Name: White Chicken Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 9 pieces lasagna noodles (No-boil noodles work as a substitute.); 2 cups cooked chicken, shredded (Rotisserie or roasted chicken works best.); 3 cups ricotta cheese (Can swap half for cottage cheese for a lighter option.); 2 cups shredded mozzarella cheese, divided (Reserve half for layering.); 1 cup grated Parmesan cheese (For topping.); 3 cups spinach (Fresh or thawed, drained frozen spinach.); 2 cups Alfredo sauce (Store-bought Alfredo is acceptable.); 1 teaspoon garlic powder; 1 teaspoon onion powder; to taste Salt and freshly ground black pepper

I remember making this White Chicken Lasagna on a rainy Sunday when the family wanted something cozy but not the usual red-sauce bake. It’s a creamy, spinach-studded lasagna that swaps tomato for Alfredo and trades in ground beef for shredded chicken — a great way to use leftover roast or rotisserie chicken. It melts together fast, pleases picky eaters, and keeps well for lunches the rest of the week. If you like rich, cheesy bakes, it’s a reliable weeknight winner and a lovely dish for casual dinner guests — similar in comfort to my go-to creamy casseroles like the cheesy white sauce chicken lasagna I make when I want extra decadence.

Why you’ll love this dish

This lasagna is all about creamy layers without the fuss of a bechamel-from-scratch. It balances tender shredded chicken, ricotta richness, melty mozzarella, salty Parmesan, and a hit of spinach for color and a light vegetal note. It’s:

Family-friendly (kids often prefer white sauce to marinara).
Quick to assemble if your chicken is already cooked.
Flexible — swap cheeses or add herbs depending on your pantry.

“We doubled the spinach, used rotisserie chicken, and finished it under the broiler — every bite tasted like comfort and restaurant-level richness.” — a happy home cook

If you like soups and casseroles that taste like the same comfort zone, you might also enjoy this creamy white chicken lasagna soup, which captures the same flavors in a bowl.

How this recipe comes together

This is a straightforward, three-layer lasagna with no meat to brown and no complicated sauces. Here’s the quick overview:

Cook noodles and prep the filling (mix chicken, ricotta, spinach, and seasonings).
Spread a thin layer of Alfredo in the baking dish to prevent sticking.
Build three stacked layers: noodles → chicken-ricotta → mozzarella → Alfredo.
Top with Parmesan and remaining mozzarella, bake covered, then uncover to brown.
Rest 10 minutes before slicing so the layers set.

If you prefer the same flavors turned into a simple weeknight soup, check out this alternate take on the dish that transforms lasagna into spoonable comfort: this white lasagna soup.

What you’ll need

9 lasagna noodles
2 cups cooked chicken, shredded (rotisserie or roasted)
3 cups ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese
3 cups spinach (fresh or frozen; if frozen, thawed and squeezed dry)
2 cups Alfredo sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly ground black pepper, to taste

Notes and substitutions:

Noodles: No-boil noodles work in a pinch, but slightly increase the sauce to ensure they fully hydrate.
Chicken: Use leftover roast chicken, poached breasts, or shredded rotisserie for the fastest prep.
Spinach: Baby spinach works fresh; if using frozen, press out excess water to avoid a watery lasagna.
Cheese swaps: Swap half the ricotta for cottage cheese if you prefer a lighter tang. Use a blend of Italian cheeses for more complexity.

Directions to follow

Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a sheet of parchment or a lightly oiled tray so they don’t stick.
In a medium bowl, combine the shredded chicken, ricotta, spinach, garlic powder, onion powder, and a pinch of salt and pepper. Mix gently until even.
Spread a thin layer (about 1/4 cup) of Alfredo sauce across the bottom of the prepared dish to prevent sticking.
Arrange 3 noodles across the sauce to form the first layer. Spread half of the chicken-ricotta mixture evenly over the noodles. Sprinkle with half of the shredded mozzarella. Drizzle about one-third of the remaining Alfredo sauce over the cheese.
Repeat: place another 3 noodles, spread the remaining chicken mixture, sprinkle the rest of the mozzarella, and drizzle another third of the Alfredo.
Top with the last 3 noodles. Spread the remaining Alfredo sauce over the noodles. Sprinkle evenly with Parmesan and any leftover mozzarella.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes, or until the cheese is golden and bubbling.
Remove from the oven and let rest for 10 minutes before slicing — this helps the layers set and makes cleaner slices.

A helpful variation if you’re short on time: assemble in the morning, keep covered in the fridge, and bake in the evening (add 5–10 minutes to baking time if baking cold).

Best ways to enjoy it

Plate a generous square and garnish with a few fresh basil leaves or chopped parsley for color.
Pair with a crisp green salad (arugula with lemon vinaigrette) or a simple Caesar to cut the richness.
Serve with garlic bread or broiled slices of baguette to mop up sauce.
For a lighter meal, portion smaller and serve with roasted vegetables like Brussels sprouts or asparagus.

How to store & freeze

Refrigerate: Cool to room temperature, then cover and refrigerate up to 3–4 days. Reheat single portions in the microwave (1–2 minutes) or in a 350°F oven until warmed through.
Freeze: For longer storage, cut into portions and freeze in airtight containers up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Safety tip: Don’t leave lasagna at room temperature for more than 2 hours to avoid bacterial growth. Reheat leftovers to at least 165°F (74°C) for food safety.

Helpful cooking tips

Dry spinach well: Excess water from frozen or rinsed spinach will make the lasagna watery. Squeeze or spin it dry.
Even layers: Use a spoon to spread the filling close to the edges — this prevents air pockets and gives a neat slice.
Cheese browning: If the top browns too quickly, tent with foil after it reaches desired color. For a faster broiled finish, switch to broil for 1–2 minutes at the end while watching closely.
Make-ahead: Assemble and refrigerate for up to 24 hours; let it sit at room temperature 20–30 minutes before baking for even cooking.

Flavor swaps

Add herbs: Stir 1–2 teaspoons of Italian seasoning or 1 tablespoon chopped fresh basil into the ricotta for brightness.
Veggie boost: Saute mushrooms, zucchini, or roasted red pepper and layer them with the chicken for extra texture.
Spicy kick: Mix 1/2 teaspoon red pepper flakes into the Alfredo or sprinkle on top.
Dairy-free option: Use dairy-free ricotta and mozzarella alternatives and a vegan Alfredo sauce to make a plant-based version.

Helpful answers

Q: How long does this take from start to finish?
A: Active assembly is about 20–30 minutes if the chicken is cooked. Add 40 minutes of baking plus a 10-minute rest, so plan roughly 1 hour total.

Q: Can I use fresh spinach instead of frozen?
A: Yes — use about 3 cups fresh baby spinach. Wilt it slightly in a pan or chop and mix directly into the ricotta; just be mindful of moisture.

Q: Is it okay to use store-bought Alfredo sauce?
A: Absolutely. Store-bought Alfredo is a real time-saver and works well in this recipe. If you prefer, whisk in a little milk to loosen it for easier spreading.

Q: How do I prevent the lasagna from being too salty?
A: Taste the Alfredo and cheeses beforehand if possible. Use low-sodium sauces or reduce added salt in the ricotta mixture, since Parmesan and pre-shredded cheeses can be salty.

Conclusion

This White Chicken Lasagna is a comforting, crowd-pleasing bake that’s easy enough for a weeknight yet rich enough for guests. For another home cook’s take and extra tips on spinach-studded layers, see Easy White Chicken Lasagna with Spinach – Creme De La Crumb. If you want a budget-friendly version with helpful cost-saving notes, check out White Chicken Lasagna – Budget Bytes.