This white chicken lasagna has been my go-to for chilly evenings and family dinners since the first time I swapped red sauce for a silky cream sauce. I discovered this combination one rainy weekend when a rotisserie chicken and a few pantry staples needed rescuing; the result was instant comfort — rich, creamy layers with pockets of tender chicken and bright spinach. The texture is a satisfying contrast: soft, slightly chewy noodles; creamy ricotta pockets; and a slightly browned, bubbly mozzarella topping that everyone fights for.

I fell in love with how forgiving and flexible this dish is. It reheats beautifully, so leftovers become fast lunches, and the assembly feels almost meditative: spreading sauce, layering noodles, dolloping ricotta, and sprinkling shredded chicken. The aroma while it bakes — butter, garlic, and parmesan melding with roasted chicken — is a memory trigger in our house. Whether you're feeding hungry teenagers or bringing something special to a potluck, this version delivers comforting flavors without a complicated ingredient list.

Ingredients

• Whole milk ricotta: Look for a creamy, full-fat ricotta in a tub for the smoothest texture — the whey can be drained for a firmer mix. I use 15 ounces to give lush pockets throughout the layers.
• Mozzarella: Use a shreddable low-moisture mozzarella for the topping and a small amount folded into the ricotta for creaminess and meltability. Pre-shredded is fine, but freshly shredded melts better.
• Parmesan cheese: Freshly grated Parmigiano-Reggiano adds savory depth; avoid the powdered shaker for flavor quality.
• Rotisserie chicken: One store-bought bird yields about 3 cups shredded meat — an effortless way to add roast flavor and protein.
• Butter, onion & garlic: The butter-to-flour roux begins the white sauce; sautéed onion and garlic create the aromatic base. Use one yellow onion and two cloves of garlic for balanced flavor.
• Chicken broth and heavy cream: These form the sauce body; use low-sodium broth so you can control seasoning, and 1 cup heavy cream for a luxuriously silky mouthfeel.
• Spinach & seasonings: Fresh baby spinach adds color and nutrients; Italian seasoning, garlic powder, salt and freshly cracked black pepper season every layer.
• Lasagna noodles: Nine noodles for a 9x13-inch pan — cook until just tender to avoid over-softening during baking.

Instructions

Prepare the cheese mixture:In a medium bowl combine the 15 oz whole milk ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, 1 large beaten egg, and 1/4 teaspoon freshly cracked black pepper. Stir until smooth — the egg binds the mixture during baking so the layers slice cleanly. If your ricotta is very wet, drain it briefly in a fine sieve for 10–15 minutes.Shred the chicken:Remove the skin from a rotisserie chicken and pull the meat from the bones. Shred with two forks or your hands into bite-sized pieces, aiming for about 3 cups total. If you want extra flavor, toss the shredded meat with a pinch of Italian seasoning and a light drizzle of olive oil.Cook the noodles:Bring a large pot of water to a rolling boil over high heat, add 1/2 tablespoon salt, and cook 9 lasagna noodles until al dente (check packaging but generally 8–10 minutes). Drain into a colander and spread the noodles on a sheet tray or clean towel to avoid sticking.Make the white sauce:Preheat the oven to 375°F. In a large skillet melt 4 tablespoons butter over medium heat, add one diced yellow onion and sauté for about 4 minutes until translucent, then add 2 minced garlic cloves and cook 30 seconds more. Sprinkle in 1/4 cup all-purpose flour and stir constantly until the flour takes on a light golden color — about 1–2 minutes (this removes the raw flour taste). Gradually whisk in 2 cups chicken broth, ensuring no lumps remain, then add 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon freshly cracked black pepper, 1/4 teaspoon garlic powder, 1 cup heavy cream and 1/4 cup grated parmesan. Simmer until slightly thickened, about 3–5 minutes. Fold in 3 cups chopped baby spinach until wilted and evenly distributed.Assemble the layers:Spread about 1 cup of sauce in the bottom of a 9x13-inch casserole dish to prevent sticking. Lay three noodles across the sauce. Spread one-third of the ricotta mixture evenly over the noodles, then sprinkle one-third of the shredded chicken. Repeat two more times (sauce, noodles, ricotta, chicken). Finish with the remaining sauce and top with 1 1/2 cups shredded mozzarella. Smooth the top so cheese covers the surface evenly.Bake and finish:Bake in the preheated oven for 25 minutes until the cheese is fully melted and sauce bubbles at the edges. Switch the oven to broil for the last 3–4 minutes to achieve a golden-brown top — watch closely to avoid burning. Remove from oven and let rest for 10–12 minutes; this helps the layers set for clean slices. Garnish with chopped parsley if desired and slice into nine or twelve portions.

