I first tried this white chicken lasagna on a chilly weeknight when I wanted something cozy but lighter than classic red-sauce lasagna. The layers of ricotta and shredded chicken in creamy Alfredo, brightened by spinach, make a crowd-pleasing dish that’s surprisingly simple to pull together. It’s great for family dinners, potlucks, and nights when you want comfort food without hauling out a dozen ingredients.

What makes this recipe special

This white chicken lasagna swaps tomato sauce for Alfredo and leans on three kinds of cheese for a silky, indulgent texture. It’s an ideal way to use leftover or rotisserie chicken, and the spinach keeps it feeling fresh so it doesn’t end up overly heavy. If you’re feeding picky eaters, the familiar lasagna format makes the spinach almost invisible while still adding nutrients.

"Creamy, satisfying, and easy to assemble—this became our new weeknight favorite." — a quick review from my family dinner test

If you enjoy creamy chicken dinners with similar flavors, try my take on Cajun White Chicken Chili for a spicy alternative.

How this recipe comes together

Start by boiling lasagna noodles and mixing the ricotta with shredded chicken and seasonings. Wilted or thawed spinach gets folded into the ricotta for brightness. A thin layer of Alfredo on the dish prevents sticking, then you build three layers: noodles, the chicken-ricotta-spinach mix, shredded mozzarella, and Alfredo. Finish with a blanket of Parmesan and mozzarella, cover, bake until bubbly, then remove the foil to brown the top. Resting for 10 minutes before slicing lets the layers set so the lasagna holds its shape.

Gather these items

Key ingredients

9 lasagna noodles (regular, or use no-boil if you prefer)
2 cups cooked chicken, shredded (rotisserie works great)
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3 cups spinach (fresh or frozen; see notes)
2 cups Alfredo sauce (jarred or homemade)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Ingredient notes and swaps:

Frozen spinach: thaw and squeeze out excess water before adding. Fresh spinach: sauté briefly until wilted.
Short on ricotta? Substitute part or all with full-fat cottage cheese, blended briefly for a smoother texture.
Use a low-sodium Alfredo or homemade sauce if you want tighter control over salt.

How to prepare it

Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
Cook the lasagna noodles according to the package. Drain and lay them flat so they don’t stick.
In a bowl, combine shredded chicken, ricotta, spinach, garlic powder, onion powder, and a generous pinch of salt and pepper. Taste and adjust seasoning.
Spread a thin layer of Alfredo sauce across the bottom of the prepared dish to prevent sticking.
Layer 3 noodles over the sauce. Spread half the chicken-ricotta mixture across the noodles. Sprinkle half the mozzarella evenly, then drizzle one-third of the Alfredo sauce.
Repeat: 3 noodles, the remaining chicken mixture, the rest of the mozzarella, and another third of the Alfredo.
Finish with the last 3 noodles. Spread the remaining Alfredo sauce on top, then sprinkle Parmesan and any remaining mozzarella.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake 15 more minutes until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving so it sets cleanly.

If you’d like a garlic-forward variation, see the recipe for garlic Parmesan chicken lasagna roll-ups for inspiration.

How to serve White Chicken Lasagna

Best ways to enjoy it

Slice into generous squares and plate with a crisp green salad tossed in lemon vinaigrette to cut the richness.
Serve alongside roasted asparagus or garlic green beans for a vegetable contrast.
For a cozy comfort meal, pair with crusty bread and a light tomato-cucumber salad to introduce acidity.
Garnish with chopped parsley or a sprinkle of red pepper flakes for color and a hint of heat.

If you want a make-ahead entrée for a crowd, this lasagna hugs well to side dishes like a simple Caesar or sautéed mushrooms.

How to store & freeze

Storage and reheating tips

Refrigerator: Cool to room temperature (no more than 2 hours), cover tightly, and refrigerate up to 3–4 days.
Reheat: Slice and warm in a 350°F oven until heated through (about 15–20 minutes) or microwave individual portions until internal temperature reaches 165°F (74°C).
Freezing: Wrap the whole pan tightly in plastic and foil, or transfer slices to freezer containers. Freeze up to 3 months. Thaw in the fridge overnight before reheating.
Food safety: Always reheat leftovers until steaming hot and use within recommended times to avoid risk.

