White Chicken Lasagna

I keep seeing red sauce lasagna everywhere but this white chicken lasagna is the one I actually want to eat on a Tuesday night. The creamy spinach sauce doesn’t fight with the chicken and the ricotta layer holds everything together without getting watery. You can prep it ahead if you’re smart about it.

Why You’ll Love This Recipe

• The white sauce uses cream cheese and jack cheese together, which keeps it from separating when you reheat leftovers.
• Cooking the roux until it bubbles and smells nutty makes the sauce taste less like flour paste.
• Spinach wilts right into the hot sauce so you don’t dirty another pan.
• The ricotta mix has egg in it. Holds its shape when you cut into it instead of sliding everywhere.
• You can shred a rotisserie chicken and be done in ten minutes with the protein part.
• It reheats better than red sauce versions because the cheese sauce doesn’t dry out as fast.

The Story Behind This Recipe

I made this spinach white sauce lasagna last Tuesday after work because I had two rotisserie chickens in the fridge that needed using. My mom used to make something similar but hers always came out soupy in the middle and I never knew why. Turns out she wasn’t cooking her roux long enough and she definitely wasn’t using enough cheese to thicken the sauce. I noticed that when you melt the cream cheese into the white sauce while its still on the heat, it gets thick enough to coat the back of a spoon without any weird graininess. That’s the thing nobody mentions in chicken lasagna recipe instructions. Now I make it whenever I need to feed people something that looks like I tried but didn’t actually take that long.

What You Need

You’ll need lasagna noodles, whatever brand you trust to cook al dente without turning to mush. I usually grab a box that says “oven ready” but then boil them anyway because I don’t trust the texture otherwise. Butter goes into a 4-quart saucepan, not margarine, because butter browns better and tastes like actual food. Then flour mixed with black pepper, salt, garlic powder and onion powder for the roux base.

Milk gets whisked in slowly once the roux is ready. I use whole milk because anything lower fat makes the sauce thin and sad. Cream cheese is the secret here, not heavy cream like some chicken lasagna recipe versions use. It thickens without splitting when you reheat it days later. You need 1 cup of shredded jack cheese and you’ll split it between the sauce and the ricotta mix, so measure that out first or you’ll mess up the proportions like I did.

Spinach leaves go straight into the hot sauce. Fresh ones, not frozen blocks that leak water everywhere. Ricotta cheese mixed with 1 egg and parsley makes the middle layer that actually holds its shape when you cut through. Cooked shredded chicken, whatever you’ve got. Mozzarella cheese for the top layers. Butter or cooking spray for the 9x13-inch glass baking dish because nobody wants to scrape burnt cheese off the sides for twenty minutes.

How to Make White Chicken Lasagna

Preheat the oven to 375°F before you start anything else. I always forget this step and then I’m standing there with a fully assembled lasagna and a cold oven.

Boil a big pot of salted water and cook your lasagna noodles to al dente following whatever the box says. They should still have some bite when you pull them out. Drain them and set them aside somewhere they won’t stick together into one giant noodle blob.

Melt butter in your 4-quart saucepan over medium heat until it foams up and starts sizzling. Add the flour with all the pepper salt garlic powder and onion powder mixed in. Stir it constantly and cook it for 1 to 2 minutes until it turns golden and bubbles. This is where most people bail out too early. You want that nutty smell and active bubbling texture before you move on.

Pour the milk in slowly while you whisk. Don’t dump it all at once or you’ll get lumps you can’t fix. Keep stirring and heating for 6 to 8 minutes until the sauce thickens enough to coat the back of a spoon and bubbles gently. It should look thick and glossy, not watery.

Drop in the cream cheese and half the jack cheese while the sauce is still hot on the burner. Stir until everything melts into one smooth sauce, then pull it off the heat. I noticed the cream cheese melts faster if you cut it into smaller chunks first instead of dropping in one cold block. That’s not in any spinach white sauce lasagna instructions I’ve seen but it saves you two minutes of stirring.

