This white lasagna recipe contains layers of chicken, pasta, cheese and artichokes. A classic dish is transformed into a comforting and easy dinner!
Original post: May 2012 | Updated: November 2019
Why This Recipe Works
Hey there, comfort food lovers! You guys GET me because it is more evident than ever that you love comforting dishes as much as I do. That’s a huge part of the reason a lot of you visit this blog, which makes me happy. This creamy chicken white lasagna easily falls into that category because, well.. cheese, more cheese, artichokes, spinach, pasta and chicken, hello!
This is a great alternative to classic lasagna if you’re looking to change things up once in a while. It is a great dish to serve at parties and also acts as the perfect weeknight dinner. Wherever you decide to serve this dish, you are going to LOVE it!
How To Make White Lasagna
Step 1
Bring a large saucepan of water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
Heat the oil in a large skillet over medium heat. Cook the onion and garlic until tender, 3 to 5 minutes. Stir in the flour and salt. Add the chicken broth and milk and bring to a boil. Stir in 2 cups of the mozzarella cheese and 1/4 cup of the Parmesan cheese and stir until cheese is melted. Add the basil, oregano and pepper. Remove from heat and set aside.
Step 2
Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray. In the prepared dish, assemble the lasagna as follows:
- 1/3 of the sauce
- 3 lasagna noodles
- Ricotta cheese
- Chicken mixture
- Artichokes
- 3 lasagna noodles
- 1/3 of the cheese sauce
- Spinach
- 2 cups mozzarella cheese
- 1/2 cup Parmesan cheese
- 3 lasagna noodles
- Remaining sauce
- Parsley
- 1/4 cup Parmesan cheese.
Step 3
Cover with foil and bake in the preheated oven for 40 minutes. Remove foil and bake for an additional 10 minutes.
Recipe Notes
- Want to turn this dish into a soup? Try this White Lasagna Soup recipe from What Molly Made!
- Either shred cooked chicken breasts for this recipe or pull the meat from a Rotisserie chicken.
- Fresh spinach or frozen spinach thawed will both work great in this recipe. 3 cups of fresh packed can replace a 10-ounce package frozen (thawed).
- When the lasagna is done cooking, you may be anxious to cut into the delicious layers right away, but it’s best to let the lasagna sit for 10-15 minutes before cutting into it. This will give the sauce time to thicken.
- Double this recipe so you can make one to freeze for another time. OR freeze it for a family expecting a baby or someone going through a tough time. Comfort food is always appreciated!
- Swap out spinach for diced or spiralized zucchini or add another vegetable such as mushrooms or red peppers for even more veggies!
- You can also enjoy going back and forth between making White Chicken Lasagna and making a perfect Instant Pot Spaghetti Sauce recipe that’s great for red sauce Lasagna!
What To Serve with Lasagna
Lasagna is the ultimate cheesy comfort food to prepare for dinner any night of the week. If it is on the menu for the day, read on for some delicious ideas about what to serve with lasagna!
Can I Freeze Lasagna
Yes! To freeze a casserole for later use, you have a few options:
Freeze unbaked – Assemble the layers as directed in an aluminum baking pan and wrap tightly in foil. Place into resealable freezer bags and freeze for 3-4 months.
When you are ready to enjoy the recipe, let it thaw completely (preferably in the fridge overnight) and bake as directed on the recipe.
Freeze baked – Assemble the layers and bake as directed in an aluminum baking pan. Let cool completely and wrap tightly in foil. Place into resealable freezer bags and freeze for 3-4 months.
When you are ready to enjoy the dish, let it thaw completely (preferably in the fridge overnight). Reheat in a 250 degree F oven uncovered for 10-15 minutes or until heated through.
Other Yummy Comfort Food Recipes
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White Lasagna Recipe
Ingredients
- 9 lasagna noodles
- 1/4 cup olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 1 tsp salt
- 2 cups chicken broth
- 1 cup milk
- 4 cups mozzarella cheese shredded and divided
- 1 cup Parmesan cheese grated and divided
- 2 tbsp fresh basil chopped
- 1 tsp oregano
- 1/2 tsp pepper
- 15 oz Ricotta cheese
- 2 cups chicken cooked and shredded
- 14 oz artichokes quartered, drained and finely chopped
- 10 oz spinach frozen, thawed, drained, chopped
- 2 tbsp Italian parsley chopped
Instructions
- Bring a large saucepan of water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
- Heat the oil in a large skillet over medium heat. Cook the onion and garlic until tender, 3 to 5 minutes. Stir in the flour and salt. Add the broth and milk and bring to a boil. Stir in 2 cups of the mozzarella cheese and 1/4 cup of the Parmesan cheese and stir until cheese is melted. Add the basil, oregano and pepper. Remove skillet from heat and set aside.
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray. In the prepared dish, layer: a third of the sauce, 3 lasagna noodles, ricotta cheese, chicken, artichokes, 3 lasagna noodles, a third of the sauce, spinach, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, 3 lasagna noodles, remaining sauce, parsley and 1/4 cup Parmesan cheese.
- Cover with foil and bake in the preheated oven for 40 minutes. Remove foil and bake for an additional 10 minutes.
Notes
- Either shred cooked chicken breasts for this recipe or pull the meat from a Rotisserie chicken.
- Fresh spinach or frozen spinach thawed will both work great in this recipe. 3 cups of fresh packed can replace a 10-ounce package frozen (thawed).
- When your lasagna is done cooking, you may be anxious to cut into the delicious layers right away. But it’s best to let the lasagna sit for 10-15 minutes before cutting into it. This will give the lasagna time to let the sauce thicken and stay in place.
- Double this recipe so you can make one to freeze for another day OR you can freeze it for a family having a baby or someone going through a tough time. Comfort food is always appreciated!
- Switch out spinach for diced or spiralized zucchini or add another vegetable like mushrooms or red peppers for MORE veggies!
- You can also enjoy going back and forth between making White Chicken Lasagna and making a perfect Instant Pot Spaghetti Sauce recipe that’s great for your red sauce based Lasagna!
Hi! I just finished making this… cooking it later tonight. I’ll keep you posted, it said to add oregano to the sauce, but you don’t have oregano listed in the ingredients. Looking forward to trying it tonight!
Thanks for letting us know – it’s updated!