Creamy White Chicken & Spinach Lasagna

Hey Y’all, Let’s Layer Up Some Serious Comfort!

Picture this: a frosty evening, the kind where your breath hangs in the air and your soul’s begging for a warm hug. That’s when my Creamy White Chicken & Spinach Lasagna struts onto the stage. Forget the red-sauce routine—this beauty’s a velvety, garlicky, cheesy dream stacked high with tender chicken and vibrant spinach. It’s the edible equivalent of your coziest flannel shirt, friends. Whether you’re feeding a rowdy game-day crowd, prepping freezer meals for chaotic weeks, or just treating yourself to a little luxury, this lasagna’s your MVP. No fancy techniques, no obscure gadgets—just honest, soul-soothing layers that’ll make you the kitchen hero. And trust me, that first bubbly, golden bite? Pure magic. Ready to ditch the takeout menus and build something legendary? Let’s roll up our sleeves and get layering!

That One Time Lasagna Saved Thanksgiving (Sort Of)

Okay, story time! Two years ago, my oven decided to ghost me mid-Thanksgiving turkey prep. Panic? Oh yeah. But then I remembered this white chicken lasagna—already assembled and chilling in the fridge as a backup side. With 20 hungry relatives eyeing the cold appetizers like wolves, I threw that sucker into my trusty grill (don’t ask—desperate times!). The smell alone lured everyone outside, huddled under patio heaters. When I pulled it off, all golden and puffing steam into the chilly air, my Aunt Marge actually cheered. Turns out, crispy-edged noodles and creamy spinach filling beat dry turkey any day. Now? It’s a Porter-family legend. Moral: Always have a lasagna in your back pocket. Or fridge.

Gather Your Flavor Players

Creamy White Chicken & Spinach Lasagna

Print Recipe

This rich and velvety white lasagna is layered with shredded chicken, tender spinach, gooey cheese, and a luscious garlic cream sauce. It’s the coziest kind of comfort food—perfect for make-ahead meals, freezer-friendly prep, or feeding a hungry table in style.

• Author: Wyatt Porter
• Prep Time: 25 mins
• Cook Time: 40 mins
• Total Time: 1 hr 5 mins

Ingredients

Scale 1x2x3x

9 lasagna noodles, cooked al dente

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)

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

Optional: chopped parsley for garnish

Instructions

Make Sauce: In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Stir in flour and cook for another minute. Slowly whisk in milk, broth, and cream. Add salt, pepper, and nutmeg. Simmer until thickened.

Prep Filling: In a bowl, mix shredded chicken and spinach with a few tablespoons of the sauce.

Layer Lasagna: In a greased 9×13 pan, spread a little sauce. Layer 3 noodles, half the chicken-spinach mix, spoonfuls of ricotta, mozzarella, and sauce. Repeat layers. Finish with noodles, sauce, and sprinkle Parmesan on top.

Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 15 more minutes until golden and bubbly.

Rest & Serve: Let sit 10 minutes before slicing. Garnish with parsley if desired.

Nutrition

• Calories: 480
• Fat: 28g
• Carbohydrates: 30g
• Protein: 27g

Makes 8 generous servings—leftovers are a blessing, not a chore!

• 9 lasagna noodles, cooked al dente: Pro tip: Underboil by 2 minutes! They’ll soak up sauce and finish perfectly in the oven. No-boil noodles? Swap ’em in dry—just add ¼ cup extra broth to the sauce.
• 2 tbsp butter: Our flavor foundation. Salted or unsalted works—just adjust salt later.
• 4 cloves garlic, minced: Fresh is non-negotiable here. Jarred garlic? Use 1 heaping tsp, but I’ll side-eye you gently.
• 2 tbsp all-purpose flour: This thickens our sauce. Gluten-free? Swap 1:1 with cornstarch or GF flour blend.
• 2 cups milk: Whole milk = richest sauce. 2% works, but skip skim—it’s too thin.
• 1 cup chicken broth: Low-sodium is best—you control the salt. Veggie broth works for a twist!
• 1 cup heavy cream: The “velvet” in velvety sauce. Half-and-half in a pinch, but it’ll be lighter.
• ½ tsp salt + ½ tsp black pepper: Season in layers! Taste your sauce before adding more.
• ¼ tsp nutmeg (optional): My secret weapon! It whispers warmth without shouting “DESSERT.”
• 2 cups shredded cooked chicken: Rotisserie chicken = weeknight genius. Leftover grilled? Even better.
• 2 cups fresh spinach: It wilts way down, I promise! Frozen? Thaw, squeeze DRY (seriously—soggy spinach is the enemy).
• 1 cup ricotta or cottage cheese: Ricotta = classic. Cottage cheese? Blend it smooth for creamy stealth nutrition!
• 2 cups shredded mozzarella: Low-moisture melts best. Pre-shredded? Toss with 1 tsp cornstarch to prevent clumping.
• ½ cup grated Parmesan: Freshly grated tastes brighter than the green can. Romano works too!
• Optional: chopped parsley for garnish: Pretty pop of color + fresh vibe.

