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Delicious white chicken lasagna layered with creamy sauce and cheese

White Chicken Lasagna

A creamy, spinach-studded lasagna that swaps tomato sauce for Alfredo and uses shredded chicken for a comforting, crowd-pleasing bake.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Lasagna 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

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. 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 to prevent sticking.
  3. In a medium bowl, combine shredded chicken, ricotta, spinach, garlic powder, onion powder, and a pinch of salt and pepper. Mix gently until even.
Assembly
  1. Spread a thin layer (about 1/4 cup) of Alfredo sauce on the bottom of the prepared dish.
  2. Arrange 3 noodles in the dish, add half the chicken-ricotta mixture, half the mozzarella, and one-third of the remaining Alfredo sauce.
  3. Repeat the layering with another 3 noodles, the rest of the chicken mixture, the remaining mozzarella, and one-third of Alfredo sauce.
  4. Top with the last 3 noodles, spread the remaining Alfredo sauce, and sprinkle with Parmesan and any leftover mozzarella.
Baking
  1. Cover the dish tightly with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
  3. Remove from the oven and let rest for 10 minutes before slicing.

Notes

This lasagna can be assembled ahead and baked later; simply keep it covered in the fridge. Add 5–10 minutes to the baking time if baking cold. Extra cheese can be used for a richer flavor. Serve with a crisp salad or garlic bread for a complete meal.