Creamy Chicken Lasagna with White Sauce
This indulgent, cheesy lasagna combines tender shredded chicken, spinach, and a rich homemade white sauce. It’s a comforting,
Time Estimate
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings
Serves 8
Ingredients
For the Lasagna:
12 lasagna noodle sheets
2 cups cooked chicken, shredded
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese
3 cups spinach, chopped
For the White Sauce:
4 cups milk
½ cup all-purpose flour
½ cup butter
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
For Garnish:
Fresh parsley, chopped
Instructions
Preheat & Prep
Preheat oven to 375°F (190°C).
Grease a 22 x 30 cm (9×13 inch) baking dish.
Cook the Noodles
Cook lasagna noodles according to package directions.
Drain and set aside.
Make the White Sauce
In a saucepan, melt butter over medium heat.
Add garlic and cook for 1 minute until fragrant.
Stir in flour and cook for 1 minute more to form a roux.
Slowly whisk in the milk, stirring constantly to avoid lumps.
Simmer until thickened (5–7 minutes).
Season with basil, oregano, salt, and pepper. Remove from heat.
Mix the Filling
In a large bowl, combine:
Shredded chicken
Ricotta cheese
Chopped spinach
1 cup mozzarella cheese
Assemble the Lasagna
Spread a thin layer of white sauce on the bottom of the baking dish.
Layer noodles → ⅓ of chicken mixture → white sauce.
Repeat for 3 layers, finishing with noodles and remaining white sauce.
Add Cheese & Bake
Top with remaining 1 cup mozzarella and Parmesan cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake uncovered for 20 minutes, until golden and bubbly.
Rest & Serve
Let cool for 10 minutes before slicing.
Garnish with chopped parsley.
Tips
Use rotisserie chicken to save time.
Add a pinch of nutmeg to the white sauce for depth.
Can be made ahead of time and baked later.