Chicken Lasagna Recipe (VIDEO)
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce. Just like our Classic Lasagna, this white lasagna reheats really well, making it perfect for meal planning. Make it and you will get recipe requests.
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Chicken Lasagna Recipe Video Tutorial:
Learn how to make the best cheesy, saucy Chicken Lasagna! You can cook fresh chicken for this casserole but it’s also a great way to use up leftover chicken (or even leftover turkey from Thanksgiving!).
P.S. If you love creative leftover chicken recipes, don’t miss our juicy Chicken Patties, the easiest Chicken Noodle Soup, and of course Chicken Fried Rice.
Ingredients for White Sauce Chicken Lasagna:
There are 4 main components to a creamy white chicken lasagna: lasagna noodles, a simple bechamel spinach sauce, and a ricotta cheese sauce. Don’t forget the chicken! You can cook your own Instant Pot Chicken or use a store-bought Rotisserie Chicken.
Pro Tip: We always cook an extra couple of noodles in case any of our lasagna noodles break while cooking.
Can I Use Canned Chicken?
We love canned chicken recipes like our easy Chicken Melts and Buffalo Chicken Dip since we always have it on hand in our pantry. Using canned chicken will work for chicken lasagna, just be sure it is well-drained.
How to Assemble Creamy Chicken Lasagna:
The process of assembling a chicken lasagna is simple. We found it’s easiest to spread the thicker ricotta sauce over the noodles and ladling the spinach sauce ensures the chicken layer is moist and juicy. For best results, follow this order.
- Spread 1/2 cup spinach sauce on the bottom of a 9×13 casserole
- Add 3 noodles, 1/2 ricotta sauce, 1/2 shredded chicken, 1/3 of spinach sauce
- Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
- Remaining 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
Tips for Reheating Chicken Lasagna:
This white sauce lasagna reheats really well and leftovers are just as enjoyable as freshly baked lasagna. Here are some tips for reheating so the lasagna doesn’t dry out.
- Add Water – Since noodles will naturally soak up some liquid in the lasagna as it sits, it helps to sprinkle on a little bit of water before reheating in the oven or the microwave.
- Visual Cues – Heat until the edges bubble and the cheese is fully melted on top.
- 165˚ F Center – You should reach a safe internal temperature of 165˚F on an instant-read thermometer.
How Long Can Leftover Lasagna be Stored?
Chicken lasagna will keep up to 4 days in the refrigerator if you were using freshly cooked chicken. You can also wrap tightly in several layers of plastic wrap and freeze up to 3 months.
This lasagna is a meal in itself. All you need is a simple salad to go with it like our Classic Caesar Salad or fresh Beet Salad with Arugula.
Our Best Lasagna Recipes:
If you love lasagna as much as we do, these recipes are a must try and you’re sure to find some new favorites:
- Italian Lasagna – with a rich, beefy tomato sauce
- Lasagna Roll-Ups – so easy to serve these lasagna rolls
- Slow Cooker Lasagna – a make-ahead recipe
- Homemade Marinara – our favorite sauce for lasagna
Chicken Lasagna Recipe
Ingredients
Chicken Lasagna Ingredients:
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken, or cooked from 2 lbs chicken breast
Spinach Cream Sauce:
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half, (or equal parts of heavy cream and milk)
- 5 oz fresh spinach, coarsely chopped
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3 garlic cloves, minced
Ricotta Cheese Sauce:
- 15 oz ricotta
- 1 large egg
- 1/4 cup parsley
- 1/4 cup parmesan cheese
- 3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping)
Instructions
Cook Noodles & Prep:
- Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
Make the Belachamel (Spinach Sauce):
- Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
- Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
- Add minced garlic and chopped spinach, and stir to combine then remove from heat.
Make the Ricotta Cheese Sauce:
- In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
To Assemble Chicken Lasagna:
- Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
- Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
- Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
- Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Super simple to make and packs great flavors! The perfect balance without being too heavy or rich. Absolutely a keeper!
Hi Carole! Thank you for the wonderful feedback! So glad you loved it.
Can this be assembled and refrigerated and baked a day or two later?
Yes, see my note in the blog above for instructions on refrigerating and freezing.
Love all your recipes, I just made the chicken lasagna and it is so rich and yummy. My family loves it.
I’m so happy you enjoyed that. Thank you for sharing that with us, Ana!
It was amazing!! My only negative thought is, it was so rich I couldn’t have seconds lol.
It really is that good!
I’ve made this a few times and it never disappoints! Question, can I make this ahead of time, hold off on baking, refrigerate over night, then bake the next evening? Or do you recommend I bake after I prep and just reheat? Making for a friend.
Hi Melissa! That should be fine. It also reheats well. If you’re baking it directly from the refrigerator, you may need to add some additional time since it will be cold.
Absolutely delicious. Only tweak was I added about a cup of shredded gruyere to the sauce, and I used shredded provolone as the topper.
I am going to tweak it a bit to use w/ leftover turnip greens and Turkey from Thanksgiving
That sounds delicious. Thank you so much for sharing that with me.
It was very good! Hoped it would have a bit more of that Alfredo taste!
Delicious! I made this according to the recipe only I used no cook lasagna noodles. It turned out great. We will make this again for sure!
Hi Jill, great to hear that you enjoyed our Chicken Lasagna Recipe!
This was, by far, the best chicken lasagna I’ve ever made. Ever. Oh. My. Goodness. Rich, velvety, garlicky, heaven. Thank you! I will never make a different chicken lasagna again. This is my new go-to. Amazing.
That’s wonderful, Emily. So glad you found a new go-to!
Can I use oven ready lasagna for your Chicken Lasagna Recipe? Thanks!
Hi Dyane. I have not tested them but some of my readers have with good results.
I have to tell you, I made this a few nights ago, following the recipe as written – – it was fantastic! My wife loves this lasagna. Thank you so much for sharing this recipe!!
You’re so welcome, Russell. Thanks for following the recipe as written, glad that you both loved it!
This lasagna tastes amazing! Like any lasagna, it takes a bit of time to prep and assemble, but it’s well worth the effort. It’s one of my favorite lasagna recipes! Thanks, Natasha!
So glad that you tried this recipe. It is indeed so worth it and good to know that you loved it so much!
Hi I have made this a couple of times and everyone loves it! But a few weeks ago I wade one to freeze. I baked it an then wrapped in foil and freeze. After about 2 weeks I took it out thawed it and then reheated in the oven. It made a lot of water? Looked like it came from the Ricotta cheese sauce. What did I do wrong?
Hi Lida, If your lasagna seems watery, you may want to let it bake uncovered for a bit longer. You could also drain off the excess water (or soak it up in the corner with a papertowel) and return to the oven Also, any lasagna will be a little loose as it comes out of the oven and needs to be rested before you slice into it or it will slide apart.
I used no boil brailla and it turned out excellent.
Second time used same recipe
But added leaks, old bay and s seafood layer , was excellent both ways
Thank you
That’s great to hear, Vinnie! Thanks for sharing that with us.
I made this last night and it was a huge hit with my family! 🙂 had to make a few tweaks because I was missing some things but it all came together in the end. Thank you so much for sharing, will definitely be making again soon
You’re welcome! I’m so happy you enjoyed it, Laureen!
I made this last night, finally, and my husband said it is the best thing he’s ever had. I love regular lasagna but he can’t eat it with his heartburn so I made this for us and it was amazing. Perfect combination of all the flavors. This will definitely go in the rotation when I make regular lasagna for the fam, I will also be making this. 10 stars 😍
I’m so happy this was a hit for you both, Krystal! It sounds like you found a new favorite lasagna recipe!
would you consider adding nutmeg to your Bechamel sauce? Usually I see nutmeg, it just make sense with a white sauce?
Hi Deborah, nutmeg will work in this recipe, but we prefer it without. Here’s what one of me readers commented, I hope it give you an idea: “I made this today for NYE dinner and was tempted to change it up a bit: add nutmeg to béchamel, omit chicken and add mushrooms. Instead I followed instructions exactly and I’m so glad I did. It’s perfect! Just delicious”
So delicious! So much so, that I want to make if for our Lake Powell trip! Do you have a recommendation on how to re-heat it in the oven from frozen? (how long and at what temp?)
Thank you!! 🙂
Hi Danika, I would recommend thawing the cooked frozen lasagna before reheating. If you wanted to reheat a frozen lasagna, I would cover it with foil and bake at 350˚F for about 30 minutes or until fully heated through (165˚F), cheese is melted and sauce is bubbling at the edges.
I made this for our Sunday Card day. Made it ahead on Saturday, baked it, and refrigerated it covered in foil. (yes, I sprayed the foil). Put it in a preheated oven at 190C for about 40 minutes. Everyone absolutely loved the end result. Couldn’t stop eating it!
Yay! Happy to hear that it was a huge success.
This was delicious! We used. Rotisserie chicken from Costco and my husband loved it! We will definitely make this again.
So glad that you enjoyed our Chicken Lasagna Recipe!
If I wanted to make this ahead as a freezer meal to make for easy dinner, how would I freeze these? Like do I bake it and then freeze it? Or can I assemble and then freeze it while it’s not cooked?
Chicken lasagna will keep up to 4 days in the refrigerator if you were using freshly cooked chicken. You can also wrap tightly in several layers of plastic wrap and freeze for up to 3 months and take it out and reheat it. See my tips for reheating lasagna in the blog post above.
If I could give this 10 stars I would! This is a homerun dish for me ! It has been approved by my whole entire household. Can we say mmmm mmmmm GOOD!
Wow, thank you so much for the 10 stars! We appreciate your love and good review.
I made this for my daughter’s birthday celebration. She and our whole family loved the dish. It was delicious! Thank you!
That’s wonderful! Happy Birthday to your daughter!
Great recipe, I have made this before but added Bacon with the chicken this time !
Love your videos, keep up the amazing work ! ❤️
That sounds amazing, Mark! Thank you, I’m glad you are enjoying the recipes here.
This was delicious! I made a few changes though. First, I cooked my chicken breast in the olive oil, gave it a nice brown crust before removing it to shred. I added carrots with the onions, then three fresh garlic cloves once those were softened, before adding the flour. Then I used 1 cup of Pinot Grigio, pouring it over the roux base and letting it boil a little before adding 1 1/2 cups of chicken stock and half and half. I made this for friends coming over for dinner. Everyone raved about it. Also, the prep and assembly took about 2 freakin’ hours.
Thank you for sharing your experience, Mandie! I’m glad it was a hit.
I like the idea of adding a cup of wine since I love bechemel and always want more volume. Wish I came to the comments before my recipe was in the oven.
A very tasty lasagna! I would perhaps add yellow onion or green onion to the spinach sauce.
This was super yummy! Not much more difficult than a traditional lasagna. Thank you for sharing this recipe, will definitely be making again.
That’s wonderful, Missy! So glad you loved the recipe.
I made your lasagna for a family who are struggling with food insufficiency. This thing weighs at least 4 lbs.! I’m jealous that I don’t get to try it as it smells wonderful and the sauce tasted heavenly. I have decided to make a smaller version for me next week. Thank you for what I think is a fabulous recipe (won’t know until I make my own next week. haha).
