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This White Lasagna Recipe is the creamiest, cheesiest, and most delicious white lasagna made with spinach, chicken, 3 kinds of cheese, and a homemade white sauce. The best comfort food that your family will love!
If you want more comforting, cozy, and cheesy pasta dinner recipes then you’ll love this Slow Cooker Lasagna, Chicken Cordon Bleu Casserole, or Perfect Instant Pot Baked Ziti.
White Lasagna Recipes with Chicken & Spinach
This white lasagna is a cheesy and delicious twist to classic lasagna. With layers of lasagna noodles, a homemade white cream sauce, a 3 cheese mix, spinach, and shredded chicken. It’s a hearty dinner that is basically the best comfort food around.
I love serving this with a side green salad (make it easy and buy a bagged mix from the store) and then with some Parmesan Garlic Bread.
- Lasagna Noodles – These are the uncooked lasagna noodles that will need to be boiled before using.
- Butter – The base of the roux. A roux refers to mixing melted butter + flour to create a thick base for a sauce.
- Garlic Cloves – Use fresh garlic cloves that have been minced or pressed, chopped garlic from a jar, or garlic paste.
- All-Purpose Flour – When combined with the melted butter this creates the base of the roux which will thicken the white cream sauce.
- Whole Milk
- Kosher Salt & Black Pepper
- Garlic Powder
- Parmesan Cheese
- Frozen Chopped Spinach – This will need to be thawed before using. Set it out on the counter prior to making the lasagna. Or put it in the fridge overnight.
- Shredded Mozzarella Cheese – For the best creamy melt, get a block of mozzarella cheese and shred it with a cheese grater. Of course, the bagged shredded mozzarella cheese can be used if that’s what you prefer.
- Ricotta Cheese
- Large Egg – This helps bind the cheesy layer together.
- Cooked Shredded or Chopped Chicken – Use a rotisserie chicken for easy prep!
How To Make White Lasagna
- Preheat the oven to 350 degrees F. Spray a 9×13 casserole pan with cooking spray. Set aside.
- Cook the noodles according to the package directions. Set them aside in a single layer (on a plate or piece of parchment paper on the countertop) so they can dry and cool down. Don’t let them touch or else they will get stuck on each other.
- In a small pot, melt the butter with the garlic. Cook until the butter is completely melted and the garlic is fragrant. Add in the flour, while whisking continuously, whisk for about 30 seconds. Slowly add in the milk while whisking continuously. Allow the mixture to cook over medium heat until the sauce thickens. Once thickened, stir in the salt, pepper, garlic powder, and 1 cup of parmesan cheese.
- Place the spinach onto a few sheets of paper towel and squeeze out any excess liquid. Stir the spinach into the sauce.
- In a mixing bowl, stir together 1 cup of mozzarella cheese, ricotta cheese, and egg.
- Spread 1 cup of the white spinach sauce into the bottom of the casserole dish.
- Add three sheets of lasagna noodles on top.
- Spread 1/3 of the ricotta cheese mixture over top the noodles.
- Add 1/3 of the chicken over top.
- Spread 1 cup of the sauce over top the chicken.
- Repeat the layers two more times. You will end up with 3 layers total.
- For the last layer, top the chicken with the last lasagna noodles and spread the remaining sauce over the top.
- Sprinkle the parmesan cheese and remaining mozzarella cheese over the sauce.
- Bake for 45 minutes. Place it under the broiler for a few minutes (if wanted) after the cook time until the top is golden.
FAQ’s + Expert Tips
- Can I Freeze Lasagna? : Yes you can freeze this white lasagna. For optimal freshness I suggest only freezing it unbaked. Pasta tends to get a weird mushy texture to it once frozen and thawed. With all the cheese and dairy in the sauce, it will separate and curdle once frozen and thawed. Prepare the lasagna as directed but instead of baking it, cover the pan with plastic wrap and then cover with tin foil. Freeze for up to 3 months. Let thaw in the fridge overnight and then bake.
- What Chicken Do I Use? : I find that it’s tastiest and the easiest to use a rotisserie chicken. The rotisserie chicken already has lots of good flavor to it. You can also put about 3 chicken breasts into the slow cooker along with a can or two of chicken broth. Cook on low for 6-7 hours and it will shred easily. The chicken broth will help flavor the chicken. You can also add extra salt, pepper, or garlic powder.
- Can I Make Changes To This Recipe? : Yes there are a few things you can do. Omit the spinach entirely if you don’t care for spinach. You can add any dried seasonings you prefer to the white sauce – Italian seasoning, basil, extra garlic powder, etc. Instead of making your own white sauce try using 5 cups of store-bought, prepared alfredo sauce.
To make prep really easy you can use 5 cups of store-bought, ready to use Alfredo sauce instead of making it from scratch. Either use jars of Alfredo sauce or buy the refrigerated Alfredo sauce found near the fresh pasta at the store.
More Dinner Recipes
- 12 lasagna noodles
- 1/2 cup (1 stick) butter
- 3 garlic cloves (minced or pressed)
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1½ cups shredded parmesan cheese (divided)
- 10 ounces frozen spinach thawed
- 3 cups shredded mozzarella cheese (divided)
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups cooked chicken (shredded or chopped)
- Preheat the oven to 350℉. Spray a 9×13 casserole pan with nonstick spray. Set aside for later.
- Cook the lasagna noodles according to the package directions. When done, lay the noodles in a single layer on a plate, parchment paper, or wax paper so they can cool and so they won't stick together. * Make sure to add some salt to the boiling pasta water. I use about ½ teaspoon kosher salt.12 lasagna noodles
- In a small pot, over medium heat, melt the butter and garlic. Once the butter is melted whisk in the flour and cook for 1 minute, while stirring constantly.1/2 cup (1 stick) butter, 3 garlic cloves, 1/2 cup all-purpose flour
- Slowly whisk in the milk and stir everything together to combine. Allow the sauce to cook until the sauce thickens. This takes about 4-5 minutes.4 cups whole milk
- Once thickened, stir in the salt, pepper, garlic powder, and 1 cup of the parmesan cheese. Turn the heat down to low and let the sauce simmer while you prepare the spinach.1½ teaspoons kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, 1½ cups shredded parmesan cheese
- Place the thawed frozen spinach onto a few sheets of paper towels, and squeeze out any excess liquid. Stir the spinach into the sauce and take the pot off the heat.10 ounces frozen spinach
- In a mixing bowl, stir together 1 cup of mozzarella cheese, ricotta cheese, and egg.15 ounces ricotta cheese, 1 large egg
Assemble The White Lasagna
- Spread 1 cup of the white sauce into the bottom of the casserole pan.
- Add 3 sheets of lasagna noodles on top of the white sauce.
- Spread 1/3 of the ricotta mixture over top the noodles.
- Layer 1/3 of the cooked chicken over top the ricotta cheese.
- Spread 1 cup of white sauce over the chicken.
- Repeat those steps 2 more times. On the last layer, top the chicken mixture with the remaining lasagna noodles and spread the remaining sauce over the top.
- Sprinkle the remaining 1/2 cup parmesan cheese and remaining 2 cups mozzarella cheese over top the final white sauce layer.
- Bake for 45 minutes. When done, turn the oven to broil and broil the lasagna for 1-2 minutes or until the top is golden brown.
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