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 Prep Time
18-22 35minutes
Cook Time
75minutes
Servings Prep Time
18-22 35minutes
Cook Time
75minutes
Chicken Lasagna
Ingredients
For Layering
  • 15 classic lasagna noodlesNOT no-boil
  • 1pound shredded mozzarella(4 cups)
Chicken Alfredo Sauce
  • 5tablespoons unsalted butter(may sub half olive oil)
  • 8 garlic clovesminced
  • 1/3cup all-purpose flour
  • 2cups low sodium chicken broth
  • 3cups half and half
  • 1tsp EACH onion powder, dried parsley, dried basil, dried oregano, salt
  • 1/2tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
  • 2cups freshly grated Parmesan cheese
  • 3cups shredded Rotisserie chicken
Ricotta Filling
  • 2 eggs
  • 3cups whole milk ricotta cheese
  • 1cup full fat sour cream
  • 1/2cup freshly grated Parmesan cheese
  • 1/4cup chopped fresh basilor 1 tablespoon dried
  • 1/2tsp EACH salt, pepper
  • 1/4teaspoon nutmeg
  • 114 oz. can artichoke heartschopped, patted VERY DRY
  • 16oz. frozen chopped spinachthawed, patted VERY DRY
Instructions
  1. 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.
  2. FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
  3. Preheat oven to 350 degrees F.
  4. 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.
  5. 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.
  6. ASSEMBLE: Lightly grease a deep 9×13 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 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
  7. 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).
  8. 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.
Recipe 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.  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.

 

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.