Hi Leslie! That is so kind of you. I’m sure it will bless them! Let us know how you like the recipe when you try it next week.
Hi there,
Can you assemble the lasagna and put it in the freezer to bake at a later time?
It looks amazing!
Hi Jennifer, yes that will work. You can also wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my notes for reheating if you decide to go this route.
Could this be good with ground chicken? I have some I need to use up. Also, whole milk instead of half and half?
Hi Robin, I havne’t tried this with ground chicken to advise. If you experiment, let me know how you liked the recipe. ALthough I haven’t tried this either, one of my readers mentioned this: “I replaced the half and half with whole milk and had no problems with the sauce thickening.” I hope that’s helpful!
Has Myome used frozen chopped spinach? Squeeze out well so n extra fluid.
Yes, you can use frozen spinach, just thaw it and drain it first.
Made this for dinner this evening and it was a hit! Loved it, excellent flavor, and tasted like a 5 star restaurant dish! Thanks Natasha for sharing! Xoxo
Love it! Thank you for your awesome review and feedback!
Can I make this in an 11x7in pan? Should I make any adjustments?
Hi Erin! I have not tested this in different pans to provide exact instructions but it may be a little too much for that pan unless you cut down the recipe a bit.
I think I would also add a shredded carrot to the spinach and béchamel. LOL and the more spinach the better! Love watching your recipes
Hi Anita! Thank you. I’m glad you are enjoying the recipes. 🙂
I added chopped Hatch green chili to the white sauce. It was delicious! It’s a new favorite. Thanks for the recipe.
You’re welcome, Jackie! I’m glad you liked it! 🙂
What’s the exact serving size? I’m thinking of making this for my FIL, but since he’s on a low sodium diet for his heart, I really need to be extra careful with serving portions. Thanks!
Hi Liz, the serving size for this whole recipe is 12 people so I would divide this into 12 to get the most accurate per serving size.
I made this tonight but the sauce was so runny, it was like soup. Will need to simmer longer to thicken it, I followed the instructions exactly. It was delicious though, would have liked it more thick. Could I do something differently?
Hi Beverly, make sure you give the white sauce a chance to thicken – did you also use half and half (or equal parts of heavy cream and milk) and flour to help thicken the sauce?
I did use half and half and the flour and let it sit for 5 ish minutes. Maybe I need to let it sit for longer next time. I did add the flour and butter at the same time, not sure if that affected it. I will try again 🙂 we did enjoy it! Thank you!
Mine was too but I had read your comment and was prepared. I mixed 2-3T cornstarch in cold water and added that to the simmer mixture and that fixed it.
My family all agreed was good, but not great. It was missing “something.” I even used some smoked provolone to add a little flavor boost.
Needs seasoning! I seasoned my bechamel sauce nicely but next time I will season the ricotta cheese sauce as well. I will also sauté some celery and carrots for mine next time and add them to the bechamel sauce. This dish is only as good as the seasonings you add to it!
This looks delicious!! I will be trying it this week.
When I am covering any type of casserole that has a cheese top, I spray my foil with Pam or other oil spray. The foil does not stick to the cheese, and I don’t have to count toothpicks in the end to make sure I got them all out
That tip really does work! Thank you so much for sharing that with us, Angie!
This looks incredible, I plan on making this for a gathering this weekend, a friend of mine isn’t a big fan of red sauces. I was wondering if an Italian sausage alternative to chicken would be crazy? Thank you!
I think that will be fine, we’d love to know how it goes if you try that out!
Made your chicken lasagna it was delicious ! My wife loved it and she is very picky in fact she had seconds witch she never does!
That’s great! I’m so glad it was a hit.
Made your chicken lasagna it was delicious ! My wife loved it and she is very picky in fact she had seconds which she never does!
That’s amazing! I’m so glad it was a hit.
I making this tonight… looks so delicious. I was wondering if anyone has put a pinch of nutmeg in the sauce ? Traditional bechamel sauce usually has a bit of nutmeg. If you’ve made it that way let me know how much you used . Thanks
I made this tonight for dinner it was fantastic and my husband scoffed down 3 helpings. Thankyou for an awesome recipe 😃
That’s just awesome! Thank you for sharing your wonderful review, Doreen!
Hi Natasha, can I assemble the chicken lasagna and not bake it yet but freeze it? I want to make it a week in advance. But don’t want to bake it till the day of
Hi Lillian! I think that will work. I have frozen this after baking it and it reheated great.
I volunteer with Lasagna Love. I use this recipe as an alternative when the traditional lasagna recipe I make isn’t an option. When I made it for my family, it was so delicious, I knew others would love it! The last family I made it for reached back out and said their kids liked it so much, she was hoping I would share my recipe. Of course I was more than happy to share the link to your recipe!
Hi Scott! That’s awesome. Thanks so much for trying my recipe and for sharing it. 🙂
Made your chicken lasagna it was delicious ! My wife loved it and she is very picky in fact she had seconds which she never does!
Just made this tonight for dinner, this tastes fantastic. I will make this again. Thank you for another awesome recipe!
You’re welcome, Gina. I hope you’ll love all the recipes that you will try!
I can’t wait to try this recipe! I love chicken and spinach! A trick I use when covering a casserole with foil is spraying the foil with a little nonstick baking spray. This keeps the cheesy topping from coming off and sticking to the foil.
Thanks for sharing, I hope this recipe is going to be your new favorite!
