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.