White Chicken Lasagna
White chicken lasagna swaps the tomato sauce for a garlic and parmesan white sauce made with milk and chicken broth. Gently poached, shredded chicken stays tender through the bake, baby spinach adds colour, and an egg-bound ricotta layer keeps the creamy slices from sliding apart.
By Luca Ferraro
Published
- Prep Time
- 25 mins
- Cook Time
- 1 hr 15 mins
- Rest
- 15 mins
- Total Time
- 1 hr 55 mins
- Servings
- 10 servings
How do you make White Chicken Lasagna?
Poach 700 g chicken breasts until 74°C (165°F) and shred. Make a white sauce with 60 g butter, garlic, 45 g flour, 625 ml milk, 375 ml broth and parmesan. Layer sauce, 12 boiled noodles, ricotta mixed with an egg, chicken, baby spinach and 340 g mozzarella in a 23 x 33 cm dish. Bake at 190°C (375°F) covered for 25 minutes, then uncovered 20-25 minutes. Rest 15 minutes.
- Total time
- 1 hr 55 mins
- Calories
- 510 per serving
- Protein
- 39 g
- Yield
- 10 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Chicken
Garlic parmesan sauce
Ricotta layer
Layers
Equipment
23 x 33 cm (9 x 13 in) baking dish · Medium saucepan · Large pot · Whisk · Mixing bowl · Aluminum foil · Instant-read thermometer
Quick Directions
Poach the chicken
Put the chicken in a saucepan, cover with cold water by 2-3 cm and add the salt.
Boil the noodles
Meanwhile, cook the noodles in a large pot of salted boiling water for 2 minutes less than the package says.
Make the garlic parmesan sauce
Melt the butter in a medium saucepan over medium heat and cook the garlic for 1 minute without browning.
Mix the ricotta layer
Stir the ricotta, egg and parsley together in a mixing bowl until smooth.
Layer
Spread 250 ml (1 cup) of sauce over the bottom of the dish and lay 4 noodles on top.
Bake
Cover with foil, tented so it doesn't touch the cheese, and bake for 25 minutes.
Rest and serve
Rest the lasagna for 15 minutes so the creamy layers set, then cut into 10 pieces.
Step-by-Step Instructions
Follow these detailed steps to make the perfect white chicken lasagna.
Poach the chicken
Put the chicken in a saucepan, cover with cold water by 2-3 cm and add the salt. Bring to a gentle simmer over medium heat, then cover, turn the heat to low and cook for 12-15 minutes, until the thickest part reaches 74°C (165°F). Lift the chicken out, let it cool for 5 minutes and shred it with two forks.
Boil the noodles
Meanwhile, cook the noodles in a large pot of salted boiling water for 2 minutes less than the package says. Drain, rinse with cool water and lay them flat on an oiled tray. Heat the oven to 190°C (375°F).
Make the garlic parmesan sauce
Melt the butter in a medium saucepan over medium heat and cook the garlic for 1 minute without browning. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the milk, then the broth, until smooth. Simmer for 4-5 minutes, whisking often, until it coats the back of a spoon. Take it off the heat and stir in the 50 g parmesan, salt, pepper and nutmeg.
Mix the ricotta layer
Stir the ricotta, egg and parsley together in a mixing bowl until smooth.
Layer
Spread 250 ml (1 cup) of sauce over the bottom of the dish and lay 4 noodles on top. Spread over half the ricotta, then scatter over half the chicken, half the spinach and a third of the mozzarella. Spoon over another 250 ml of sauce. Repeat the layers once. Finish with the last 4 noodles, the remaining sauce, the remaining mozzarella and the 25 g parmesan.
Bake
Cover with foil, tented so it doesn't touch the cheese, and bake for 25 minutes. Uncover and bake for 20-25 minutes more, until golden and bubbling at the edges and the centre reaches 74°C (165°F).
Rest and serve
Rest the lasagna for 15 minutes so the creamy layers set, then cut into 10 pieces.
Recipe Tips
- Pull the chicken off the heat as soon as it reaches 74°C (165°F). It bakes again in the lasagna, so overcooked chicken turns stringy.
- The sauce should look a little thin when you take it off the stove. It thickens as the noodles absorb liquid and the lasagna rests.
- Raw baby spinach wilts down in the oven, so there is no need to cook it first. If you use frozen spinach, thaw it and squeeze it very dry.
Variations
- Shortcut: use about 500 g (4 cups) shredded cooked rotisserie chicken and skip the poaching step.
- Add 225 g sliced mushrooms, cooked in a little butter until browned and dry, to the chicken layers.
- Swap the spinach for 200 g small broccoli florets, steamed for 2 minutes.
Nutrition (per serving)
| Calories | 510 |
|---|---|
| Protein | 39 g |
| Carbs | 32 g |
| Fat | 24 g |
| Saturated fat | 13.5 g |
| Fibre | 1.5 g |
| Sugar | 4.5 g |
| Sodium | 760 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate within 2 hours for up to 3 days.
- Freezer
- Freeze baked portions, wrapped tightly, for up to 3 months. The sauce may look slightly grainy after thawing but smooths out as it heats. Thaw overnight in the fridge.
- Reheat
- Reheat covered at 180°C (350°F) for 20-30 minutes, with a splash of milk around the edges, until hot to 74°C (165°F) in the centre.
White Chicken Lasagna FAQs
What is white lasagna?
White lasagna is made with a creamy white sauce, usually a béchamel or a garlic parmesan cream sauce, in place of tomato sauce. It is often filled with chicken, spinach, mushrooms or other vegetables and plenty of cheese.
Can I use rotisserie chicken in white chicken lasagna?
Yes. About 500 g (4 cups) of shredded rotisserie chicken replaces the poached breasts and saves around 20 minutes. Remove the skin and bones first.
Can you freeze white chicken lasagna?
Yes. Freeze it baked, in portions or whole, for up to 3 months. Milk-based sauces can look slightly grainy after thawing, but they turn smooth again when reheated to 74°C (165°F).
How do I keep white lasagna from drying out?
Make enough sauce to cover every layer, keep the top noodles fully coated, and bake covered for the first 25 minutes. When reheating, add a splash of milk and cover the dish.
Can I make white chicken lasagna ahead of time?
Yes. Assemble it up to 24 hours ahead, cover and refrigerate. Bake straight from the fridge, adding 10-15 minutes to the covered time, until the centre reaches 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
