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White Chicken Cheese Lasagna

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In this White Cheese and Chicken Lasagna, layers of noodles, ricotta and shredded cooked chicken and spinach in a white cheese sauce.
Course Mains & Entrees
Cuisine Italian
Keyword baked pasta, casserole, chicken, lasagna
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 8 servings
Calories 669
Author Laurie McNamara


  • 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
  • cups milk
  • 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


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


  • 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.


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


  • 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.


  • 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