Fold the spinach leaves into the hot sauce off the heat. They’ll wilt from the residual temperature without turning into slime. Set this aside while you deal with the ricotta.

Mix your ricotta with the egg, parsley and the other half cup of jack cheese in a small bowl. It should hold together but stay creamy enough to spread without tearing your noodles apart.

Grease your 9x13 glass baking dish and spoon a thin layer of white sauce on the bottom. This keeps the first noodle layer from sticking and burning. Lay three lasagna noodles side by side over the sauce, line them up so they’re even.

Spread half the ricotta mixture on those noodles, then scatter half your shredded chicken over that. Ladle one-third of the white sauce on top and smooth it out. Sprinkle 1 cup each of mozzarella and jack cheese over everything so it melts into that bubbly cheese layer.

Add your second noodle layer. Repeat with the rest of the ricotta, the rest of the chicken and another cup each of mozzarella and jack. The repetition here matters because it keeps every bite balanced instead of having one huge chicken section and one sad dry section.

Top with your final three noodles, cover with whatever white sauce is left and dump the remaining cheeses on top. Make sure the top is completely covered or those noodles will bake into crunchy edges nobody wants to eat.

Slide it into the oven for 30 to 35 minutes. You’ll hear the sauce start bubbling up around the edges and see the cheese melted and turning golden brown in spots. When it looks like that it’s done.

Let it rest for a few minutes after you pull it out, then throw some fresh parsley on top if you care about that sort of thing.

What I Did Wrong the First Time

I didn’t grease the baking dish well enough and the bottom layer of noodles welded themselves to the glass. Took me fifteen minutes of soaking and scraping to get it clean. Now I use way more butter than seems reasonable on the bottom and sides, like an actual coating you can see, not just a quick swipe. Also I tried to cut into it immediately after it came out of the oven because I was starving. The whole thing slid apart into a cheese soup situation. Waiting even five minutes makes the difference between lasagna and a casserole mess.

White Chicken Lasagna

By Emma

Prep:

15 min

Cook:

45 min

Total:

1h

Servings:

12 servings

Ingredients

• lasagna noodles as needed, cooked al dente in salted water
• butter in a 4-quart saucepan
• flour with black pepper, salt, garlic powder, and onion powder
• milk slowly whisked in
• cream cheese
• 1 cup shredded jack cheese, divided
• spinach leaves stirred into white sauce
• ricotta cheese
• 1 egg
• parsley
• chicken, cooked and shredded
• mozzarella cheese
• butter or cooking spray to grease 9x13-inch glass baking dish

Method

1. 1 Preheat the oven to 375°F so it’s ready when the lasagna assembly is done.
2. 2 Bring a large pot of salted water to a boil and cook lasagna noodles to al dente following the package instructions. Drain and set aside, watching for that slight bite where they still hold shape firmly.
3. 3 In a 4-quart saucepan over medium heat, melt butter until it foams and begins to sizzle. Add flour, pepper, salt, garlic powder, and onion powder to the melted butter. Stir constantly, cooking until the mixture turns golden and bubbles, about 1 to 2 minutes—don’t let it burn but look for that nutty aroma and bubbling texture.
4. 4 Slowly whisk in the milk, pour steadily for better integration. Continue heating, stirring often; the sauce will thicken noticeably, coming to a gentle boil in 6 to 8 minutes. Watch for the sauce to coat the back of a spoon and bubble softly without scorching.
5. 5 Drop in the cream cheese and half of the shredded jack cheese while the sauce is hot. Keep stirring over medium heat until the cheeses melt evenly into the sauce, making it velvety and rich. Once combined thoroughly, remove from the heat to prevent graininess.
6. 6 Fold the spinach leaves into this white sauce, letting residual heat wilt them perfectly without cooking them to mush. Set aside.
7. 7 In a small bowl, mix ricotta cheese with the egg, parsley, and the remaining ½ cup jack cheese. This mix should hold together but remain creamy for easy spreading.
8. 8 Prepare a greased 9×13 glass baking dish by spooning a thin layer of the white sauce onto the bottom—this prevents sticking and builds flavor from beneath.
9. 9 Lay three lasagna noodles side by side over the sauce layer, aligning edges for uniform layering.
10. 10 Spread half the ricotta mixture evenly on the noodles, then scatter half the shredded chicken over it. Ladle one-third of the white sauce atop, smoothing it gently. Sprinkle 1 cup each of mozzarella and jack cheese over this layer so it melts into a bubbly cheese crust while baking.
11. 11 Add the second noodle layer, then repeat spreading the remaining ricotta mixture, topping with the rest of the chicken and another cup each of mozzarella and jack cheese. This balance keeps the layers moist and flavorful.
12. 12 Finish with the final three noodles on top, cover with the remaining white sauce, and the last of the shredded cheeses, ensuring the top is well coated to brown beautifully.
13. 13 Slide the assembled dish into the oven and bake for 30 to 35 minutes. You want to hear the sauce bubbling up around the edges and see the cheese melted fully, with golden brown spots signaling readiness.
14. 14 Once it’s out, let the lasagna rest briefly before garnishing with fresh parsley to add color and a fresh herbal note.

