When it comes to cozy, satisfying dinners, chicken lasagna is always at the top of my list.
Layered with tender shredded chicken, creamy spinach béchamel, and a luscious ricotta cheese filling, this dish is a hug on a plate.
It’s the perfect way to transform leftover chicken into something spectacular—and trust me, it’s the kind of recipe everyone at the table will ask for seconds.
Why You’ll Love This Chicken Lasagna
Ultra-creamy layers – thanks to homemade spinach béchamel
Hearty but balanced – chicken and spinach keep it light yet satisfying
Perfect make-ahead meal – great for prepping in advance
Family-approved – even picky eaters love it
No tomato sauce needed – creamy white sauce instead
Customizable – use rotisserie or freshly cooked chicken
What You’ll Need (Ingredient Highlights)
Lasagna noodles – cooked al dente so they hold their shape
Shredded chicken – rotisserie chicken or cooked chicken breasts
Fresh spinach – chopped and folded into the white sauce
Onion and garlic – build aromatic flavor in the sauce
Chicken broth + half & half – for a silky béchamel
Ricotta, mozzarella, and parmesan – the ultimate cheese trio
Egg and parsley – bind and brighten the ricotta filling
Pro Tips Before You Start
Cool noodles in cold water to prevent sticking after boiling
Don’t skip sautéing the onion – it adds sweet depth to the sauce
Use a whisk to prevent lumps when making the béchamel
Layer evenly for a stable and beautiful slice
Let the lasagna rest before slicing so it holds together better
How to Make Chicken Lasagna
Prep the noodles and chicken
Boil lasagna noodles in salted water until al dente.
Drain and rinse with cold water to prevent sticking.
Set aside. Shred the cooked chicken into small pieces.
Make the spinach béchamel sauce
In a saucepan, heat olive oil and sauté chopped onion until soft.
Add butter and stir until melted.
Sprinkle in flour and whisk constantly for a few minutes to create a roux.
Slowly add chicken broth and half & half, whisking until smooth.
Season with salt and pepper.
Simmer until thickened, then stir in garlic and chopped spinach.
Remove from heat.
Prepare the ricotta filling
In a mixing bowl, combine ricotta, egg, parsley, grated parmesan, and 2 cups of mozzarella.
Stir until fully combined.
Assemble the lasagna
In a 9×13 baking dish, spread a small layer of béchamel.
Add a layer of 3 noodles, then half of the ricotta mixture, half of the chicken, and a third of the spinach sauce.
Repeat the layers.
Finish with noodles, the remaining béchamel, and the reserved cup of mozzarella on top.
Bake and broil
Cover the dish loosely with foil (use toothpicks to keep foil off the cheese).
Bake at 375°F for 45 minutes.
Remove foil and broil for 2–3 minutes until cheese is golden.
Let rest for 10–15 minutes before slicing and serving.
What to Serve It With
Garlic bread or focaccia – ideal for mopping up the sauce
Caesar salad or mixed greens – adds freshness and crunch
Roasted vegetables – like broccoli or carrots for balance
A glass of white wine – pairs beautifully with creamy sauces
Variations / Substitutions
Use turkey or ham – a great way to use leftovers
Add mushrooms – for a deeper, earthy flavor
Use no-boil noodles – for extra convenience (adjust liquid slightly)
Swap half & half – with whole milk and a touch of cream
Make it gluten-free – use GF lasagna noodles and gluten-free flour
Storage & Leftovers
Refrigerate: Store tightly covered for up to 4 days
Freeze: Freeze cooked or uncooked lasagna tightly wrapped for up to 2 months
Reheat: Cover with foil and bake at 350°F until warmed through
Make-ahead: Assemble a day in advance and bake when ready
FAQs
Can I use pre-cooked noodles?
Yes! Just make sure to adjust your sauce amounts slightly to avoid drying out.
What’s the best cheese for lasagna?
Mozzarella, ricotta, and parmesan are classics—but fontina or provolone also melt beautifully.
Can I use frozen spinach?
You can! Just thaw and squeeze out excess moisture before using.
Can I prepare this the night before?
Absolutely. Assemble and refrigerate overnight, then bake as directed.
How do I know it’s done?
The sauce should be bubbling, and the top should be golden brown.
Can I make it vegetarian?
Yes—omit the chicken and add roasted vegetables or more spinach.
What’s the best way to reheat slices?
Use the oven or air fryer to keep the edges crisp.
Microwave works too for convenience.
Final Thoughts
This creamy chicken lasagna is everything I want in a comfort food dish—rich, cheesy, hearty, and packed with flavor.
The layers come together effortlessly, and it’s just as delicious the next day.
Whether you’re feeding a crowd or stocking your freezer, this is one recipe that delivers every single time.
Full Recipe Card
Ingredients
Chicken Lasagna Ingredients
9 lasagna noodles, cooked al dente
4 cups shredded rotisserie chicken (or from 2 lbs chicken breast)
Spinach Cream Sauce
1 Tbsp olive oil
1 medium onion, finely chopped
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups half and half
5 oz fresh spinach, coarsely chopped
2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves, minced
Ricotta Cheese Sauce
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
Instructions
Preheat oven to 375°F. Boil and cool noodles. Shred chicken.
Sauté onion in oil, add butter and flour. Stir in broth, half & half, salt, pepper.
Add garlic and spinach. Remove from heat.
Mix ricotta, egg, 2 cups mozzarella, parmesan, and parsley.
Layer sauce, noodles, ricotta, chicken, spinach sauce. Repeat. Top with cheese.
Cover with foil, bake 45 min. Broil 2–3 min. Rest 10–15 min before slicing.
