Chicken Lasagna

Chicken Lasagna in a creamy Alfredo sauce is the ultimate comfort food!

This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture.  It’s loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese.  Every bite is a creamy, dreamy, cheesy thrill.   I’ve included everything you need to know about how to make this Chicken Lasagna recipe, how to make ahead and how to freeze. Your search for the BEST Chicken Alfredo Lasagna stops here!

top view of white chicken lasagna sliced in a 9x13 pan

Chicken Lasagna Recipe

Ever since I posted my lasagna recipe last year, it has been my number 1 recipe with nothing but glowing reviews.  So, I thought it was time to post its alluring cousin – White Chicken Lasagna.    It’s similar to my White Chicken Lasagna  Soup, but of course, in hearty, cheesy, stacked form. 

Traditional white lasagna, however, as opposed to soup form, is a bit more time consuming, BUT you will never regret making this Chicken Lasagna!  You simply can’t beat the layers of velvety Alfredo goodness baked together into saucy, immensely comforting delight.

a few more reasons to love white lasagna:   

  • Crowd pleaser.  White Lasagna is always a homerun.  It’s essentially chicken Alfredo + lasagna = everyone’s dream.  From the kids to teenagers, to adults and grandparents, Chicken Lasagna satisfies everyone’s cravings – and then some.
  • Makes a generous amount.  This chicken Alfredo lasagna recipe makes a hearty casserole with many layers so it is perfect for large crowds, dinner parties or company.
  • Less Expensive.  Although this Chicken Lasagna tastes every bit as decadently delicious as your favorite restaurant, you can feed your entire family + plus leftovers for the price of one fine dining slice.  
  • Freezer friendly.  Many white sauce pastas don’t freeze well but this Chicken Lasagna freezes like a champ!  You can freeze it for busy days ahead or for gifts for new moms or when someone has had surgery.  You can also double the batch and eat one lasagna casserole for dinner and freeze the other.
  • Make Ahead.  One of my favorite aspects of this white lasagna recipe is that you can assemble it the night before, refrigerate and then bake the next night for dinner with ZERO prep AND it tastes even better baked the next day!  Winner, winner Chicken Lasagna dinner!

Now get ready for this white lasagna to join the ranks of your other Italian favorites: Bolognese, Chicken Parmesan, Manicotti, Sausage Rigatoni, Italian Meatballs, Fettuccine Alfredo, Macaroni and  Cheese,  Baked Penne, Pasta Al Forno,  Italian Pasta Salad etc..   Now just try and pick a favorite!

up close of a slice of chicken lasagna with spinach and artichokes

Best White Lasagna Recipe

There are a lot of white lasagna recipes out there – so what makes this one different?  Through experimenting, trial and error, I’ve made little changes every time that add up to BIG results such as: using classic noodles vs. no-boil noodles, using chicken in the sauce vs. layering, perfecting homemade Alfredo sauce vs. store-bought, using ricotta + sour cream vs. just ricotta, and on and on.  In the end, here is my conclusion of what makes the Best Chicken Lasagna recipe:

  • Classic Noodles. There is no need to settle for no boil noodles!  Classic Noodles are soaked in hot water instead of boiled for ease and the perfect texture every time.
  • Homemade Alfredo Sauce.  You NEED a quality, flavorful Alfredo sauce in order to have the best Chicken Lasagna recipe because it cradles every nook and cranny.  This homemade Alfredo sauce is creamy, silky, nutty, herby intoxication at its finest.  
  • Spinach and Artichokes.  All the saucy, cheesy goodness needs to be broken up and balanced – enter spinach and artichokes.   The two are sublime together and even better enveloped in cheesy chicken glory.
  • Depth of Flavor. It is important that the Alfredo sauce be generously seasoned because it envelops every part of the Chicken Lasagna and is mellowed out by the cheese.  This Alfredo Sauce not only boasts nutty Parmesan but heaps of garlic, basil, parsley, thyme, oregano and red pepper flakes.  It’s Alfredo on steroids.  The ricotta filling is also seasoned with Parmesan, nutmeg, basil as well as the spinach and artichokes. 
  • No Grainy Ricotta! Instead of using all of ricotta, we combine ricotta with sour cream for the creamiest ricotta you ever did taste.  I use this trick in my traditional lasagna recipe and everyone agrees it’s a winner!
  • Ratio of Chicken Alfredo Sauce to Filling to Noodles. This Chicken Alfredo Lasagna recipe has double the ricotta filling as most lasagna recipes so it doesn’t get lost and it makes the lasagna even creamier.  You definitely won’t think the proportions are filling heavy but just right.
  • More layers.  One of my pet peeves in lasagna recipes is not enough layers.  I want to be able to taste a stack of noodles!  This Chicken Lasagna boasts four layers of noodles so we get to sink our teeth into layer upon layer of YUM!
showing how to make chicken lasagna recipe by pulling it out of the oven

