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Creamy Chicken Lasagna with White Sauce Recipe
Ash Tyrrell

Creamy Chicken Lasagna with White Sauce Recipe

I recently made this creamy chicken lasagna with white sauce, and honestly, it turned out better than I expected. The layers were rich, cheesy, and perfectly comforting. I love how the white sauce adds a smooth, velvety texture instead of the usual tomato base. It felt like a cozy upgrade to classic lasagna
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Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • lasagna noodles – 12 sheets; cook al dente so they don’t become mushy later
  • cooked chicken – 2 cups shredded; rotisserie chicken works best for flavor and ease
  • butter – 4 tablespoons; forms the base of the creamy white sauce
  • all-purpose flour – ¼ cup; helps thicken the sauce smoothly
  • milk – 3 cups; use whole milk for a richer texture
  • garlic – 2 cloves minced; adds depth and aroma
  • salt – 1 teaspoon; adjust to taste
  • black pepper – ½ teaspoon; balances the creaminess
  • mozzarella cheese – 2 cups shredded; melts beautifully and gives stretch
  • parmesan cheese – ½ cup grated; adds a salty nutty flavor
  • ricotta cheese – 1 cup; creates creamy layers
  • spinach – 1 cup fresh; adds color and nutrition avoid frozen for better texture
  • Italian seasoning – 1 teaspoon; enhances overall flavor

Method
 

  1. Boil the lasagna noodles in salted water until just tender. Drain and lay them flat so they don’t stick together. I always drizzle a little oil to keep them smooth.
  2. Melt butter in a saucepan, then whisk in flour until smooth. Slowly add milk while stirring continuously to avoid lumps. Cook until thick and creamy, then season with garlic, salt, and pepper.
  3. In a bowl, mix shredded chicken, ricotta cheese, spinach, and seasoning. I like to keep it well combined so every bite is flavorful. This layer gives the lasagna its hearty texture.
  4. Start with a thin layer of sauce at the bottom of the dish. Add noodles, then chicken mixture, sauce, and cheese. Repeat the layers until everything is used, finishing with cheese on top.
  5. Cover with foil and bake in a preheated oven at 180°C (350°F) for about 25 minutes. Remove foil and bake another 10–15 minutes until the top is golden and bubbly.
  6. Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set properly. I always find it easier to cut and serve after resting.

Notes

  • I always use freshly grated cheese because it melts better than packaged ones
  • I avoid overcooking noodles since they cook more in the oven
  • I sometimes add a pinch of nutmeg to the sauce for extra depth
  • I let the lasagna rest before serving to keep layers intact
  • I use rotisserie chicken to save time and boost flavor