Creamy White Chicken Lasagna

This easy White Chicken Lasagna is loaded with layers of tender lasagna noodles, chunks of rotisserie chicken, savory mushrooms, earthy spinach, a homemade creamy white sauce and cheese! It’s freezer-friendly, homey and delicious with all the vibes of a classic lasagna but made with white sauce, chicken, and vegetables instead.

1. Why We Love This Recipe
2. What You’ll Need
3. How to Make White Chicken Lasagna
4. Recipe FAQ’s
5. Tips for Success
6. Substitutions and Variations
7. What to Serve with White Chicken Lasagna
8. More Easy Dinner Recipes
9. White Chicken Spinach Lasagna Recipe

Lasagna is quite possibly the ultimate comfort food! With layer upon layer of savory meat, delicious cheese, and yummy pasta with those divine ruffled edges (my favorite part), it’s also filled with healthy veggies and flavorful seasoning!

We love our Classic Beef Lasagna with traditional red sauce, but this time I wanted to try something a little bit different. I have gone with a cheesy, creamy chicken lasagna recipe with a white sauce instead of the traditional red, and it is sooooooo good!

This is the best chicken lasagna recipe I’ve ever tried, and I’ve tried a few! When I first published this recipe I used lean ground chicken and minced mushrooms, but over the years I have simplified and made things easier by using a cooked rotisserie chicken instead.

If you prefer a more traditional lasagna texture that you’d get with browned beef and pork, you can see the original version in the notes below the recipe card.

I love that this white chicken lasagna recipe can be made ahead and frozen to take to a friend or just have on hand for those busy days. Simply pop it in the oven for a couple of hours, throw together a quick salad , and you’re good to go!

If you love this creamy white chicken lasagna, be sure to also check out our Spinach and Ricotta Stuffed Shells , Mozzarella Stuffed Meatballs , and One Pot Lasagna Soup !

Why We Love This Recipe

• Customize this dish with other herbs, or different amounts of them to suit your preferences.
• Made with simple ingredients you can easily find at your local grocery store.
• Ready in just about an hour it’s perfect for a filling weeknight meal for the whole family!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Butter and Oil – Salted butter and olive oil are best to bring out the flavors of this dish.
• Vegetables – Onion, crimini mushrooms, and garlic bring warm, earthy, and pungent flavors to make this lasagna mouthwateringly delicious!
• Leaves – Baby spinach leaves and fresh parsley add color, as well as a flavorful freshness and added nutrients.
• Flour – All Purpose Flour will work well to thicken the bechamel sauce.
• Broth – Low-sodium chicken broth is best so that you can control the salt levels of your dish better.
• Milk – Whole milk will give you the creamiest sauce, but any kind of milk will work well.
• Seasonings – We will use a combination of basil, oregano, crushed red pepper flakes, fennel seeds, kosher salt, and freshly ground black pepper for this flavorful dish.
• Cheese – Three kinds of cheese make this lasagna irresistible! Use ricotta, mozzarella, and Parmesan for the best flavor.
• Lasagna – Use whole traditional lasagna noodles that you have to cook first for best results. I prefer the old-fashioned lasagna noodles rather than the no-boil ones, but I have a secret method that makes things way easier than boiling them in a pot on the stove.
• Chicken – I use a store-bought rotisserie chicken for this recipe just to keep things easy, but you can use fresh chicken breasts cooked in the oven, Instant Pot, air fryer, or stovetop instead.

How to Make White Chicken Lasagna

1. Soak noodles. Rather than boil the lasagna noodles like I used to do, I have found that if you just let them soak in very hot water, either from the tap, microwave, or stove, they will soften enough and will finish cooking while the lasagna bakes. I do this in the same baking dish that I will assemble the lasagna in later while making the sauce and prepping the chicken. It’s so much easier than cooking them in a pot full of water and can be done with regular lasagna noodles, not just the no-boil ones!

If you prefer the more traditional approach of boiling the noodles, you can prep them according to the package directions, then draining and laying them in a single layer on a baking sheet sprayed with a little cooking spray. Either approach works so use whichever method you like best.

1. Make the Sauce. In a large saucepan, melt butter over medium heat. Then add the chopped onion and garlic and cook together until softened, about 3-4 minutes. Add the sliced mushrooms and cook for another 6-8 minutes, stirring occasionally, until the mushrooms have softened and released some of their liquid. Sprinkle the flour over the softened onions and mushrooms, then stir to combine, cooking for another 1-2 minutes so the flour can absorb the liquid.

1. Add broth and thicken. Whisk in the chicken broth and milk, stirring until the sauce simmers and thickens, about 4-5 minutes. Stir in the basil, oregano, salt, pepper, red pepper flakes, and fennel seed.