What ingredients go into chicken lasagna?

  • Lasagna Noodles
  • Shredded Chicken
  • Alfredo Sauce
  • Spinach
  • Artichokes
  • Parmesan Cheese
  • Mozzarella Cheese
  • Ricotta Cheese
  • Italian Seasonings

Many White Chicken Lasagna recipes have similar ingredients but the magic of this lasagna recipe comes down to the quality of ingredients, seasonings and ratio of ingredients which I’ve discussed in greater detail below.  The beauty of the ingredients is that they are all pantry friendly which means you can make it whenever the cravings strike! 

WHAT ARE THE BEST NOODLES FOR CHICKEN LASAGNA?

You have two choices when it comes to lasagna noodles: no-boil lasagna noodles or classic lasagna noodles.  My clear choice for this Chicken Lasagna recipe is classic lasagna noodles, here’s why:

No Boil Noodles.  Just Say No to No Boil Noodles.  No boil lasagna noodles are definitely alluring without the extra step of boiling noodles and dealing with clumping, tearing boiled noodles.   No boil lasagna, noodles, however, are too thin, in my opinion, against the thick, robust sauce and layers of luscious cheese filling.  No boil noodles also tend to bake up chewy instead of tender and you run the unpalatable risk of crunchy, noodles if they are not adequately submerged in the sauce.

Classic Noodles.  What if I told you, you can use classic noodles without boiling them?  Without the slipping, sticking and tearing?  Well, you CAN!  We soak our classic noodles in hot water while the sauce is simmering.  They emerge softened and super easy to work with without the risk of tearing.  The softened noodles cook completely in the lasagna for the perfect texture every single time.

side view of a 9x13 of creamy white chicken lasagna

WHAT TYPE OF CHICKEN SHOULD I USE for WHITE LASAGNA? 

I have tried shredded rotisserie chicken, homemade shredded chicken (from chicken breasts) and diced chicken in this Chicken Lasagna recipe – my clear favorite is shredded rotisserie chicken.  You can definitely still make with your own shredded chicken – instructions to follow.

  • Rotisserie Chicken:  is a mixture of light and dark meat so it’s extra juicy and flavorful.  It is also beautifully tender, delicately seasoned and delicious plain, so it is perfect to use in white lasagna.  I like to purchase rotisserie chicken from Costco, portion it into recipe serving sizes and freeze in plastic bags.  You can use this frozen chicken in a number of recipes including Million Dollar Chicken Alfredo Bake, Chicken Spaghetti, Chicken Divan, Chicken Enchiladas and Shredded Chicken Tacos.
  • Chicken Breasts or Thighs:  You can make your own shredded chicken with either chicken breasts or chicken thighs so you can always make this white lasagna with whatever chicken you have on hand.  Chicken thighs will give you juicer, more flavorful shredded chicken, but chicken breasts will work as well.   I’ve included instructions below on how to make our own shredded chicken below.

How to Make Shredded Chicken

I love using rotisserie chicken because it eliminates one extra step, but making your own shredded chicken is less expensive and can save you a trip to the grocery store.  You can also make the chicken ahead of time and freeze for when you’re ready to make Chicken Lasagna.

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
  • Add chicken and cook 3-5 minutes, or until golden brown on one side.
  • Flip chicken and add 1 ½ cups chicken broth.
  • Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes (thighs will take less time) or until chicken is cooked though and tender enough to shred. Add additional chicken broth or water if the liquid absorbs before the chicken is cooked through.
  • Cooking time will vary depending on thickness of chicken and actual temperature. If your chicken does not shred easily, then continue to cook, adding additional broth/water if needed.
  • Remove chicken from skillet and let rest 5 minutes before shredding.
Shredding chicken on a cutting board for chicken lasagna

WHAT INGREDIENTS FOR ALFREDO SAUCE FOR WHITE LASAGNA?