Nutritional information

Calories

511

Protein

26g

Carbs

25g

Fat

34g

Print Recipe Save to Pinterest

Tips for the Best White Chicken Lasagna

Cut your cream cheese into small cubes before you drop it into the hot sauce. I learned this when I was standing there stirring a cold block for three minutes watching it slowly melt in patches while the rest of the sauce sat there cooling off. Smaller pieces melt in under a minute and you can move on with your life.

Don’t layer the chicken in one thick clump in the middle of each layer. Scatter it around evenly or you’ll get one bite that’s all chicken and another that’s just cheese and noodles. I spread mine out with my fingers because a spoon just pushes it into piles.

The sauce should look thicker than you think it needs to be before you start assembling. It thins out as it bakes and mixes with the moisture from the spinach and chicken. If it looks thin in the pan it’ll be watery in the finished lasagna.

Press down gently on each noodle layer after you add it so it makes contact with the sauce underneath. Air pockets between the layers mean dry spots that don’t get creamy, and nobody wants to bite into a section of plain noodle that didn’t get enough sauce.

Check your lasagna at 25 minutes if your oven runs hot. Mine always does and I’ve burned the top cheese more than once because I trusted the timer instead of my eyes.

Serving Ideas

I put this on the table with a bowl of arugula tossed in lemon juice and olive oil because the peppery bite cuts through all that cream cheese richness. Garlic bread feels redundant when you’ve already got noodles but people always want it anyway so I make it.

Roasted broccoli on the side works better than you’d think. The charred edges and the creamy sauce together taste like something you’d order at a restaurant that charges twenty dollars for a pasta dish.

Sometimes I’ll slice this cold the next day and eat it standing at the counter with hot sauce drizzled on top. The vinegar wakes up the cheese flavors that get dulled when everything’s hot.

Variations

Swap the chicken for Italian sausage if you want something with more bite. Brown it first and drain the fat or your white sauce turns orange and greasy. The fennel flavor works with the jack cheese better than I expected.

You can use frozen spinach instead of fresh but you have to squeeze every drop of water out first. I wrap it in paper towels and press it between my hands over the sink for like two minutes. Still comes out wetter than fresh spinach though.

Add mushrooms to the chicken layer if you’ve got them sitting around. Slice them thin and cook them down in butter until they release their water and it evaporates. Raw mushrooms make the whole thing soggy and taste like dirt.

Some people do a chicken lasagna recipe with pesto mixed into the ricotta layer and it’s honestly not bad. Just a few tablespoons stirred in there adds this herby sharpness that cuts the cream. Don’t use the jarred stuff that tastes like salt and oil though.

FAQ

Can I use no-boil lasagna noodles without boiling them?

I tried it once and the noodles came out chewy around the edges where they didn’t get enough moisture. If you’re going to use them without boiling add an extra half cup of milk to your white sauce so there’s more liquid for them to absorb while they bake.

How do I keep the ricotta layer from sliding out when I cut into it?

