If you are craving a comforting, creamy, and flavorful baked dish that’s both hearty and elegant, this White Cheese Chicken Lasagna Recipe is exactly what you need. Imagine tender layers of shredded chicken and spinach wrapped between perfectly cooked noodles, all smothered in a luscious blend of mozzarella, Parmesan, and Monterey Jack cheeses with a velvety white sauce that carries just the right hint of herbs and spice. This dish brings together rich textures and vibrant flavors in every bite, making it an absolute crowd-pleaser for family dinners or special occasions.
Ingredients You’ll Need
The ingredients for this recipe may seem straightforward, but each one plays a crucial role in building that irresistible creamy yet hearty taste and layered texture. From the nutty Parmesan to the tender shredded chicken and the fresh herbs in the white sauce, every component shines and complements one another perfectly.
- 9 lasagna noodles: The foundation of the dish, providing tender layers that hold the filling together beautifully.
- 2 tablespoons butter: Adds richness to the white sauce and helps sauté the aromatics.
- 1 tablespoon olive oil: Keeps the sauté process smooth and enhances flavor without overpowering.
- 1 small onion (chopped): Provides a mild sweetness when softened that balances the savory elements.
- 3 cloves garlic (minced): Offers aromatic depth and a gentle kick to the sauce.
- 1/4 cup all-purpose flour: The thickening agent for the creamy white sauce.
- 2 cups chicken broth: Adds savory moisture and enriches the sauce base.
- 1 cup whole milk: Contributes to the silky smooth texture of the sauce.
- 1/2 teaspoon salt: Enhances and balances all the flavors.
- 1/4 teaspoon black pepper: Adds subtle warmth and seasoning.
- 1/4 teaspoon dried basil: Infuses an herbaceous note for freshness.
- 1/4 teaspoon dried oregano: Gives a classic Italian flavor depth.
- 1/4 teaspoon crushed red pepper flakes (optional): Introduces a mild heat for those who like a little kick.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully to create that gooey, irresistible texture.
- 1/2 cup grated Parmesan cheese: Adds a sharp, nutty accent that enriches the sauce.
- 2 cups cooked shredded chicken: The star protein, tender and ready to absorb all the lovely flavors.
- 1 (10-ounce) package frozen spinach (thawed and drained): Inserts a pop of color and a subtle earthy touch.
- 1 cup ricotta cheese: Offers creamy pockets throughout the layers for a luscious bite.
- 1 1/2 cups shredded Monterey Jack or provolone cheese: The perfect melty topping for a golden, bubbly finish.
- Fresh parsley for garnish (optional): Adds brightness and a pop of green color if you want to dress it up.
How to Make White Cheese Chicken Lasagna Recipe
Step 1: Prepare the noodles and white sauce
Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles following the package directions until they are perfectly al dente, then drain and set aside to prevent sticking. This ensures each noodle layer will be tender but hold up well during baking.
Step 2: Sauté the aromatics and thicken the sauce
In a large saucepan, melt butter with olive oil over medium heat. Add the chopped onion and cook gently for about 4–5 minutes until soften and translucent, which helps release sweetness without browning. Stir in minced garlic and cook for another minute to awaken those fragrant flavors.
Next, whisk in the flour to form a roux, cooking for one minute to eliminate any raw flour taste. Slowly pour in the chicken broth and milk while constantly whisking to avoid lumps. Season with salt, pepper, basil, oregano, and if you want a little heat, add the crushed red pepper flakes. Keep stirring for 5–7 minutes until the sauce thickens to a creamy consistency.
Step 3: Melt the cheeses into the sauce
Remove the thickened sauce from heat and stir in shredded mozzarella and grated Parmesan cheeses until they melt smoothly into the sauce, creating a rich and velvety base that clings beautifully to all the lasagna layers.
Step 4: Assemble the lasagna layers
Spread a thin layer of the luscious cheese sauce over the bottom of your 9×13-inch baking dish to prevent sticking. Layer evenly with three lasagna noodles, then half of the shredded chicken and half of the drained spinach. Add dollops of creamy ricotta cheese, then pour about one-third of the remaining sauce on top. Repeat these layers once more for that perfect balance of fillings.
Top with the last three noodles, spread the remaining sauce evenly over, and sprinkle shredded Monterey Jack or provolone on top to get that beautiful golden crust when baked.
Step 5: Bake to perfection
Cover the dish with foil to trap moisture and bake for 25 minutes. Then remove the foil and bake an additional 15 minutes until the top is bubbly and golden brown. Let the lasagna rest for about 10 minutes after removing it from the oven so it sets nicely for cleaner slices and fuller flavors.
How to Serve White Cheese Chicken Lasagna Recipe
Garnishes
A sprinkle of fresh parsley adds a lovely burst of color and fresh herbaceous note that lifts the entire dish. You can also add a little cracked black pepper on top for extra aroma and visual appeal.
Side Dishes
This White Cheese Chicken Lasagna Recipe pairs beautifully with a simple mixed green salad tossed in a light vinaigrette to cut through the creaminess. Garlic bread is a classic side, perfect for soaking up any leftover sauce on your plate. Roasted vegetables, like asparagus or broccoli, add texture and a nutritious pop of color.