This homemade Alfredo sauce takes less than 15 minutes to make and SO worth making for the BEST Chicken Lasagna.  The results are exponentially more than the time and effort required.  The homemade Alfredo sauce is also mega creamy but not as naughty as traditional Alfredo made with just butter and heavy cream.  Instead, it begins with a roux to thicken, along with chicken broth and half and half.  You will need:

  • Parmesan cheese:  is a key ingredient to any Alfredo sauce.  For best results use ONLY freshly grated Parmesan cheese.  You don’t want to use the powdered or pre-shredded cheese.  Freshly grated Parmesan cheese is much more flavorful and melts much better.
  • butter:  use unsalted butter so we can control the level of salt. You may also substitute half of the butter with olive oil for a lighter sauce. 
  • garlic cloves:  is essential to infuse the Chicken Alfredo Lasagna with garlicky goodness – use more or less depending on your garlic love.
  • all-purpose flour:  thickens the sauce beautifully.  You may substitute with gluten free flour.
  • low sodium chicken broth: is more flavorful than just milk or heavy cream. You can also substitute vegetable broth.  Make sure you use low sodium broth so your Alfredo sauce isn’t too salty.
  • half and half:  is sold next to the heavy cream and milk and is equal parts milk and cream.   I often don’t have half and half on hand but I usually stock heavy cream, so I will make my own half and half.  To make your own half and half for this white lasagna, you would need 1 ½ cup milk and 1 ½ cups heavy cream. 
  • seasonings:  in addition to garlic, this Alfredo sauce is seasoned with chicken bouillon, red pepper flakes, dried basil, dried parsley, dried thyme, onion powder, salt and pepper.  You can add more or less of any of the seasonings to suite your tastes. If you usually shy away from red pepper flake, I can assure you they won’t make your lasagna spicy because of the quantity of other ingredients – just flavorful.
showing how to make white lasagna by broiling cheese

WHAT KIND OF CHEESE SHOULD I USE FOR CHICKEN ALFREDO LASAGNA?

There are three cheeses in this Chicken Lasagna recipe:  mozzarella and ricotta and Parmesan, so let’s talk cheese!

MOZZARELLA

White lasagna – or any lasagna recipe – always needs mozzarella cheese.  Mozzarella is creamy, buttery and melts beautifully.  It’s milky richness cuts through the tangy tomato sauce.  I prefer shredded mozzarella cheese over fresh mozzarella balls because I find them too watery for lasagna.

I also prefer shredded mozzarella cheese over sliced mozzarella because it’s so much easier to evenly distribute. If you want to use mozzarella slices, then I suggest asking your deli counter to very thinly slice the mozzarella.

RICOTTA

There is a debate between using ricotta and cottage cheese in lasagna filling.  Some turn to cottage cheese because they don’t like the grainy texture of ricotta.  Well, I’ve solved that dilemma.  I did a side by side test of:

  • lasagna with ricotta
  • lasagna with ricotta mixed with sour cream
  • lasagna with cottage cheese
  • lasagna with cottage cheese mixed with sour cream

The lasagna with ricotta mixed with sour cream was the clear winner with lasagna with cottage cheese mixed with sour cream as the second choice.

I was AMAZED by the ricotta mixed with sour cream.  It still tasted like ricotta filling but was no longer grainy but smooth – seriously lasagna changing – I will never go back!

That being said, I have heard that the ricotta we buy in our American grocery stores tastes nothing like ricotta you purchase at an Italian market.  If you have the chance to purchase either brands Sierra or Polly-O ricotta cheese at a specialty market, then you might not need the sour cream trick – but I think I’d still do it because – tangy, silky sour cream!

PARMESAN

Lastly, you will need freshly grated Parmesan cheese to infuse the Chicken Lasagna with its alluring salty, nutty flavor. Parmesan is used both in the ricotta mixture as well as in the Alfredo sauce.  It is a lot of Parmesan to grate, so I suggest using the grater attachment on your food processor if you have one.  You don’t want to use the powdered or pre-shredded cheese.  Freshly grated Parmesan cheese tastes far superior and melts much better.

a fork taking a bite of creamy white chicken lasagna

What goes into White Chicken Lasagna Filling?

