Creamy White chicken Lasagna

Let’s be honest—sometimes life calls for comfort food that wraps you up like a warm hug. And Creamy White Chicken Lasagna is the culinary equivalent of cozy slippers and your favorite throw blanket on a chilly evening.

This dish is my go-to whenever I’m craving something indulgent, cheesy, and downright soul-soothing. It’s also perfect for feeding a hungry crowd or sneaking veggies past picky eaters (trust me—no one’s complaining when there’s this much creamy goodness involved).

So, if you’ve been stuck in a red-sauce rut, let me introduce you to a white-sauce wonder that’ll make your kitchen smell like heaven on a rainy day.

Why You’ll Love This Creamy White Chicken Lasagna

• Decadently creamy. The béchamel sauce is velvety, rich, and dotted with garlic and nutmeg for depth.
• Perfect for busy nights. You can prep this ahead of time and bake it when ready.
• Packed with hidden veggies. Spinach and mushrooms blend seamlessly into the layers.
• Crowd-pleasing. Everyone from toddlers to grandparents will ask for seconds.
• An elegant twist. It’s lasagna—but with a delicious, creamy makeover.

Ingredients You’ll Need

Here’s everything you’ll need to whip up this showstopper:

For the Béchamel Sauce:

• Unsalted Butter: 5 tablespoons (for a rich base)
• All-Purpose Flour: ¼ cup (thickens the sauce beautifully)
• Milk: 4 cups (whole milk works best for creaminess)
• Garlic Powder: 1 teaspoon (hello, aromatic magic)
• Nutmeg: A pinch (trust me—it makes all the difference)
• Salt and Pepper: To taste

For the Lasagna Layers:

• Lasagna Sheets: 12 sheets (no-boil or pre-cooked save time)
• Ricotta Cheese: 2 cups (creamy goodness between layers)
• Shredded Mozzarella Cheese: 4 cups (gooey and irresistible)
• Grated Parmesan Cheese: 1 cup (sharp, nutty flavor)
• Spinach (Fresh or Frozen): 2 cups (wilted or thawed and drained)
• Shredded Chicken: 2 cups (protein power)
• Mushrooms: 1 cup, thinly sliced and sautéed
• Fresh Parsley: 2 tablespoons, chopped, for garnish
• Olive Oil: 2 tablespoons (for cooking veggies)

How to Make Creamy White Chicken Lasagna

Ready to dive into layers of cheesy, creamy bliss? Let’s do this!

1. Prepare the Béchamel Sauce

• Melt the Butter: In a large saucepan, melt 5 tablespoons of unsalted butter over medium heat.
• Make a Roux: Whisk in ¼ cup of flour, stirring constantly until it’s golden and smells nutty—about 2 minutes.
• Add Milk Gradually: Slowly pour in 4 cups of milk, whisking the entire time so you avoid lumps (your arm workout for the day).
• Season It Up: Stir in 1 teaspoon garlic powder, a pinch of nutmeg, and salt and pepper to taste.
• Thicken It: Keep cooking, whisking often, until it thickens into a creamy sauce—around 5–7 minutes. Remove from heat and set aside.

Tip: If it seems a tad thick, splash in a bit more milk until it’s pourable but still luxurious.

2. Sauté the Vegetables

• Mushroom Time: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 cup sliced mushrooms and cook until tender and lightly browned (about 5 minutes).
• Spinach Magic: Add 2 cups of fresh spinach to the pan (or thawed frozen spinach). Stir until wilted. Remove from heat and set aside.

3. Assemble the Lasagna

• Preheat Your Oven: Crank it to 375°F (190°C).
• Start Layering:
  • Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
  • Lay down a single layer of lasagna sheets.
  • Spread about ⅓ cup ricotta cheese over the noodles.
  • Add a portion of the sautéed spinach and mushrooms.
  • Scatter on some shredded chicken.
  • Sprinkle generously with mozzarella and Parmesan.
  • Pour a nice layer of béchamel sauce over the top.
• Repeat: Keep layering until all ingredients are used, finishing with béchamel sauce and a final sprinkle of mozzarella and Parmesan on top.
• Bake It: Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until bubbling and lightly golden.
• Let It Rest: Allow your lasagna to sit for 10–15 minutes before slicing so it holds together beautifully.

