Name: Cheesy Chicken Lasagna
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 9 pieces Lasagna noodles (Regular or no-boil, use according to package.); 2 cups Cooked chicken, shredded or chopped (Use leftovers, rotisserie, or poached.); 4-6 cups Fresh spinach (About 10-12 oz frozen spinach, thawed & drained is also acceptable.); 2 cups Heavy cream (Half-and-half is okay for a lighter sauce.); 3-4 tablespoons Butter; 3 tablespoons All-purpose flour (For the roux.); 2 cups Mozzarella cheese, shredded; 0.5-0.75 cups Parmesan cheese, grated; 2-3 cloves Garlic, minced; to taste Salt and pepper

I remember the first time I turned leftover roast chicken into a bubbling, creamy lasagna — the house smelled like comfort, and everyone asked for seconds. This Cheesy Chicken Lasagna swaps the usual tomato ragu for a silky cream sauce studded with spinach and tender chicken. It’s an ideal weeknight upgrade when you want something cozy but a little different from the usual tomato-and-beef dinner.

Why you’ll love this dish

This lasagna blends a rich, velvety white sauce with tender chicken and bright spinach for a milder, family-friendly flavor profile. It’s quick if you use pre-cooked chicken, economical when you repurpose leftovers, and comforting enough for a crowd. Make it for a relaxed Sunday supper, a potluck, or a freezer-ready make-ahead meal.

“A creamy, cheesy crowd-pleaser — perfect for turning leftover chicken into something special.”

Benefits at a glance:

Ready in about an hour if chicken is pre-cooked.
Kid-approved cheesy texture without heavy tomato acidity.
Great for meal prep: bakes well from frozen or reheated.

How this recipe comes together

Step-by-step overview before you start:

Boil or prep your lasagna noodles and set them aside.
Build a simple roux, whisk in cream to make a thick white sauce.
Fold in wilted spinach, shredded or cubed cooked chicken, and aromatics.
Layer noodles, chicken-spinach cream, and cheese in a baking dish.
Bake until bubbling and golden, rest briefly, then serve.

This overview gives you the flow: cook noodles → make sauce → mix filling → layer → bake. Expect about 25–30 minutes in the oven once assembled.

Gather these items

Key ingredients (approximate guidance and substitutions in notes):

Lasagna noodles — regular or no-boil (use according to package).
Cooked chicken — shredded or chopped (leftovers, rotisserie, or poached).
Spinach — fresh (about 4–6 cups before wilting) or 10–12 oz frozen (thawed & drained).
Heavy cream — about 2 cups (half-and-half is okay for lighter sauce).
Butter — 3–4 tablespoons.
All-purpose flour — 3 tablespoons (for the roux).
Cheese — mozzarella (2 cups shredded) and Parmesan (1/2–3/4 cup grated). Ricotta can be used instead of or in addition to mozzarella for creaminess.
Garlic — 2–3 cloves, minced.
Salt and pepper — to taste.

Notes/substitutions:

For a lighter sauce, use half cream and half milk, but thicken gradually.
Swap baby kale for spinach, or add 1 cup cooked mushrooms for extra umami.
Use gluten-free flour and noodles to keep it gluten-free.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish.
Cook lasagna noodles according to package directions. Drain and spread on a tray so they don’t stick. If using no-boil noodles, skip this step.
Make the roux: melt butter in a medium saucepan over medium heat. Add flour and stir constantly for about 1 minute until it’s bubbly and fragrant (this removes the raw flour taste).
Gradually whisk in the cream. Keep stirring and simmer gently until the sauce thickens and coats the back of a spoon (3–5 minutes). If it gets too thick, add a splash of milk.
Stir in minced garlic, then fold in the spinach until wilted (fresh) or fully warmed (thawed frozen). Add the cooked chicken, and season with salt and pepper. Taste and adjust seasoning.
Assemble: place a thin layer of sauce on the bottom of the baking dish. Add a layer of noodles, spoon over chicken-spinach sauce, and sprinkle a layer of shredded mozzarella and a little Parmesan.
Repeat layers (noodles → sauce → cheese) until ingredients are used. Finish with a generous top layer of cheese to get that golden crust.
Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes until the top is bubbly and golden. Total bake time: 25–30 minutes.
Let the lasagna rest 5–10 minutes before slicing—this helps it set and makes serving cleaner.

