There’s something wonderfully calming about making Chicken Lasagna on a slow afternoon.
As the onions soften and the creamy spinach sauce comes together, the kitchen fills with warm, cozy aromas that make you want to stay awhile.
Cooking becomes its own quiet rhythm—layering noodles, spooning over sauce, tucking in the chicken and cheese—each step building toward something comforting.
And when it finally emerges from the oven, bubbling and golden, you’re met with a dish that feels both indulgent and homey.
Lately, this has been our answer to chilly evenings and hungry crowds.
It’s creamy, hearty, and satisfying in all the right ways.
Let’s make it.
For the Lasagna Noodles & Chicken
- Lasagna Noodles – Cooked al dente so they hold their shape during layering.
- Shredded Chicken – Rotisserie chicken or chicken breast both work well.
For the Spinach Cream Sauce
- Olive Oil – Used to soften the onions.
- Onion – Finely chopped for gentle sweetness and depth.
- Unsalted Butter – Forms the base of the roux.
- All-Purpose Flour – Helps thicken the sauce.
- Chicken Broth – Builds a light, savory béchamel.
- Half and Half – Or a mix of heavy cream and milk for a creamy finish.
- Fresh Spinach – Coarsely chopped; it wilts beautifully into the sauce.
- Sea Salt – Seasons all the layers.
- Black Pepper – Adds a subtle warmth.
- Garlic – Minced for aromatic flavor.
For the Ricotta Cheese Layer
- Ricotta – The base for a creamy, rich layer.
- Egg – Helps the ricotta mixture set.
- Parsley – Adds freshness and color.
- Parmesan Cheese – Deepens the savory flavor.
- Mozzarella Cheese – Divided, with some reserved for the top.
Creamy White Sauce Chicken Lasagna
A hearty, creamy chicken lasagna layered with tender noodles, a velvety spinach béchamel, and a rich ricotta blend. This version makes enough for a crowd and delivers comfort in every slice.
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Servings: 12
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Ingredients
Lasagna Layers-
9 lasagna noodles, cooked al dente
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4 cups shredded rotisserie chicken (or chicken cooked from 2 lbs chicken breast)
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1 Tbsp olive oil
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1 medium onion, finely chopped
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4 Tbsp unsalted butter
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1/3 cup all-purpose flour
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2 1/2 cups chicken broth
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1 1/2 cups half and half (or a mix of heavy cream and milk in equal parts)
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5 oz fresh spinach, roughly chopped
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2 tsp sea salt
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1/2 tsp black pepper
- 3 garlic cloves, minced
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15 oz ricotta
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1 large egg
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1/4 cup parsley
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1/4 cup parmesan cheese
- 3 cups mozzarella cheese (12 oz), divided — reserve 1 cup for the top
Instructions
1. Prep the Noodles and Chicken-
Preheat the oven to 375°F.
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Cook the lasagna noodles in salted water until al dente. Drain, then run cold water over them so they stay separate.
- Shred 4 cups of cooked chicken.
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Warm a pot or large saucepan over medium heat. Add the olive oil and sauté the chopped onion for 3–4 minutes until it softens.
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Add the butter. Once melted, whisk in the flour and cook for about 3 minutes, or until the mixture turns lightly golden.
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Pour in the chicken broth and half and half. Add the salt and pepper, then whisk until the sauce is smooth. Let it simmer for about 5 minutes, or until it thickens to a light gravy texture.
- Stir in the garlic and spinach. Once combined, remove from heat.
In a large bowl, combine the ricotta, egg, 2 cups of mozzarella, parmesan, and parsley. Mix until evenly combined.4. Assemble the Lasagna
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Spread a thin layer of the béchamel sauce across the bottom of a 9×13 casserole dish.
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Add 3 noodles. Spread on half of the ricotta mixture. Add half of the shredded chicken, then spoon one-third of the spinach sauce over the top.
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Repeat with another layer of 3 noodles, the remaining ricotta, the remaining chicken, and another one-third of the spinach sauce.
- Finish with the last 3 noodles, the remaining spinach sauce, and the last cup of mozzarella cheese.
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Insert 10–12 toothpicks across the top to keep the foil from sticking to the cheese. Cover the dish with foil.
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Bake for 45 minutes at 375°F.
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Remove the foil and broil for 2–3 minutes to lightly brown the top.
- Let the lasagna rest uncovered for at least 10 minutes before slicing.
- Can I skip boiling the lasagna noodles?
Short answer: nope… not with regular noodles. They need a quick boil so they don’t turn into cardboard in the oven. BUT if you’re using no-boil/oven-ready noodles, you can skip the pot — just make sure there’s plenty of sauce so they soften properly. No dry lasagnas on our watch!
- How do I layer lasagna without it collapsing into a cheesy puddle?
Start with a thin smear of sauce at the base — this stops the noodles from sticking and burning. Then follow a neat pattern: noodles → ricotta mixture → chicken → spinach sauce. Repeat. Order matters! It keeps your layers tidy and gives you those slice-worthy, brag-worthy pieces.
- Do I pile on the sauce or hold back?
Don’t drown it! Too much sauce makes the whole thing bake up soupy. You want enough to coat the noodles, but not so much it’s swimming. Thin layers = even baking + perfect structure = very smug cook.
- My noodles always tear. Am I doing something wrong?
Happens to the best of us. Noodles tear if they’re overcooked or stirred too enthusiastically. Easy fix: cook an extra 1–2 noodles as backups. Broken ones still taste great — they just don’t layer as nicely.
- Do I really need to let it rest before cutting?
Yes. Yes. Yes. If you slice it straight away, it behaves like a cheesy soup. Give it at least 10 minutes to settle and firm up. It’s the difference between “delicious mess” and “lasagna glory.”
