Name: White Chicken Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles (regular or oven-ready); 3 cups cooked, shredded chicken (e.g., rotisserie); 4 tablespoons butter; 3 garlic cloves, minced; 1/4 cup all-purpose flour; 2 cups milk; 1 cup chicken broth; 1 teaspoon Italian seasoning; Salt and pepper, to taste; 1 1/2 cups ricotta cheese; 2 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Optional: 2 cups fresh spinach or 1 cup sautéed mushrooms

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Why You’ll Love This Recipe

If you’re a fan of creamy, cheesy pasta bakes, this White Chicken Lasagna will win you over instantly. It combines the comforting structure of a lasagna with the flavors of a classic Alfredo sauce—plus the bonus of protein-packed chicken. It’s indulgent without being too heavy and offers a fresh, flavorful alternative to traditional red-sauce lasagna.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (regular or oven-ready)
Cooked, shredded chicken (rotisserie or baked)
Butter
Garlic (minced)
All-purpose flour
Milk
Chicken broth
Italian seasoning
Salt and pepper
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Optional: fresh spinach, mushrooms, or chopped parsley for garnish

Directions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook lasagna noodles according to package instructions if not using oven-ready. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes.
Whisk in flour and cook for 1 minute to form a roux.
Slowly add milk and chicken broth, whisking constantly to avoid lumps.
Stir in Italian seasoning, salt, and pepper. Simmer for 4–5 minutes until thickened.
In a large bowl, mix shredded chicken with a few spoonfuls of the white sauce.
Begin layering in the baking dish:
- Spread a thin layer of white sauce on the bottom.
- Add a layer of noodles, followed by half the chicken mixture, spoonfuls of ricotta, a sprinkle of mozzarella, and a bit more sauce.
- Repeat with another layer of noodles, remaining chicken, ricotta, mozzarella, and sauce.
- Top with final layer of noodles, remaining sauce, mozzarella, and Parmesan cheese.
Cover with foil and bake for 25 minutes.
Uncover and bake an additional 15 minutes until bubbly and golden.
Let rest for 10–15 minutes before slicing. Garnish with fresh parsley if desired.

Servings and timing

This recipe yields approximately 8 servings.
Prep time: 30 minutes
Bake time: 40 minutes
Resting time: 15 minutes
Total time: About 1 hour and 25 minutes

Variations

Add sautéed mushrooms or spinach to the chicken mixture for extra veggies.
Use cottage cheese instead of ricotta for a lighter version.
Substitute part of the milk with cream for a richer sauce.
Add crushed red pepper flakes to the sauce for a hint of spice.
Use gluten-free lasagna noodles and flour for a gluten-free version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F until warmed through, or microwave individual slices for 1–2 minutes.
To freeze, wrap the assembled (unbaked or baked and cooled) lasagna tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works great and cuts down on prep time.

Can I make this lasagna ahead of time?

Absolutely. Assemble it up to a day in advance and refrigerate. Bake when ready.

Do I have to use ricotta?

No, cottage cheese is a common substitute, or you can skip it entirely for a less creamy version.

Can I add vegetables?

Yes, spinach, mushrooms, zucchini, or peas all work well in this lasagna.

What’s the best cheese to use?

A mix of mozzarella for meltiness and Parmesan for sharpness creates the perfect balance.

Can I use pre-made Alfredo sauce?

Yes, but homemade white sauce has a fresher flavor and better texture.

Can I make this gluten-free?

Yes, use gluten-free noodles and a gluten-free flour blend in the sauce.

How do I prevent the lasagna from being watery?

Use well-drained ricotta or cottage cheese and avoid overly wet veggies. Let the lasagna rest before slicing.

Can I freeze individual portions?

Yes, slice the lasagna and wrap each portion for easy future meals. Reheat from frozen or thaw first.

Is this dish kid-friendly?

Definitely. The creamy cheese and mild flavor make it a family favorite.

Conclusion

White Chicken Lasagna is a creamy, cheesy, comfort food classic that offers a delicious twist on traditional lasagna. It’s perfect for gatherings, meal prepping, or simply enjoying a cozy dinner at home. With its tender layers of chicken, pasta, and white sauce, this dish delivers flavor, warmth, and satisfaction in every bite.

White Chicken Lasagna

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White Chicken Lasagna is a creamy, comforting casserole layered with tender shredded chicken, pasta, and rich homemade white sauce. Packed with gooey cheese and perfect for make-ahead meals or family dinners, this delicious twist on traditional lasagna is a guaranteed crowd-pleaser.

Author: Laura
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Cook noodles according to package directions if not using oven-ready. Drain and set aside.
In a saucepan, melt butter over medium heat. Add garlic and cook for 1–2 minutes.
Whisk in flour and cook for 1 minute. Gradually add milk and broth, whisking constantly to prevent lumps.
Add Italian seasoning, salt, and pepper. Simmer until thickened, about 4–5 minutes.
In a bowl, combine shredded chicken with 1/2 cup of the white sauce.
Spread a thin layer of sauce in the prepared dish. Layer with noodles, half the chicken, dollops of ricotta, some mozzarella, and a drizzle of sauce.
Repeat layers. Top final layer with noodles, remaining sauce, mozzarella, and Parmesan.
Cover with foil and bake 25 minutes. Uncover and bake 15 minutes more until golden and bubbly.
Let rest for 10–15 minutes before serving. Garnish with parsley if desired.

Notes

Use rotisserie chicken for a quick shortcut.
Add vegetables like spinach or mushrooms for extra nutrition and flavor.
Letting the lasagna rest after baking helps it set and slice more easily.
For a richer dish, replace some of the milk with heavy cream.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 4g
Sodium: 580mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg