White Chicken Lasagna

Hello everyone! Today, I am going to be sharing my recipe for white chicken lasagna. This dish is one of my family’s favorites and it is perfect for a winter night. It is hearty and filling, but also has a light and fresh flavor. I hope you enjoy this recipe as much as we do!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chicken Lasagna

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 12 Servings 1x


White Chicken Lasagna is one of those recipes that is perfect for a crowd. It’s easy to make, and everyone always loves it. The best part? You can prepare it ahead of time, so it’s perfect for potlucks or when you have company coming over.


  • 1 (15 ounce) container Ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 2 cups cooked, diced chicken
  • 10 lasagna noodles, uncooked
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 1 1/2 cups low sodium chicken broth
  • 1 cup heavy cream
  • 2 cups fresh baby spinach leaves
  • 1 cup shredded Mozzarella cheese, reserve 1 cup
  • Freshly chopped parsley leaves, for garnish


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine Ricotta cheese, egg, Parmesan cheese, and Italian seasoning. Mix well and set aside.
  3. In a large pot of boiling water, cook lasagna noodles for about 10 minutes or until al dente. Drain and set aside.
  4. In a large saucepan over medium heat, melt butter. Add onion and garlic and sauté until softened. Stir in flour and continue to cook for 1 minute.
  5. Pour in chicken broth and heavy cream, whisking until smooth. Bring to a simmer and cook until sauce has thickened. Stir in spinach leaves and cook until wilted.
  6. To assemble lasagna, spread 1/2 cup of sauce on the bottom of a 9×13 inch baking dish. Arrange 5 noodles over sauce and spread with half of the Ricotta cheese mixture.
  7. Top with another 1/2 cup of sauce, followed by a layer of chicken. Sprinkle with 1/4 cup of Mozzarella cheese. Repeat layers one more time.
  8. Cover with aluminum foil and bake for 30 minutes. Remove from oven and let rest for 10 minutes before serving.
  • Prep Time: 15
  • Cook Time: 40

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating