Creamy, comforting, and a little bit indulgent — this Creamy Chicken Lasagna with White Sauce is everything you want for a cozy weeknight or a special family dinner. With layers of tender chicken, spinach, ricotta, and a silky béchamel-style white sauce, each forkful feels like a warm hug. Fun fact: white lasagna variations have been a favorite in many households because they skip the tomato tang for a richer, cream-forward experience that kids and adults both adore. If you like hearty, saucy pasta bakes, this recipe is a must-try and pairs beautifully with other comfort pasta dishes like creamy chicken pasta with bacon. It’s straightforward, quick to pull together, family-friendly, and reliably delicious — let’s get cooking!
What is Creamy Chicken Lasagna with White Sauce?
What’s in a name? Creamy Chicken Lasagna with White Sauce answers that question with layers — not drama. Why call it that? Because it’s basically lasagna dressed in a velvety white sauce instead of tomato, with juicy shredded chicken taking center stage. Curious where it came from? Maybe someone wanted lasagna but thought, why not make it richer and more luxurious? And who can argue when the classic saying rings true: “the way to a man’s heart is through his stomach.” Try it and see if it wins over everyone at your table — it just might!
Why You’ll Love This
- Rich and creamy comfort: The béchamel-style white sauce envelops tender chicken and cheese, creating a luscious, melt-in-your-mouth texture that feels luxurious without being complicated.
- Budget-smart and family-ready: Making this at home is far more economical than ordering a specialty casserole. It stretches easily to feed a crowd and uses pantry staples.
- Flavor and texture contrast: Creamy ricotta, gooey mozzarella, nutty Parmesan, and the freshness of spinach balance each bite — plus a hint of nutmeg in the sauce adds warmth.
If you enjoy flavor-forward, creamy pasta dishes, you’ll also appreciate the cozy appeal of creamy garlic butter chicken rotini. Give this lasagna a go and bring some comforting, saucy joy to your table tonight.
How to Make:
Quick Overview
This recipe is easy because it uses simple techniques: cook the noodles, make a quick white sauce on the stovetop, mix the chicken and cheeses, layer, and bake. The standout is the silky white sauce that keeps the lasagna perfectly moist, while the top becomes golden and slightly crispy. Total time: about 20 minutes prep and 40–45 minutes baking and resting — roughly an hour from start to finish.
Ingredients
- 9 lasagna noodles, cooked according to package instructions and drained
- 2 cups cooked, shredded chicken breast
- 2 cups ricotta cheese, room temperature
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 4 cups milk, room temperature
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside on a lightly oiled sheet to prevent sticking.
- In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and finely chopped onion and sauté until fragrant and translucent, about 3–4 minutes.
- Add 4 tablespoons butter to the pan and stir until melted.
- Sprinkle 1/4 cup all-purpose flour over the melted butter and onions, stirring constantly for about 1 minute to form a roux — this removes the raw flour taste.
- Gradually whisk in 4 cups milk, pouring a little at a time while whisking to avoid lumps. Continue whisking until the sauce thickens and becomes smooth, about 5–7 minutes on medium heat.
- Stir in 1/2 teaspoon ground nutmeg and season with salt and pepper to taste. Reduce heat to low and simmer the white sauce gently for 5 minutes, stirring occasionally.
- In a mixing bowl, combine 2 cups cooked, shredded chicken, 2 cups ricotta cheese, half of the mozzarella cheese (1 cup), half of the Parmesan cheese (1/2 cup), and 1 cup chopped fresh spinach. Mix until evenly combined; season lightly with salt and pepper if needed.
- In a 9×13-inch baking dish, spread a thin layer of the white sauce across the bottom to prevent sticking.
- Place three lasagna noodles over the sauce in a single layer.
- Spread half of the chicken-and-cheese mixture evenly over the noodles.
- Add another three lasagna noodles as the next layer, then spread the remaining chicken mixture on top of those noodles.
- Finish with the final three lasagna noodles and pour the remaining white sauce over the top, making sure it covers the noodles well.
- Sprinkle the remaining mozzarella (1 cup) and remaining Parmesan (1/2 cup) evenly over the sauce.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Remove from oven and allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.
What to Serve With
- Crisp green salad: mixed greens, cucumber, cherry tomatoes, and a lemon vinaigrette to cut the richness.
- Roasted vegetables: asparagus or broccoli roasted with olive oil and garlic.
- Garlic bread or crusty baguette for soaking up extra white sauce.
- A light white wine (Pinot Grigio or Sauvignon Blanc) or sparkling water with lemon for a family-friendly beverage.
Top Tips for Perfecting
- Use room-temperature milk and cheeses to help the sauce come together smoothly — cold ingredients can cause separation.