Building Your Flavor Skyscraper: Step-by-Step

1. Make That Lush Garlic Cream Sauce: Melt butter in a saucepan over medium heat. Add garlic—sizzle 1 minute until fragrant (don’t brown it!). Sprinkle flour over the butter mix, whisking constantly for 1 minute to cook off the raw flour taste. Now, slowly pour in milk, broth, and cream, WHISKING NONSTOP to avoid lumps. Bring it to a gentle simmer—bubbles at the edges—stirring until it thickens enough to coat the back of a spoon (about 5–7 minutes). Stir in salt, pepper, and nutmeg. Chef’s Whisper: If it gets too thick, splash in extra broth. Too thin? Simmer 2 more minutes. Set aside.
2. Prep Your Chicken-Spinach Filling: In a bowl, toss shredded chicken and fresh spinach with 3–4 tablespoons of that glorious sauce. Why? The sauce coats everything, keeping it moist and flavorful. Hack: If using fresh spinach, massage it lightly first—it wilts faster!
3. Layer Like a Boss: Grab a greased 9×13 baking dish. Spread a thin layer of sauce on the bottom (prevents sticky noodles!). Top with 3 noodles. Now, spread HALF the chicken-spinach mix evenly over noodles. Dollop HALF the ricotta in spoonfuls (don’t spread—leave pockets of joy!). Sprinkle with ⅓ of the mozzarella. Drizzle ¼ of the remaining sauce. Repeat layers: noodles, chicken-spinach, ricotta, mozzarella, sauce. Top with the last 3 noodles. Spread remaining sauce overtop (seal those noodles!). Finish with remaining mozzarella and all the Parmesan. Pro Move: Leave cheese ½ inch from pan edges—prevents lava-like overflow!
4. Bake to Golden Perfection: Cover tightly with foil (tent it slightly so cheese doesn’t stick). Bake at 375°F (190°C) for 25 minutes. Uncover, bake 15 more minutes until the top is spotty-golden and sauce bubbles at the edges. Watch Closely: If your oven runs hot, check at 10 minutes uncovered to prevent over-browning.
5. Rest = Flavor Magic: Let it sit 10 minutes before slicing. Seriously—don’t skip this! It lets layers set so you get clean slices, not a cheesy landslide. Garnish with parsley if you’re feelin’ fancy.

How to Serve It Up Right

Slide a spatula under a square, lift it onto a plate, and watch those gorgeous layers stand tall! Pair it with something bright and crunchy to cut the richness: a simple arugula salad with lemon vinaigrette or roasted asparagus spears. Garlic bread? Absolutely—use it to swipe up every last drop of creamy sauce. And hey, for a casual gathering, set the baking dish right on the table with a big spoon. Let folks serve themselves—it’s comfort food, not a palace dinner!

Shake It Up: Delicious Twists

• Mushroom & Thyme: Swap chicken for 2 cups sautéed mushrooms (cremini + shiitake). Add 1 tsp fresh thyme to the sauce.
• Turkey & Cranberry: Use leftover Thanksgiving turkey! Layer in ½ cup dried cranberries soaked in warm broth for festive sweetness.
• Keto/Low-Carb: Replace noodles with 2 large zucchini, sliced thin lengthwise (salt, drain 15 mins, pat dry). Use almond flour instead of AP flour in the sauce.
• Spicy Southwest: Add 1 diced jalapeño to the sauce. Mix ½ cup corn and 1 tsp cumin into the chicken filling. Top with pepper jack cheese!
• Seafood Sensation: Swap chicken for 2 cups cooked shrimp or lump crab. Add ¼ cup chopped dill to the ricotta.

Wyatt’s Whispered Wisdom

This recipe’s evolved more than my taste in aprons! Originally, I used jarred Alfredo sauce (don’t judge—we all start somewhere). One rainy Tuesday, I ran out and whipped up this garlic cream version… and never looked back. Funny story: I once subbed kale for spinach when my garden went wild. Let’s just say my dog gave me the look when he found a piece I’d “accidentally” dropped. Lesson learned: stick with spinach! Make this yours—add sun-dried tomatoes, artichokes, or crispy pancetta. And if your layers get messy? Who cares! It tastes like heaven either way. Just promise me you’ll savor it with good company.

Lasagna Lifelines: Your FAQs Answered

Q: My sauce is lumpy! Help!
A: No sweat! Whisk like your life depends on it when adding liquids. If lumps form, strain the sauce through a sieve or blitz it with an immersion blender. Next time, have liquids at room temp—cold milk + hot roux = lump city.

Q: Can I assemble this ahead?
A: Absolutely! Build it 24 hours ahead, cover, and refrigerate. Add 10-15 minutes to covered bake time since it’s cold. Freeze unbaked lasagna (wrap tightly in foil) for up to 3 months. Thaw overnight in fridge before baking.

Q: Why did my lasagna turn out watery?
A: Two culprits: 1) Noodles were too wet—drain well and pat dry. 2) Spinach wasn’t squeezed enough (frozen is sneaky!). Always wring it out in a clean towel till it’s crumbly-dry. Undercooked sauce? Simmer it thicker next time.

Q: Can I use frozen spinach?
A: Yes! Use 1 cup thawed frozen spinach. Squeeze, squeeze, and SQUEEZE again to remove all water. Seriously—get aggressive. Wet spinach = sad, soggy layers.

Nutritional Nibbles (Per Serving)

Calories: ~480 | Fat: 28g | Carbs: 30g | Protein: 27g
Note: Estimates vary based on ingredient brands/substitutions. For lighter versions, try low-fat cheese/milk and extra spinach!

Final Thoughts: Cozy Layers, Big Flavor, No Fuss
This white chicken lasagna isn’t just a recipe—it’s a warm hug in casserole form. From impromptu holiday heroics to freezer-friendly weeknight wins, it proves that comfort food doesn’t have to be complicated. With rich garlic cream sauce, hearty chicken, and layers of cheesy goodness, it’s the kind of dish that brings people to the table—and keeps them there for seconds (and thirds). So whether you’re braving cold weather or just craving something soul-satisfying, this lasagna’s got your back.

Bake it once, and it might just become your new legend too.