This filling is sensational. The creamy ricotta sour cream mixture envelops the earthy spinach and artichokes to create layers of palate pleasing texture and flavor. The ingredient list might look a little long, but you are literally just mixing all the ingredients together – that’s it! You will need:

showing how to make ricotta filling for white lasagna by adding ricotta, sour cream, spinach, artichokes and Parmesan to a large glass bowl
  • ricotta cheese: please use whole milk ricotta -you can taste the difference! It melts far better than skim ricotta for a much creamier texture.
  • sour cream: full fat please – again it melts much better.
  • Parmesan cheese: adds nutty, salty goodnesss. Use freshly grated Parmesan for its superior melting ability and not powdered or pre-shredded cheese.
  • basil: ¼ cup fresh basil or 1 tablespoon dried basil will do the trick – but fresh is always best!
  • seasonings: nutmeg is a secret authentic ingredient to ricotta lasagna filling. It is rounded out by salt and pepper.
  • eggs: act as a binding agent and prevents the filling from being runny; but don’t worry, you can’t taste the egg, just the luxurious texture.
  • spinach: I use a package of thawed frozen for ease but you can also make your own wilted spinach be steaming it – be warned it takes a lot of spinach to equal the frozen equivalent.
  • artichoke hearts: make sure you purchase artichoke hearts in water as opposed to marinated. Rinse and drain the artichokes well before chopping.  After chopping, pat dry again.  Artichoke hearts are located either in the canned vegetable aisle or pickles/sandwich condiments at your grocery store.
showing how to make spinach  chicken lasagna by chopping artichokes

How to Make Chicken Lasagna

Here’s a snapshot of How to Make Chicken Lasagna:

  • Soak lasagna noodles
  • Make ricotta cheese mixture
  • Make Alfredo sauce
  • Assemble lasagna
  • Bake
  • Cool
  • Enjoy!

Here’s How to Make Chicken Lasagna step by step:

Soak Lasagna Noodles

  • Add the classic lasagna noodles to a long dish, such as a 9×13 pan or bread pan and cover in hot water.  There is no need to boil the water, hot tap water will do just fine.  Take care the noodles are completely submerged in water.  Let them soak while you prep the lasagna – at least 30 minutes.
showing how to make chicken lasagna step by step by soaking lasagna noodles

Make ricotta cheese mixture

  • While the lasagna noodles are soaking, mix together ricotta cheese, sour cream, spinach, artichokes, fresh basil, nutmeg, eggs and Parmesan cheese.
showing how to make white chicken lasagna by mixing ricotta, spinach artichokes, and Parmesan

Make Alfredo Sauce

  • Cook flour and garlic in butter, stir in half and half, chicken broth, seasonings and simmer until thickened.  Stir in Parmesan until melted.
  • Finally, stir in shredded chicken until evenly combined.
showing how to make chicken lasagna by making Alfredo sauce from starch

How to Layer Chicken Alfredo Lasagna

These layers create a perfectly balanced Chicken Alfredo Lasagna with the least amount of effort.  By combining the chicken with the sauce and the spinach and artichokes with the ricotta filling, we minimize the layering steps but still get to enjoy the elements in the many layers.

  • Spread a thin layer of chicken Alfredo sauce on the bottom of a lightly greased 9×13 pan.
showing how to make white chicken lasagna by layering a 9x13 with Alfredo sauce and chicken
  • Make a layer of lasagna noodles by placing 4 noodles lengthwise and part of a 5th noodle on top to cover. Take care you pat your noodles dry after soaking before layering. 
showing how to make spinach chicken lasagna by layering a 9x13 with 5 lasagna noodlees
  • Spread an even layer of the ricotta cheese mixture (⅓ of the mixture).
showing how to make chicken alfredo lasagna by layering a 9x13 with ricotta with artichokes, spinach and Parmesan
  • Top with 1 cup mozzarella cheese.
showing how to make white lasagna by layering a 9x13 with mozzarella cheese
  • Repeat those layers (chicken Alfredo sauce, noodles, ricotta, mozzarella) 2 more times for a total of 3 complete layers.
  • To finish, top with remaining sauce and remaining mozzarella.
top view of chicken Alfredo Lasagna coming out of the oven

HOW TO BAKE WHITE CHICKEN LASAGNA

  • Cover the baking pan with aluminum foil. If you leave your white lasagna uncovered in the oven, it will become dry.
  • Bake lasagna at 350 degrees F for 30 minutes.
  • Remove the foil and bake an additional 30 minutes or until cheese is completely melted and lasagna is hot and bubbly.
  • Turn the oven to broil (550 degree F) without moving the lasagna.  Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn’t burn.
  • Let the Chicken Lasagna rest for at least 15 minutes before slicing. This will allow the lasagna to set and to cool slightly in order to create cleaner slices.

