If you’re looking for a rich, comforting dinner idea, this Creamy Chicken Lasagna with White Sauce is perfect. With layers of tender lasagna noodles, a creamy white sauce, cheesy goodness, and shredded chicken, it’s a dish that will please even the pickiest eaters. This recipe is ideal for family dinners, potlucks, or any time you crave a decadent yet wholesome meal.
Why This Recipe Works
Rich and Creamy White Sauce: A béchamel sauce creates a velvety base for the lasagna, adding depth and richness to every bite.
Perfect Balance of Flavors: The combination of savory chicken, creamy ricotta, earthy spinach, and melted mozzarella provides a flavor-packed dish.
Customizable: Easily adapt this recipe by swapping spinach for kale or using rotisserie chicken for added convenience.
Crowd-Pleaser: With a golden, cheesy topping and tender, flavorful layers, this dish is sure to become a family favorite.
Ingredients You’ll Need
For the Lasagna Layers:
12 lasagna noodle sheets (cooked to al dente)
2 cups cooked chicken, shredded (use leftover chicken or rotisserie chicken)
2 cups ricotta cheese (adds creaminess and depth)
2 cups shredded mozzarella cheese (divided: 1 cup for the layers, 1 cup for topping)
1 cup grated Parmesan cheese (for topping)
3 cups spinach, chopped (fresh or frozen, thawed and drained)
For the White Sauce:
4 cups milk (whole milk preferred for creaminess)
1/2 cup all-purpose flour (for thickening the sauce)
1/2 cup butter (unsalted)
3 cloves garlic, minced (adds aromatic flavor)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Optional Garnish:
Fresh parsley, chopped (for added color and freshness)
Step-by-Step Directions
- Prepare Your Ingredients
Preheat your oven to 375°F (190°C).
Grease a 22 x 30 cm baking dish (or 9×13 inches).
Cook the lasagna noodles according to package instructions. Drain and set aside.
- Make the White Sauce
In a medium saucepan, melt the butter over medium heat.
Add the minced garlic and cook for about 1 minute until fragrant.
Stir in the flour and whisk constantly for another minute, allowing the roux to brown slightly.
Gradually whisk in the milk, stirring constantly to avoid lumps.
Bring the sauce to a gentle simmer and cook for 5–7 minutes, or until thickened.
Stir in the dried basil, oregano, salt, and pepper, then remove from heat.
- Make the Chicken Mixture
In a large bowl, combine the shredded chicken, ricotta cheese, chopped spinach, and 1 cup of shredded mozzarella cheese. Mix well.
- Assemble the Lasagna
Spread a thin layer of the white sauce on the bottom of the greased baking dish.
Place a layer of lasagna noodles over the sauce.
Spread 1/3 of the chicken mixture over the noodles, followed by another layer of white sauce.
Repeat the layers two more times, ending with a final layer of noodles and the remaining white sauce.
Sprinkle the top with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese.
- Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese on top is bubbly and golden brown.
- Rest and Serve
Let the lasagna cool for 10 minutes before slicing.
Garnish with chopped fresh parsley and serve warm.
Timing Information
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Tips for Recipe Success
Prevent Sticking: Lay the cooked lasagna noodles flat on parchment paper to prevent them from sticking together while assembling the lasagna.
Thicker Sauce: If you prefer a thicker white sauce, use a touch more flour in the roux or let the sauce simmer for a minute longer.
Layer Evenly: Spread the chicken mixture and sauce evenly across each layer for consistent flavors in every bite.
Cheese Browning: For an extra golden and crispy cheese topping, broil the lasagna for 1–2 minutes at the end of baking.
Make It Ahead: Assemble the lasagna the day before, cover it tightly, and refrigerate. Bake it fresh the next day for convenience.
Serving Suggestions
Pair this creamy chicken lasagna with simple side dishes to round out your meal:
Garlic Bread: A crunchy and buttery side that complements the richness of the lasagna.
Fresh Salad: A crisp garden salad with vinaigrette balances the dish’s creamy flavors.
Roasted Vegetables: Try roasted zucchini, carrots, or asparagus for a hearty side.
Make-Ahead and Storage Tips
- Make Ahead:
Assemble the lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking.
- Storing Leftovers:
Cover tightly and refrigerate for up to 3–4 days.
For longer storage, freeze individual portions in airtight containers for up to 3 months.
- Reheating:
Reheat in a 350°F (175°C) oven until warmed through. Add a splash of milk or sauce if it seems dry.
Nutritional Information
Calories: 420 kcal per serving
Servings: 8
Why You’ll Love This Recipe
Family-Friendly: Even picky eaters will love the cheesy, creamy goodness.
Versatile: Substitute ingredients like turkey for chicken or use gluten-free lasagna noodles if needed.
Elegant Comfort Food: This dish strikes the perfect balance between indulgent and comforting.
FAQs
Q: Can I use store-bought white sauce?
A: Yes, you can save time by using jarred Alfredo or béchamel sauce. However, homemade sauce is fresher and more flavorful.
Q: Can I make this vegetarian?
A: Absolutely! Replace the chicken with sautéed mushrooms, zucchini, or other vegetables.
Q: What’s the best way to layer lasagna?
A: Always start with a thin layer of sauce to prevent sticking, then alternate between noodles, filling, and sauce. End with noodles and sauce on top for even baking.
This Creamy Chicken Lasagna with White Sauce is more than just a meal—it’s a celebration of comfort and flavor. Whether you’re serving it for a cozy weeknight dinner or a special occasion, this recipe is sure to impress. Don’t wait to try it—you’ll be savoring every bite!