If you’re craving a comforting, flavorful dish that feels like a warm hug on a plate, this Creamy White Chicken and Spinach Lasagna Recipe is exactly what you need. Imagine tender layers of al dente noodles, luscious creamy sauce infused with garlic and a hint of nutmeg, and the perfect marriage of shredded chicken and fresh spinach all baked together under a blanket of gooey mozzarella and Parmesan. This isn’t your typical red sauce lasagna; it’s a vibrant, velvety twist that elevates every bite with freshness and richness. I promise, once you try this recipe, it’ll become a staple for weeknight dinners and special gatherings alike.
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to nailing this recipe with its signature creamy texture and balanced flavors. Each element plays a distinct role, from the silky sauce base to the hearty, protein-packed filling that brings everything together beautifully.
- Lasagna noodles (9, cooked al dente): Perfect for layering without turning mushy during baking.
- Butter (2 tbsp): The cornerstone for a rich, fragrant white sauce.
- Garlic (4 cloves, minced): Adds aromatic depth and a subtle zing.
- All-purpose flour (2 tbsp): Thickens the sauce to that irresistible creamy consistency.
- Milk (2 cups): Brings smoothness and balances richness.
- Chicken broth (1 cup): Enhances savoriness without overpowering the creaminess.
- Heavy cream (1 cup): Lifts the sauce to indulgence-level creaminess.
- Salt (1/2 tsp) and black pepper (1/2 tsp): Basic seasoning to bring out all the flavors.
- Nutmeg (1/4 tsp, optional): A tiny touch that adds depth and warmth to the sauce.
- Shredded cooked chicken (2 cups): Provides hearty protein and a tender bite.
- Fresh spinach (2 cups) or cooked and drained (1 cup): Brings a refreshing, leafy green contrast and vibrant color.
- Ricotta or cottage cheese (1 cup): Adds creamy, soft pockets within the layers.
- Shredded mozzarella cheese (2 cups): Essential for that melty, stretchy texture.
- Grated Parmesan cheese (1/2 cup): Gives the top a beautifully golden, savory crust.
- Chopped parsley (optional): For a fresh, herbal finishing touch.
How to Make Creamy White Chicken and Spinach Lasagna Recipe
Step 1: Make the Creamy Sauce
Start by melting butter in a saucepan over medium heat. As soon as it’s bubbling, add minced garlic and let it cook for about a minute to release its gorgeous fragrance. Stir in the all-purpose flour and cook for another minute until the mixture forms a roux that’s ready to thicken the sauce. Slowly whisk in the milk, chicken broth, and heavy cream, ensuring no lumps form. Add salt, pepper, and the optional nutmeg for a subtle warmth. Let this simmer gently until it thickens to a smooth, creamy consistency—this sauce is truly the heart of the dish.
Step 2: Prepare the Filling
In a mixing bowl, combine the shredded cooked chicken and fresh spinach with a few spoonfuls of your luscious white sauce. This step marries the ingredients so beautifully, ensuring the spinach softens slightly while the chicken remains tender and moist inside your lasagna layers.
Step 3: Assemble the Layers
Grease a 9×13-inch baking dish to prevent sticking. Start by spreading a thin layer of sauce on the bottom, which acts as a cushion for the noodles. Layer three cooked noodles evenly on top. Spoon half of the chicken and spinach mixture across the noodles, then dot with ricotta cheese in small spoonfuls. Sprinkle mozzarella cheese generously and pour some sauce over this layer to keep it moist and flavorful. Repeat these layers once more, finishing with the last three noodles, the remaining sauce, and a generous sprinkle of Parmesan cheese on top for that irresistible golden crust.
Step 4: Bake to Perfection
Cover the pan with foil to keep moisture in and bake in a preheated 375°F (190°C) oven for 25 minutes. Then remove the foil and bake uncovered for an additional 15 minutes until the cheese is bubbly and the top is beautifully golden. This baking time helps all the layers meld together harmoniously while creating a delightful crust.
Step 5: Rest and Get Ready to Serve
Once out of the oven, let the lasagna rest for about 10 minutes. This bit of patience allows the layers to set up, making slicing easier and ensuring each serving keeps its beautiful structure without falling apart. If you like, sprinkle chopped parsley on top just before serving for a pop of fresh green color.
How to Serve Creamy White Chicken and Spinach Lasagna Recipe
Garnishes
A sprinkle of fresh parsley not only adds a burst of color but also a hint of freshness that cuts through the richness. For a touch of elegance, consider a light dusting of extra Parmesan or a few chili flakes if you like a gentle kick.
Side Dishes
This creamy white chicken and spinach lasagna pairs wonderfully with light, crisp sides. A simple mixed green salad with lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts balance the richness of the dish perfectly.