On low carb , low fat diet
What can be substituted for the pasta noodles, regular flour, and half and half ?
Hi Mary! I have not tested any alternative to advise. I assume a lighter cream could be used but often times this affects this does not allow the sauce to get as thick. Let us know if you experiment.
Hi Natasha. You are always My go to for any recipes. I have made this lasagna several times over the years. My question is – can I make/prepare this recipe today but only bake it for dinner tomorrow? I hope you answer soon as planning a big birthday dinner and would be great not to have to do everything tomorrow. Thanks so much from Louise in Montreal. Xo
Hi Louise! I’m so happy to hear you’re enjoying mt recipes! You could assemble the whole lasagna and refrigerate it before baking and then bake it the next day. It also reheats really well so you could make it ahead if you wanted. It will keep up to 4 days in the refrigerator if you were using freshly cooked chicken. You can also wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my notes for reheating if you decide to go this route. 🙂
I have this in the oven as I write this. I used a 9×13 pan as directed but I needed more than 9 noodles to fill the pan. I believe I needed 15 in all for the 3 layers….Is there something I may have missed? Otherwise I can’t wait to dig in.
Hi Denise, we used a 9×13 pan also! If you look at the recipe photos, you’ll see how we arranged the noodles. I wonder if you have noodles that are smaller in size than the average lasagna noodles?
I made this recipe for the first time today and it was delicious. I made it according to the directions with one exception, I used no boil lasagna noodles and it was good. This will become one of our favorites.
Great to hear, Mary! Thank you for sharing.
Hi Mary
Do you use the no boil for taste or convenience? Never seen that before.
Thank you,
Lynn
I have made regular lasagna with no boil noodles for convenience!
Will try Natasha’s chicken lasagna with no boil lasagna noodles tomorrow!!
I hope you love the recipe, Lucy! 🙂
Best chicken lasagna!! Used Cappellos lasagna noodles & turned out excellent.
So glad you loved it! 🙂
Can you confirm if it’s white or yellow onion? Also, is the chicken stock salted or unsalted?
Thanks!
Hi Mel! If you look above in the blog post, you will see an image with all of the ingredients that I used in this recipe. I used a yellow onion, although a white onion will work too. I used regular salted chicken stock but if you prefer to make this with less sodium you could use sodium-free as well.
Sauce and instructions were amazing, but there was way too much chicken in this recipe for me. I even put less than the recipe called for. I guess maybe I just prefer a vegetable lasagna when it’s a cream sauce. I will keep the recipe and just substitute veggies for the chicken 🙂
Hi Natasha! I’m glad you loved the recipe. Adding veggies sounds amazing. Thank you for the feedback.
Excellent recipe. I prepared it exactly as written and wouldn’t change a thing. Thank you!
I’m so glad you enjoyed it, Eric!
this recipe sounds so yummy. I’ve prepared it with fresh pasta – hope the instructions are the same. I’ll let you know how it turns out. I also added a few mushrooms, tomatoes and bit of wine to the sautéed onions
Hi Kathy! I would love to know how you liked the recipe. 🙂
I if could read without all the pop ads and other ads , I might would have used …reducing.
I’m sorry for the frustration. We are always trying to improve our user experience but ads help keep our recipes free. You may try clearing the cache on your browser. Sometimes this helps.
I made this today for NYE dinner and was tempted to change it up a bit: add nutmeg to béchamel, omit chicken and add mushrooms. Instead I followed instructions exactly and I’m so glad I did. It’s perfect! Just delicious😋
I’m glad you loved it, Debra! Thank you for trying my recipe.
Hi there😊
What can be a substitute for the egg
In the chicken lasagna recipie?
Hi Madelaine! I have not tested an alternative.
The lasagna tasted good but not at all what i anticipated, I made it for a family gathering and several people thought the flavor was like chicken noodle soup. I was expecting more of an Alfredo taste.
Ive made a bunch of your recipes and they are always amazing!! Looking forward to this one! I am making this recipe for Christmas and I was wondering, if I make it ahead and refrigerate it would I still put it in the oven for 45 minutes?
Hi Camila! It may require a few extra minutes but yes, follow the instructions as written and watch it in the oven. You’ll see the sauce bubbling at the edges when it’s ready. I hope you love this recipe! 🙂
I am wanting to freeze then reheat. Do I need to cover it with foil to reheat?
Hi Jackie! Yes, see the reheating instructions above for details. 🙂
Hi Natasha!
I’m getting ready to make this recipe (which we are all VERY) excited to try! I did wonder if you’d make any time/ temp adjustments if cooking in a disposable lasagna pan… thoughts?
Thanks!
Hi Luke! I don’t think you’ll need to make any adjustments but I would watch it in the oven just in case.
I made this for my family, and two days later they are still talking about how good this lasagna is! Even my very picky granddaughter cleaned her plate. I will definitely make this again soon!
Yay, great to hear that it was a huge hit!
Hi Natasha, if I were to take this recipe and make it as Lasagna rolls and use seafood instead what should I do?
Hi Ruwani! I have not tested that to provide specific instructions.
I made two pans of this yummy lasagna. I substituted yellow lentil sheets (from Aldi) in one pan and ready bake lasagna sheets in the other. For 9×13″ pans, I used more than 9 sheets but I crack mine in half to go all the way to the edges of the pan. I used chicken breast, boiled to mostly done and reused the boiled water to make broth with Better than Bouillon.
The recipe is fabulous and for those wanting a less carby option, I thought the lentil version was better than the regular noodles.
Thank you so much for sharing that with me, Shawn! I’m so glad you enjoyed it!
I used cottage cheese instead of ricotta cheese and kale instead of spinach and it was Amazing!
Glad to know that you love this!
Made this tonight. My wife doesn’t like tomatoes in any form so this was great. Quick, easy, uses leftovers and what’s in the cupboard and very tasty. What’s not to love. Thank you.
Thank you for your good comments and feedback!
I made a vegetarian version of this recipe and it turned out great! Instead of chicken I put in sauteed eggplant, zucchini, and mushrooms. Vegetable broth instead of chicken broth. It was a hit.
Glad to hear that! Thanks for sharing the ingredients that you used, we appreciate it!
Was wondering if anyone substituted the spinach with something else
Hi Randy, I have only tried it with spinach, and reading through the comments section, I’m not seeing any comments from readers trying anything else. If you experiment with anything else, let me know how you liked the recipe.
I’m going to try broccoli and will let you know! I’m not a fan of spinach. We shall see!!
We just keep making this over and over and over. Thanks Natasha over and over and over.
Our best wishes to you and your family.
That’s just awesome! Thank you for sharing your wonderful review, Trisha!
I am very sorry… this is a 6 Star Recipe but you only have 5.
I made/assembled your chicken lasagna yesterday and refrigerated to serve Thanksgiving Eve.
Question: Should I freeze uncooked or cook and then freeze?
Hi Susan, baking it ahead and freezing will work. Chicken lasagna will also keep up to 4 days in the refrigerator if you were using freshly cooked chicken. To freeze, you can wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my recipe notes for reheating instructions and tips.
I plan on making this for a Christmas dinner party. Was wondering if we can make the No boil lasagna noodles to shorten the prep time?
Omg, this is going in the permanent section of our recipe repeats haha! Thank you. I shouldn’t have messed with oven ready noodles but was able to save it. Added a bit of basil and oreg to bechamel. Thank you for this awesome recipe! The whole family loved it, even my pickiest!
I’m so glad it was a hit! Thank you for sharing, Jaimi. 🙂
Hi Natasha,
Just wondering if this recipe could be made in a crockpot like your other crockpot lasagna recipe?
Thanks for your great recipes.
They are a constant “go to” for me!
Hi Michelle! I haven’t ever tested this in the crockpot but if you experiment, let me know how it turns out.
I messed it up by forgetting to put in the half and half and then tried to correct on my own, then noticed i missed the half and half, then added the half and half, then had to correct again…..but it still was amazing!
I’m glad it was still amazing! 🙂
I’m making this as a twist for thanksgiving and had two questions…has anyone used gluten free lasagna noodles and how much longer should I bake it if made the day before??
Hi Cathy, this should work fine with gluten-free lasagna noodles. They tend to get softer from my experience so make sure not to overcook the noodles initially.
I love all your recipes and I’ve made this chicken lasagna before & it came out delicious!! I was wondering if I prepare all the ingredients separately (sauces & pasta) then assemble when it’s time to bake it, will it still come out ok? I’d like to just put it all together when I get home from work & pop it in the oven so it’s ready quicker after a long day.
Thanks! Diane
Hi Diane! Thank you, I’m happy you enjoy my recipes. You could assemble the whole lasagna and refrigerate it before baking and then bake it the next day. It also reheats really well so you could make it ahead if you wanted. It will keep up to 4 days in the refrigerator if you were using freshly cooked chicken. You can also wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my notes for reheating if you decide to go this route. 🙂
I am making this tonight and want to divide it into two and freeze one. Should I cook it first before freezing? Normally I woiuld say NO but with the milk based sauce would it be best to cook it first?
Hi Lisa! Baking it ahead and freezing will work. Chicken lasagna will also keep up to 4 days in the refrigerator if you were using freshly cooked chicken. To freeze, you can wrap tightly in several layers of plastic wrap and freeze for up to 3 months. See my recipe notes for reheating instructions and tips.
My husband is NOT a fan a ricotta. Any chance that can be omitted & still taste great?
Hi Victoria! I have not tested it myself but some of my readers have reported using cottage cheese in its place. I’m not sure how it would be without any cheese.
This should be called rotisserie chicken Alfredo lasagna because whether you like it will depend on if you like both Alfredo and rotisserie chicken. Natasha’s directions are super easy to follow and overall it was tasty so I give it 4 stars- but if I had known the strong rotisserie chicken taste would be predominant I would not have included it.
Thank you so much for sharing that with me, SK!
Delicious AGAIN !!!
This is my 5th time running to your website and looking for something to serve for dinner. And another hit to my family and friends. I prepared this recipe the day before to the t. The next day followed the instruction for baking, and it turned out perfect.
That’s so great! Thank you for your awesome review, My!
Family loved it. Next time will plan to bake longer & allow more prep time. Used 3C mozzarella. Could add another egg.
Thank you for the feedback, Deb! 🙂
Oh, my goodness – this was phenomenal!
Lots of prep, but not difficult at all! Everyone loved it!!
Only one suggestion: make it easier for people to know that you can assemble it the day before you bake it. I had to find that in the comments/reviews.
Thank you so much for this recipe!!!
You’re very welcome, Cheryl! So glad you loved it. 🙂
DELISH! Used cottage cheese instead of ricotta and no bake noodles, it’s definitely a repeat! Thank you!
So glad to hear that, Kris. Thank you.
Thank you Kris. I wanted to know about no bake lasagna and you gave me the answer. 👍🙂
This was really good. I used less salt because I did not use low sodium broth. Made vegetarian version for my daughter replacing the chicken with canned artichoke hearts that I sliced thin. Also added finely diced mushrooms to the onions with a pinch of dried thyme. Turned out great. Thanks Natasha.