1. Wilt spinach. Add the spinach to the sauce (you may have to do this in handfuls) and stir until wilted. Sprinkle some of the shredded Parmesan cheese over the sauce and stir to combine. Remove the sauce from the heat and set aside.

1. Assemble. Assemble the lasagna by spreading a thing layer of the sauce on the bottom of a 9×13-inch baking dish. Arrange four of the softened lasagna noodles on top of the sauce.

1. Continue building layers. Spread half of the ricotta cheese onto the lasagna noodles, then evenly sprinkle half of the cooked and chopped or shredded rotisserie chicken on top in another even layer.

1. Add sauce and cheese. Spoon about ⅓ of the sauce mixture over the chicken layer, then sprinkle with ⅓ of the mozzarella and Parmesan cheese.

1. Repeat layers. Add another layer of noodles, ricotta cheese, chicken, sauce, and cheese.
2. Finish. Finish the lasagna by arranging a final layer of noodles on top. Spread the remaining sauce on top of the noodles and sprinkle with the last of the mozzarella and Parmesan cheese.
3. Bake. Bake at 350°F for 35 to 40 minutes until hot and bubbly, finishing under the broiler just to add a little color to the top, but be careful not to burn the cheese. Let the lasagna stand for at least 5-10 minutes before slicing and serving. Sprinkle with freshly chopped parsley, if desired.

Lasagna is one of those dishes that can be loaded with almost any vegetable and still taste incredibly cheesy, creamy, and delicious! Try some chopped bell peppers, zucchini, carrots, and even broccoli, which are all great in lasagna. Just make sure they are chopped finely enough so that your lasagna isn’t too lumpy.

This is a great recipe to last for a couple of meals throughout the week! Allow it to cool completely, and then store this classic lasagna in an airtight container in the fridge for up to 4 days. Reheat it in the oven as before, covered with foil, or in the microwave.

It’s also freezer-friendly! Store the baked and cooled lasagna in an airtight container or freezer bag for up to 3 months. When you’re ready to reheat it, allow it to thaw in the refrigerator overnight, and then bake it in the oven as before, covered with foil.

Tips for Success

• Use real, freshly grated mozzarella cheese rather than the pre-shredded stuff that doesn’t melt well.
• Add roasted peppers or artichoke hearts along with the spinach for even MORE veggies!

Make Ahead Lasagna

Assemble the lasagna and wrap it tightly with plastic wrap. Store it in the refrigerator for 1 day before baking it with 15 minutes of added cooking time. Alternatively, wrap it in plastic wrap and then in aluminum foil before freezing it for up to 1 month. Simply defrost in the refrigerator overnight before baking it, or bake it from frozen with aluminum foil on top for 2 hours.

Substitutions and Variations

• You can use canned chicken for this recipe if you have it on hand.
• You could use 1 package of frozen spinach in place of the fresh spinach. Just defrost it and squeeze out as much water as you can before using it in this white lasagna recipe.
• Use lean ground turkey if you prefer – or make turkey mince from leftover turkey from the holidays.
• If you use oven-ready lasagna, assemble the dish as specified without having to boil lasagna noodles first!

What to Serve with White Chicken Lasagna

Lasagna is a filling dish on its own, but if you’re wanting to round it out into a meal for the whole family, or want to make it go a bit further, there are loads of side dishes that go great with lasagna.

We always love bread with our meals, so this Homemade French Bread or my Grilled Garlic Bread are ideal choices.

Extra veggies on the side are always a win too, we like this Oven Roasted Asparagus and my Oven Roasted Broccoli with Garlic, Parmesan, and Lemon .

Alternatively, salads are a great way of adding more color and nutrients onto the table and can be quicker options too! Try this Classic Caesar Salad or my delicious Olive Garden Salad with Dressing (Copycat) .

Serve with these yummy Raspberry Peach Italian Cream Sodas too for a full Italian feast!

More Easy Dinner Recipes

• One Pot Bruschetta Chicken Pasta
• Chicken Broccoli and Rice Casserole
• Tuna Noodle Casserole
• Cajun Pasta with Sausage and Peppers

Pasta

Cheesy Baked Spaghetti Casserole

Chicken & Poultry

Chicken Spaghetti Bake

Pasta

Baked Ziti

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

White Chicken Spinach Lasagna

Ingredients123

Sauce

• ▢ 2 Tablespoons salted butter
• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ 16 ounces crimini mushrooms sliced
• ▢ 6 Tablespoons all-purpose flour
• ▢ 2 cups chicken broth
• ▢ 1 ½ cups milk
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon crushed red pepper flakes
• ▢ ½ teaspoon fennel seed
• ▢ 8 ounces baby spinach

