Easy White Chicken Lasagna with Spinach: A Creamy Comfort Food Classic

There’s something undeniably comforting about pulling a bubbling, cheesy lasagna from the oven on a chilly evening. While the traditional red sauce version holds a special place in my heart, this creamy white chicken lasagna with spinach has become my family’s most requested dish. It combines tender chicken, nutrient-packed spinach, and a velvety white sauce between layers of pasta for a meal that’s both indulgent and satisfying.

I discovered this recipe several years ago when looking for ways to use leftover rotisserie chicken, and it’s been a staple in my household ever since. What makes this dish truly special is its versatility—you can easily customize it with different vegetables or cheeses based on what you have on hand. The spinach adds beautiful color, nutrients, and a subtle earthy flavor that perfectly complements the richness of the sauce.

Why You’ll Love This Recipe

This white chicken lasagna isn’t just delicious—it’s practical for so many reasons:

• Make-ahead friendly: Assemble it up to 24 hours before baking
• Freezer-friendly: Perfect for meal prep and future dinners
• Crowd-pleasing: Even picky eaters love this creamy, cheesy dish
• Balanced meal: Protein, vegetables, and carbs all in one dish
• Impressive presentation: Looks special enough for company

The recipe does require a few steps, but none are complicated. I’ll walk you through creating a silky béchamel sauce that forms the creamy base, and show you how to layer everything for maximum flavor in every bite.

Ingredients

For the Chicken and Spinach Filling:

• 3 cups cooked chicken, shredded or diced (about 1 pound)
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 10 ounces fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

For the Creamy White Sauce:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ¼ teaspoon nutmeg, freshly grated if possible
• ½ cup grated Parmesan cheese
• Salt and white pepper to taste

For Assembly:

• 12 no-boil lasagna noodles (or regular lasagna noodles, cooked according to package directions)
• 4 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1 cup ricotta cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Equipment Needed

Before diving into the cooking process, gather these kitchen tools:

• 9×13 inch baking dish
• Large skillet
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Cutting board and sharp knife
• Cheese grater (if not using pre-shredded cheese)
• Mixing bowls
• Aluminum foil

Step-by-Step Instructions

Preparing the Chicken and Spinach Filling

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for another 30 seconds until fragrant.
4. Cook the spinach: If using fresh spinach, add it to the skillet in batches, stirring until wilted. If using frozen spinach, make sure it’s completely thawed and squeezed dry before adding to the skillet.
5. Season the vegetables: Add dried basil, oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine.
6. Mix in chicken: Add the cooked, shredded chicken to the skillet and stir to combine with the spinach mixture. Remove from heat and set aside.

Making the Creamy White Sauce

1. Make the roux: In a medium saucepan, melt butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a blonde roux. Don’t let it brown.
2. Create the béchamel: Gradually whisk in the warm milk and chicken broth, a little at a time, ensuring there are no lumps. Continue whisking until the mixture is smooth.
3. Cook the sauce: Bring the sauce to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
4. Add flavor: Stir in the minced garlic, dried thyme, nutmeg, and Parmesan cheese. Continue whisking until the cheese melts.
5. Season to taste: Add salt and white pepper as needed. The sauce should be creamy and flavorful, but not too salty as the cheeses will add more saltiness.

I’ve found that the key to a perfect white sauce is patience—whisk constantly and add the liquid gradually to prevent lumps. If you do end up with some lumps, don’t panic! You can strain the sauce through a fine-mesh sieve before proceeding.

Assembling the Lasagna

1. Start with sauce: Spread 1 cup of the white sauce on the bottom of your prepared baking dish.
2. First layer: Place 4 lasagna noodles on top of the sauce, slightly overlapping if needed.
3. Build the first complete layer: Spread ⅓ of the chicken and spinach mixture over the noodles, then ¼ of the mozzarella and Parmesan cheeses. Dollop ⅓ of the ricotta cheese in small spoonfuls over the top.
4. Add sauce: Pour 1 cup of the white sauce over the cheese.
5. Second layer: Repeat with another layer of 4 noodles, ⅓ of the chicken mixture, ¼ of the cheeses, ⅓ of the ricotta, and 1 cup of sauce.
6. Final layer: Add the last 4 noodles, the remaining chicken mixture, another cup of sauce, and another ¼ of the cheeses with the remaining ricotta.
7. Top the lasagna: Pour the remaining white sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheeses.