TIPS and Tricks FOR White CHICKEN Lasagna

  • Thin sauce if needed.  Alfredo sauce can become too thick if its simmered at too high of heat or for too long or if it’s allowed to sit; but don’t worry, it’s SO easy to fix!  Simply stir in a little milk or chicken broth until it thins to desired consistency. 
  • Squeeze spinach dry.  We want VERY DRY spinach so the Chicken Lasagna doesn’t become watery.  I recommend adding defrosted spinach to a fine mesh sieve over the sink then press down on it with the bottom of a measuring cup until no liquid is released.
  • Pat artichokes dry.  Same goes for the artichokes – we want VERY DRY artichokes or they can make the ricotta filling watery.  Pat artichokes down with paper towels before you chop them. After you chop them, gather them in a clean kitchen towel and pat dry again.
  • Dry lasagna noodles. Take care you pat your noodles dry after soaking them before layering.  I do this by laying each layer of noodles (so 5 noodles at a time) on a clean kitchen towel, then folding the towel over the noodles and patting them dry.
  • Don’t worry about thin layers.  They chicken Alfredo sauce layer will seem thin, but don’t worry about it – just spread the best you can and it will spread and melt into cohesive creaminess as it bakes.
showing how to serve white chicken lasagna with a spatula

WHITE CHICKEN LASAGNA RECIPE VARIATIONS:

This White Chicken Lasagna is delicious as is, or feel free to customize it. Here are a few ideas:

  • Swap protein.  I know this is CHICKEN Lasagna, but that doesn’t mean you can’t mix it up!  You can swap the chicken for ground turkey, Italian sausage or even lump crab meat.
  • Add veggies.  You can sprinkle in layers of veggies such as steamed broccoli, petite peas, bell peppers, zucchini, asparagus, mushrooms, etc.  You will want to steam, roast or boil the veggies before adding to the pasta. 
  • Add sun-dried tomatoes.  Sun-dried tomatoes are a delicious addition with the artichokes and spinach.  Take care to rinse and pat them very dry before chopping.  Reduce the spinach to 12 oz. if adding sun-dried tomatoes.
  • Make casserole gluten-free.  To make this Lasagna recipe gluten free, use your favorite gluten free lasagna noodles and gluten free flour.

What goes with Chicken Alfredo Lasagna?

This Chicken Alfredo Lasagna is the show stopper so it really doesn’t need much except a simple green salad and garlic bread, but we also love serving it with:

up close of a spatula scooping up white lasagna

Can I make Chicken Lasagna in Advance?

Yes!  Chicken Lasagna is the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze. 

  • Assemble and Refrigerate. You can make and assemble the entire lasagna a day in advance and refrigerate (without baking).  I actually prefer assembling it the day before because it allows time for the flavors to build and marry.
  • Make Sauce in Advance. You can make the sauce up to 2 days in advance and refrigerate it in an airtight container.  You will need to gently warm the sauce on the stove, adding additional broth or milk to thin when ready to use. 

Can I Freeze White Lasagna?

Yes! Many recipes with cheese don’t freeze well, but this White Lasagna is an exception.  You can freeze the lasagna baked or unbaked.  Freezing homemade lasagna is a great way to enjoy a bake-and-eat dinner any night of the week without any prep!  For best results, I recommend freezing unbaked lasagna, but both methods will work.