Assembly

• ▢ 12 whole lasagna noodles cooked according to package directions
• ▢ 3-4 cups cooked chicken about 2 pounds shredded or cubed (we like to use a rotisserie chicken)
• ▢ 4 cups mozzarella cheese shredded
• ▢ 15 ounces ricotta cheese (about 2 cups)
• ▢ 1½ cups grated Parmesan cheese divided
• ▢ Parsley chopped for sprinkling on top optional

Instructions

• Place lasagna noodles in a 9×13-inch baking dish. Cover with very hot water and let soak while preparing the sauce. Alternatively, you can prepare the noodles by boiling them according to the package directions. 12 whole lasagna noodles

Sauce

• In a large saucepan, melt butter with the oil over medium heat. Then add the chopped onion and garlic and cook together until softened, about 3-4 minutes. Add the sliced mushrooms and cook for another 6-8 minutes, stirring occasionally, until the mushrooms have softened and released some of their liquid. Sprinkle the flour over the softened onions and mushrooms, then stir to combine, cooking for another 1-2 minutes so the flour can absorb the liquid. 2 Tablespoons salted butter, 2 tablespoons olive oil, 1 medium onion, 2 cloves garlic, 16 ounces crimini mushrooms, 6 Tablespoons all-purpose flour
• Whisk chicken broth and milk into the vegetables, stirring until the sauce simmers and thickens, about 4-5 minutes. Stir in the basil, oregano, salt, pepper, red pepper flakes, and fennel seed. 2 cups chicken broth, 1 ½ cups milk, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon crushed red pepper flakes, ½ teaspoon fennel seed
• Add the spinach to the sauce (you may have to do this in handfuls) and stir until wilted. Sprinkle with ½ cup of the Parmesan cheese over the sauce and stir to combine. Remove the sauce from the heat and set aside. 8 ounces baby spinach, 1½ cups grated Parmesan cheese

Assembly

• Drain lasagna noodles and set aside.
• Spread a few spoonfuls of the sauce on the bottom of a large 9×13-inch baking dish. Arrange four of the softened lasagna noodles over the sauce. Spread ½ of the ricotta cheese over the noodles, then sprinkle with ½ of the chopped rotisserie chicken. 15 ounces ricotta cheese, 3-4 cups cooked chicken
• Spoon about ⅓ of the mushroom and spinach sauce over the chicken, then sprinkle with ⅓ of the mozzarella and Parmesan cheese. 4 cups mozzarella cheese
• Repeat layers by arranging four more of the lasagna noodles on top of the cheese, followed by the remaining ricotta cheese, remaining chicken, and ⅓ of the sauce and cheeses.
• Finish the lasagna by arranging the last four lasagna noodles on top. Cover the noodles with the remaining sauce and sprinkle with the last of the mozzarella and Parmesan cheese on top.
• Bake at 350°F for 35 to 40 minutes until hot and bubbly, finishing under the broiler just to add a little color to the top, but be careful not to burn the cheese. Let the lasagna stand for at least 10 minutes before slicing and serving. Sprinkle with freshly chopped parsley, if desired. Parsley chopped for sprinkling on top

Notes

• Make-Ahead: Lasagna can be made a day in advance and refrigerated. Just add 15 minutes to the baking time, and cover with aluminum foil for the first 20 minutes of baking.
• Freezer Meal Prep: Wrap and freeze the unbaked lasagna with aluminum foil. When ready to bake, you can bake from frozen for about 2 hours until heated through, keeping it covered with aluminum foil for the first 1 hour and 15 minutes.
• Storage: Store in an airtight container or covered tightly with plastic wrap or aluminum foil in the fridge for up to 4 days. Reheat it in the oven as before, covered with foil, or in the microwave.
• Freezing Leftovers: Store the baked and cooled lasagna in an airtight container or freezer bag for up to 3 months. When you’re ready to reheat it, allow it to thaw in the refrigerator overnight, and then bake it in the oven as before, covered with foil.
• Substitutions: You could use 1 package of frozen spinach in place of the fresh spinach. Just defrost and squeeze out as much water as you can.
• Original Version: This recipe was modified in 2023 to reflect how we most often make it these days. The original version was almost the same, except we browned 1 pound of ground chicken with the mushrooms, which were minced instead of sliced and not included in the sauce as they are here. Also, the spinach was cooked separately until wilted, rather than being added to the sauce as it is now. The flavors and amounts all remain the same – I just updated the method to make it easier and more approachable using a rotisserie chicken.

Nutrition

This post was originally published in April, 2018. The photos and content were updated in February, 2023.