Creative Ways to Present
For a family-style dinner, serve in the baking dish with a colorful serving spatula. If you’re hosting, slice the lasagna into neat squares and plate individually, drizzling a bit of extra sauce or a sprinkle of cheese on top for an elegant touch. For a fun twist, try layering the ingredients in individual ramekins for personal-sized portions with a crispier top.
Make Ahead and Storage
Storing Leftovers
Store any leftover White Cheese Chicken Lasagna Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3–4 days, making it an excellent option for meal prep or busy weeknight dinners. The flavors often deepen and taste even better the next day!
Freezing
This lasagna freezes wonderfully if you want to prepare it ahead of time. Wrap the uncooked assembled dish tightly with plastic wrap and foil to prevent freezer burn, and it can be kept frozen for up to 2–3 months. When ready to eat, thaw overnight in the refrigerator for even baking.
Reheating
Reheat your lasagna in the oven at 350°F (175°C) covered with foil to keep it moist, for about 20–25 minutes or until heated through. If reheating individual slices, a microwave works too—just cover loosely and heat in 1-minute increments until warm.
FAQs
Can I use shredded rotisserie chicken for this recipe?
Absolutely! Using shredded rotisserie chicken is a convenient shortcut that saves prep time without sacrificing flavor, making this White Cheese Chicken Lasagna Recipe even easier to put together.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and consider adding more spinach, mushrooms, or other vegetables to maintain the hearty and satisfying texture in this lasagna.
Can I substitute different cheeses in the recipe?
Definitely. While mozzarella, Parmesan, and Monterey Jack or provolone give the best melt and flavor balance, you can experiment with cheeses like fontina, gouda, or even a little cream cheese for an extra creamy sauce.
Do I need to boil the noodles before assembling?
Yes, cooking the noodles according to the package instructions ensures they are tender and pliable, which prevents them from drying out or becoming chewy after baking.
Can I prepare this recipe ahead on the day before baking?
Yes, you can assemble the lasagna a day ahead. Keep it covered in the refrigerator and bake it fresh the next day, adding a few extra minutes to the baking time since it will be cold from the fridge.
Final Thoughts
There’s nothing quite like the cozy, cheesy perfection of this White Cheese Chicken Lasagna Recipe to bring everyone together around the dinner table. With its rich creamy sauce, tender shredded chicken, and vibrant spinach, it’s a dish that feels special but comes together quite easily. Trust me, once you try it, this recipe will become one of your go-to favorites for family meals or entertaining friends. So grab your apron, dive in, and enjoy every delicious bite!
Print
White Cheese 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
Description
This White Cheese Chicken Lasagna is a creamy and comforting Italian-American dish featuring tender shredded chicken, spinach, and a rich white cheese sauce layered between perfectly cooked lasagna noodles. The sauce, made with a blend of mozzarella, Parmesan, and creamy ricotta, is flavorful and luscious without the heaviness of traditional tomato sauce. Baked until bubbly and golden, this lasagna is ideal for a delicious family dinner or special occasion.
Ingredients
Lasagna Noodles
- 9 lasagna noodles
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Filling & Topping
- 2 cups cooked shredded chicken
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1 cup ricotta cheese
- 1 1/2 cups shredded Monterey Jack or provolone cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat and cook noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain them well and set aside to prevent sticking.
- Prepare the white sauce: In a large saucepan, heat butter and olive oil over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the roux and add liquids: Whisk in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in chicken broth and whole milk to prevent lumps, stirring constantly.
- Season and thicken sauce: Add salt, black pepper, dried basil, oregano, and crushed red pepper flakes if using. Continue to stir on medium heat until the sauce thickens sufficiently, about 5 to 7 minutes.
- Add cheeses to sauce: Remove the sauce from heat and stir in shredded mozzarella and grated Parmesan until melted and the sauce is smooth and creamy.
- Assemble the lasagna layers: Spread a thin layer of the cheese sauce in the bottom of a 9×13-inch baking dish. Layer 3 cooked lasagna noodles, half the shredded chicken, half the drained spinach, dollops of ricotta cheese, and one-third of the remaining sauce. Repeat this layering process once more with the next 3 noodles, remaining chicken, spinach, ricotta, and sauce.
- Finish assembly and bake: Top with the final 3 lasagna noodles, pour over the remaining sauce, and sprinkle shredded Monterey Jack or provolone cheese evenly over the top. Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Bake uncovered and rest: Remove the foil and bake an additional 15 minutes or until the lasagna is bubbly and the top is golden brown. Allow the lasagna to rest for 10 minutes before serving to let the layers set.
- Garnish and serve: If desired, garnish with fresh parsley for a pop of color and freshness. Slice and enjoy your creamy white cheese chicken lasagna.
Notes
- You can use rotisserie chicken to save time and add convenience.
- For an even richer sauce, add a touch of cream cheese or substitute half-and-half for the whole milk.
- Make sure to drain the thawed spinach thoroughly to avoid watery lasagna.
- Letting the lasagna rest after baking helps it slice neatly and enhances the flavors.