Baking Instructions

1. Cover the dish: Tent aluminum foil over the baking dish, being careful not to let it touch the cheese on top (spray the underside with cooking spray if needed).
2. Bake covered: Place the covered lasagna in the preheated oven and bake for 35 minutes.
3. Finish uncovered: Remove the foil and continue baking for another 10-15 minutes, until the top is golden brown and bubbling.
4. Rest before serving: Allow the lasagna to rest for 10-15 minutes before cutting. This helps the layers set and makes for neater slices.
5. Garnish and serve: Sprinkle with fresh chopped parsley before serving for a pop of color and fresh flavor.

Make-Ahead and Storage Tips

One of the reasons I love this recipe is how well it works for meal prep and leftovers. Here’s how to make the most of it:

Make-Ahead Options:

• Assemble and refrigerate: You can assemble the entire lasagna up to 24 hours before baking. Cover tightly with foil and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then follow the baking instructions, adding about 10-15 minutes to the covered baking time.
• Prep components separately: The chicken and spinach filling can be made up to 2 days ahead and refrigerated. The white sauce can be made 1 day ahead—just warm it slightly before assembling the lasagna as it will thicken when cold.

Freezing Instructions:

For unbaked lasagna:

1. Assemble the lasagna in a freezer-safe dish (aluminum pans work well).
2. Cover tightly with plastic wrap and then aluminum foil.
3. Freeze for up to 3 months.
4. When ready to bake, thaw in the refrigerator for 24 hours.
5. Remove plastic wrap, cover with foil, and bake as directed, adding 15-20 minutes to the baking time.

For baked lasagna:

1. Cool completely.
2. Cut into individual portions for easier reheating.
3. Wrap each portion in plastic wrap and then foil.
4. Freeze for up to 2 months.
5. Reheat in the microwave or in a 350°F oven until warmed through.

Refrigerator Storage:

• Leftover baked lasagna will keep in the refrigerator for 3-4 days.
• Reheat individual portions in the microwave for 2-3 minutes or until heated through.
• For larger portions, cover with foil and reheat in a 350°F oven for about 20 minutes.

Nutritional Information

Understanding what’s in your food can help you make informed choices. Here’s a breakdown of the nutritional content per serving (assuming 8 servings per recipe):

Note: Values are approximate and may vary based on specific ingredients used.

Recipe Variations and Substitutions

The beauty of this white chicken lasagna is its adaptability. Here are some variations to try:

Protein Options:

• Substitute rotisserie chicken with:
  • Cooked turkey breast
  • Italian sausage (removed from casings and cooked)
  • Sautéed shrimp
  • Roasted vegetables for a vegetarian version

Vegetable Additions:

• Sliced mushrooms (sauté with the onions)
• Artichoke hearts, chopped
• Roasted red peppers, diced
• Steamed broccoli florets
• Sautéed zucchini or yellow squash

Cheese Variations:

• Fontina for a more complex flavor
• Provolone for a sharper taste
• Gouda for a smoky element
• Dairy-free cheese alternatives (adjust melting expectations)

Dietary Modifications:

• Gluten-free: Use gluten-free lasagna noodles and replace the all-purpose flour with a gluten-free flour blend.
• Lower fat: Use 2% milk instead of whole, reduced-fat cheeses, and increase the vegetables.
• Dairy-free: Unfortunately, this is challenging for this particular recipe, as the dairy components are central to the dish’s identity.

Common Problems and Solutions

Even experienced cooks encounter issues. Here are solutions to common lasagna challenges:

Serving Suggestions

Turn your white chicken lasagna into a complete meal with these complementary side dishes:

• Salads:
  • Simple arugula salad with lemon vinaigrette
  • Caesar salad with homemade croutons
  • Tomato, cucumber, and red onion salad
• Vegetables:
  • Roasted asparagus with lemon
  • Garlic green beans
  • Sautéed brussels sprouts with balsamic glaze
• Breads:
  • Garlic bread or knots
  • Focaccia
  • Crusty Italian bread with olive oil for dipping
• Beverages:
  • Sparkling water with lemon
  • Iced tea
  • Italian soda

For dessert, keep it light with fresh berries, lemon sorbet, or a small scoop of vanilla gelato.