Sounds great and I’m glad you enjoyed this lasagna!
Great recipie! Have made this twice with no leftovers! My only change was to use much more spinach. Thank you.
Sounds good and yes, feel free to do that!
Can you give an adjustment for the use of oven-ready lasagna noodles in place of regular ones (the ones I don’t have to pre-cooked prior to going into the oven)? Love your recipes!
Hi Shannel! Yes, that would work. One of my readers said, “I used no-bake lasagne noodles but other than that, didn’t change a thing.”
Wow! I’ll add this to the many other recipes of yours on our favorites list! So, so good. My 11-year-old had 2 servings! His favorite meal is your original chicken patties… he asks for them every week. Thanks Natasha! We are big fans!
That’s just awesome! Thank you for sharing your wonderful review, Christi!
Love your recipes. Can’t wait to try the chicken lasagna. I’ve made your ziti and it is fabulous!
I’m so happy you’re enjoying my recipes, Tammy! I hope you love the Chicken Lasagna!
I made this- it was very good, but for my family I prefer spinach manicotti- this dish tasted like I was eating Alfredo sauce with ricotta cheese. I would not make it again.
Hi Kathryn, I’m sorry to hear it didn’t work out for you, especially since this has been a very popular recipe on our site. Did you possibly make any changes or substitutions?
Is it possible to use cream cheese in the place of ricotta cheese?
Hi Angie, we always make this with ricotta, but the next best thing might be small curd cottage cheese. I haven’t tried this with cream cheese to advise if that would work.
Hello! I made the chicken Lasagna for my coworkers! It was a hit! Thank you so much!!
PS I can send you a pic if you like!
You’re welcome! I’m so happy you enjoyed it, Laurie!
Ma’am I just have to say my household loves your recipes. I just made this chicken lasagna recipe with my little mini-me and it was a hit with my whole family. My child is a picky eater and never eats the green stuff (spinach). She helped me chop it up and ate everything once it was served. Your recipes are so easy to follow and delicious.
Thank you for that thoughtful feedback, Coral! I’m so glad you enjoyed it!
I made this dish for the first time the other evening. WOW!! It’s a keeper for sure! My family loved it! Thank you for sharing your love of cooking with us!
You are so welcome! I hope you will enjoy all the recipes that you will try from us.
Just made this and OMG!!! the aroma filling the house!! Can’t wait to dig into a fork into this.
I’m glad you love this lasagna, Scott!
I just made this recipe for the family. It was a hit! I will be adding this to my recipes! Thank you
That’s great to hear, Carol! So glad it was a huge hit.
I made this tonight for dinner. It was delicious! Thank you so very much for your wonderful recipes!
You’re very welcome, Lori!
How many cups of mushrooms should I use for this recipe if I wanted to add it in addition to the spinach? So excited to try this recipe!
Hi Huong, I would add it to your own preference. Ensure it’s not too many though as mushrooms tend to release water.
I was wondering if anyone has made this using ground chicken?
Is it possible to reduce the sodium in the lasagna recipe without changing the taste? Looks delicious.
Hi Betty! You can use low-sodium chicken broth.
I have just made it, but I freeze it before putting it on the oven first. Is this a good idea, or did I do it wrong?:(
They tend to get softer from my experience so make sure not to overcook the noodles initially. Baking it ahead and freezing will work. Just reheat it when you’re ready to eat it again.
This was so good!!!A new family fav!!!I will be adding sour cream to it next time I make it.But it was beyond delicious!!!
So glad you found a new family favorite! Thank you for the wonderful review. 🙂
We loved this recipe. I had one problem, it was very watery. I used 1/2 and 1/2. Maybe I didn’t let the sauce thicken enough. Should you cook the spinach? I know spinach is very watery. Would it hurt if I cook the spinach.
You could cook and drain it. That would be fine, shouldn’t do any harm to the recipe.
Just made this for my daughter yesterday. It’s yummy! I replaced the half and half with whole milk and had no problems with the sauce thickening. I also added some sauteed crimini mushrooms after the sauce was ready. Lovely recipe.
That’s wonderful! Thank you for sharing that with us.
I’ve made this recipe several times, it is a favorite and so easy to make, my sauce is always a little thin but it turns out wonderfully, it freezes well and reheats nicely
Thank you so much for sharing that with me, Lana! I’m so glad you enjoyed it!
Can cottage cheese be used instead of the ricotta cheese? Don’t like the texture of ricotta.
Hi Rosemary. Cottage cheese would be the next best thing if not using Ricotta. 🙂
Hi Natasha!
This looks sooo good. we are GF. Have you ever made this with measure for measure GF flour or used no bake GF Barilla lasagna noodles? I am attempting this for a vacation take and bake meal. Was going to freeze and cook later in the week. Would love any tips! TY
Hello Ann, this should work fine with gluten-free lasagna noodles. They tend to get softer from my experience so make sure not to overcook the noodles initially.
This is a restaurant quality lasagna! It took a little time, but it is well worth it. I served it with hot, homemade bread and a salad. This one will be made again.
Thanks for all you guys do.. I’m retired and cook a lot. I’ve made several of your recipes and they’ve all came out great.
I’m so happy you enjoyed that. Thank you for sharing that with us, Don!
Hi Natasha. This is a home run recipe. Took a while to make it all from scratch but it was worth the time and more. Really appreciate all your hard work putting these recipes together. You get 5 Stars for this one.
Best to you and your family. Your husband does great camera work and editing.
Hello Barry, thank you for your good comments and feedback. We appreciate it!
