If comfort food had a crown, this Creamy Chicken Lasagna with Spinach and White Sauce would be wearing it. With layers of tender chicken, velvety béchamel, gooey cheese, and just the right amount of leafy spinach, it’s a delicious twist on classic lasagna. Whether you're hunting for fresh lasagna ideas or searching for the best lasagna recipe ever to wow your dinner guests, this creamy casserole is about to become your new go-to. It's cozy enough for a weeknight and classy enough for special occasions.
Creamy Chicken Lasagna with Spinach and White Sauce
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine American, Italian
Servings 8 hearty portions
Large saucepan or Dutch oven To make the white sauce.
Large skillet For sautéing the chicken, onion, garlic, and spinach.
9x13-inch baking dish For assembling and baking the lasagna.
Mixing bowls To combine the ricotta and egg.
Whisk and wooden spoon Essential for smooth sauces and mixing.
Chef’s knife and cutting board For prepping your veggies and chicken.
For the White Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk warmed
- 1/2 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
For the Filling
- 1.5 pounds boneless skinless chicken breasts cooked and shredded (can sub with ground chicken for a variation inspired by ground chicken lasagna)
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 3 cups fresh baby spinach roughly chopped
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 large egg
For Assembly
- 9 cooked lasagna noodles or use oven-ready if preferred
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese extra
Step 1: Prepare the White Sauce
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden. Slowly pour in warm milk and cream, whisking constantly to avoid lumps. Bring to a simmer and cook until thickened—about 5–7 minutes. Stir in nutmeg, salt, pepper, and Parmesan. Turn off heat and set aside.
Step 2: Make the Filling
Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3 minutes until translucent. Add garlic and cook for 1 minute. Stir in chopped spinach and sauté until wilted, about 2 minutes. Add the shredded chicken, season with salt and pepper, and combine well. Let it cool slightly before mixing in the ricotta and egg. This helps bind everything together without scrambling the egg.
Step 3: Cook the Noodles
If you’re not using oven-ready lasagna noodles, cook them according to package instructions. Lay them flat on parchment paper or a towel to prevent sticking.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Lightly grease your baking dish. Begin layering:
Spread 1/2 cup white sauce on the bottom.
Place 3 lasagna noodles over the sauce.
Spoon 1/3 of the chicken-spinach filling.
Pour about 1/2 cup white sauce.
Sprinkle with 1/3 of the mozzarella.
Repeat layers two more times. Finish with the last noodles, the remaining white sauce, and top generously with Parmesan.
Step 5: Bake It
Cover loosely with foil and bake for 30 minutes. Uncover and bake for another 10–15 minutes until bubbly and golden on top. Let rest for 10 minutes before slicing—this allows the layers to firm up and gives you that beautiful cross-section.
What to Serve with Creamy Chicken Lasagna
This rich lasagna pairs wonderfully with lighter, fresh sides. Here are a few pairing options:
- Simple Green Salad: A crisp romaine and arugula mix with lemon vinaigrette helps cut the richness of the lasagna.
- Garlic Bread or Focaccia: Perfect for sopping up that creamy white sauce.
- Roasted Vegetables: Think air-fried Brussels sprouts or asparagus—great if you're into healthy air fryer recipes and want a nutritious balance.
- Chardonnay or Sauvignon Blanc: These white wines complement the creamy béchamel without overpowering the dish.
FAQs
1. Can I use ground chicken instead of shredded chicken breast?
Absolutely! Ground chicken works well and adds a slightly different texture. It’s a great twist if you’re into ground chicken lasagna and want something quicker to prepare.
2. What kind of chicken is best for this recipe?
Boneless skinless chicken breasts are ideal—they’re lean, easy to shred, and soak up the flavors of the sauce and spinach. If you prefer dark meat, boneless thighs work too and offer a richer taste.
3. Can I make this ahead of time?
Yes! Assemble the lasagna up to a day in advance and store it covered in the refrigerator. When ready to bake, add 10 extra minutes to the baking time.
4. Is this a good freezer meal?
Definitely. This lasagna freezes beautifully. Wrap tightly in foil and plastic wrap before freezing. To reheat, thaw overnight in the fridge and bake at 350°F until warmed through.
5. What are some other variations of this lasagna?
For a more classic Alfredo lasagna recipe feel, add sautéed mushrooms or swap spinach for kale. Some also like to toss in sun-dried tomatoes or roasted red peppers for extra depth.
