I made this chicken lasagna for a random Sunday dinner and my family asked for it again before we even finished eating. 🧀
It’s creamy instead of the usual tomato based version, loaded with shredded chicken, and layered with so much cheese that it practically melts in your mouth.
This isn’t your grandma’s beef lasagna. It’s lighter, a little different, and honestly just as comforting.
Once you try this version, you might find yourself making it more than the classic.
Why This Recipe Works
Using a creamy white sauce instead of marinara gives this lasagna a completely different flavor that pairs really well with chicken.
Shredded rotisserie chicken means you skip a whole cooking step and still get tons of flavor.
And layering everything properly, sauce, noodles, chicken, cheese, repeat, is what gives you that perfect bite every single time.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Lasagna noodles | 9-12 sheets |
| Cooked, shredded chicken | 3 cups |
| Butter | 4 tbsp |
| All purpose flour | 4 tbsp |
| Milk | 3 cups |
| Chicken broth | 1 cup |
| Garlic, minced | 2 cloves |
| Ricotta cheese | 1.5 cups |
| Mozzarella cheese, shredded | 2.5 cups |
| Parmesan cheese, grated | 1/2 cup |
| Fresh spinach | 2 cups |
| Italian seasoning | 1 tsp |
| Salt and pepper | To taste |
A pretty standard grocery list for a comfort food dinner.
Tools You’ll Need
- Large pot for boiling noodles
- Medium saucepan for the sauce
- Whisk
- 9×13 baking dish
- Mixing bowls
Pro Tips
Things that make a big difference when you’re making this for the first time.
- Don’t overcook the noodles. They’ll continue cooking in the oven, so slightly undercooked is exactly right.
- Whisk the sauce constantly while it thickens. This keeps it smooth instead of lumpy.
- Let the lasagna rest for 10 minutes after baking. This helps it hold together when you slice it.
- Use rotisserie chicken to save time. It’s already cooked and seasoned, so it’s a shortcut worth taking.
- Add spinach in layers, not all at once. Spreading it out gives you spinach in every bite instead of one clump.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Lasagna noodles | No boil noodles | Saves a step, just add extra sauce |
| Ricotta cheese | Cottage cheese | Slightly different texture, still works |
| Chicken broth | Extra milk | Makes the sauce a bit richer |
| Fresh spinach | Frozen spinach, thawed and drained | Just as good, more convenient |
| Mozzarella | Provolone | Slightly sharper flavor |
Want more flavor? Add a pinch of nutmeg to the white sauce, it’s a small touch that makes a big difference.
Make Ahead Tips
You can assemble the entire lasagna a day ahead, cover tightly, and refrigerate until you’re ready to bake.
If baking from cold, add about 15 extra minutes to the cook time.
This also freezes really well, either baked or unbaked, for up to 3 months.
How to Make Chicken Lasagna
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- Preheat your oven to 375°F.
- Melt the butter in a saucepan over medium heat, then whisk in the flour, cooking for 1 minute.
- Slowly whisk in the milk and chicken broth, stirring until smooth.
- Add the garlic, Italian seasoning, salt, and pepper, then simmer for 5 minutes until thickened.
- In a bowl, mix the shredded chicken with about half of the sauce.
- Spread a thin layer of sauce on the bottom of your baking dish.
- Layer noodles, chicken mixture, spinach, ricotta, and mozzarella. Repeat the layers.
- Top the final layer with remaining sauce, mozzarella, and parmesan.
- Cover with foil and bake for 25 minutes, then uncover and bake another 15 minutes, until golden and bubbly.
- Let rest for 10 minutes before slicing.
That resting time really matters here, don’t skip it.
Extra Details
A single serving of this chicken lasagna comes in around 480 calories, depending on portion size and how much cheese you use.
This pairs really well with a simple green salad and garlic bread on the side.
To save time on a busy day, make the sauce and shred the chicken the night before, then just assemble and bake.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual portions in the microwave, or reheat the full dish in a 350°F oven covered with foil for about 20 minutes.
This lasagna also freezes well after baking, just thaw overnight in the fridge before reheating.
FAQ
Can I use rotisserie chicken for this recipe? Yes, it’s actually recommended since it saves time and adds great flavor.
Can I make this without ricotta? You can substitute cottage cheese, or skip it and add extra mozzarella instead.
Why is my sauce lumpy? This usually happens if the milk is added too quickly. Add it slowly while whisking constantly.
Can I freeze this lasagna unbaked? Yes, assemble it fully, wrap tightly, and freeze for up to 3 months. Bake straight from frozen, adding extra time.
What can I use instead of spinach? Kale or Swiss chard both work well as substitutes.
Wrapping Up
This chicken lasagna takes a classic comfort food and gives it a whole new personality.
It’s rich, creamy, and cheesy in all the right ways, and once you make it, it might just become your new go to lasagna recipe.
Try it out this week and let me know in the comments how it turned out. I’d love to hear if you added your own twist.
