This creamy chicken spinach lasagna became my go-to crowd pleaser the first year I hosted a big family Sunday supper. I was craving the coziness of lasagna but wanted something lighter than a red sauce version. After a few tests with rotisserie chicken and a silky spinach bechamel, I landed on a layered bake that is rich without being heavy, full of tender chicken, and laced with garlicky spinach in every bite. It emerged bubbling and golden from the oven, and I still remember the hush at the table when everyone took the first bite. The texture is what makes this special. The noodles stay perfectly al dente, the spinach sauce clings like a light gravy, and the ricotta mixture brings creamy structure between layers. The mild heat from black pepper, the brightness of parsley, and the salty edge of Parmesan balance the dish so each slice tastes complete on its own. I discovered it works just as well for weeknight leftovers as it does for a celebration, and it always slices cleanly after a short rest, revealing beautiful, distinct layers.

Ingredients

• Lasagna noodles: Standard lasagna noodles hold up best. Cook to just al dente so they finish in the oven without turning mushy. Avoid overboiling by one minute.
• Cooked chicken: Shredded rotisserie chicken keeps things fast and flavorful. If cooking breasts, poach gently for tender meat you can shred easily.
• Onion and garlic: Finely chopped onion builds a sweet-savory base, while fresh garlic added at the end preserves its aromatic punch.
• Butter and flour: The classic roux thickens the sauce to a light gravy that clings to every layer without separating.
• Chicken broth: Choose a low-sodium broth to control salt levels. It lightens the sauce so it remains silky, not heavy.
• Half-and-half: Combines the richness of cream with the freshness of milk for a balanced, pourable bechamel.
• Fresh spinach: Coarsely chopped leaves wilt quickly into the sauce, adding color and a gentle earthiness in every bite.
• Ricotta, mozzarella, Parmesan: Ricotta adds creaminess, mozzarella gives that classic melt, and Parmesan brings salty depth and browning.
• Parsley, salt, pepper: Fresh parsley brightens, while measured salt and black pepper tie the flavors together cleanly.

Instructions

Cook noodles and prep: Preheat the oven to 375°F. Boil lasagna noodles in well-salted water until just al dente per package timing, typically 8 to 10 minutes. Drain, then cover with cold water to halt cooking and prevent sticking. Shred 4 cups of cooked chicken and set aside. Make the spinach bechamel: Warm 1 tablespoon olive oil in a large saucepan over medium heat. Sauté the chopped onion for 3 to 4 minutes until translucent, not browned. Add 4 tablespoons butter, then whisk in 1/3 cup flour. Cook, whisking constantly, 2 to 3 minutes until golden and nutty. Slowly pour in 2 1/2 cups chicken broth and 1 1/2 cups half-and-half, whisking smooth. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Simmer 5 minutes to a light gravy that coats a spoon. Finish the sauce: Stir in the minced garlic and chopped spinach. Cook just until the spinach wilts and the sauce is glossy, about 30 to 60 seconds. Remove from heat. The sauce should be pourable yet cling nicely; if too thick, whisk in a splash of broth; if thin, simmer 1 minute more. Mix the ricotta layer: In a large bowl, whisk together ricotta, egg, 2 cups shredded mozzarella, 1/4 cup grated Parmesan, and 1/4 cup chopped parsley until uniform. The egg helps set the cheese so layers slice cleanly; avoid overmixing to keep it light. Assemble the lasagna: Spoon a thin layer of spinach sauce into a 9x13 inch casserole dish. Add 3 noodles. Spread half the ricotta mixture, sprinkle half the shredded chicken, and ladle one-third of the spinach sauce. Repeat with 3 noodles, remaining ricotta, remaining chicken, and another third of the sauce. Top with final 3 noodles, the remaining sauce, and finish with the reserved 1 cup mozzarella. Bake, broil, and rest: Insert 10 to 12 toothpicks across the surface to keep foil from touching cheese. Cover tightly with foil and bake 45 minutes. Remove foil and broil 2 to 3 minutes until the top is golden in spots. Let rest at least 10 minutes before slicing so layers set and serve cleanly.

Storage Tips

Let the baked lasagna cool until just warm, about 30 minutes, before covering and refrigerating. Store in a covered 9x13 dish or cut into squares and transfer to airtight containers. Refrigerate up to 4 days. For freezing, wrap the entire dish tightly in plastic, then foil, or freeze individual portions in freezer-safe containers for up to 3 months. Reheat covered in a 350°F oven until hot throughout, about 20 to 25 minutes for slices or 35 to 45 minutes for the whole dish. Add a splash of broth or milk if the sauce looks thick. The top should be bubbling at the edges, and a thermometer inserted in the center should read 165°F.

Ingredient Substitutions

Use leftover turkey in place of chicken one-for-one. If you prefer no-boil noodles, assemble with slightly looser sauce and add a few extra spoonfuls of broth between layers to hydrate. For a lighter sauce, swap half-and-half with 1 cup milk plus 1/2 cup cream. Cottage cheese can replace ricotta at a 1:1 ratio; blend briefly for a smoother texture. Add mushrooms or artichokes for extra vegetables, sautéing first to remove moisture. Gluten-free lasagna noodles work if parboiled to just tender; choose a sturdy brand. For a sharper flavor, increase Parmesan to 1/2 cup or finish with a dusting of pecorino.

Serving Suggestions

Present the lasagna with a shower of chopped parsley and a light grating of Parmesan. A simple green salad with lemon vinaigrette balances the richness, and warm garlic bread is always welcomed. For seasonal pairings, try roasted asparagus in spring, grilled zucchini in summer, or a crisp apple and fennel slaw in fall. When entertaining, serve family-style in the baking dish so guests can admire the browned top, and offer crushed red pepper flakes and extra Parmesan at the table for those who enjoy a bolder hit of flavor.

Cultural Background

White lasagna, often called lasagna bianca, is a comforting cousin to the classic tomato-based lasagna Bolognese. Instead of ragù, it layers a bechamel-style sauce and often includes vegetables like spinach or mushrooms. This version follows Italian-American tradition by adding ricotta for plush creaminess and chicken for easy protein, a practical adaptation that took root in home kitchens where leftover roast chicken was abundant. The technique respects classic methods, especially the roux-thickened sauce, while embracing the weeknight convenience of rotisserie chicken and widely available cheeses.

Seasonal Adaptations

In spring, fold in blanched asparagus tips or peas with the spinach for a sweet pop. Summer invites sautéed zucchini ribbons layered between noodles for extra texture. In fall, add roasted butternut squash cubes and a pinch of nutmeg to the sauce. For winter holidays, finish with a rosemary breadcrumb topping during the last 10 minutes of baking. If you are cooking for a smaller group, assemble in two 8x8 pans and freeze one for a busy weeknight. No matter the season, keep the sauce slightly looser if you add extra vegetables so the bake stays silky.

Meal Prep Tips

Assemble the entire lasagna up to 24 hours in advance, cover tightly, and refrigerate. Add 10 to 15 minutes to the covered bake time if starting cold. For portioned meal prep, build in two loaf pans or divide into individual oven-safe containers and bake accordingly. Label containers with the date and reheating instructions. Leftovers keep well and reheat best when covered in a 350°F oven rather than microwaved, although a microwave works in a pinch if you add a spoonful of water and cover loosely to trap steam.

From weeknight comfort to special-occasion centerpiece, this creamy chicken spinach lasagna brings people to the table with its golden top and gentle, savory warmth. Make it once and it will quickly become a dependable favorite you will be proud to share.