If you’re craving something comfortingly creamy and packed with layers of rich flavor, this White Cheese Chicken Lasagna Recipe is your new best friend in the kitchen. Imagine tender, shredded chicken mingling with a luscious blend of mozzarella, Parmesan, and Monterey Jack cheeses, all embraced by a velvety white sauce that makes every bite a dreamy delight. It’s the perfect dish for cozy family dinners or impressing friends with a homemade Italian classic that feels both elegant and just like a warm hug on a plate.
Ingredients You’ll Need
These ingredients are simple yet vital, each one playing a key role in crafting that irresistibly creamy texture and balanced flavor. From the tender chicken and fresh spinach to the trio of cheeses and the silky white sauce, every element boosts the color, taste, and feel of this lasagna.
- 9 lasagna noodles: The perfect sturdy canvas to hold your layers together while staying tender and chewy.
- 2 tablespoons olive oil: Adds a smooth, subtle richness while sautéing garlic for the sauce.
- 3 cups cooked shredded chicken: The heart of the dish, providing protein and hearty texture.
- 2 tablespoons unsalted butter: Essential for creating a rich roux that thickens the white sauce beautifully.
- 3 cloves garlic (minced): Provides aromatic depth and a flavorful punch without overpowering.
- ¼ cup all-purpose flour: Helps thicken the sauce into a creamy, coat-the-spoon consistency.
- 2 cups milk: Adds creaminess and lightness to the white sauce base.
- 1 cup heavy cream: Boosts indulgence, making the sauce luxuriously velvety.
- 1½ cups shredded mozzarella cheese: Melts perfectly for gooey, stringy goodness between layers.
- 1 cup grated Parmesan cheese: Adds a savory, nutty sharpness that balances the creamy cheeses.
- 1 teaspoon salt: Enhances all the natural flavors in the dish.
- ½ teaspoon black pepper: Gives a gentle kick to keep the flavors lively.
- 1 teaspoon Italian seasoning: A fragrant blend that brings an authentic Italian vibe.
- 1 cup ricotta cheese: Adds creaminess and richness, blending with the egg to create a luscious texture.
- 1 egg: Binds the ricotta cheese for smooth layering.
- 2 cups fresh spinach (optional): Adds a pop of color and a healthy touch, perfectly complementing the creamy cheese.
- 1½ cups shredded Monterey Jack cheese: Melts with a mild, buttery flavor that crowns the lasagna beautifully.
How to Make White Cheese Chicken Lasagna Recipe
Step 1: Prepare the noodles and preheat the oven
Start by preheating your oven to 375°F (190°C) so it’s ready when you finish assembling. Then cook the lasagna noodles according to the package directions, making sure they’re al dente for that perfect bite—not too soft, not too firm. Drain and set them aside so they’re ready to layer.
Step 2: Make the creamy white sauce
In a saucepan, heat the olive oil over medium heat and toss in the minced garlic. Let it cook just about a minute until fragrant because that little bit of garlic aroma adds so much character. Stir in the butter and let it melt before whisking in the flour to make a roux, cooking it for 1 to 2 minutes to eliminate the raw flour taste. Slowly whisk in the milk and the heavy cream, stirring constantly until the sauce thickens to a smooth, luscious consistency. Now take your mozzarella, Parmesan, salt, pepper, and Italian seasoning and stir them in, creating an irresistibly cheesy sauce that smells heavenly.
Step 3: Blend the ricotta and egg filling
While the sauce is cooking, mix the ricotta cheese with the egg in a separate bowl. This blend gives a creamy, slightly firm texture to the lasagna’s cheesy layers, adding richness and structure to each bite.
Step 4: Layer your lasagna
Grab a 9×13-inch baking dish and start with a thin layer of the white sauce on the bottom to keep things moist and prevent sticking. Then arrange 3 noodles, spread half the ricotta mixture, sprinkle 1 cup of shredded chicken, add a handful of fresh spinach if you like, and drizzle generously with white sauce. Repeat the process for the second layer, and for the final top layer, place 3 more noodles over the sauce and cover everything with the rest of your white sauce. Finish by sprinkling the shredded Monterey Jack cheese over the very top, giving it a golden, cheesy crust as it bakes.
Step 5: Bake to cheesy perfection
Cover the dish tightly with foil and bake it for 25 minutes to heat through and meld the layers. Then remove the foil and bake for an additional 15 minutes to achieve that perfect bubbling, golden top that makes lasagna so utterly irresistible. Let the lasagna rest for 10 minutes before cutting—it helps the layers set up so you get those clean, perfect slices.
How to Serve White Cheese Chicken Lasagna Recipe
Garnishes
The perfect finishing touch to your White Cheese Chicken Lasagna Recipe can be a sprinkle of freshly chopped parsley or basil. Not only does this add a pop of vibrant green color, but the fresh herbs bring a light herbal brightness that cuts through the rich, cheesy layers beautifully.