My Top Tips for Perfect White Chicken Lasagna

After making this recipe countless times, I’ve collected some insider tips that make a big difference:

1. Quality matters: Use the best quality ingredients you can afford, especially the cheeses and chicken. It really affects the final flavor.
2. Season generously: Both the filling and the white sauce need adequate seasoning. Taste as you go and adjust accordingly.
3. Let the sauce thicken properly: The white sauce should be the consistency of thick gravy before assembly. If it’s too thin, your lasagna may be watery.
4. No-boil noodle trick: Even when using regular lasagna noodles, you can skip the boiling step if you add ¼ cup extra liquid to the sauce and ensure the noodles are completely covered.
5. Rest before serving: This step is crucial! Let the lasagna rest for at least 10-15 minutes after baking. This allows the layers to set and makes for neater slices.
6. Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting. When possible, buy blocks of cheese and shred them yourself.
7. Make it ahead: Lasagna often tastes better the next day as the flavors have time to meld. Consider making it a day ahead for even better flavor.

Frequently Asked Questions

Can I use regular lasagna noodles instead of no-boil? Yes! You can either cook them according to package directions first, or use my trick: add ¼ cup extra liquid to the sauce and make sure the noodles are completely covered with sauce during assembly. They’ll cook in the oven.

How do I know when the white sauce is thick enough? The sauce should coat the back of a spoon, and when you run your finger through it, the line should hold for a few seconds without running back together.

Can I make this without spinach? Absolutely. You can omit the spinach entirely or substitute another vegetable like sautéed mushrooms, roasted bell peppers, or steamed broccoli.

Why is my lasagna watery? Most likely excess moisture from the spinach. If using frozen spinach, make sure to squeeze it very dry. If using fresh, cook it until most of the moisture has evaporated.

Can I use leftover Thanksgiving turkey instead of chicken? Yes! Leftover turkey works beautifully in this recipe as a direct substitute for chicken.

How can I make this healthier? Use whole wheat lasagna noodles, 2% milk instead of whole, reduced-fat cheeses, and increase the vegetables. You could also add extra spinach or mix in other vegetables.

Can I assemble this the night before? Definitely! Assemble completely, cover, and refrigerate. Let it sit at room temperature for about 30 minutes before baking, and you may need to add a bit of extra baking time.

What’s the best way to reheat leftovers? For individual portions, the microwave works well (2-3 minutes on medium power). For larger portions, cover with foil and heat in a 350°F oven until warmed through, about 20 minutes.

Chef’s Notes

I’ve found that this white chicken lasagna makes a perfect meal for new parents, families dealing with illness, or anyone who could use some comfort food. It freezes beautifully and reheats well, making it ideal for food gifts. When bringing this dish to others, I include baking instructions and often pair it with a simple salad kit for a complete meal.

The recipe might seem involved at first glance, but once you’ve made it a time or two, the process becomes second nature. Don’t be afraid to experiment with the herbs and seasonings to suit your family’s taste preferences.

For busy weeknights, you can streamline the process by using rotisserie chicken from the grocery store and pre-washed baby spinach. These small shortcuts save time without sacrificing flavor.

This lasagna has become my signature dish for good reason—it reliably delivers comfort, nutrition, and flavor in every bite. I hope it becomes a favorite in your household too!

Conclusion

This white chicken lasagna with spinach strikes the perfect balance between comfort food indulgence and nutritional value. The creamy sauce, tender chicken, and nutrient-rich spinach create a satisfying meal that’s special enough for company but easy enough for family dinners.

What I love most about this recipe is its flexibility—it works just as well for a Sunday family dinner as it does for meal prep or bringing dinner to a friend. The combination of flavors is universally appealing, and the dish reheats beautifully for lunches throughout the week.

Whether you follow the recipe exactly or use it as a template for your own creation, I’m confident this white chicken lasagna will earn a spot in your regular cooking rotation. It’s become a trusted favorite in my kitchen, with everyone asking for seconds (and the recipe!).

So go ahead and give this creamy, comforting lasagna a try—your dinner table will thank you!