This White Chicken Lasagna is creamy, cheesy, and loaded with tender chicken, spinach, mushrooms, and sun-dried tomatoes. Rotisserie chicken and oven-ready noodles keep prep simple, while a rich homemade white sauce brings the whole thing together.
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If you love lasagna but want to switch things up from the usual red sauce situation, this White Chicken Lasagna is such a good one. It’s creamy, cheesy, packed with chicken and veggies, and the rotisserie chicken + oven-ready noodles make the whole thing surprisingly easy.
Why You'll Love White Chicken Lasagna
- Easy shortcuts: Rotisserie chicken and oven-ready noodles keep prep simple.
- So much flavor: Mushrooms, spinach, and sun-dried tomatoes make the creamy white sauce even better.
- Great for leftovers: It reheats beautifully, so you’ll be very happy to find an extra piece in the fridge.
What You'll Need & Why
- Chicken + bacon: Rotisserie chicken keeps things easy, while bacon adds smoky, savory flavor.
- Shallots, mushrooms + spinach: The veggie base for the creamy chicken filling. Onion works in place of shallots.
- Sun-dried tomatoes: Add a little tangy, concentrated flavor that cuts through the richness.
- Butter, heavy cream + Parmesan: Come together for the rich, creamy white sauce.
- Ricotta, eggs, basil + lemon: The creamy ricotta layer. Lemon juice and zest brighten everything up.
- Oven-ready lasagna noodles: No boiling. Straight into the pan they go.
- Mozzarella + Parmesan: For plenty of melty, cheesy layers. Measure with your heart.
The Recipe Rundown
Here’s the quick rundown so you can see just how easy this White Chicken Lasagna comes together.
- Make the filling. Cook the bacon, then add the veggies, cream, Parmesan, and chicken.
- Mix the ricotta. Stir together the ricotta, Parmesan, eggs, lemon, and basil.
- Layer it up. Alternate the chicken mixture, noodles, ricotta, and plenty of cheese.
- Bake. Cover and bake, then uncover until bubbly and golden.
- Rest. Give it 10–15 minutes before slicing.
Swaps & Variations
This easy white chicken lasagna is flexible and forgiving, making it easy to adapt with what you have and love.
- Protein: Swap the rotisserie chicken for cooked ground chicken or turkey.
- Add some heat: Red pepper flakes, cayenne, or Calabrian chiles all work.
- More veggies: Add sautéed zucchini, squash, or eggplant. Just cook off the excess moisture first.
- Bacon: Leave it out or swap in pancetta.
- Greens: Kale or Swiss chard can replace the spinach.
- Ricotta: Cottage cheese works great in place of ricotta. Use full-fat cottage cheese for the creamiest texture.
- Cheese: Mix fontina or provolone with the mozzarella for extra melty layers.
- Lasagna noodles: Regular lasagna noodles work, too. Boil according to the package directions first, then assemble as written.
Recipe Testing Notes
A few smart moves make this easy white chicken lasagna turn out perfectly every single time.
- Give the noodles enough moisture: Make sure the oven-ready noodles are well covered with the creamy filling so they soften as they bake.
- Cook the veggies first: Sautéing the mushrooms and spinach keeps excess moisture out of the lasagna.
- Grate your own cheese: It melts much better than pre-shredded.
- Cover, then uncover: Bake covered first, then remove the foil so the top gets golden and bubbly.
- Let it rest: Wait 10–15 minutes before slicing so those cheesy layers stay put.
White Chicken Lasagna Recipe
Equipment
- 9 x 13 baking dish
Ingredients
Chicken, Bacon, Spinach Mixture
- 3-4 cups cooked chicken, shredded I use a rotisserie chicken
- 4-5 slices bacon, diced
- 2 tablespoon salted butter
- 2 shallots, diced
- 8 oz mushrooms, sliced
- 10 oz baby spinach, rough chopped
- ½ 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
- 15 oz whole milk ricotta
- 1 cup parmesan cheese, finely grated
- 2 eggs
- 1-2 tablespoon dried basil add to your taste
- 1-2 teaspoon 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: Preheat to 375°F and grease a 9×13-inch baking dish.
- Cook the bacon: In a large skillet over medium-high heat, cook the bacon until the fat is rendered.
- Build the filling: Add the butter, shallots, and mushrooms to the skillet. Cook until softened. Stir in the spinach, sun-dried tomatoes, and garlic; cook just until the spinach wilts. Add the heavy cream, Parmesan, salt, and pepper. Stir to combine, then remove from heat.
- Mix the ricotta layer: In a bowl, combine the ricotta, Parmesan, eggs, lemon juice and zest, basil, salt, and pepper. Set aside.
- Assemble the lasagna: Spread a thin layer of the chicken mixture in the prepared baking dish.Top with a layer of oven-ready lasagna noodles.Add more chicken mixture, then spread an even layer of the ricotta mixture.Sprinkle with mozzarella.Repeat the layers as needed—this does not have to be perfect.
- Finish: End with a layer of the chicken mixture. Top generously with mozzarella and extra Parmesan (measure cheese with your heart).
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes, until bubbly and golden.
- Rest and serve:Let the lasagna rest for 10–15 minutes before slicing and serving.
Nutrition
Storage & MAke Ahead
This white chicken lasagna stores beautifully and reheats like a dream.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm individual portions in the microwave or reheat covered in the oven until heated through.
- Freezing: This lasagna freezes well. Wrap tightly or store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make ahead: Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Bake straight from the fridge, adding a few extra minutes as needed.
More Cozy Dinners You’ll Love
If this White Chicken Lasagna is your kind of dinner, try one of these next:
- Skillet Chicken Pot Pie — Creamy chicken and vegetables with all the pot pie comfort, minus the complicated part.
- Chicken and Gnocchi Soup — Creamy, cozy, and loaded with tender chicken and pillowy gnocchi.
- Cajun Chicken Orzo — A creamy one-pot chicken dinner with a little Cajun kick.
- One-Pot Chicken and Rice — Simple, hearty, and exactly the kind of dinner that makes a busy night easier.
- Ravioli Lasagna — All the cheesy lasagna goodness with a very excellent shortcut.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