How to Freeze Uncooked Chicken Lasagna

  • Assemble lasagna according to recipe directions in a freezer safe dish.
  • Cover lasagna tightly all around the dish with 2 layers of plastic wrap.
  • Cover the lasagna tightly with one layer of aluminum foil.
  • Label lasagna.
  • Place evenly in the freezer for up to 3 months.
  • When ready to bake, place lasagna in the refrigerator 48 hours before to thaw completely.
  • Remove plastic wrap and cover tightly with foil.
  • Bake lasagna according to directions, adding an additional 10-15 minutes.
top view of chicken lasagna in a 9x13

How to Freeze Cooked Chicken Lasagna

  • Bake lasagna according to directions in a freezer safe dish.
  • Let cool on the counter for one hour.
  • Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
  • Cover lasagna tightly with a second layer of plastic wrap all the way around the dish.
  • Cover the lasagna tightly with one layer of aluminum foil.
  • Label lasagna.
  • Place evenly in the freezer for up to 3 months.
  • When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
  • Remove plastic wrap and cover lasagna tightly with foil.
  • Bake entire lasagna according to directions, adding an additional 10-15 minutes.

HOW TO FREEZE INDIVIDUAL SERVINGS of CHICKEN LASAGNA

  • Bake lasagna according to directions.
  • Let lasagna cool completely then slice into individual servings.
  • Freeze lasagna in freezer safe plastic bags or individual airtight containers.
  • To reheat, remove servings from the bag/container to a baking sheet.
  • Bake individual servings at 350 degrees F for 30-35 minutes.

How to Cook CHICKEN Lasagna from Frozen

  • Remove plastic wrap from lasagna and cover tightly with foil.
  • Bake lasagna covered at 350 degrees F for 1 ½ hours.
  • Uncover and bake an addition 15-30 minutes or until hot and bubbly.

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up close of a fork picking up chicken alfredo lasagna

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©Carlsbad Cravings by CarlsbadCravings.com

White Chicken Lasagna

This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It’s loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese. Every bite is a creamy, dreamy, cheesy thrill. I’ve included everything you need to know about how to make this Chicken Lasagna recipe, how to make ahead and how to freeze. Your search for the BEST Chicken Alfredo Lasagna stops here!
Servings: 18 -22
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes

Ingredients

For Layering

Chicken Alfredo Sauce

  • 5 tablespoons unsalted butter (may sub half olive oil)
  • 8 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 3 cups half and half
  • 1 tsp EACH onion powder, dried parsley, dried basil, dried oregano, salt
  • 1/2 tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
  • 2 cups freshly grated Parmesan cheese
  • 3 cups shredded Rotisserie chicken

Ricotta Filling

  • 2 eggs
  • 3 cups whole milk ricotta cheese
  • 1 cup full fat sour cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil or 1 tablespoon dried
  • 1/2 tsp EACH salt, pepper
  • 1/4 teaspoon nutmeg
  • 1 14 oz. can artichoke hearts chopped, patted VERY DRY
  • 16 oz. frozen chopped spinach thawed, patted VERY DRY

Instructions

  • NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes.
  • FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
  • Preheat oven to 350 degrees F.
  • ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
  • Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
  • ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with ⅓ of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
  • Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
  • BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn’t burn. Let stand 15 minutes before slicing.

Notes

TIPS and Tricks 

  • Thin sauce if needed.  Alfredo sauce can become too thick if its simmered at too high of heat or for too long or if it’s allowed to sit; but don’t worry, it’s SO easy to fix!  Simply stir in a little milk or chicken broth until it thins to desired consistency. 
  • Squeeze spinach dry.  We want VERY DRY spinach so the Chicken Lasagna doesn’t become watery.  I recommend adding defrosted spinach to a fine mesh sieve over the sink then press down on it with the bottom of a measuring cup until no liquid is released.
  • Pat artichokes dry.  Same goes for the artichokes - we want VERY DRY artichokes or they can make the ricotta filling watery.  Pat artichokes down with paper towels before you chop them. After you chop them, gather them in a clean kitchen towel and pat dry again.
  • Dry lasagna noodles. Take care you pat your noodles dry after soaking them before layering.  I do this by laying each layer of noodles (so 5 noodles at a time) on a clean kitchen towel, then folding the towel over the noodles and patting them dry.
  • Don’t worry about thin layers.  The chicken Alfredo sauce layer will seem thin, but don’t worry about it – just spread the best you can and it will spread and melt into cohesive creaminess as it bakes.

