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Chicken lasagna with spinach on a plate.
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White Chicken Lasagna

A cheesy, chickeny lasagna with white sauce for your taste buds delight. Everyone in your family will love it.
Prep Time15 mins
Cook Time1 hr
Servings: 12
Calories: 442kcal


For the White Sauce:

  • 1/2 cup butter (1 stick)
  • 1/2 cup onion (finely chopped)
  • 1 tsp garlic (minced)
  • 1/2 cup flour
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups chicken broth
  • 11/2 cups whole milk
  • 4 cups mozzarella cheese (divided)
  • 1 cup fresh grated parmesan (divided)
  • 2 teaspoons fresh basil (chopped)
  • 1 teaspoon dried oregano

For Assembling the Lasagna:

  • 2 cups ricotta
  • 9 no-boil lasagna noodles (or pre-boiled dried regular lasagna noodles)
  • 3 cups cooked shredded chicken
  • 6 oz fresh baby spinach


  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray a 9x13 dish with cooking spray. Set aside.

For the White Sauce:

  • Melt the butter in a medium saucepan over medium low heat.
  • Add the onions and garlic. Cook until the onions are tender.
  • Add the flour, salt, and pepper, and whisk it into the butter.
  • Slowly pour in the chicken broth and the milk. And stir it all together.
  • Simmer until slightly thickened and then remove from heat.
  • Stir in 2 cups of mozzarella, 1/4 cup of the parmesan, basil, and oregano.

For Assembling the Lasagna:

  • Pour 1/3 of your sauce mixture into your prepared pan.
  • Layer the noodles followed by half the ricotta, half the chicken, and half of the fresh spinach.
  • Smother in 1/3 of the sauce and repeat the layers once more.
  • Top with the remaining noodles, sauce, and cheese.
  • Bake 40-50 minutes or until hot and bubbly.
  • Allow to set for about 10 minutes, then slice it up and serve.


Calories: 442kcal | Carbohydrates: 13g | Protein: 30g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 116mg | Sodium: 887mg | Potassium: 435mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2268IU | Vitamin C: 7mg | Calcium: 519mg | Iron: 2mg