My husband won’t eat spinach. Could you recommend a different vegetable? I was thinking maybe carrots and broccoli?
Hi Tina, I have not tested that but I think broccoli could work.
I made this last night for dinner. I forgot to buy ricotta and didn’t have cottage cheese for a substitute. Instead I mixed a pound of sautéed mushrooms with the mozerella, and parm cheese and parsley. I followed every other direction. It was delicious and probably not as saucy, but the fam loved it. Thanks(again) for a great recipe.
Hi Teresa! I’m so glad it worked out for you. Thank you for sharing.
I made this on a Thursday night to serve on Friday night. I assembled it, covered with Saran Wrap and foil and refrigerated. I used no bake lasagne noodles but other than that, didn’t change a thing. The trick is always the bechamel sauce. You have to be patient, stir often and let it get to that gravy consistency. I let the lasagne sit out from the refrigerator 30 minutes before baking. It turned out absolutely delicious. I wasn’t sure making ahead would work but, it did. I served to my friends that were coming over for a little reunion. Next I’ll serve to my book club. It paired perfectly with a beautiful salad and my famous cheesy bread. It’s a little time consuming but totally worth it.
Thank you so much for sharing how you were able to create this with a make-ahead option. That’s wonderful that it works to make it in advance.
Thank you for this comment! I have a busy afternoon, so I wanted to make it this morning and refrigerate it until I baked it — and from what it sounds like, it will work. You also answered another question I had, which was using the oven ready lasagna noodles. Thank you!
Ratios are spot on. Super important in a recipe. Flavors and texture are perfect. This recipe is a keeper.
I’m so glad you found a keeper on my blog, Nadia! That’s so great!
Can you use frozen spinach in the chicken lasagna instead of fresh
Yes, you can but it should be thawed and well-drained.
nice post . very nicely written. looking for many more like this
I have made this a couple of times and it is a family favorite!
Thank you Natasha!
Great to hear that, Margaret. Thank you for sharing!
This looks delicious Natasha! Any suggestion on making it gluten-free?
Hi Lorna, this should work fine with gluten-free lasagna noodles. They tend to get softer from my experience so make sure not to overcook the noodles initially.
My sauce was more soupy and not a gravy like consistency. Should it be almost as thick as an Alfredo??
Hi Lisa, make sure you give the white sauce a chance to thicken – did you also use half and half (or equal parts of heavy cream and milk) and flour to help thicken the sauce?
LOVE your recipes, videos and your sparkling personality!!! Quick Question . When making this to put in the freezer for a later date, would it be better to assemble it and then freeze unbaked or assemble it and bake it and then thaw and bake again when needed?
I’m happy to hear that you are enjoying them! You sure can make this ahead, baking it ahead and freezing will work. Chicken lasagna will keep up to 4 days in the refrigerator if you were using freshly cooked chicken. You can also wrap tightly in several layers of plastic wrap and freeze for up to 3 months.
Can you assemble it and store in frig for a day or two before baking? If not, if you bake it ahead of time and store in frig, how long should you reheat and at what temperature?
Hi Elizabeth. I have not tested this but I think it would work. It works well with my traditional lasagna recipe. The chicken lasagna will keep up to 4 days in the refrigerator once baked if you are using freshly cooked chicken. You can also wrap it tightly in several layers of plastic wrap and freeze up to 3 months and it reheats well. See my recipe notes for reheating instructions and tips.
Hi Natasha, When I take the cooked lasagna out of the freezer to thaw and reheat in the oven, what temperature should I put it at and for how long?
Hi Lucille, I would recommend thawing the cooked frozen lasagna before reheating. If you wanted to reheat a frozen lasagna, I would cover it with foil and bake at 350˚F for about 30 minutes or until fully heated through (165˚F), cheese is melted and sauce is bubbling at the edges.
Plan on making this recipe on the weekend and would like to add a can of sliced carrots. What are your thoughts and recommendations for this addition , please?
Hi Kay, one of my readers mentioned they added shredded carrots successfully. I bet canned carrots may work if they are chopped into decent size slices.
this is a family favorite. Each time I prepare it always taste better than the last. Thank you for the amazing recipes.
Hi Angela, I’m so glad this is a family favorite! Thank you so much for sharing that with me!
We LOVED it! My grandson, who is the pickiest eater ever, ate 3 helpings! My nephew, who is visiting loved it and ate several helpings.
It was nice-I used no bake gf noodles, spinach and herbs from our garden!
Keep those recipes coming; they are terrific!
That’s wonderful, Brenda! Thank you for sharing.
Best chicken lasagna I’ve ever had!! Easy to follow instructions and great presentation!
So glad you enjoyed this recipe. Thank you for the review.
The family loved it!! My son gives it a 2👍🏽 I will definitely make this again. It’s a keeper. Thank you!
That’s great, Joanne! So glad you found a keeper.
My family of picky eaters, especially where spinach is concerned, loved it!
That is great news, Lisa! I’m happy to hear that they loved it.
This is fantastic! I followed the recipe exactly and it turned out perfectly. I used the no-cook noodles and it worked just fine. I cooked frozen chicken breasts in my Instant Pot and shredded them to use in this recipe. Fresh spinach worked very well, and the sauce is amazing! I love ricotta cheese – could eat it by the spoonful right out of the carton – and it was perfect in this recipe. I love the cheesy, ooey gooey goodness of this lasagna. I froze several portions for later and am looking forward to enjoying it again. Thank you for a great recipe, Natasha!
Hi Virginia! I’m so glad you enjoyed this recipe. Thank you for sharing your experience. 🙂
Hello! I was hoping to use no boil noodles for this(because we already have some in the pantry). Would you adjust anything? Thank you!
