This Creamy White Chicken Lasagna will make you never want to go back to your basic lasagna recipe. Creamy layers of cheese and artichokes turn a classic recipe into a uniquely delicious, re-invented dinner creation. This is one of my favorite comfort foods on the planet!
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 white chicken 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 CHICKEN 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, shredded 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 and 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 TIPS
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!
CAN I FREEZE THIS LASAGNA RECIPE
Yes! To freeze a casserole for later use, you have a couple 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.
WHAT TO SERVE WITH PASTA
The great thing about Goulash is that it’s a one-pot meal. You’ve got pasta, meat and veggies all wrapped into one easy meal. If you’re looking for something extra to serve alongside this comfort food favorite, consider any of the following:
A delicious chopped salad complements any meal perfectly!
You can’t go wrong with garlic bread!
Any side of vegetables would go great with this meal. Consider steamed broccoli or cauliflower or sauteed zucchini or mushrooms. Asparagus and Brussels sprouts would be great, too!
HOW TO COOK CHICKEN IN AN INSTANT POT
If you have thawed or frozen chicken breasts and want to cook them quickly for this recipe, consider throwing them into your Instant Pot for a super quick and perfect outcome.
In a small bowl, combine salt, pepper, garlic powder, onion powder and olive oil; mix well. Rub the mixture all over the surface of the chicken breasts. (Skip this step for an even simpler recipe.)
Place trivet in your Instant Pot and add chicken broth or water. Place the chicken in a single layer onto the trivet.
Place the cover on the pot and set timer to 5 minutes (for thawed breasts) or 10 minutes (for frozen breasts) on high pressure. It will take the IP around 10 minutes to build up pressure before it begins cooking.
When cooking time is done, let the pressure release naturally for 5 minutes then set to Quick Release. Let the float valve drop and remove the lid.
Remove chicken from the pot and serve! Pour liquid from the pot over the tops of the breasts, if desired, or shred and add back to liquid.
COMFORT FOOD RECIPES TO WARM YOU UP AND FILL YOU UP
The Best Meatloaf – You need to make this classic meal. It is my mother’s delicious recipe with an added touch of delicious sauce. This dinner recipe will quickly become a favorite family meal!
Homestyle Ground Beef Casserole – this dinner boasts flavor and creaminess over a bed of steaming egg noodles. This casserole is just like your mom’s recipe but so much more! This is a perfect hearty weeknight meal to put on the table.
Instant Pot White Turkey Chili – Packed with turkey meat, white beans and veggies, this comfort food is super flavorful and delicious.
Chicken Bacon Ranch Casserole – This is a delicious combination of the tastiest flavors you will ever eat in a single bite. Bacon, chicken, creamy alfredo sauce and pasta all make dinner a hit in less than 30 minutes!
Best Baked Ziti – Packed with flavorful meat sauce and layers of cheesy goodness, you will enjoy each flavorful bite. This delicious dinner feeds a lot of people and is super filling and hearty. It is a great meal to freeze and bake at a later time, too!
Best Instant Pot Chili – This recipe is the absolute perfect comfort food, packed with flavor, texture, color and a tiny bit of spice. Perfect dinner or party food!
One-Pan Chicken Broccoli Rice Casserole – Dinner has never been easier! NO PREP is required for this quick and delicious Chicken Broccoli Rice Casserole. Simplify those busy weeknights by adding this hearty meal to the dinner rotation!
Easy Classic Chicken Alfredo – Easy, creamy Chicken Fettuccini Alfredo is the perfect dinner recipe for busy nights. Done in 30 minutes and made in a single pan, everyone at the table will love this comforting dish!
Creamy White Chicken Lasagna
This Creamy White Chicken Lasagna will make you never want to go back to your basic lasagna recipe. Creamy layers of cheese and artichokes turn a classic recipe into a uniquely delicious, re-invented dinner creation. This is one of my favorite comfort foods on the planet!Print Pin RatePrep Time: 25 minutesCook Time: 55 minutesTotal Time: 1 hour 20 minutesServings: 12Calories: 399.96kcalIngredients
- 9 lasagna noodles
- 1/4 cup extra-virgin olive oil
- 1 yellow onion chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 2 cups chicken broth
- 1 cup milk
- 4 cups shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 2 tablespoons fresh basil chopped
- 1/2 teaspoon pepper
- 15 oz. container ricotta cheese
- Meat from one rotisserie chicken shredded
- 14 oz. can quartered artichokes drained and finely chopped
- 10 oz. package frozen chopped spinach thawed and drained
- 2 tablespoons fresh 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!
Nutrition
Calories: 399.96kcal | Carbohydrates: 28.54g | Protein: 28.33g | Fat: 19.57g | Saturated Fat: 8.25g | Cholesterol: 71.84mg | Sodium: 852.65mg | Fiber: 3.64g | Sugar: 2.02g
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