White Chicken Lasagna

This comforting white chicken lasagna is perfect for busy families who want something delicious without all the fuss! Your whole crew will absolutely love the creamy, cheesy layers packed with tender chicken and veggies. The best part is using no-boil noodles and shortcuts that make this fancy-looking dinner totally doable on a weeknight.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 1 hour 25 minutes, Serves: 12 people.

Nutrition Profile: Nut-Free, Soy-Free, High-Protein, Egg-Free.

Nutrition Facts (per serving): 361 Calories, 18g Fat, 28g Carbs, 25g Protein.

Ingredients You’ll Need

Unsalted butter: You’ll need 3 tablespoons to make that creamy white sauce base. This gives the sauce such a rich, smooth flavor that everyone will ask about!

All-purpose flour: 6 tablespoons help thicken up the sauce perfectly. Don’t worry if you’ve never made a white sauce before – it’s easier than you think!

Whole milk: 3½ cups create that creamy dreaminess we’re after. Whole milk works best here, but 2% will work in a pinch.

Unsalted chicken broth: 1 cup adds so much flavor to the white sauce. You can use low-sodium if that’s what you have on hand.

Parmesan cheese: ½ cup finely grated brings that nutty, sharp flavor. Fresh grated tastes amazing, but the stuff in the green container works great too!

Salt: Just ¼ teaspoon seasons the sauce perfectly. You can always add more later if needed.

Extra-virgin olive oil: 2 tablespoons for cooking those beautiful mushrooms. Any good cooking oil will work here.

Cremini mushrooms: 3 packages (8 ounces each) of pre-sliced mushrooms save you so much prep time. They get golden and delicious when cooked down!

Italian seasoning: 1½ teaspoons add that perfect herb blend. If you don’t have it, use a mix of dried basil and oregano.

Ground pepper: ½ teaspoon gives just the right amount of warmth. Fresh ground is best, but regular works fine.

No-boil lasagna noodles: One 9-ounce package makes this recipe so much easier! They cook perfectly right in the lasagna.

Frozen spinach: 2 packages (10 ounces each) of chopped spinach, thawed and squeezed dry. Make sure you really squeeze out that water – it makes a big difference!

Mozzarella cheese: 4 cups of shredded part-skim mozzarella for all that gooey goodness. Pre-shredded saves time and works perfectly.

Cooked chicken breast: 2 cups of shredded cooked chicken. Rotisserie chicken from the store is perfect for this!

How to Make White Chicken Lasagna

Step 1: Preheat your oven to 375°F and lightly spray a 9-by-13-inch baking dish. Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until it’s all combined and smooth.

Step 2: Gradually whisk in the milk and broth, going slowly so it doesn’t get lumpy. Cook while whisking often until the mixture thickens up nicely, about 2 to 3 minutes. Add the Parmesan and salt, then whisk until it’s smooth and creamy. Remove from heat and set aside.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, Italian seasoning, and pepper. Cook while stirring often until all the liquid evaporates and the mushrooms turn golden brown, about 12 to 14 minutes. Remove from heat and set aside.

Step 4: Now for the fun part – assembling! Spread ¾ cup of cheese sauce on the bottom of your prepared baking dish. Layer on 3 noodles, spacing them evenly crosswise. Don’t worry that they don’t cover the whole bottom – they’ll expand while baking!

Step 5: Spread half the spinach on top of the noodles. Sprinkle with ¾ cup mozzarella and top with ¾ cup cheese sauce. Layer on 3 more noodles, then half each of the mushrooms and chicken, ¾ cup mozzarella, and ¾ cup cheese sauce.

Step 6: Repeat those layers once more, starting with noodles and ending with the remaining mushrooms and chicken. Sprinkle with ¾ cup mozzarella. Add the final 3 lasagna noodles, spread the remaining cheese sauce over them, and sprinkle with the remaining mozzarella.

Step 7: Lightly coat a piece of foil with cooking spray and cover the dish, coated-side down. Bake for 30 minutes, then uncover and bake until it’s golden brown and bubbly, about 15 minutes more. Let the lasagna stand for 15 minutes before serving – this helps it hold together perfectly!

Easy and Quick White Chicken Lasagna Version

Want to make this even faster? You can use a jar of good-quality Alfredo sauce instead of making your own white sauce! You’ll need about 3 cups of sauce total. Just warm it up a bit so it spreads easily. Also, if you have leftover cooked vegetables like broccoli or zucchini, toss them in with the mushrooms. This shortcut version cuts your prep time down to just 15 minutes!

Serving Ideas

This creamy lasagna is pretty much a complete meal all by itself! Serve it with a simple green salad with Italian dressing and some warm garlic bread. A side of roasted broccoli or green beans also pairs beautifully. The rich, creamy flavors are perfect for a cozy family dinner or when you’re having friends over.

Storage

Store leftover lasagna covered in the fridge for up to 4 days. To reheat, cover with foil and bake at 350°F for about 20 minutes until heated through. You can also microwave individual portions for 2-3 minutes. This lasagna actually tastes even better the next day when all the flavors have had time to meld together!

Substitutions

No cremini mushrooms? Regular button mushrooms work great too. You can swap the spinach for chopped broccoli or even skip the veggies entirely if you prefer. Turkey works just as well as chicken, and you can use any cheese blend you like. If you need to use regular lasagna noodles, just cook them according to package directions first.

Pro Tips

• Squeeze that spinach: Really press out all the water from the thawed spinach – wet spinach makes watery lasagna!
• Let it rest: That 15-minute rest time isn’t optional – it helps everything set up so your slices look perfect.
• Make ahead magic: Assemble this up to 2 days ahead, cover tightly, and refrigerate. Add 10 extra minutes to the baking time.
• Freeze for later: This freezes beautifully for up to 3 months. Thaw overnight in the fridge before baking.

FAQs

Can I make this lasagna ahead of time?

You bet! This lasagna is actually perfect for making ahead. Assemble it completely, cover tightly with plastic wrap and foil, then refrigerate for up to 2 days or freeze for up to 3 months. If baking from cold, add about 10-15 extra minutes to the baking time.

Why is my white sauce lumpy?

No worries – this happens sometimes! The key is to add the milk gradually while whisking constantly. If it does get lumpy, you can strain it through a fine mesh strainer or blend it with an immersion blender until smooth.

Can I use regular lasagna noodles instead of no-boil?

Sure! Just cook them according to the package directions first, then drain and use them the same way. The no-boil noodles just save you that extra step and work perfectly with all the moisture from the sauce and vegetables.

How do I know when the lasagna is done?

Look for golden brown, bubbly edges and a center that’s heated through. You can stick a knife in the center – it should come out hot. The cheese on top should be beautifully golden and the sauce should be bubbling around the edges.

Final Thoughts

I hope your family loves this creamy, comforting lasagna as much as mine does! It’s become one of our go-to dinners when we want something special but don’t have hours to spend in the kitchen. Let me know how yours turns out – I love hearing about your cooking adventures!