Creamy White Chicken Lasagna Bake

If you’re craving a comforting, cheesy, and luscious dinner, this Creamy White Chicken Lasagna Bake is exactly what you need. It’s a delightful twist on classic lasagna, swapping out the traditional tomato sauce for a rich Alfredo base that perfectly coats tender layers of chicken, spinach, and three types of cheese. This dish is everything you want in a hearty casserole: creamy, cheesy, and absolutely satisfying. Whether you’re feeding a family or want to meal prep for the week, this recipe delivers on flavor and ease.

What Sets This Recipe Apart

Unlike the traditional red-sauced lasagnas, this Creamy White Chicken Lasagna Bake uses a velvety Alfredo sauce that creates a silky texture with every bite. The combination of ricotta, mozzarella, and Parmesan cheeses adds layers of depth — from mild creaminess to sharp nuttiness. Fresh spinach brings a vibrant color and a subtle earthiness, balancing the richness of the cheeses and sauce. Plus, the use of cooked shredded chicken makes this a quick assembly recipe, perfect for weeknights or casual dinner parties. It’s a fresh, elevated spin on an Italian classic that’s sure to become a family favorite.

What Goes In

• 2 cups cooked chicken, shredded – tender and flavorful, the star protein in the bake
• 12 lasagna noodles – cooked until al dente to hold the layers together
• 2 cups ricotta cheese – creamy and mild, adds moisture and softness
• 2 cups shredded mozzarella cheese – melts beautifully for gooey, cheesy goodness
• 1 cup grated Parmesan cheese – sharp and nutty, perfect for topping and mixing in
• 3 cups fresh spinach – lightly sautéed to wilt and reduce volume
• 2 cloves garlic, minced – aromatic and pungent for flavor depth
• 3 cups Alfredo sauce – the creamy white sauce that brings it all together
• 1 tablespoon olive oil – used for sautéing garlic and spinach
• 1 teaspoon Italian seasoning – a fragrant blend of herbs to enhance the dish
• Salt and pepper to taste – essential seasonings to balance the flavors

Toolbox for This Recipe

• Large pot – for boiling the lasagna noodles
• Large skillet – to sauté garlic and spinach
• Mixing bowls – for combining cheeses and seasoning
• 9×13 inch baking dish – perfect size for layering and baking
• Aluminum foil – to cover the dish while baking for even cooking
• Oven mitts – safety first when handling hot dishes

Step-by-Step: Creamy White Chicken Lasagna Bake

Step 1: Prepare the Noodles

Bring a large pot of salted water to a boil. Add the 12 lasagna noodles and cook according to package instructions until al dente—usually about 8-10 minutes. Drain and lay them flat on a clean kitchen towel to prevent sticking.

Step 2: Sauté Garlic and Spinach

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

Step 3: Mix the Cheese Filling

In a mixing bowl, combine 2 cups ricotta cheese, 1 cup grated Parmesan cheese, and half of the shredded mozzarella (1 cup). Add the sautéed spinach and garlic, 1 teaspoon Italian seasoning, and salt and pepper to taste. Stir until well mixed.

Step 4: Layering the Lasagna

Preheat your oven to 375°F (190°C). In your 9×13 inch baking dish, spread a thin layer of Alfredo sauce to prevent sticking. Lay down 3 cooked lasagna noodles side by side. Spread one-third of the ricotta-spinach mixture over the noodles. Sprinkle about 2/3 cup of shredded chicken evenly over the cheese layer. Pour a generous layer of Alfredo sauce over the chicken. Repeat this layering process two more times—noodles, cheese mixture, chicken, Alfredo sauce—until all ingredients are used, finishing with a layer of noodles and Alfredo sauce on top.

Step 5: Top with Mozzarella and Parmesan

Sprinkle the remaining mozzarella cheese and a bit more Parmesan on top for a golden, bubbly crust.

Step 6: Bake the Lasagna

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the sauce is bubbling.

Step 7: Rest and Serve

Remove from the oven and let the lasagna rest for 10 minutes before slicing. This allows the layers to set and makes serving easier.

Substitutions by Diet

• Vegetarian: Replace cooked chicken with sautéed mushrooms or roasted vegetables such as zucchini and bell peppers for a veggie-packed version.
• Dairy-Free: Use dairy-free ricotta, mozzarella, and Parmesan alternatives along with a dairy-free Alfredo sauce made from cashews or coconut milk.
• Gluten-Free: Swap traditional lasagna noodles for gluten-free noodles or thinly sliced zucchini or eggplant as layers.
• Low-Carb: Use thinly sliced vegetables like zucchini or eggplant in place of noodles and opt for a low-carb Alfredo sauce recipe.

What Could Go Wrong

• Noodles sticking together: Be sure to separate the noodles after boiling and lay them flat on a towel to cool.
• Lasagna too watery: Make sure to drain cooked spinach well and don’t overload on sauce layers.
• Undercooked center: Cover with foil during baking to allow even heat distribution and ensure thorough cooking.
• Overcooked or dry edges: Use foil to cover and remove it only in the last 15 minutes to prevent drying out.

Storage Pro Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through. You can also freeze the entire lasagna bake before baking—wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as instructed. This makes it a fantastic make-ahead dish for busy weeks.

Reader Questions

Can I use pre-cooked rotisserie chicken for this recipe?

Absolutely! Pre-cooked rotisserie chicken works perfectly and saves time. Just shred it well before layering.

Is it necessary to boil the noodles first?

Yes, boiling noodles ensures they are tender and flexible for layering. If you use no-boil noodles, adjust the sauce amount accordingly to prevent dryness.

Can I add more vegetables to the lasagna?

Definitely! Feel free to add sautéed mushrooms, bell peppers, or even roasted zucchini to boost the veggie content and flavors.

What type of Alfredo sauce works best here?

A creamy Alfredo sauce made with butter, cream, and Parmesan is ideal. You can use store-bought or make your own from scratch for better flavor control.

Next Up in Your Queue

• Love creamy chicken dishes? Try the Creamy Chicken Broccoli Pasta Bake for another flavorful meal.
• For a cheesy, saucy pasta casserole, check out this Cheesy Alfredo Chicken Pasta Casserole.

The Last Word

This Creamy White Chicken Lasagna Bake is a true crowd-pleaser that combines luscious textures and comforting flavors in every bite. It’s an easy-to-assemble, hearty meal perfect for any occasion, from weeknight dinners to special gatherings. The creamy Alfredo sauce elevates the classic lasagna experience, while the fresh spinach adds a hint of color and nutrition. With simple ingredients and straightforward steps, this recipe is a fantastic addition to your dinner rotation. Give it a try and watch it become a new favorite in your kitchen!

Ready to dive into this creamy, cheesy goodness? Grab your ingredients and start layering your way to lasagna perfection tonight!

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