If you’re craving a comforting dish that delivers creamy, cheesy goodness with a fresh twist, this White Chicken Spinach Lasagna Recipe is your new best friend in the kitchen. Imagine tender layers of chicken, tender spinach, and rich ricotta cheese nestled between perfectly cooked lasagna noodles, all enveloped in a luscious spinach-infused white sauce. It’s cozy, flavorful, and just the kind of meal that brings everyone to the table with smiles and happy hearts.
Ingredients You’ll Need
Don’t be intimidated by the list—the ingredients for this dish are simple and straightforward, each bringing essential flavor, texture, or color to create a beautifully balanced lasagna. From fresh spinach for that vibrant pop of green to the blend of mozzarella and Parmesan cheeses for an irresistibly melty topping, every element works together like magic.
- Extra virgin olive oil: Adds a fruity richness and helps sauté the garlic and spinach perfectly.
- Salt: Essential for seasoning every layer and bringing out the flavors.
- Lasagna noodles: Use regular curly-edge noodles for that classic texture and bite.
- Butter: Creates a silky base for the creamy white sauce.
- Minced garlic: Infuses the sauce with warm, aromatic depth.
- All-purpose flour: Thickens the white sauce to luscious perfection.
- Whole milk: Gives the sauce a rich, creamy body (half and half works too for extra decadence).
- Chicken broth: Adds subtle savory notes to balance the dairy.
- Dried basil, oregano, and thyme: Classic herbs that add Italian flair and complexity.
- Fresh baby spinach: Brightens the dish and adds lovely texture when wilted into the sauce.
- Ricotta cheese: Creamy and mild, it’s the heart of the chicken mixture blend.
- Sour cream: Adds tanginess and creaminess to the ricotta blend.
- Egg: Helps set the ricotta mixture for perfect slicing.
- Black pepper: Provides a gentle kick and balances the creaminess.
- Cooked shredded chicken breast: The star protein, tender and juicy, perfect for layering.
- Shredded mozzarella cheese: Gives the lasagna that irresistible gooey topping and melty middle.
- Shredded Parmesan cheese: Adds a nutty, salty finish to the cheese blend.
- Fresh Italian parsley or basil: Optional, but adds a fresh herbal brightness as a garnish.
How to Make White Chicken Spinach Lasagna Recipe
Step 1: Cook the noodles
Start by bringing a large pot of salted water to a boil and add a tablespoon of olive oil to prevent the noodles from sticking. Cook the lasagna noodles until they are al dente—firm but tender to the bite. Rinse them with cool water to stop the cooking process, drain well, and lay them out to rest while you prepare the sauces and fillings.
Step 2: Prepare the spinach white sauce
In a skillet, melt butter with two tablespoons of olive oil over medium heat, then gently cook the minced garlic for one to two minutes until fragrant but not browned. Whisk in the flour to form a roux, then slowly pour in the milk and chicken broth, whisking constantly until smooth and thickened to a velvety consistency. Add in dried basil, oregano, thyme, and half a teaspoon of salt to build a seasoned, flavorful base. Finally, stir in the fresh baby spinach and cook just until wilted, giving the sauce a lovely pop of green and fresh flavor.
Step 3: Mix the chicken ricotta filling
In a large bowl, combine ricotta cheese, sour cream, the egg, cooked shredded chicken, remaining dried herbs, salt, and black pepper. Mix everything until smooth and uniform, then fold in half a cup of mozzarella and all the Parmesan cheese. This mixture will be creamy and packed with flavorful layers of cheese and tender chicken.
Step 4: Assemble the lasagna
Preheat your oven to 350 degrees Fahrenheit. Start by spreading half a cup of the spinach white sauce in the bottom of a 13×9-inch baking dish. Layer three noodles over the sauce, then spread half of the chicken ricotta mixture. Add three more noodles, followed by one-third of the white sauce and one cup of shredded mozzarella. Continue layering with three noodles, the remaining chicken mixture, another three noodles, the last third of the white sauce, another cup of mozzarella, and finish with the remaining noodles, white sauce, and mozzarella to create a luxurious multi-layered masterpiece.
Step 5: Bake the lasagna
Cover the assembled dish tightly with foil sprayed with nonstick cooking spray to avoid sticking, and bake for 40 minutes. Remove the foil and bake for another 15 minutes until bubbly and hot throughout. For a golden, slightly crispy top, broil the lasagna for two to three minutes at the end—watch carefully to avoid burning.
Step 6: Rest and serve
Once out of the oven, let the lasagna rest for 10 minutes to set and become easier to slice. Garnish with some fresh Italian parsley or basil if you like, adding a fresh herbal note and a pop of green for presentation.
How to Serve White Chicken Spinach Lasagna Recipe
Garnishes
A sprinkle of fresh chopped Italian parsley or fresh basil leaves is a beautiful and flavorful way to finish your lasagna, adding that final touch of herbal brightness to the creamy richness.
Side Dishes
This lasagna pairs perfectly with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Roasted vegetables or garlic bread also make excellent companions, rounding out the meal with contrasting textures and flavors.
Creative Ways to Present
Serve individual portions in small, oven-safe ramekins for a charming, personalized touch. Alternatively, pair lasagna slices with a drizzle of high-quality olive oil or a sprinkle of crushed red pepper flakes if you like a little heat with your creamy delight.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Spinach Lasagna Recipe keeps beautifully in the fridge for up to four days. Store it tightly covered or in an airtight container to preserve moisture and flavor.
Freezing
You can freeze the fully assembled and baked lasagna either before or after baking. Wrap it tightly with foil and plastic wrap to prevent freezer burn, and it will keep well for up to three months—perfect for meal prep or a comforting future dinner.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit, covered with foil to retain moisture, for about 20 minutes or until warmed through. Alternatively, microwave individual servings for a quick fix, though baking helps maintain the best texture.
