# 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. Source: https://savourrecipes.com/recipe/white-chicken-lasagna Author: Luca Ferraro | Published: Oct 18, 2026 Categories: Lasagna Recipes, Chicken Recipes, Italian Recipes Collections: Casserole Recipes, Pasta Recipes, Freezer Meals Tags: High Protein, Comfort Food, Make Ahead, Kid Friendly, Casserole, Pasta, Freezer Friendly 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. ## Key facts - Prep time: 25 mins - Cook time: 1 hr 15 mins - Rest: 15 mins - Total time: 1 hr 55 mins - Yield: 10 servings - Difficulty: Medium - Cuisine: Italian-American - Method: Baking - Calories: 510 per serving ## Ingredients ### Chicken - 700 g boneless, skinless chicken breasts, about 3 large - 1 tsp salt, for the poaching water ### Garlic parmesan sauce - 60 g butter, 4 tbsp - 4 cloves garlic, minced - 45 g all-purpose flour, also called plain flour, about 1/3 cup - 625 ml milk, 2% or whole, 2 1/2 cups - 375 ml low-sodium chicken broth, 1 1/2 cups; also called chicken stock - 50 g parmesan, finely grated, about 1/2 cup - 1/2 tsp salt - 1/2 tsp black pepper - ground nutmeg, a pinch (optional) ### Ricotta layer - 425 g ricotta, about 1 3/4 cups - 1 large egg - 2 tbsp fresh parsley, chopped ### Layers - 12 lasagna noodles, regular, about 300 g - 140 g baby spinach, roughly chopped, about 5 packed cups - 340 g low-moisture mozzarella, shredded, about 3 cups - 25 g parmesan, finely grated, for the top ## Equipment - 23 x 33 cm (9 x 13 in) baking dish - Medium saucepan - Large pot - Whisk - Mixing bowl - Aluminum foil - Instant-read thermometer ## Instructions 1. **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. 2. **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). 3. **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. 4. **Mix the ricotta layer.** Stir the ricotta, egg and parsley together in a mixing bowl until smooth. 5. **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. 6. **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). 7. **Rest and serve.** Rest the lasagna for 15 minutes so the creamy layers set, then cut into 10 pieces. ## 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. ## Storage - 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. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 510 | 39 g | 32 g | 24 g | ## Frequently asked questions ### 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.