This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It’s stacked with layers of pasta, a homemade chicken besciamella sauce, creamy cheesy filling spiked with spinach and artichokes, and oozing mozzarella cheese nestled between sheets of perfectly cooked lasagna noodles.
This lasagna captivates the tastebuds and creates lasting memories of the BEST Chicken Alfredo Lasagna imaginable.
🗝️ Recipe's key points
- This White Chicken Lasagna is rich, satisfying, and flavorful, making it perfect for creating lasting memories.
- It features layers of perfectly cooked lasagna noodles, a homemade chicken Alfredo besciamella sauce, and a creamy cheesy filling spiked with spinach and artichokes.
- The luxurious layers of pasta provide the ultimate flavor and texture, captivating your tastebuds.
- Easy no-boil preparation for your regular lasagna noodles.
This chicken and spinach lasagna is a rich and flavorful dish with layers of perfectly cooked lasagna noodles, homemade besciamella sauce, and a creamy cheesy filling spiked with spinach and artichokes. It's perfect for creating lasting memories and can be made ahead, customized with variations, and frozen for convenience.
This is an overview of the ingredients. You'll find the full measurements, ingredients, and instructions in the recipe card (printable) at the bottom of the page.
For the Alfredo Sauce
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- Unsalted butter
- Garlic cloves
- All-purpose flour
- Chicken broth- I recommend low-sodium chicken broth.
- Half and half
- Onion powder
- Dried parsley
- Dried basil
- Dried oregano
- Kosher salt
- Dried thyme
- Black pepper
- Chicken bouillon
- Red pepper flakes
- Parmesan cheese
- Shredded chicken- Shred a rotisserie chicken for convenience.
For the chicken spinach lasagna filling
- Whole milk ricotta cheese
- Sour cream- I recommend full fat sour cream
- Parmesan cheese
- Fresh basil- You can also use dried basil if fresh is not available.
- Kosher salt
- Black pepper
- Nutmeg -- I prefer using freshly grated nutmeg.
- Artichoke hearts
- Frozen spinach
- Lemon zest
Ingredients not shown
- Lasagna noodles - NOT the no-boil kind.
- Mozzarella cheese - we prefer the full fat version for taste and texture.
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
Prepare the noodles for the casserole
- Place lasagna noodles in a deep baking dish.
- Soak lasagna noodles in hot tap water for at least 30 minutes.
The besciamella, cheese filling, and assembling the casserole
- Make the Alfredo sauce by melting butter in a skillet.
- Whisk in flour and garlic.
- Add half and half, chicken broth, and spices.
- Bring the sauce to a boil, then reduce the heat to medium and simmer for about 5 minutes until thickened. Remove from heat and whisk in Parmesan cheese and chicken.
- Add the ingredients from the ricotta mixture to a large mixing bowl.
- Mix all the ingredients together until well incorporated.
- Grease a deep 9x13 pan.
- Spread 1 cup of the alfredo sauce on the bottom.
- Place dried lasagna noodles to cover the sauce.
- Add a layer of the ricotta cheese mixture and 1 cup of mozzarella cheese.
- Repeat these layers two more times.
- Finish with the remaining Alfredo sauce and mozzarella on top.
- Cover the lasagna with foil and bake for 30 minutes. Then remove the foil and bake for an additional 30 minutes until hot and bubbly.
- Turn the oven to broil without moving the lasagna and broil for about 3 minutes, watching closely until the top is golden in spots.
Assemble and Refrigerate
You can make and assemble the entire lasagna a day in advance and refrigerate (without baking). I actually prefer assembling it the day before because it allows time for the flavors to build and marry.
Make Sauce in Advance
You can make the sauce up to 2 days in advance and refrigerate it in an airtight container. You will need to gently warm the sauce on the stove, adding additional broth or milk to thin when ready to use.
Freeze Uncooked Lasagna
Assemble lasagna according to recipe directions in a freezer safe dish. Cover lasagna tightly all around the dish with 2 layers of plastic wrap. Cover the lasagna tightly with one layer of aluminum foil. Label lasagna. Place in the freezer for up to 3 months.
When ready to bake, place lasagna in the refrigerator the night before to thaw completely. Remove plastic wrap and cover tightly with foil. Bake lasagna according to directions, adding an additional 10-15 minutes.
Freeze Cooked Lasagna
Bake lasagna according to directions in a freezer safe dish. Let cool on the counter for one hour. Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
Cover lasagna tightly with a second layer of plastic wrap all the way around the dish, then with one layer of aluminum foil. Label lasagna. Place evenly in the freezer for up to 3 months.