Side Dishes
Serve alongside a crisp green salad with a tangy vinaigrette or roasted vegetables for balance. Garlic bread or warm dinner rolls also make wonderful accompaniments, perfect for sopping up any extra creamy sauce left on your plate.
Creative Ways to Present
For a fun twist, present individual portions in small ramekins or oven-safe dishes for a personalized touch. You can also add layers of sautéed mushrooms or steamed broccoli within the lasagna to sneak some extra veggies into this indulgent dish—turning it into an all-round crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and you probably will), wrap them tightly in plastic wrap or transfer to an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making next-day slices even tastier.
Freezing
This White Cheese Chicken Lasagna Recipe freezes beautifully. Freeze in an airtight container or tightly wrapped in foil for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave or bake covered with foil at 350°F (175°C) until warmed through. Add a sprinkle of water or extra cheese on top for moisture and freshness.
FAQs
Can I use a different type of cheese?
Absolutely! While mozzarella, Parmesan, and Monterey Jack are recommended for their meltiness and flavor, you can experiment with provolone, fontina, or even cheddar to suit your taste.
Is it necessary to use the egg in the ricotta mixture?
The egg helps to bind the ricotta cheese, preventing it from being too loose and ensuring a creamy, firm texture throughout the lasagna. You can omit it, but the texture might be less structured.
Can I make this recipe vegetarian?
Yes! Skip the chicken and add layers of sautéed mushrooms, zucchini, or roasted eggplant. The cheese and white sauce still bring plenty of richness and satisfaction.
What’s the best way to shred cooked chicken for this recipe?
The easiest way is to use two forks to pull cooked chicken apart into fine shreds. Rotisserie chicken works perfectly and saves time without sacrificing flavor.
Can I prepare this lasagna ahead of time and bake it later?
Definitely! Assemble the lasagna, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Final Thoughts
Trust me, once you try this White Cheese Chicken Lasagna Recipe, it will become a cherished staple in your meal rotation. It’s creamy, cheesy, and loaded with comforting, homestyle goodness that feels special without being complicated. So grab those simple ingredients, dive into this layer-by-layer journey, and savor the delicious, heartfelt joy that only a great lasagna can bring.
Print
White Cheese Chicken Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
- Diet: Kid-Friendly
Description
This White Cheese Chicken Lasagna is a creamy and cheesy twist on a classic favorite. Layers of tender cooked chicken, creamy ricotta mixed with egg, fresh spinach, and a rich white sauce made with mozzarella, Parmesan, and Monterey Jack cheeses come together over perfectly cooked lasagna noodles. Baked until bubbly and golden, this comforting main course is perfect for family dinners and guarantees a deliciously satisfying meal.
Ingredients
Lasagna
- 9 lasagna noodles
- 3 cups cooked shredded chicken
- 2 cups fresh spinach (optional)
- 1 cup ricotta cheese
- 1 egg
- 1½ cups shredded Monterey Jack cheese
White Cheese Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat and prepare noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente, then drain and set aside to prevent sticking.
- Make the garlic white sauce: In a medium saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the unsalted butter and let it melt completely.
- Create the roux: Whisk in the flour and cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste and form a smooth roux.
- Add liquids and thicken sauce: Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture thickens into a creamy sauce.
- Incorporate cheeses and seasoning: Stir in the shredded mozzarella, grated Parmesan, salt, black pepper, and Italian seasoning until cheeses melt fully and the sauce is smooth.
- Prepare ricotta mixture: In a small bowl, combine the ricotta cheese with the egg and mix well to create a creamy ricotta filling.
- Assemble the lasagna layers: Spread a thin layer of the white sauce evenly on the bottom of a 9×13-inch baking dish. Layer 3 noodles on top of the sauce, followed by half of the ricotta mixture, 1 cup of shredded chicken, a handful of fresh spinach (if using), and a generous drizzle of white sauce. Repeat with another layer of 3 noodles, the remaining ricotta, chicken, spinach, and white sauce. Finish with the last 3 noodles and cover the top with the remaining white sauce.
- Add Monterey Jack and cover: Sprinkle the shredded Monterey Jack cheese evenly over the top layer. Cover the baking dish tightly with aluminum foil to prevent over-browning.
- Bake: Bake in the preheated oven for 25 minutes covered. Then remove the foil and bake for an additional 15 minutes until the top is bubbly and golden brown.
- Rest and serve: Let the lasagna rest for 10 minutes after baking before slicing. This resting time helps it set for easier serving.
Notes
- Using rotisserie chicken simplifies the cooking process and saves time.
- For extra flavor and texture, add sautéed mushrooms or steamed broccoli between the layers.
- Make sure not to overcook the noodles during boiling, as they will continue to cook in the oven.
- This recipe can be made ahead and baked just before serving.
