This white chicken spinach lasagna is pure comfort layered in every bite—creamy ricotta, tender shredded chicken, savory spinach, gooey provolone, and a velvety white sauce.

It’s a family-friendly bake that always gets rave reviews and makes the perfect dish for Sunday dinners, holidays, or cozy weeknights.

Why You’ll Love This Recipe

Ultra-creamy white sauce replaces traditional marinara.

Packed with flavor from chicken, spinach, and Italian cheeses.

Make-ahead and freezer-friendly, perfect for busy families.

Elegant and comforting, great for guests and holidays.

A refreshing twist on classic lasagna—lighter but still rich.

Ingredient Highlights

Butter + flour + milk + broth: The base of a silky white sauce.

Parmesan & provolone cheese: For richness and melty goodness.

Ricotta cheese + eggs: Makes the filling creamy and tender.

Frozen spinach: Thawed and drained for easy nutrition.

Shredded cooked chicken: Perfect for using up leftovers or rotisserie.

Lasagna noodles: Holds all those luscious layers together.

Pro Tips Before You Start

Cook the roux well before adding milk—this removes the floury taste.

Use whole milk for the creamiest sauce texture.

Squeeze spinach dry using a clean towel to prevent watery layers.

Let it rest after baking—this helps it slice cleanly.

Make it ahead up to 24 hours and bake when ready.

How to Make White Chicken Spinach Lasagna

Step 1: Prep Oven & Pasta
Preheat the oven and cook the lasagna noodles until tender.

Drain and set aside on a tray to cool.

Step 2: Cook the White Sauce
Melt butter and whisk in flour until golden.

Slowly add milk and broth, whisking until smooth and thickened.

Stir in seasonings, Parmesan, and herbs, then remove from heat.

Step 3: Mix the Filling
Combine ricotta, Parmesan, eggs, and seasonings in a bowl.

Fold in spinach and shredded chicken until well blended.

Step 4: Assemble the Layers
Spread a thin layer of sauce in a greased baking dish.

Layer noodles, half the chicken mixture, provolone slices, and more sauce.

Repeat the layers once more.

Step 5: Finish & Bake
Top with a final layer of noodles, sauce, and cheese.

Bake until bubbly and golden. Let cool slightly before serving.

Step 6: Bake and Serve

Bake uncovered for 40–50 minutes, or until the sauce is bubbling and the cheese on top is melted and lightly browned.

Let the lasagna cool for 10–15 minutes before slicing and serving.

What to Serve It With

Garlic bread or parmesan knots

Caesar salad or Italian chopped salad

Roasted green beans or asparagus

Chilled white wine or sparkling water with lemon

Variations & Substitutions

Use no-boil noodles for convenience (adjust sauce volume slightly).

Swap chicken for turkey or cooked ground sausage.

Make it vegetarian by omitting the meat and adding mushrooms.

Add crushed red pepper for a spicy twist.

Storage & Leftovers

Fridge: Store tightly covered in the refrigerator for up to 4 days.

Freezer: Wrap unbaked or baked lasagna tightly and freeze for up to 3 months.

Reheat: Warm in a 350°F oven (covered) until heated through, or microwave individual slices.

FAQ

Can I make this lasagna ahead of time?
Yes! Assemble it up to 24 hours ahead and refrigerate until ready to bake.

Can I use rotisserie chicken?
Absolutely. It’s a time-saver and adds great flavor.

Do I have to thaw the spinach first?
Yes, and make sure to squeeze it dry—too much moisture will affect the texture.

What if I don’t have provolone?
Mozzarella works well too, or a blend of Italian cheeses.

Can I freeze leftovers?
Definitely. Freeze in individual portions or whole, wrapped tightly.

How do I reheat slices without drying them out?
Cover with foil or a damp paper towel in the microwave to keep moisture in.

Is there a gluten-free option?
Yes—use gluten-free noodles and substitute gluten-free flour in the sauce.

Final Thoughts

This white chicken spinach lasagna is the creamy comfort food I crave when I want something cozy yet a little special.

The cheesy layers, tender chicken, and rich white sauce come together in a way that’s indulgent but still fresh, thanks to the spinach.

It’s one of those recipes that disappears fast—don’t be surprised if there are no leftovers!