Aneta’s Tips for Creamy White Chicken Lasagna Success

• Don’t rush the sauce. A silky béchamel is worth the few extra minutes of whisking.
• No-boil noodles are your BFF. Saves time and fuss.
• Customize your veggies. Bell peppers, zucchini, or kale would also taste fabulous here.
• Leftovers = gold. This lasagna tastes even better the next day (if there’s any left).

And here’s a personal confession: I first made this dish for a small family gathering, hoping to shake up the usual red-sauce routine. My kids declared it “the best lasagna ever,” and it’s been a family favorite ever since. Even my husband, who’s usually a red-sauce purist, happily traded tomato for béchamel!

FAQs About Creamy White Chicken Lasagna

Bringing Creamy White Chicken Lasagna to Your Table

If you’re looking for a dish that’s comforting, crowd-pleasing, and downright swoon-worthy, Creamy White Chicken Lasagna is the answer. It’s creamy, cheesy, and packed with flavor in every forkful.

So tie on that apron, grab your whisk, and let’s bring a little magic (and a whole lot of creaminess) to your dinner table tonight.

may your kitchen always smell this delicious!

More Delicious Recipes to Explore

If you loved making Creamy White Chicken Lasagna, you’ll adore these other comforting and flavorful dishes from Chicken Magic Recipes:

• Try another creamy pasta delight with my Creamy Tuscan Chicken Pasta for a rich, savory meal that’s ready in no time.
• Keep the cheesy vibes going with this satisfying Spinach Artichoke Chicken Bake, perfect for family dinners or potlucks.
• If you’re craving a cozy casserole, you can’t miss the Loaded Potato Ranch Chicken Casserole — pure comfort food magic in every bite.
• For another lasagna-inspired twist, check out my indulgent Alfredo Chicken Lasagna featuring layers of creamy sauce and tender chicken goodness.

These recipes are perfect for anyone looking to add more easy, delicious chicken dinners to their meal rotation. Happy cooking and exploring, friends!

Creamy White chicken Lasagna

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• Author: Aneta
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

Creamy White Chicken Lasagna is the ultimate comfort food, layered with velvety béchamel sauce, tender shredded chicken, sautéed mushrooms, spinach, ricotta, mozzarella, and Parmesan. Perfect for cozy family dinners or impressing guests!

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Ingredients

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For the Béchamel Sauce:

• 5 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 4 cups whole milk

• 1 teaspoon garlic powder

• Pinch of nutmeg

• Salt and black pepper, to taste

For the Lasagna Layers:

• 12 lasagna sheets (no-boil or pre-cooked)

• 2 cups ricotta cheese

• 4 cups shredded mozzarella cheese

• 1 cup grated Parmesan cheese

• 2 cups spinach (fresh or thawed, drained frozen)

• 2 cups shredded chicken (cooked)

• 1 cup mushrooms, thinly sliced and sautéed

• 2 tablespoons olive oil

• 2 tablespoons fresh parsley, chopped, for garnish

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Instructions

1. Prepare Béchamel Sauce:

   • Melt butter in a large saucepan over medium heat.

   • Whisk in flour; cook for about 2 minutes until lightly golden and nutty in aroma.

   • Slowly add milk, whisking constantly to prevent lumps.

   • Stir in garlic powder, nutmeg, salt, and pepper.

   • Simmer, stirring frequently, until sauce thickens (5–7 minutes). Remove from heat.

2. Sauté Vegetables:

   • Heat olive oil in a skillet over medium heat.

   • Add mushrooms and cook for about 5 minutes until soft and browned.

   • Add spinach and cook until wilted. Set aside.

3. Assemble Lasagna:

   • Preheat oven to 375°F (190°C).

   • Spread a thin layer of béchamel sauce in a 9×13-inch baking dish.

   • Layer lasagna sheets, ricotta, mushrooms and spinach mixture, shredded chicken, mozzarella, Parmesan, and béchamel sauce.

   • Repeat layers until ingredients are used, finishing with béchamel and cheese.

4. Bake:

   • Cover with foil and bake for 25 minutes.

   • Remove foil and bake for an additional 15–20 minutes until top is golden and bubbling.

5. Rest and Serve:

   • Let lasagna rest for 10–15 minutes before slicing.

   • Garnish with fresh parsley. Enjoy!

Notes

You can substitute shredded turkey for the chicken.
Leftovers taste even better the next day!
For extra creaminess, stir a handful of mozzarella into the béchamel sauce.
Feel free to swap veggies for others you love, like zucchini or bell peppers.

• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: Main course
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 slice
• Calories: 540 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 105 mg