Pro chef tips

Keep the ricotta thick: If your ricotta is watery, drain it in a fine sieve for 15 minutes or stir in a tablespoon of grated Parmesan to firm it up.
Even layers = even baking: Spread ingredients in uniform layers so the lasagna bakes evenly; avoid piles of sauce or filling.
Use rotisserie chicken for speed: It’s the easiest shortcut and boosts flavor.
Prevent a dried top: If the edges of the top brown too quickly when uncovered, tent loosely with foil for the last 5–10 minutes.
Make it ahead: Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the covered baking time if starting cold.

For slow-cooker adaptations and other hands-off chicken comforts, see my crockpot white chicken chili for ideas on using slow-cooked chicken in casseroles.

Flavor swaps

Creative twists

Add mushrooms and leeks sautéed until caramelized for an earthy twist.
Swap spinach for kale (blanched) or use artichoke hearts for a richer tang.
Make it spicy: fold in a 1/4–1/2 teaspoon of crushed red pepper to the ricotta mixture.
Lighter version: use part-skim ricotta and reduced-fat mozzarella; omit the top mozzarella and use extra Parmesan for a sharper finish.
Vegetarian: replace chicken with a mixture of mushrooms, roasted eggplant, or seasoned lentils.

If you like instant-pot adaptations of chicken dishes, you might enjoy my instant pot white chicken chili for another fast, flavorful option.

Your questions answered

Q: Can I use no-boil noodles?
A: Yes. If using no-boil noodles, make sure your Alfredo is slightly more fluid (add a splash of milk) so the noodles soften properly during baking.

Q: How do I handle frozen spinach?
A: Thaw completely, then squeeze out as much liquid as possible in a clean kitchen towel. Extra water will make the filling loose and watery.

Q: Can I assemble ahead of time?
A: Absolutely. Assemble, cover, and refrigerate for up to 24 hours. Add 10–15 minutes to the covered baking time if it goes into the oven cold.

Q: How can I make this gluten-free?
A: Use gluten-free lasagna noodles or thinly sliced zucchini as noodle substitutes. Confirm your Alfredo sauce is gluten-free.

Q: What internal temperature should leftovers reach when reheated?
A: Reheat until the center reaches 165°F (74°C) for safe consumption.

Conclusion

This white chicken lasagna strikes a great balance between comforting and approachable. It’s ideal for repurposing cooked chicken, feeding a family, or prepping ahead for easy weeknight dinner service. For an alternate take featuring spinach and a slightly different layering technique, check out Easy White Chicken Lasagna with Spinach – Creme De La Crumb. If you want ideas for a budget-friendly version with similar flavors, see White Chicken Lasagna – Budget Bytes.

White Chicken Lasagna

This creamy white chicken lasagna is a comforting dish made with layers of ricotta, shredded chicken, and spinach, topped with Alfredo sauce and a blend of cheeses.

Prep Time 30

Cook Time 40

Total Time 1 10

Serving Size servings

Ingredients

Main Ingredients

9 pieces lasagna noodles Regular or no-boil
2 cups cooked chicken, shredded Rotisserie works great
3 cups ricotta cheese Can substitute with cottage cheese
2 cups shredded mozzarella cheese For layering and topping
1 cup grated Parmesan cheese For topping
3 cups spinach Fresh or frozen, thawed and drained
2 cups Alfredo sauce Jarred or homemade
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper

Instructions

Preparation

Preheat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
Cook the lasagna noodles according to the package. Drain and lay them flat to avoid sticking.
In a large bowl, combine shredded chicken, ricotta, spinach, garlic powder, onion powder, and a generous pinch of salt and pepper. Taste and adjust seasoning as necessary.

Layering and Baking

Spread a thin layer of Alfredo sauce across the bottom of the prepared baking dish.
Layer 3 noodles over the sauce. Spread half the chicken-ricotta mixture across the noodles, then sprinkle half the mozzarella evenly and drizzle one-third of the Alfredo sauce.
Repeat the layering: add 3 noodles, the remaining chicken mixture, the rest of the mozzarella, and another third of the Alfredo.
Finish with the last 3 noodles, spread the remaining Alfredo sauce on top, then sprinkle with Parmesan and any remaining mozzarella.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving.

Notes

For storage, refrigerate lasagna for up to 3-4 days. Can be frozen for up to 3 months. Thaw overnight before reheating. For best results, ensure layers are even for consistent baking.