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Creamy White Chicken Lasagna: The Ultimate Comfort Casserole

A close-up of a rich, layered slice of creamy chicken lasagna with a browned, cheesy top.
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Make this creamy white chicken lasagna for a satisfying, family-friendly dinner. This recipe uses a rich, velvety white sauce instead of traditional red sauce, creating an indulgent pasta bake perfect for any gathering.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Whisk in the flour to create a roux, cooking for 1 minute. Gradually whisk in the warm milk until the mixture thickens into a smooth sauce. Stir in the heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Cook until the sauce simmers and thickens slightly, about 5 minutes. Remove from heat. This is your white sauce base.
  4. In a medium bowl, combine the ricotta cheese, thawed spinach, egg, and parsley. Mix well.
  5. In a separate large bowl, combine the shredded chicken with 2 cups of the white sauce. Stir to coat the chicken evenly.
  6. Spread a thin layer of the remaining white sauce on the bottom of the prepared baking dish.
  7. Arrange four cooked lasagna noodles over the sauce.
  8. Spread half of the ricotta-spinach mixture over the noodles. Sprinkle with 1 cup of mozzarella cheese.
  9. Spoon half of the chicken mixture evenly over the cheese layer.
  10. Repeat the layers: sauce, noodles, remaining ricotta mixture, 1 cup mozzarella cheese, and remaining chicken mixture.
  11. Top with the final layer of noodles. Pour the remaining white sauce over the top layer of noodles, spreading it to cover completely. Sprinkle with the remaining 2 cups of mozzarella cheese and the 1/2 cup of topping Parmesan cheese.
  12. Bake uncovered for 25 minutes. Reduce the oven temperature to 350°F (175°C), cover the dish loosely with foil, and bake for an additional 20 minutes, or until the cheese is bubbly and lightly browned.
  13. Let the creamy chicken lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

  • For an easy weeknight alternative, substitute store-bought Alfredo sauce for the homemade white sauce base, reducing the milk and cream measurements accordingly.
  • You can use rotisserie chicken to save time on cooking and shredding the chicken.
  • Make this a make ahead lasagna by assembling the entire dish, covering it tightly, and refrigerating it up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://blissbatter.com/chicken-lasagna-creamy-white-sauce-recipe/