Hi Rachel! I have not tested it but here is what one of my readers said, “I shouldn’t have messed with oven-ready noodles but was able to save it.” I am not sure what happened but it sounds like they didn’t work so well. I hope that helps.
Really yummy lasagna, my family loved it. The only thing I may have done differently was to swap the fresh spinach for frozen, wrung out spinach. I think using the fresh spinach made the lasagna a little watery
Hi Nina! Thank you for the feedback. I’m glad you enjoyed this recipe.
You can increase the roux in the sauce to make the sauce more thick and it will help a lot
I didn’t have that issue. Came out perfect when I made it. Perhaps you forgot to add the flour?
I made this tonight. It was delish! Hubby had seconds! Next time I’m going to add another vegetable. Thanks, your recipes are so good.
I bet that would be so good, Theresa! I’m glad you enjoyed it!
Canned chicken is never okay. Disgusting taste. Butyl a rotisserie if you want to save time
OMG it was to die for! It was amazing. Made no changes. My husband and I absolutely loved it. Have made many of your recipes . ..which all are scrumptious….and this one is my favorite. Looking forward to making this again. Thank you for sharing❤️
Thank you for the wonderful review. So glad you enjoyed this recipe.
This was really good, hubby loved it too. I made it as is, other than halving it-turned out great. I’ll definitely make this again. Thanks
Great to hear that, Brenda. Thank you for your good review and feedback!
Hi Natasha. I love your bubbly personality. I’m just learning how to cook and I really want to cook this one. I’ve yet to try and it’s hard to find ricotta in my place. Any other option that I can use instead of ricotta? Thanks.
I’m so glad you’re enjoying my blog and videos, Siti! I always make this with ricotta, but the next best thing might be small curd cottage cheese.
Hey Natasha (& Siti) –
I thought I had ricotta, but did not, so used cottage cheese and it turned out very well. This recipe sounded great, but turned out even better; texture, presentation, taste – very, very good. A family favorite the first time made. I think next time I might add some sliced mushrooms (maybe even artichokes) and crank a few more herbs into it. Family said it reminded them of Chicken Alfredo, but way better (looks like it’s way healthier too).
This is the second recipe I have tried here, both winners. Thank you.
Thank you for sharing your experience. I’m so glad you and your family enjoyed this recipe!
This was amazing! My boyfriend surprised me one night and made this! We had plenty leftovers and shared some with my parents and they loved it and asked for the recipe too. I can see this dish being made multiple times in my future lol.
That’s just awesome! Thank you for sharing your wonderful review, Jillian!
Hi @natasha can I assemble the chicken lasagna the night before and put it in fridge and bake it the next day ?
Hi Karen, yes, that would work.
I made this tonight for dinner and it was delicious! My husband said it was exceptional and really enjoyed it. I did cut the recipe in half since it’s just the two of us, it came out great and it will give us three meals. Thank you for all the wonderful recipes. I enjoy your videos so much, they are very thorough, you are so cheerful and make watching fun.
You’re so welcome, Patty. I’m glad that your husband loved this recipe! I hope your family will love all the recipes that you will try for them.
I just made this with rotisserie chicken and added mushrooms and zucchini. It is in the oven now. I make so many of your recipes and have been overly pleased!!!
Sounds delicious! Thank you for sharing. So glad you enjoy my recipes.
Can the chicken lasagna be prepared using the lasagna roll up style prep?
Hi Debbie, I haven’t tried this specific recipe as rollups, but I bet that could work! I hope you try it and let us know if you like it!
*Chefs kiss* Seriously so good! Not only delicious and easy to make- it looks beautiful when it comes out of the oven. My recipe catalog is slowly being taken over by you Natasha lol!
Hello Ryan, good to know that you are enjoying my recipes! I hope you’ll love the recipes that you will try.
Wife and I just made this for the first time. It’s the definition of comfort food. In our forever recipe book!
Awesome, thank you for your good comments and feedback!
Truly amazing. Have made it multiple times now for my friends and roommates!
Thank you for the awesome feedback!
Hello Natasha! I had to use google translate to write to you because I don’t speak English. First of all, I would like to thank you for your excellent recipes that I make, week after week. They are so tasty. Thank you for your good humor. You really make me laugh. I hope you stay on the internet for a long time because the world needs people like you, who make a difference in life. Your zest for life often makes me forget about my health issues, which is why I say you make a difference in people’s lives. Thank you again for your delicious dishes. Tonight, I’m going to cook your chicken lasagna.
Hi Christine, your comment made my day today! Thank you for your kind words and compliments! I’m so happy to have readers like you enjoying my recipes! 🙂
What is the serving size for nutritional facts? By the way we absolutely loved this. We did half turkey half chicken otherwise followed to a T
Hi Raymond, this whole recipe serves 12 people so just divide the whole recipe by 12 to get the serving size for each.
Tweaked it a little. This was delicious and I was able to use up the last of my roast chicken. Thank you.
You’re welcome! Great to hear that you loved this recipe.
Hi Natasha you been helping my family for years!!!! We are very pleased with everything THANK YOU!!! I made this recipe tonight and it reminded me of more like a tuna casserole vs a chicken dish.
Any recommendations? The only thing I added was about 1/4 cup of diced white mushrooms.
Thank you and please keep doing what you do, my family and I love You!
Dennis Poledna FB
Hi Dennis! That is odd. Did you use any other substitutions or did you use canned chicken? I have not had that experience before. We love using shredded rotisserie chicken or chicken breast and it has not tasted like tuna.