Storage Tips

Cool the lasagna completely before refrigerating to limit condensation. Store in an airtight container or cover the baking dish tightly with foil and plastic wrap; it will keep well in the refrigerator for up to 4 days. For longer storage, wrap the whole pan with plastic, then foil and freeze up to 3 months. To reheat from frozen, thaw overnight in the fridge and bake covered at 350°F for 25–35 minutes until warmed through, then uncover and broil 2–3 minutes to refresh the top. Leftover individual servings reheat nicely in a microwave for 1–2 minutes or in a 350°F oven for 10–15 minutes.

Ingredient Substitutions

If you need to lighten the dish, substitute half-and-half for heavy cream and use part-skim ricotta and mozzarella; the sauce will be slightly less rich but still creamy. For a gluten-free option, use gluten-free lasagna noodles and swap the all-purpose flour for a 1:1 gluten-free flour blend or use cornstarch (half the amount) as a thickener. To make it vegetarian, omit the chicken and add roasted mushrooms or artichoke hearts; increase the spinach by 2 cups or add cooked lentils for protein. Salt adjustments are important when changing broths or cheeses, so taste the sauce before assembling.

Serving Suggestions

Serve slices with a crisp green salad dressed in a sharp vinaigrette to cut the creaminess, or roasted asparagus with lemon for a spring touch. A crusty garlic bread or toasted sourdough completes the meal nicely and soaks up any leftover sauce. For a lighter plate, pair with simple steamed vegetables and a squeeze of lemon. Garnish with chopped parsley, extra grated parmesan, or a few red pepper flakes for a hint of heat. This recipe also works well as a main for casual dinner parties — slice and plate with a side salad for a composed presentation.

Cultural Background

White or "bianca" lasagna is an Italian-American adaptation that swaps the classic tomato ragu for a béchamel or cream-based sauce. While traditional lasagna alla Bolognese layers ragù and béchamel, regional Italian cooking also includes vegetable- or cheese-forward versions. This chicken variation follows that lineage by combining tender roasted poultry with a rich white sauce and cheeses, reflecting how cooks adapted old-world techniques to local ingredients and tastes, creating comfort food staples in home kitchens across the United States.

Seasonal Adaptations

In spring, brighten the filling with peas and ramps; in summer, add roasted zucchini or sun-dried tomatoes for a vibrant twist. During colder months, swap the spinach for kale or Swiss chard for earthier flavors and add a pinch of nutmeg to the sauce for warmth. Holiday gatherings welcome a layer of wild mushrooms sautéed in butter and thyme. Adjust the spinach quantity or add seasonal herbs to highlight fresh produce and match the dish to the time of year.

Meal Prep Tips

Assemble the lasagna a day ahead and refrigerate, covered, to let the flavors meld; this reduces bake time by a few minutes and makes hosting simple. If freezing, assemble in an aluminum disposable pan so you can bake directly from frozen after a thaw. Label with date and contents. For portioned meal prep, cut into individual servings and vacuum-seal or tightly wrap each piece before freezing; reheat in a 350°F oven for 12–18 minutes or in the microwave for a quick lunch option. Use oven-safe, portion-sized containers for grab-and-go convenience.

Ultimately, this white chicken lasagna is all about comfort, flexibility, and shared meals. Make it your own with small adjustments, and enjoy the simple ritual of layering and baking — it’s worth every minute.