Creative Ways to Present
Serve individual portions in shallow bowls to keep the layers intact and add a drizzle of extra sauce or a few fresh spinach leaves on the side. For a fun twist, try layering it in smaller ramekins for personalized servings that impress guests and encourage second helpings.
Make Ahead and Storage
Storing Leftovers
After the lasagna cools completely, cover it tightly with plastic wrap or foil and refrigerate. It will keep well for up to 3 days while maintaining its creamy texture and flavors, making it a fantastic option for easy meals later on.
Freezing
You can freeze this lasagna either assembled or after baking. Wrap it securely in foil and place it in a freezer-safe container. It will stay good for up to 3 months. Thaw overnight in the fridge before reheating to enjoy the same comforting experience.
Reheating
Reheat slices in the oven at 350°F (175°C) covered with foil to keep the moisture intact, for about 20 minutes or until warmed through. Microwaving works too, though the oven method helps retain the delightful textures.
FAQs
Can I use frozen spinach in the Creamy White Chicken and Spinach Lasagna Recipe?
Absolutely! Just make sure to thaw and drain the frozen spinach thoroughly to avoid excess water in the lasagna, which could dilute the creamy sauce.
Is this recipe suitable for gluten-free diets?
You can easily adapt it by using gluten-free lasagna noodles and a gluten-free flour blend to make the sauce. This keeps the same creamy deliciousness without the gluten.
Can I substitute the chicken with another protein?
Yes, cooked turkey or even sautéed mushrooms are excellent alternatives that work well with the creamy white sauce and spinach combination.
How do I make the sauce thicker or thinner?
If the sauce is too thin, continue simmering gently until it thickens more. If it becomes too thick, whisk in a little extra milk or broth until you achieve the desired consistency.
Can this lasagna be made vegan or dairy-free?
With some tweaks like plant-based milk and cream alternatives, vegan cheese, and tofu or jackfruit instead of chicken, you can adapt this recipe while keeping that rich, creamy texture intact.
Final Thoughts
This Creamy White Chicken and Spinach Lasagna Recipe is such a comforting, crowd-pleasing dish that delivers layers of creamy goodness and fresh, satisfying flavors. Whether you’re making it for a cozy family dinner or impressing friends with a homemade feast, it’s one recipe you’ll want to keep in your culinary arsenal. Give it a try—you might just have a new favorite lasagna on your hands!
Print
Creamy White Chicken and Spinach Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Creamy White Chicken & Spinach Lasagna is a comforting Italian-inspired casserole featuring tender layers of al dente noodles, shredded chicken, fresh spinach, and a rich, creamy béchamel sauce. Mozzarella, ricotta, and Parmesan cheeses add richness and depth, making it a perfect hearty dinner that’s both satisfying and flavorful.
Ingredients
Lasagna Components
- 9 lasagna noodles, cooked al dente
- 2 cups shredded cooked chicken
- 2 cups fresh spinach (or 1 cup cooked, drained)
- 1 cup ricotta or cottage cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Sauce Ingredients
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional, for depth)
Garnish
- Optional: chopped parsley for garnish
Instructions
- Make Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the all-purpose flour and continue to cook for another minute to form a roux. Slowly whisk in the milk, chicken broth, and heavy cream to avoid lumps. Add salt, black pepper, and optional nutmeg. Simmer this mixture, stirring frequently, until the sauce thickens to a creamy consistency.
- Prep Filling: In a large bowl, combine the shredded cooked chicken and fresh spinach. Mix in a few tablespoons of the prepared creamy sauce to coat and bind the filling evenly.
- Layer Lasagna: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly. Spread a thin layer of the white sauce on the bottom of the pan. Arrange 3 cooked lasagna noodles over the sauce. Spread half of the chicken-spinach mixture on top, then spoon dollops of ricotta cheese, sprinkle some shredded mozzarella, and drizzle more sauce over the layer. Repeat this layering with the next 3 noodles and remaining filling and cheeses. Finish with the last 3 noodles, cover with the remaining sauce, and sprinkle the grated Parmesan cheese evenly on top.
- Bake: Cover the lasagna pan tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
- Rest & Serve: Take the lasagna out of the oven and let it rest for at least 10 minutes before slicing. This allows the layers to set and the flavors to meld. Garnish with optional chopped parsley before serving for a fresh touch.
Notes
- Use fresh spinach for a brighter flavor, but cooked drained spinach works well too to reduce moisture.
- Cooking noodles al dente before layering prevents mushy layers after baking.
- The nutmeg is optional but adds warmth and depth to the white sauce.
- Letting the lasagna rest after baking ensures cleaner slices and better flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