The egg in the ricotta mix is what holds it together. Make sure you actually mix that egg in completely and don’t skip it thinking it won’t matter. Without it you’ll have ricotta soup between your noodle layers.

Can I make this ahead and bake it later?

Yeah assemble the whole thing cover it tight with foil and stick it in the fridge for up to a day. Pull it out thirty minutes before you bake it so it’s not ice cold going into the oven or the middle won’t heat through. You might need to add five minutes to the bake time.

What if my white sauce is too thick?

Whisk in more milk a tablespoon at a time while it’s still on the heat. Don’t just dump a bunch in at once or it’ll break and get grainy. The sauce should coat a spoon but still pour easily when you ladle it.

Can I freeze white chicken lasagna?

You can but the texture of the sauce gets a little grainy after you thaw and reheat it. Cream cheese doesn’t love the freezer. If you’re going to do it wrap it really well in plastic wrap then foil and freeze for up to two months. Thaw it in the fridge overnight before you bake it.

What’s the best way to reheat leftovers?

Microwave single pieces for like ninety seconds covered with a damp paper towel so the top doesn’t dry out. Or stick the whole pan back in a 350°F oven covered with foil for twenty minutes. The oven takes longer but the texture stays better than the microwave.

Can I use a different cheese instead of jack?

Monterey jack melts smooth and doesn’t get oily but you could use fontina or even more mozzarella if that’s what you’ve got. Don’t use cheddar, it separates when it bakes and you’ll get little puddles of orange grease on top.

Why is my lasagna watery?

Either your white sauce wasn’t thick enough before you assembled it or you didn’t let it rest long enough after baking. The sauce needs to be thick like gravy not like milk. And you have to wait at least five minutes after it comes out of the oven so everything sets up.

Do I have to use fresh spinach?

Fresh is better because it doesn’t add extra water but frozen works if you thaw it completely and squeeze out every bit of liquid. Like really squeeze it. I thought I squeezed mine enough once and the whole lasagna came out sitting in a puddle of green water.

Can I use rotisserie chicken?

That’s what I use every time. Pull the meat off throw away the skin and bones and shred it with your hands. Two small rotisserie chickens gives you about four cups of shredded meat which is more than enough for this.

What if I don’t have a 4-quart saucepan?

Use whatever pot you’ve got that’s big enough to hold the sauce without it boiling over the sides when you whisk. A 3-quart will work but you’ll have to stir more carefully so it doesn’t slosh everywhere.

How do I know when the roux is cooked enough?

It should smell nutty not like raw flour paste and you’ll see active bubbles all over the surface. It takes at least a full minute of constant stirring. Most people pull it off too early and then their sauce tastes like flour.

Can I add more garlic?

The garlic powder in the roux gives you a mellow background flavor but if you want more punch mince up two cloves of fresh garlic and cook them in the butter before you add the flour. Don’t burn them or they’ll taste bitter.

Why did my cheese sauce separate?

Usually means you added the cheese when the sauce was too hot and boiling hard. Pull it off the heat first let it stop bubbling then stir in your cream cheese and jack. Or you used low-fat cream cheese which doesn’t melt right.

How much chicken do I actually need?

About 3 to 4 cups of shredded cooked chicken fills both layers without making it too crowded. A rotisserie chicken from the store gives you roughly that amount after you pull off all the meat.

Can I use heavy cream instead of milk?

Your sauce will be thicker and richer but also way heavier. I’d cut it with half milk and half cream if you’re going to do it. Straight heavy cream makes the whole thing taste like you’re eating a stick of butter.

What size baking dish do I need?

A 9x13-inch dish is what fits three standard lasagna noodles across perfectly. If you use something smaller the layers will be thicker and take longer to cook through in the middle.

My top layer of noodles came out hard and crunchy, what happened?

They weren’t covered with enough sauce and cheese. The top layer of noodles has to be completely covered or they’ll dry out and turn into chips. I always use extra sauce on top even if it seems like too much because it soaks in while it bakes and by the time it’s done it’s just right.