What to serve it with

Crisp green salad with lemon vinaigrette to cut the creaminess.
Garlic bread or toasted ciabatta for scooping up sauce.
Steamed green beans or roasted broccoli for a simple vegetable side.
For wine pairings: a light-bodied Chardonnay or a medium-bodied Pinot Noir works nicely.

Plate slices on warmed plates, garnish with extra grated Parmesan and a few torn basil leaves for color.

How to store & freeze

Short-term storage:

Cool the lasagna to room temperature (no more than 2 hours), then cover tightly with foil or plastic wrap. Refrigerate for 3–4 days.

Freezing:

To freeze assembled, cover tightly with two layers of foil and freeze for up to 2–3 months. For best results, label with date. You can also freeze individual portions in airtight containers.

Reheating:

From refrigerated: bake at 350°F (175°C) covered with foil for 15–20 minutes until heated through. Remove foil for the last 5 minutes to crisp the top.
From frozen: thaw overnight in the fridge, then reheat as above. If baking straight from frozen, add about 25–30 minutes to the baking time and keep covered until nearly done.

Food safety tip: always reheat until internal temperature reaches 165°F (74°C).

Pro chef tips

Shred the chicken finely so it distributes evenly in each bite. Rotisserie chicken is a terrific shortcut.
Don’t over-thin the sauce. It should coat a spoon; too-runny sauce makes lasagna watery. If needed, simmer longer or add a sprinkle of extra flour to the roux next time.
Press excess moisture out of thawed frozen spinach using a clean kitchen towel — this prevents sogginess.
Let it rest: the lasagna firms up while standing, making cleaner slices and better presentation.
Make-ahead: assemble the lasagna a day ahead, cover, and refrigerate. Bake the next day for fresher texture.

Creative twists

Broccoli-Cheddar swap: add steamed broccoli and use cheddar for a tangy twist (see inspiration in family recipes).
Tomato touch: swirl in 1 cup of marinara between layers for a hybrid white-and-red lasagna.
Vegetarian: replace chicken with sautéed mushrooms, artichokes, or roasted eggplant.
Lighter version: use half-and-half and part-skim cheeses; increase seasoning with herbs to maintain flavor.
Low-carb: substitute thinly sliced zucchini or eggplant for noodles.
Dairy-free: use a plant-based cream and dairy-free cheeses; thicken sauce with a bit more roux or cornstarch.

Helpful answers

Q: How long does this take from start to finish?
A: If chicken is already cooked, expect about 15–20 minutes prep and 25–30 minutes baking — roughly 45–60 minutes total. Making chicken from scratch will add about 20–30 minutes.

Q: Can I use frozen spinach?
A: Yes. Thaw completely, squeeze out excess water, then fold into the sauce. This keeps the lasagna from becoming watery.

Q: Is leftover chicken okay to use?
A: Absolutely. Leftovers are perfect. Shred cold chicken to warm in the sauce; it won’t overcook in the oven.

Q: Can I substitute ricotta for some of the cheeses?
A: Yes. Mix ricotta with an egg or two tablespoons of Parmesan for added richness, and use it in alternate layers for a creamier texture.

Q: Can I assemble ahead and freeze?
A: Yes. You can assemble and freeze unbaked. Thaw overnight in the fridge before baking, or bake from frozen and add extra time.

Conclusion

If you want more inspiration or variations on creamy chicken lasagna, check out this classic take on Food.com: Cheesy Chicken Lasagna Recipe – Food.com. For a family-friendly broccoli-cheddar spin that’s similar in spirit, see this version from Spend With Pennies: Chicken Lasagna {Family Favorite} – Spend With Pennies.

Enjoy the comforting layers — and don’t be surprised if this becomes your new go-to for using up cooked chicken.