- Don’t overcook the noodles; al dente is best because they’ll finish cooking in the oven.
- If your sauce is too thick before layering, whisk in a splash more milk to loosen it; too thin and the lasagna can become watery.
- For extra flavor, add a teaspoon of Dijon mustard to the white sauce or a cup of sautéed mushrooms to the chicken mixture.
- Avoid skipping the 10-minute rest; it helps the layers set and yields cleaner slices.
Storing and Reheating Tips
- Refrigeration: Cover leftovers tightly and store in the fridge for up to 3–4 days.
- Freezing: To freeze, tightly wrap the cooled lasagna in plastic wrap and aluminum foil or store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For single portions, microwave on medium power until heated through, adjusting time as needed. For a whole pan, reheat covered in a 350°F (175°C) oven for 20–30 minutes, removing the cover for the last 5–10 minutes to refresh the top.
FAQs
Can I use no-boil lasagna noodles instead of regular ones?
Yes. If using no-boil noodles, reduce the amount of sauce slightly and follow package instructions; the baking time may be the same, but ensure they’re fully softened before slicing.
Can I make this recipe vegetarian?
Absolutely. Replace the shredded chicken with roasted vegetables like zucchini, mushrooms, and eggplant, or use a plant-based shredded chicken alternative.
Can I prepare this in advance?
Yes — assemble the lasagna, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from chilled.
How can I make the top extra golden and bubbly?
Remove the foil for the last 10–15 minutes of baking and switch the oven to broil for 1–2 minutes while watching closely to brown the cheese.
Is nutmeg necessary in the white sauce?
Nutmeg adds warmth and depth to béchamel-style sauces and is traditional, but you can omit it if you prefer.
Conclusion
This Creamy Chicken Lasagna with White Sauce is a reliable, comforting crowd-pleaser that’s simple enough for weeknights and special enough for guests. With a silky white sauce, tender chicken, and a golden cheesy top, it’s the kind of dish that brings everyone to the table and makes leftovers worth looking forward to. For more inspiration on white chicken lasagnas and similar creamy bakes, check out this reliable version at White Chicken Lasagna – Budget Bytes and another creamy take at Creamy Bechamel Chicken Lasagna – Mariyum. Give it a try, share it with friends, and enjoy the comfort of a homemade, creamy pasta classic.
Creamy Chicken Lasagna with White Sauce
Equipment
- Large saucepan
- Mixing Bowl
- Baking Dish
Ingredients
Lasagna Noodles
- 9 pieces Lasagna noodles, cooked Cook according to package instructions and drain.
Chicken Mixture
- 2 cups Cooked, shredded chicken breast
- 2 cups Ricotta cheese Room temperature
- 2 cups Shredded mozzarella cheese Divided
- 1 cup Grated Parmesan cheese Divided
- 1 cup Fresh spinach, chopped
- 3 cloves Garlic, minced
- 1 small Onion, finely chopped
- 2 tablespoons Olive oil
White Sauce
- 4 cups Milk Room temperature
- 4 tablespoons Butter
- 1/4 cup All-purpose flour
- 1/2 teaspoon Ground nutmeg
Seasoning
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside on a lightly oiled sheet to prevent sticking.
- In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and finely chopped onion and sauté until fragrant and translucent, about 3–4 minutes.
- Add 4 tablespoons butter to the pan and stir until melted.
- Sprinkle 1/4 cup all-purpose flour over the melted butter and onions, stirring constantly for about 1 minute to form a roux.
- Gradually whisk in 4 cups milk, pouring a little at a time while whisking to avoid lumps. Continue whisking until the sauce thickens and becomes smooth, about 5–7 minutes on medium heat.
- Stir in 1/2 teaspoon ground nutmeg and season with salt and pepper to taste. Reduce heat to low and simmer the white sauce gently for 5 minutes, stirring occasionally.
- In a mixing bowl, combine 2 cups cooked, shredded chicken, 2 cups ricotta cheese, half of the mozzarella cheese (1 cup), half of the Parmesan cheese (1/2 cup), and 1 cup chopped fresh spinach. Mix until evenly combined; season lightly with salt and pepper if needed.
- In a 9×13-inch baking dish, spread a thin layer of the white sauce across the bottom to prevent sticking.
- Place three lasagna noodles over the sauce in a single layer.
- Spread half of the chicken-and-cheese mixture evenly over the noodles.
- Add another three lasagna noodles as the next layer, then spread the remaining chicken mixture on top of those noodles.
- Finish with the final three lasagna noodles and pour the remaining white sauce over the top, making sure it covers the noodles well.
- Sprinkle the remaining mozzarella (1 cup) and remaining Parmesan (1/2 cup) evenly over the sauce.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Remove from oven and allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.