White Chicken Spinach Lasagna

Ingredients

Sauce

• 2 Tablespoons salted butter
• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 16 ounces crimini mushrooms sliced
• 6 Tablespoons all-purpose flour
• 2 cups chicken broth
• 1 ½ cups milk
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon fennel seed
• 8 ounces baby spinach

Assembly

• 12 whole lasagna noodles cooked according to package directions
• 3-4 cups cooked chicken about 2 pounds shredded or cubed (we like to use a rotisserie chicken)
• 4 cups mozzarella cheese shredded
• 15 ounces ricotta cheese (about 2 cups)
• 1½ cups grated Parmesan cheese divided
• Parsley chopped for sprinkling on top optional

Instructions

• Place lasagna noodles in a 9x13-inch baking dish. Cover with very hot water and let soak while preparing the sauce. Alternatively, you can prepare the noodles by boiling them according to the package directions. 12 whole lasagna noodles

Sauce

• In a large saucepan, melt butter with the oil over medium heat. Then add the chopped onion and garlic and cook together until softened, about 3-4 minutes. Add the sliced mushrooms and cook for another 6-8 minutes, stirring occasionally, until the mushrooms have softened and released some of their liquid. Sprinkle the flour over the softened onions and mushrooms, then stir to combine, cooking for another 1-2 minutes so the flour can absorb the liquid. 2 Tablespoons salted butter, 2 tablespoons olive oil, 1 medium onion, 2 cloves garlic, 16 ounces crimini mushrooms, 6 Tablespoons all-purpose flour
• Whisk chicken broth and milk into the vegetables, stirring until the sauce simmers and thickens, about 4-5 minutes. Stir in the basil, oregano, salt, pepper, red pepper flakes, and fennel seed. 2 cups chicken broth, 1 ½ cups milk, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon crushed red pepper flakes, ½ teaspoon fennel seed
• Add the spinach to the sauce (you may have to do this in handfuls) and stir until wilted. Sprinkle with 1/2 cup of the Parmesan cheese over the sauce and stir to combine. Remove the sauce from the heat and set aside. 8 ounces baby spinach, 1½ cups grated Parmesan cheese

Assembly

• Drain lasagna noodles and set aside.
• Spread a few spoonfuls of the sauce on the bottom of a large 9x13-inch baking dish. Arrange four of the softened lasagna noodles over the sauce. Spread 1/2 of the ricotta cheese over the noodles, then sprinkle with 1/2 of the chopped rotisserie chicken. 15 ounces ricotta cheese, 3-4 cups cooked chicken
• Spoon about 1/3 of the mushroom and spinach sauce over the chicken, then sprinkle with 1/3 of the mozzarella and Parmesan cheese. 4 cups mozzarella cheese
• Repeat layers by arranging four more of the lasagna noodles on top of the cheese, followed by the remaining ricotta cheese, remaining chicken, and 1/3 of the sauce and cheeses.
• Finish the lasagna by arranging the last four lasagna noodles on top. Cover the noodles with the remaining sauce and sprinkle with the last of the mozzarella and Parmesan cheese on top.
• Bake at 350°F for 35 to 40 minutes until hot and bubbly, finishing under the broiler just to add a little color to the top, but be careful not to burn the cheese. Let the lasagna stand for at least 10 minutes before slicing and serving. Sprinkle with freshly chopped parsley, if desired. Parsley chopped for sprinkling on top

Notes

• Make-Ahead: Lasagna can be made a day in advance and refrigerated. Just add 15 minutes to the baking time, and cover with aluminum foil for the first 20 minutes of baking.
• Freezer Meal Prep: Wrap and freeze the unbaked lasagna with aluminum foil. When ready to bake, you can bake from frozen for about 2 hours until heated through, keeping it covered with aluminum foil for the first 1 hour and 15 minutes.
• Storage: Store in an airtight container or covered tightly with plastic wrap or aluminum foil in the fridge for up to 4 days. Reheat it in the oven as before, covered with foil, or in the microwave.
• Freezing Leftovers: Store the baked and cooled lasagna in an airtight container or freezer bag for up to 3 months. When you’re ready to reheat it, allow it to thaw in the refrigerator overnight, and then bake it in the oven as before, covered with foil.
• Substitutions: You could use 1 package of frozen spinach in place of the fresh spinach. Just defrost and squeeze out as much water as you can.
• Original Version: This recipe was modified in 2023 to reflect how we most often make it these days. The original version was almost the same, except we browned 1 pound of ground chicken with the mushrooms, which were minced instead of sliced and not included in the sauce as they are here. Also, the spinach was cooked separately until wilted, rather than being added to the sauce as it is now. The flavors and amounts all remain the same - I just updated the method to make it easier and more approachable using a rotisserie chicken.

Nutrition

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