When ready to bake, place lasagna in the refrigerator the 48 hours ahead of time to thaw completely. Remove plastic wrap and cover lasagna tightly with foil. Bake entire lasagna according to directions, adding an additional 10-15 minutes.
To Freeze Individual Servings of Lasagna
Bake lasagna according to directions. Let lasagna cool completely then slice into individual servings. Freeze lasagna in freezer safe plastic bags. To reheat, bake individual servings at 350 degrees F for 30-35 minutes.
How to Cook Lasagna from Frozen
Remove plastic wrap from lasagna and cover tightly with foil. Bake lasagna covered at 350 degrees F for 1 ½ hours. Uncover and bake an addition 15-30 minutes or until hot and bubbly.
This White Chicken Lasagna is delicious as is, or feel free to customize it. Here are a few ideas:
- Swap the protein: I know this is CHICKEN Lasagna, but that doesn’t mean you can’t mix it up! You can swap the chicken for ground turkey, Italian sausage or even lump crab meat.
- Add veggies: You can sprinkle in layers of veggies such as steamed broccoli, petite peas, bell peppers, zucchini, asparagus, mushrooms, etc. You will want to steam, roast or boil the veggies before adding to the pasta.
- Add sun-dried tomatoes: Sun-dried tomatoes are a delicious addition with the artichokes and spinach. Take care to rinse and pat them very dry before chopping. Reduce the spinach to 12 oz. if adding sun-dried tomatoes.
- Add olives: Add a layer of olives on top of the ricotta mixture or swap some of the artichokes or spinach for olives. You can even add some feta cheese to give it more of a Greek flair.
- Make the casserole gluten-free: To make this lasagna recipe gluten free, use your favorite gluten free lasagna noodles and gluten free flour.
- Thin sauce if needed. Alfredo sauce can become too thick if its simmered at too high of heat or for too long or if it’s allowed to sit; but don’t worry, it’s SO easy to fix! Simply stir in a little milk or chicken broth until it thins to desired consistency.
- Squeeze spinach dry. We want VERY DRY spinach so the chicken spinach lasagna doesn’t become watery. I recommend adding defrosted spinach to a fine mesh sieve over the sink then press down on it with the bottom of a measuring cup until no liquid is released.
- Pat artichokes dry. Same goes for the artichokes - we want VERY DRY artichokes or they can make the ricotta filling watery. Pat artichokes down with paper towels before you chop them. After you chop them, gather them in a clean kitchen towel and pat dry again.
- Dry lasagna noodles. Take care you pat your noodles dry after soaking them before layering. I do this by laying each layer of noodles (so 5 noodles at a time) on a clean kitchen towel, then folding the towel over the noodles and patting them dry.
- Don’t worry about thin layers. The chicken Alfredo sauce layer will seem thin, but don’t worry about it – just spread the best you can and it will spread and melt into cohesive creaminess as it bakes.
Soaking the lasagna noodles in hot tap water is essential to ensure that they cook evenly and become tender without drying out or sticking together during baking. It helps rehydrate the noodles and prevents them from absorbing too much liquid from the sauce while cooking.
Yes, you can make the Alfredo sauce ahead of time and refrigerate it. When ready to use, gently warm the sauce on the stovetop and add additional broth or milk to thin it if needed.
Leftover white chicken lasagna should be stored in an airtight container in the refrigerator and can be kept for up to 3-4 days.
To make the lasagna gluten-free, use your favorite gluten-free lasagna noodles and gluten-free flour for the Alfredo sauce.
Yes, you can freeze the uncooked or cooked lasagna for future meals. Be sure to follow the instructions above for freezing and thawing/reheating.
