Name: White Chicken Lasagna with Spinach
Prep time: 35 min
Cook time: 55 min
Total time: 110 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 regular lasagna noodles, plus 1 or 2 extra in case of tearing (about 340 g); 3 cups cooked, shredded chicken (about 420 g); 10 ounces fresh spinach (about 280 g); 3 cups shredded low-moisture mozzarella, divided (about 340 g); 4 tablespoons unsalted butter (55 g); 1/3 cup all-purpose flour (40 g); 2 cups low-sodium chicken broth; 2 cups whole milk; 2 garlic cloves, finely minced; About 1 teaspoon kosher salt and 1/2 teaspoon black pepper, divided, plus salt for the pasta water; 15 ounces whole-milk ricotta (about 425 g); 1 large egg; 3/4 cup grated Parmesan, divided (about 75 g); 1 teaspoon dried Italian seasoning; 1 tablespoon chopped fresh parsley, optional

White Chicken Lasagna with Spinach

White chicken lasagna layers shredded chicken and spinach-ricotta filling between pasta sheets and a homemade broth-and-milk sauce. Mozzarella melts over the top, while the cut slices stay creamy enough to show the chicken and spinach between the noodles.

For a lasagna that is moist but not watery, wilt and drain the spinach before assembly. This version uses regular noodles boiled to al dente, then bakes covered before a short uncovered finish. A 20-minute rest helps the sauce settle so the layers hold together when sliced.

Ingredients for White Chicken Lasagna

Close detail of creamy white chicken lasagna layers with shredded chicken, spinach, ricotta, and tender noodles.

12 regular lasagna noodles, plus 1 or 2 extra in case of tearing (about 340g)
4 tablespoons unsalted butter (55g)
1/3 cup all-purpose flour (40g)
2 cups low-sodium chicken broth
2 cups whole milk
2 garlic cloves, finely minced
About 1 teaspoon kosher salt and 1/2 teaspoon black pepper, divided, plus salt for the pasta water
3 cups cooked, shredded chicken (about 420g); rotisserie chicken works well
10 ounces fresh spinach (about 280g)
15 ounces whole-milk ricotta (about 425g)
1 large egg
3/4 cup grated Parmesan, divided (about 75g)
3 cups shredded low-moisture mozzarella, divided (about 340g)
1 teaspoon dried Italian seasoning
Optional: 1 tablespoon chopped fresh parsley, for serving

How to Make White Chicken Lasagna

A full plate with a rectangular slice of white chicken lasagna, showing its creamy chicken and spinach layers.

Prepare the noodles: Heat the oven to 375°F (190°C) and lightly grease a deep 9-by-13-inch baking dish. Boil the noodles in salted water until just al dente, following the package directions. Drain and lay them separately on parchment or a lightly oiled tray so they do not stick or tear.
Wilt the spinach: Cook the spinach in a large skillet over medium heat, stirring and working in batches if needed, until wilted but still green. Transfer it to a colander or clean towel and press out the released liquid. Roughly chop it when cool enough to handle.
Make the white sauce: Melt the butter in a medium saucepan over medium heat. Stir in the garlic briefly, then whisk in the flour and cook for about 1 minute. Gradually whisk in the broth and milk until smooth. Continue cooking and whisking until the sauce coats a spoon but still pours easily. Season with some of the salt and pepper.
Mix the filling: Combine the ricotta, egg, Italian seasoning, about half the Parmesan, and the drained spinach. Season with some of the remaining salt and pepper. If using seasoned rotisserie chicken, taste the sauce and filling before adding more salt.
Layer the lasagna: Spread a thin layer of white sauce in the dish. Arrange 3 noodles over it, then add one-third each of the ricotta-spinach filling and chicken, followed by sauce and some mozzarella. Repeat twice more. Finish with the last 3 noodles, the remaining sauce, mozzarella, and Parmesan. Make sure the sauce covers the noodle edges so they stay moist.
Bake: Cover with foil, tenting it or lightly greasing the underside if it might touch the cheese. Bake for about 30 minutes; the sauce should be hot and bubbling around the edges. If it is not bubbling yet, keep the dish covered a little longer. Uncover and bake for about 15 minutes more, checking the cheese after 10 minutes. Stop when it is melted with a few light golden spots, not deeply browned.
Rest and serve: Let the lasagna stand for about 20 minutes. Cut it into rectangular portions with a sharp knife and lift each slice with a broad spatula. Sprinkle lightly with parsley if desired.

How to Keep the Lasagna from Getting Watery

Spinach releases a surprising amount of liquid as it wilts. Press it well before mixing it into the ricotta; there should be no liquid pooling around the filling. If using frozen spinach instead, thaw it completely and squeeze it very dry.

The sauce and bake time here are intended for regular noodles boiled to al dente. Oven-ready noodles may need different sauce moisture and baking directions, so they are not a direct swap.

Serving and Leftovers

Serve a generous slice with a Caesar or Italian-style salad, or with garlic bread or focaccia. For another creamy baked chicken dinner, try Chicken Alfredo Bake with Broccoli.

To make the lasagna ahead, assemble it, cover, and refrigerate it until ready to bake. A cold casserole will need additional covered baking time; uncover it once the edges are hot and bubbling, then finish melting the cheese.

Cool leftovers before covering and refrigerating them in an airtight container for about 3 to 4 days. Reheat portions gently in short microwave intervals or in a covered oven at 350°F (175°C) until hot. Add a small splash of water or milk if the sauce looks dry. Freezing is possible, but the cream-based sauce may change texture; thaw frozen lasagna overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 8 generous portions: 620 calories, 46g protein, 29g fat, and 43g carbohydrates. Per 100g, that is approximately 170 calories, 12g protein, 8g fat, and 12g carbohydrates. Values vary with ingredients, brands, and portion size.