White Cheese Chicken Lasagna

This white chicken lasagna recipe is a satisfying and crowd-pleasing twist on a classic Italian favorite.

Chicken Lasagna Ingredients

These are the ingredients you’ll need to make this white chicken lasagne recipe:

· Noodles: Of course, you’ll need lasagna noodles.
· Butter: Cook the onion and garlic in butter.
· Vegetables: You’ll need an onion and two packages of frozen spinach.
· Garlic: Cook a clove of minced garlic with the onion for a more intense flavor.
· Flour: All-purpose flour thickens the sauce.
· Broth: Use store-bought chicken broth or make your own at home.
· Milk: Whole milk is best for this decadent white sauce.
· Seasonings and herbs: This chicken lasagna is seasoned with salt, dried basil, dried oregano, black pepper, and fresh parsley.
· Cheeses: You’ll need mozzarella, Parmesan, and ricotta cheeses.
· Chicken: This white chicken lasagna is a great use for leftover chicken!

How to Make Chicken Lasagna

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this homemade chicken lasagna:

1. Boil and drain the lasagna noodles.
2. Cook the onion and garlic in butter, then whisk in the flour. Add the broth, milk, and salt.
3. Add some of the mozzarella and Parmesan. Season with basil, oregano, and pepper. Set aside.
4. Assemble the lasagna according to the recipe.
5. Bake in the preheated oven.

close up view of a White Cheese Chicken Lasagna in a baking pan

How to Store Chicken Lasagna

Allow the chicken lasagna to cool completely, then store the leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave or in the oven.

Can You Freeze Chicken Lasagna?

If you’re planning to freeze the white chicken lasagna, it’s best to cook it in a foil baking dish. Allow it to cool, then cover the whole thing in at least one layer of storage wrap. Wrap it again in aluminum foil to prevent freezer burn. Freeze for up to three months.

Ingredients

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
2 cups chicken broth
1 ½ cups milk
1 teaspoon salt
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley

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Directions

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.
Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9×13-inch baking dish.
Layer with 3 lasagna noodles, ricotta, and chicken.
Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan.
Bake in the preheated oven for 35 to 40 minutes.
Serve and enjoy!