FAQs
Can I use no-boil noodles for this White Chicken Spinach Lasagna Recipe?
While regular noodles give you the best texture and layering control, no-boil noodles can be used but you’ll want to increase the amount of sauce slightly to keep the lasagna moist during baking.
What kind of chicken works best in this lasagna?
Shredded cooked chicken breast is ideal because it’s lean and tender. Rotisserie chicken is a fantastic shortcut that adds flavor and convenience without sacrificing quality.
Can I substitute the spinach with other greens?
Absolutely! Kale or Swiss chard can be used as alternatives, but remember to wilt and drain them well to avoid extra moisture in the lasagna.
Is it possible to make this recipe vegetarian?
You can make a vegetarian version by skipping the chicken and adding hearty mushrooms or artichokes for a satisfying texture and flavor boost.
How do I know when the lasagna is fully cooked?
It’s done when it’s bubbling around the edges, the cheese is melted and slightly browned on top, and a knife inserted comes out hot. Allowing it to rest will help set the layers perfectly for serving.
Final Thoughts
This White Chicken Spinach Lasagna Recipe is truly a show-stopper with every bite—a warm hug of creamy sauce, tender chicken, and fresh spinach that’s perfect for family dinners or impressing guests. I can’t wait for you to try it and make it a beloved classic in your own kitchen!
Print
White Chicken Spinach Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This White Chicken Lasagna offers a delightful twist on classic lasagna by using a creamy spinach-infused white sauce combined with tender shredded chicken and a rich ricotta cheese mixture. Layered with perfectly cooked noodles and topped with a blend of mozzarella and Parmesan cheeses, it creates a comforting, savory dish perfect for family dinners or special occasions.
Ingredients
Lasagna Noodles and Oil
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons salt, divided
- 15 lasagna noodles (not no-boil, regular curly edge)
Spinach White Sauce
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk (can substitute half and half)
- 2 cups low sodium chicken broth
- 2 teaspoons dried basil, divided
- 1 teaspoon dried oregano, divided
- 1 teaspoon dried thyme, divided
- 3 cups loosely packed roughly chopped fresh baby spinach
- 1/2 teaspoon salt (used here from divided salt amount)
Chicken Ricotta Mixture
- 16 ounces ricotta cheese (part-skim or whole)
- 1/2 cup sour cream (light or regular)
- 1 large egg
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked shredded chicken breast (rotisserie chicken works great)
- 1 teaspoon basil (remaining from divided)
- 1/2 teaspoon oregano (remaining from divided)
- 1/2 teaspoon thyme (remaining from divided)
- 1/2 teaspoon salt (remaining from divided)
- 1/2 cup shredded mozzarella cheese (part-skim or whole)
- 1/2 cup shredded Parmesan cheese
Topping and Assembly
- 3 1/2 cups shredded mozzarella cheese (remaining from total 4 cups divided)
- Fresh Italian parsley or basil for garnish (optional)
Instructions
- Cook noodles: Bring a large pot of salted water to a boil. Add 1 tablespoon of olive oil and cook the lasagna noodles according to the package directions until al dente. Drain the noodles and rinse them with cool water to stop the cooking process. Set aside after draining well.
- Make spinach white sauce: In a skillet over medium heat, melt the butter with 2 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant. Whisk in the all-purpose flour to form a roux, then slowly whisk in the whole milk and chicken broth until the mixture is smooth and homogenous. Season with 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt. Let the sauce simmer gently for about 3 minutes until thickened. Remove from heat and stir in the chopped fresh baby spinach until wilted.
- Make chicken ricotta mixture: In a large bowl, combine the ricotta cheese, sour cream, and egg until smooth. Add the cooked shredded chicken, remaining 1 teaspoon dried basil, 1/2 teaspoon oregano, 1/2 teaspoon thyme, remaining 1/2 teaspoon salt, and freshly ground black pepper. Mix thoroughly to integrate all ingredients. Fold in 1/2 cup shredded mozzarella and all of the Parmesan cheese, combining evenly.
- Assemble lasagna: Preheat your oven to 350°F (175°C). Spread 1/2 cup of the white sauce on the bottom of a 13×9-inch baking dish. Arrange 3 lasagna noodles over the sauce, then spread half of the chicken ricotta mixture evenly over the noodles. Add 3 more noodles, then pour 1/3 of the remaining white sauce on top, followed by 1 cup of shredded mozzarella cheese. Layer 3 more noodles, add the remaining chicken ricotta mixture, then 3 noodles, 1/3 of the white sauce, and another cup of mozzarella cheese. Finally, top with the remaining noodles, the last third of the white sauce, and the remaining mozzarella cheese.
- Bake: Cover the assembled lasagna with foil sprayed with nonstick spray and bake in the preheated oven for 40 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the dish is bubbly throughout. For a nicely browned top, broil the lasagna for 2-3 minutes, watching carefully to avoid burning.
- Rest and serve: Allow the lasagna to rest for 10 minutes outside the oven before slicing. This helps it set and makes serving easier. Garnish with fresh Italian parsley or basil if desired, and enjoy your creamy, savory white chicken lasagna.
Notes
- Use regular lasagna noodles rather than no-boil noodles for best texture and layering.
- Rotisserie chicken is a convenient shortcut for cooked shredded chicken.
- Do not skip rinsing noodles after boiling to prevent sticking and overcooking.
- Broiling at the end helps achieve a golden, bubbly cheese crust but watch carefully to prevent burning.
- Resting the lasagna before serving allows it to firm up, ensuring clean slices.
- You can substitute half-and-half for whole milk to increase richness in the white sauce.
