If you love rich, creamy, cheesy comfort food, this White Chicken and Spinach Lasagna is about to become your new favorite! Layers of tender chicken, gooey mozzarella, velvety ricotta, and garlicky white sauce make it impossible to resist.
It’s easy to make and a great way to use up leftover or rotisserie chicken.
Make it for a cozy family dinner or to impress guests. It’s the creamiest, cheesiest lasagna you’ll ever make!
Why You’ll Love This Recipe
There’s so much to love about this lasagna, but that creamy, garlicky white sauce might be my favorite part. Cream cheese and Parmesan melt into it, and fresh spinach wilts right in.
It’s also simple to make. It’s a smaller 8×8 lasagna, perfect for a family dinner, and it’s a great way to use leftover or rotisserie chicken.
And it’s pure comfort: tender noodles, gooey mozzarella, and velvety ricotta in every layer.
Let’s cook!
Ingredients You’ll Need
This white chicken lasagna is made with simple, cozy ingredients.
- Butter, Garlic, and Flour – the base of the creamy white sauce.
- Whole Milk – makes the sauce smooth and creamy. Half-and-half makes it richer.
- Cream Cheese and Parmesan – melt into the sauce for extra richness.
- Baby Spinach – wilts into the sauce for color and freshness.
- Ricotta and Egg – a creamy, velvety layer.
- Lasagna Noodles – cooked according to the package.
- Cooked Chicken – leftover or rotisserie works perfectly.
- Mozzarella – for that gooey, cheesy pull.
Step-by-Step Instructions
First, prep. Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish.
Next, make the sauce. Melt the butter over medium heat. Add the garlic and flour and stir for 30 seconds. Slowly whisk in the milk and simmer until thickened. Remove from heat and stir in the Parmesan, cream cheese, and spinach until wilted.
Now assemble. Whisk the ricotta and egg. Spread ¼ cup sauce in the dish, then layer 2 noodles, ¼ cup ricotta mixture, ⅔ cup chicken, ⅔ cup mozzarella, 1 tbsp Parmesan, and ½ cup sauce. Repeat two more times, then finish with noodles, the remaining sauce, and Parmesan.
Then bake. Bake uncovered for 20-25 minutes, until bubbly and golden.
Finally, rest. Let the lasagna cool for 15-20 minutes before slicing.
That’s it! Creamy, cheesy comfort food.
Expert Tips
Let it rest. Resting helps the layers set so you get clean slices.
Soften the cream cheese. It melts more smoothly into the sauce.
Whisk constantly. This keeps the white sauce lump-free.
Season the sauce. Taste and add salt before assembling.
Recipe Variations
I love this lasagna as it is, but it’s easy to make your own.
For extra richness, swap half the milk for heavy cream.
Add sautéed mushrooms or artichoke hearts between the layers.
Use a 9×13 dish and double the recipe for a crowd.
Storage & Reheating
Store leftovers covered in the refrigerator for 3 to 4 days.
Reheat individual slices in the microwave or cover the dish with foil and warm in a 350°F oven.
Make-ahead tip: Assemble the lasagna and refrigerate for up to 24 hours before baking.
Serving Suggestions
Serve with a crisp Caesar salad, roasted green beans, or garlic bread.
A simple tomato and basil bruschetta makes a fresh, bright starter.
Recipe FAQs
1. Can I use no-boil noodles?
Yes, but add a little extra sauce since they absorb more liquid.
2. Can I make it ahead?
Yes. Assemble and refrigerate for up to 24 hours before baking.
3. Can I freeze it?
Yes. Freeze it unbaked or baked for up to 3 months.
4. Can I use frozen spinach?
Yes. Thaw and squeeze it dry first.
5. Why let it rest?
It lets the layers set so the lasagna slices neatly.
You May Also Love
If this white chicken lasagna has you craving more cozy, cheesy dinners, here are a few more favorites I think you’ll enjoy. They’re all comforting and family-friendly.
- Chicken Mushroom Spinach Lasagna – creamy layers with chicken, mushrooms, and spinach.
- Creamy White Lasagna Soup – all the lasagna flavor in a cozy soup.
- Chicken Alfredo Stuffed Shells – creamy, cheesy shells the whole family will love.
- Easy Spinach & Ricotta Stuffed Shells – a classic, cheesy favorite.
- Ravioli Lasagna – an easy shortcut lasagna with ravioli.
Save a few of these for later, and you’ll always have something delicious to make!
Creamy White Chicken and Spinach Lasagna
Ingredients
For the Sauce:
- 3 tbsp butter
- 2 tsp minced garlic
- 3 tbsp flour
- 2 ½ cups whole milk (or half-and-half)
- Salt, to taste
- ¼ cup grated Parmesan cheese
- 4 oz cream cheese, softened
For the Lasagna:
- ¾ cup ricotta cheese
- 1 egg
- 8 lasagna noodles, cooked according to package instructions
- 2 cups cooked chicken, cut into bite-sized pieces
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 4 cups fresh baby spinach
Instructions
Preheat and Prep:
- Preheat your oven to 400°F (200°C).
- Grease an 8x8-inch baking dish with oil or cooking spray.
Make the Sauce:
- In a medium saucepan over medium heat, melt the butter.
- Add the minced garlic and flour, stirring constantly for about 30 seconds.
- Slowly whisk in the milk and bring to a simmer, stirring until the sauce thickens.
- Remove from heat, then stir in the Parmesan, cream cheese, and spinach until the spinach wilts.
Assemble the Lasagna:
- In a small bowl, whisk together the ricotta and egg until smooth.
- Spread about ¼ cup of the sauce in the bottom of the prepared baking dish.
- Layer 2 lasagna noodles on top, then spread with ¼ cup ricotta mixture, ⅔ cup chicken, ⅔ cup mozzarella, 1 tbsp Parmesan, and ½ cup sauce.
- Repeat these layers two more times.
- Finish with a final layer of noodles, pouring the remaining sauce and Parmesan cheese on top.
Bake and Serve:
- Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is golden.
- Let the lasagna cool for 15-20 minutes before slicing and serving.
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Want extra richness? Swap half the milk for heavy cream.
Make-ahead friendly: Assemble the lasagna in advance and refrigerate for up to 24 hours before baking.
Enjoy your delicious, creamy white chicken lasagna!
