cheese to brown. If cheese is still not browning, turn on the broiler and watch carefully until browned.
- Let the lasagna cool for 10-15 minutes to make it easier to cut into servings.
Notes
Nutrition
This post has been updated with new photos, step-by-step instructions and more helpful information. It was first published on July, 29, 2013.
