White Chicken Lasagna is one of those amazing recipes you need when you want a fresh take on classic comfort food. It’s creamy, full of flavor, and super easy to throw together. A rotisserie chicken makes quick work of a this lasagna, bacon adds incredible flavor, and lemony ricotta helps round out the flavors with a citrusy pop. I’m gonna toot my own horn. This recipe is fannnnntastic!
Make it for an easy weeknight meal, for a family get together, or for the freezer for a super easy meal when you need something quick! White Chicken Lasagna is going to be your new best friend!
Let’s get started!
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white chicken lasagna ingredients
- Rotisserie Chicken
- Bacon
- Butter
- Shallot
- Mushrooms
- Spinach
- Garlic
- Sun Dried Tomatoes
- Heavy Cream
- Parmesan Cheese
- Whole Milk Ricotta Cheese
- Eggs
- Dried Basil
- Lemon – Juice and Zest
- Kosher Salt
- Low-Moisture Mozzarella
- Fresh Ground Black Pepper
- Oven Ready Lasagna Sheets
how to make white chicken lasagna
White Chicken Lasagna is a dreamy comfort meal that will please even the pickiest of palates. I would know. I have two small kids! Seriously, everyone loves this dish and you will, too. It’s delicious AND easy to throw together!
Here’s the rundown:
- Render the bacon.
- Add the butter, shallots, and mushrooms. Cook those until softened.
- Add spinach, sun dried tomatoes, and garlic. Cook until the spinach wilts.
- Add heavy cream, parmesan, salt and pepper. Set aside.
- Mix ricotta, eggs, lemon juice and zest, basil, salt and pepper. Set aside.
- In a greased 9×13 baking dish, evenly spread a thin layer of the chicken, spinach, bacon mix.
- Add one layer of oven ready lasagna noodles.
- Add another layer of the chicken mixture.
- Evenly spread a layer of the ricotta mixture.
- Add a layer of the shredded mozzarella.
- Repeat layers. This doesn’t have to be perfect!
- End with a layer of the chicken mixture, Top with extra parmesan and mozzarella.
- Bake and Enjoy!
Other Great Main Dishes
frequently asked questions
White Chicken Lasagna can easily be made gluten-free with a swap of pasta. These gluten-free, oven-ready noodles are the perfect answer!
This would be a fantastic recipe to throw in the freezer for a rainy day! Freezer Instructions: Wrap the unbaked lasagna tightly in plastic wrap and freeze it for up to 2 months. Thaw overnight in the refrigerator, then bake as directed (preheat oven to 375 degrees, bake 25 minutes with foil, 25 minutes without foil). To bake the frozen lasagna straight from the freezer, bake 1 hour covered with foil and 24 minutes without the foil (the lasagna must reach 165 degrees on an internal thermometer).
This recipe can be made into a perfect low-carb situation! Simply use thinly sliced zucchini or squash instead of traditional lasagna noodles. Eggplant slices would also be an amazing noodle substitution for this lasagna recipe.
This lasagna recipe could absolutely be turned into an amazing soup. Ammmaaaazzzzzing. Make the chicken, bacon, spinach mixture according to the recipe. Add 4-6 cups of chicken or veggie broth. Simmer. Add broken lasagna noodles and cook until just al dente. Omit the egg in the ricotta mixture and use that as a dollop at the end! I’ll be doing this soon!
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White Chicken Lasagna With Spinach and Mushrooms
Ingredients
Chicken, Bacon, Spinach Mixture
- 1 rotisserie chicken, deboned and meat shredded save the bones for bone broth
- 4-5 slices bacon, diced
- 2 tbsp salted butter
- 2 shallots, diced onions would be great here, too!
- 8 oz mushrooms, sliced I used cremini, but use whatever you have or love!
- 1 10 oz bag baby spinach, rough chopped
- 1/2 cup sun dried tomatoes, finely diced
- 1 ½ cups heavy cream
- 1 cup parmesan cheese, finely grated
- kosher salt and fresh ground pepper, to taste
- avocado oil to grease the baking dish
Ricotta Cheese Mixture
- 1 15 oz container whole milk ricotta
- 1 cup parmesan cheese, finely grated
- 2 eggs
- 1-2 tbsp dried basil add to your taste
- 1-2 tsp kosher salt
- 1 tsp fresh ground pepper
- juice and zest of 1 lemon
Pasta And Layering Cheese
- 9-10 oven ready lasagna sheets
- 16 oz low-moisture mozzarella, shredded
- parmesan cheese, finely grated measure with your heart
Instructions
- Preheat the oven to 375°.
- On medium-high heat, render the diced bacon.
- Once the bacon has rendered its fat, add the butter, shallots, and mushrooms. Cook those until softened.
- Add spinach, sun dried tomatoes, and garlic. Cook until the spinach wilts. Add heavy cream, parmesan, salt and pepper. Set aside.
- In a separate bowl, mix the ricotta, parmesan, eggs, lemon juice and zest, basil, salt and pepper. Set aside.
- In a greased 9×13 baking dish, evenly spread a thin layer of the chicken, spinach, bacon mix.
- Add one layer of oven-ready lasagna sheets. Next, add another layer of the chicken mixture. Spread an even layer of the ricotta mixture. Add a layer of the shredded mozzarella. Repeat layers. This does not have to be perfect!
- End with a layer of the chicken mixture. Top with mozzarella and extra parmesan. Measure cheese with your heart. Those calories don't count.
- Bake, covered, with foil for 30 minutes. Remove foil and continue to bake for another 30 minutes or until bubbly and the top is golden.
- Remove lasagna from oven and let rest for 10-15 minutes before slicing.
- Enjoy!
Nutrition
If you guys make this White Chicken Lasagna, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my White Chicken Lasagna recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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