Go Back
Creamy Chicken Lasagna with Spinach and White sauce

Creamy Chicken Lasagna with Spinach and White Sauce

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Italian
Servings 8 hearty portions

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prepare the White Sauce

  1. 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

  1. 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

  1. 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

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish. Begin layering:
  2. Spread 1/2 cup white sauce on the bottom.
  3. Place 3 lasagna noodles over the sauce.
  4. Spoon 1/3 of the chicken-spinach filling.
  5. Pour about 1/2 cup white sauce.
  6. Sprinkle with 1/3 of the mozzarella.
  7. Repeat layers two more times. Finish with the last noodles, the remaining white sauce, and top generously with Parmesan.

Step 5: Bake It

  1. 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.