 

Recipe Variations

This White Chicken Lasagna is delicious as is, or feel free to customize it. Here are a few ideas:

  • Swap protein.  I know this is CHICKEN Lasagna, but that doesn’t mean you can’t mix it up!  You can swap the chicken for ground turkey, Italian sausage or even lump crab meat.
  • Add veggies.  You can sprinkle in layers of veggies such as steamed broccoli, petite peas, bell peppers, zucchini, asparagus, mushrooms, etc.  You will want to steam, roast or boil the veggies before adding to the pasta. 
  • Add sun-dried tomatoes.  Sun-dried tomatoes are a delicious addition with the artichokes and spinach.  Take care to rinse and pat them very dry before chopping.  Reduce the spinach to 12 oz. if adding sun-dried tomatoes.
  • Add olives.   Add a layer of olives on top of the ricotta mixture or swap some of the artichokes or spinach for olives.  You can even add some feta cheese to give it more of a Greek flair. 
  • Make casserole gluten-free.  To make this Lasagna recipe gluten free, use your favorite gluten free lasagna noodles and gluten free flour.

Make Ahead

Chicken Lasagna is the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze. 
  • Assemble and Refrigerate. You can make and assemble the entire lasagna a day in advance and refrigerate (without baking).  I actually prefer assembling it the day before because it allows time for the flavors to build and marry.
  • Make Sauce in Advance. You can make the sauce up to 2 days in advance and refrigerate it in an airtight container.  You will need to gently warm the sauce on the stove, adding additional broth or milk to thin when ready to use. 

HOW TO FREEZE UNCOOKED LASAGNA

  • Assemble lasagna according to recipe directions in a freezer safe dish.
  • Cover lasagna tightly all around the dish with 2 layers of plastic wrap.
  • Cover the lasagna tightly with one layer of aluminum foil.
  • Label lasagna.
  • Place evenly in the freezer for up to 3 months.
  • When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
  • Remove plastic wrap and cover tightly with foil.
  • Bake lasagna according to directions, adding an additional 10-15 minutes.

HOW TO FREEZE COOKED LASAGNA

  • Bake lasagna according to directions in a freezer safe dish.
  • Let cool on the counter for one hour.
  • Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
  • Cover lasagna tightly with a second layer of plastic wrap all the way around the dish.
  • Cover the lasagna tightly with one layer of aluminum foil.
  • Label lasagna.
  • Place evenly in the freezer for up to 3 months.
  • When ready to bake, place lasagna in the refrigerator the 48 hours ahead of time to thaw completely.
  • Remove plastic wrap and cover lasagna tightly with foil.
  • Bake entire lasagna according to directions, adding an additional 10-15 minutes.

HOW TO FREEZE INDIVIDUAL SERVINGS OF LASAGNA

  • Bake lasagna according to directions.
  • Let lasagna cool completely then slice into individual servings.
  • Freeze lasagna in freezer safe plastic bags.
  • To reheat, bake individual servings at 350 degrees F for 30-35 minutes.

HOW TO COOK LASAGNA FROM FROZEN

  • Remove plastic wrap from lasagna and cover tightly with foil.
  • Bake lasagna covered at 350 degrees F for 1 ½ hours.
  • Uncover and bake an addition 15-30 minutes or until hot and bubbly.
 

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30 Comments

  1. Beth S says

    We love all your recipes and this looks wonderful. Is it possible to make this without the spinach? My family will not eat cooked spinach regardless of how I try to hide it. 🙂

    • Jen says

      Hi Beth, yes, you can certainly make it without the spinach but the ratio of filling ingredients will be off, so I would reduce the ricotta and sour cream a bit. You could also try chopped up steamed broccoli in place of the spinach. Enjoy!

  2. Sabrina says

    very nice alt-lasagna, and some really good tips too, thank you!

    • Jen says

      You’re so welcome, I hope you love it!

  3. Kristi says

    My husband has a strong dislike for most Italian cheeses other than mozzarella. Are there any other options to increase the flavor if I remove the Parmesan?

    • Jen says

      HI Kristi, that is a tricky question as Parmesan is the main flavor in the Alfredo sauce. You could substitute it with one cup mozzarella and see how that works – it will change the flavor profile but I think that’s what you’re looking for 😉

  4. Joanne says

    Jen, I have a baked lasagna that I have defrosted. Do I remove the plastic wrap, recover with foil and bake it AGAIN at 350 degrees for 1 1/2 hours?

