In this White Cheese and Chicken Lasagna, layers of noodles, ricotta and shredded cooked chicken and spinach in a white cheese sauce.

White Cheese and Chicken Lasagna

Looking for a rich, decadent and gorgeous chicken lasagna recipe?

Look no further.

In this incredible recipe, lasagna noodles are stacked and layered with cheese, shredded cooked chicken and spinach. Which means it’s a super food, right? All are layered in an insanely delicious creamy and cheesy white sauce.

Ingredients for White Cheese and Chicken Lasagna

To Make This Ingredients for White Cheese and Chicken Lasagna You Will Need:

  • olive oil spray
  • lasagna noodles
  • ricotta cheese
  • shredded cooked chicken
  • butter
  • yellow onion
  • garlic
  • flour
  • kosher salt
  • low-sodium chicken broth
  • mozzarella cheese
  • parmesan cheese
  • basil (dried)
  • oregano (dried)
  • frozen chopped spinach
  • parsley

cook noodles 8 to 10 minutes

Preheat your oven to 350° and lightly spray a 9×13 lasagna pan with olive oil spray. Then bring a large pot of water to boil. Once boiling, add a palmful of sea salt and stir. Partially cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.

This recipe calls for 9 noodles but I make more incase some stick and tear.

ricotta and chicken mixture

Next combine 2 cups ricotta cheese with 2 cups shredded cooked chicken.

butter in skillet

Melt butter in a large saucepan over medium heat.

onions and garlic to butter

Add the onion and garlic, stir and cook until soft and translucent.

make the white cheese sauce

Add in the flour and salt. Stir and cook 2 minutes.

pour broth and milk and thicken

Pour in the broth and milk, bring to a bubble and stir constantly for 1 minute.

add cheeses and dried herbs

Reduce heat to low, stir in 2 cups of the mozzarella and 1/2 cup of the parmesan cheese. Season the cheese sauce with basil, oregano and salt and freshly ground black pepper to taste.

first noodle layer

Spread 1/3 of the sauce in the bottom of your prepared pan. Lay down 3 lasagna noodles side by side.

chicken ricotta layer

Top with all of the ricotta chicken mixture.

more noodles

Layer 3 more noodles side by side on top of the ricotta chicken.

spinach layer

Pour 1/4 of the sauce over the noodles and scatter the spinach over top.

before baking

Top with the remaining 2 cups of mozzarella and 1/2 cup grated parmesan.

Top with the final 3 lasagna noodles, remaining sauce and sprinkle with 1/4 cup grated parmesan.

baked lasagna

Bake uncovered on the middle rack of your preheated oven for 35 to 40 minutes. Let stand 5 minutes before cutting and serving.

White Cheese and Chicken Lasagna

Ps… those crispy bits are my favorite, just sayin’.

Did I mention this was cheesy?

Enjoy! And if you give this White Chicken Cheese Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

White Cheese and Chicken Lasagna

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Yield: 8 servings

White Chicken Cheese Lasagna

In this White Cheese and Chicken Lasagna, layers of noodles, ricotta and shredded cooked chicken and spinach in a white cheese sauce.

Ingredients

  • olive oil spray
  • 9 lasagna noodles , (I make extras incase some break)
  • 2 cups shredded cooked chicken, leftover roasted chicken or rotisserie
  • 2 cups ricotta cheese
  • 1/2 cup butter
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1/2 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 2 cups low-sodium chicken broth
  • 4 cups shredded mozzarella cheese, divided
  • cup parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 10 ounces frozen chopped spinach, thawed, drained and thoroughly squeezed dry
  • 1 tablespoon chopped parsley, for garnish

Instructions 

  • Preheat your oven to 350° and lightly spray a 9x13 lasagna pan with olive oil spray.

MAKE THE NOODLES:

  • Bring a large pot of water to boil. Once boiling, add a palmful of sea salt and stir. Partially cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
  • This recipe calls for 9 noodles but I make more incase some stick and tear.

MAKE THE CHICKEN RICOTTA LAYER:

  • In a bowl, combine ricotta with shredded cooked chicken.

MAKE THE CHEESE SAUCE:

  • Melt butter in a large saucepan over medium heat. Add the onion and garlic, stir and cook until soft and translucent.
  • Add in the flour and salt. Stir and cook 2 minutes.
  • Pour in the broth and milk, bring to a bubble and stir constantly for 1 minute. Reduce heat to low, stir in 2 cups of the mozzarella and 1/2 cup of the parmesan cheese.
  • Season the cheese sauce with basil, oregano and salt and freshly ground black pepper to taste.

BUILD THE LASAGNA:

  • Spread 1/3 of the sauce in the bottom of your prepared pan. Lay down 3 lasagna noodles side by side. Top with all of the ricotta chicken mixture.
  • Layer 3 more noodles side by side on top of the ricotta chicken. Pour 1/4 of the sauce over the noodles and scatter the spinach over top.
  • Top with the remaining 2 cups of mozzarella and 1/2 cup grated parmesan.
  • Top with the final 3 lasagna noodles, remaining sauce and sprinkle with 1/4 cup grated parmesan.
  • Bake uncovered on the middle rack of your preheated oven for 35 to 40 minutes. Let stand 5 minutes before cutting and serving.
Serving: 1piece, Calories: 669kcal, Carbohydrates: 37g, Protein: 41g, Fat: 40g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 1118mg, Potassium: 488mg, Fiber: 3g, Sugar: 3g, Vitamin A: 5346IU, Vitamin C: 4mg, Calcium: 670mg, Iron: 3mg

 

Respectfully borrowed from (Hidden Ponies).