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Creamy White Chicken Lasagna Bake

This Creamy White Chicken Lasagna Bake is SO EASY! Tender chicken, three cheeses, spinach, and Alfredo sauce layered into a cheesy, comforting casserole.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Servings: 6 servings

Ingredients

  • 2 cups cooked chicken shredded
  • 12 lasagna noodles cooked until al dente
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 cups fresh spinach lightly sautéed
  • 2 cloves garlic minced
  • 3 cups Alfredo sauce
  • 1 tablespoon olive oil for sautéing garlic and spinach
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

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 9x13 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.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing bowls
  • 9x13 inch Baking Dish
  • Aluminum Foil
  • Oven mitts

Notes

  • Use pre-cooked rotisserie chicken to save time without sacrificing flavor.
  • Make sure to separate noodles after boiling to prevent sticking.
  • Cover with foil during baking to ensure even cooking and prevent drying out.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze before baking for up to 3 months.