📗 Related Recipes
🍽 What to serve with White Chicken Lasagna
This easy chicken lasagna recipe would be great served with:
- Garlic Cheesy Bread
- Caesar Salad
- Roasted Vegetables like Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs or Parmesan Roasted Broccoli
- Caprese Salad
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large Skillet
- 9x13-inch Baking Dish
- Aluminum Foil
- Plastic Wrap
- Fine Mesh Sieve (for spinach)
- Cheese Grater (for Mozzarella Parmesan cheese)
- Large Mixing Bowl
- Spatula or Spoon for Layering
- Knife and Cutting Board
- Measuring Cups and Spoons
- Freezer-Safe Dish or Bags (if freezing)
- Serving Platter or Plates
📞 Chiacchierata (chat)
This Creamy White Chicken Lasagna is an exceptional comfort food that combines luscious layers of creamy alfredo sauce, tender chicken, and a rich cheese filling. The irresistible blend of flavors, the convenience of make-ahead options, and the customizable variations make this recipe a delightful choice for a memorable meal that will keep you coming back for seconds.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
How To Make The Ultimate White Chicken Lasagna
For the pasta layering:
- 15 classic lasagna noodles NOT no-boil
- 1 pound shredded full-fat mozzarella 4 cups
Chicken Alfredo Besciamella Sauce
- 5 tablespoons unsalted butter may sub half olive oil
- 8 garlic cloves minced
- 1 ½ oz. all-purpose flour ⅓ cup
- 2 cups chicken broth low-sodium
- 3 cups half and half
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon chicken boullion
- ½ teaspoon red pepper flakes
- 7 oz. Parmesan cheese 2 cups freshly grated
- 14 ¾ oz. Rotisserie chicken 3 cups shredded
Ricotta Cheese and Vegetable Filling:
- 2 eggs
- 26 ½ oz. whole milk ricotta cheese 3 cups
- 8⅛ oz. sour cream 1 cup full fat
- 1 ¾ oz. Parmesan cheese ½ cup freshly grated
- ¼ cup chopped fresh basil or 1 Tablespoon dried basil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 14 oz. artichoke hearts patted VERY DRY and chopped
- 16 oz. frozen spinach thawed, chopped, and patted VERY DRY
- 1 teaspoon lemon zest from fresh lemon
- NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
- FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
- Preheat oven to 350 degrees F.
- ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
- Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
- ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with ⅓ of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
- Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
- BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn’t burn. Let stand 15 minutes before slicing.
Recipe Variations Here are a few ideas:
- You can swap the chicken for ground turkey, Italian sausage or even lump crab/lobster meat.
- Add additional veggies. Add steamed broccoli, petite peas, bell peppers, zucchini, asparagus, mushrooms, etc. You'll want to cook the veggies before adding them to the pasta.
- Sun-dried tomatoes are a delicious addition with the artichokes and spinach. Rinse and pat dry before chopping. If adding the sun-dried tomatoes, reduce the spinach to 12 oz.
- For the olive lover add a layer of olives on top of the ricotta mixture or swap some of the artichokes or spinach for olives. Add some feta cheese to give this lasagna more of a Greek flair.
- You may make this casserole gluten-free by using your favoite gluten free lasagna noodles and gluten free flour in the white sauce.
Make Sauce in Advance. You can make the sauce up to 2 days in advance and refrigerate it in an airtight container. Before making the lasagna, warm the sauce on the stove, adding additional broth or milk to thin when ready to use. HOW TO FREEZE UNCOOKED LASAGNA
- Assemble lasagna according to recipe directions in a freezer safe dish.
- Cover lasagna tightly all around the dish with 2 layers of plastic wrap.
- Cover the lasagna tightly with one layer of aluminum foil.
- Place evenly in the freezer for up to 3 months.
- When ready to bake, place lasagna in the refrigerator the night before to completely thaw.
- Remove plastic wrap and recover with the foil.
- Bake lasagna according to directions, adding an additional 10-15 minutes.
HOW TO FREEZE COOKED LASAGNA
- Bake lasagna according to directions in a freezer safe dish.
- Let cool on the counter for 2 hours.
- Cover lasagna with plastic wrap and place in the refrigerator to chill completely.
- Cover lasagna tightly with a second layer of plastic wrap.
- Cover the lasagna tightly with aluminum foil.
- Freeze for up to 3 months.
- Before you're ready to bake, allow the frozen lasagna to thaw in the fridge for the 48 hours.
- Before baking remove the plastic wrap and recover the lasagna with foil
- Bake entire lasagna according to directions, adding an additional 10-15 minutes.
HOW TO FREEZE INDIVIDUAL SERVINGS OF LASAGNA
- Let lasagna cool completely then slice into individual serving.
- Freeze lasagna in freezer safe plastic bags or wrap each portion with plastic wrap.
- To reheat, remove from plastic bag or remove plastic wrap and bake individual servings at 350 degrees F for 30-35 minutes.
HOW TO COOK LASAGNA FROM FROZEN
- Remove plastic wrap from lasagna and cover tightly with foil.
- Bake lasagna covered at 350 degrees F for 1 ½ hours.
- Uncover and bake an additional 15-30 minutes or until hot and bubbly.