    • Jen says

      Hi Joanne, yes, you’ll want to remove the plastic wrap, cover with foil and bake until warmed through – this could vary depending on your oven, so I would check it after an hour.

  5. Tammy says

    I made this last night and it was WONDERFUL! Worth every effort, and freezing the rest for future use.

    • Jen says

      Thank you so much Tammy! I’m so pleased you loved it!

  6. cheryl Brickley says

    OMG this was delicious!!! Absolutely must do the homemade alfredo. I skipped the artichokes, used very small carrots and a few mushrooms. Killer! This is a keeper!

    • Jen says

      Yessss! I’m thrilled this Chicken Lasagna was such a winner and carrots and mushrooms sound delish! Thanks Cheryl!

  7. Michelynn says

    Hi. I made this today (Thursday) plans got changed and I won’t be serving it until Sunday. Will it keep in the fridge or should I freeze it? Thanks!

    • Jen says

      Hi Michelynn, I think it should be fine in the refrigerator until then. enjoy!

  8. L.B. says

    So, I twice made a Chicken Lasagna dish for my HS and college girlfriends in the 90s, but have not made a lasagna since. In fact, my wife is such a wiz in the kitchen that I grill, but do no cooking inside… been this way for 23 years of marriage. But, she recently said she wanted me to cook a romantic dinner for her and I. That got me thinking about the good ole’ Chicken Lasagna dish and I found this recipe. What struck me at first was that the article addressed many pitfalls I recall from making it as a youngster. The mixing the chicken and spinach into cheese layers, for instance, and especially the sour cream and egg to improve the ricotta cheese layer were game changers. Really, really thought the Alfredo sauce would make it less drying after refrigerating, too. Well, I followed the recipe… even cooking my own chicken thighs. My wife (and children the next day) were blown away!!! They could not believe how good it was… I attributed the credit to the recipe. It was spot on!

    • Jen says

      Thank you so much for your awesome comment L.B! I am honored you chose this chicken lasagna recipe and that your entire family loved it! It sounds like you have a future in the kitchen and not just the grill!

  9. Lisa McClain says

    Is there anything I can use as a substitute for the eggs? Thank you.

    • Jen says

      Sorry Lisa there isn’t a good substitute. You can omit it as a last resort but the filling will be runny.

  10. Gina Campbell says

    Can’t wait to try this I just had to comment how I love the way you presented this recipe. The steps the writing the tips you included everything you want in a recipe!

    • Jen says

      Thank you so much for taking the time to comment Gina! I appreciate hearing how you found the layout helpful. I hope you love the recipe!

  11. Ralf Konen says

    Hi there
    Is a cup 250 ml? Sounds a lot. Would end up with almost 3 litres of ingredients. As you can probably tell, I am European.
    Thank you so much

    Ralf

    • Jen says

      Yes, it is roughly 250 ml (236.588) – I promise the proportions are spot on!

  12. Heidi says

    How could I substitute fresh spinach in this recipe?

    • Jen says

      Hi Heidi, you can steam 2 pounds fresh spinach in place of the frozen.

  13. Deborah says

    This is a very good recipe and I will make it again…we loved it. I poached chicken breasts in broth and white wine and then shredded them. Save the remaining broth to go into the Alfredo sauce. This is very rich but very good – I may go to regular milk next time jut to cut the richness. I would also add that the prep time is FAR more than 35 minutes…maybe I am not that efficient but it was WELL over an hour and I used fresh lasagne pasta. So be forewarned. But if you want a fab casserole for a crowd…this is the one.

    • Jen says

      Thanks so much for your awesome comment Deborah, I’m so pleased this chicken lasagna was a hit and I bet it was extra divine with fresh lasagna pasta!

  14. Sherry Fennessy says

    Planning on making for a shower luncheon. Can I use a Reynolds Aluminum pan and freeze?

    • Jen says

      Yes, that should work great! It is best frozen without baking first.

  15. Hannah says

    One of my new favorite dinners! I had 4 small, very quiet kids finishing every bite with enthusiasm. The flavors are just perfection! Thanks for another fabulous recipe to add to my binder! You’re always so original and the only blog I completely trust for every food category 🙂

    • Jen says

      Thank you for trusting my recipes Hannah, the highest compliment! I’m so pleased this was another hit!