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white chicken lasagna with basil, lemon, and red chili flake garnish

White Chicken Lasagna Recipe

Creamy white chicken lasagna made easy with rotisserie chicken and oven-ready noodles. A flavorful, weeknight-friendly classic everyone loves!
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 461kcal
Author: Ruth Truett

Equipment

Ingredients

Chicken, Bacon, Spinach Mixture

  • 1 rotisserie chicken, deboned and meat shredded
  • 4-5 slices bacon, diced
  • 2 tablespoon salted butter
  • 2 shallots, diced
  • 8 oz mushrooms, sliced
  • 1 10 oz bag 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

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

Serving: 1serving | Calories: 461kcal | Carbohydrates: 17g | Protein: 40g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 911mg | Potassium: 627mg | Fiber: 1g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 2mg | Calcium: 415mg | Iron: 2mg
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