This white chicken lasagna has been a weeknight lifesaver and a weekend centerpiece in my kitchen for years. I first put this combination together on a rainy Sunday when I had a rotisserie chicken leftover from a busy Saturday and a pantry full of cheeses. The result was an indulgent, creamy casserole that felt like a warm hug: tender lasagna sheets soaked in a garlicky white sauce, pockets of ricotta, ribbons of spinach, and generous shreds of chicken under a golden mozzarella blanket. The texture is deeply satisfying — a soft, silky bechamel-like sauce, creamy ricotta pockets, and slightly chewy lasagna that still holds its shape when sliced.

I remember my family gathering around the table as the house smelled of butter, garlic, and baked cheese; my husband declared it a “keeper” before the first slice was even served. Over the years I’ve tweaked the seasoning, added fresh spinach for brightness, and learned to watch the broiler carefully so the top gets that perfect golden-brown crust without burning. This casserole is special because it feels luxurious but uses humble ingredients — store-bought rotisserie chicken, whole-milk ricotta, and pantry staples like flour and chicken broth — which makes it totally approachable on busy evenings.

Ingredients

• Ricotta mixture: Use whole-milk ricotta for the creamiest texture — I like BelGioioso or Galbani if available. Combine with a little shredded mozzarella and grated Parmesan to help the filling set and add depth of flavor.
• Shredded chicken: One store-bought rotisserie chicken yields about 3 cups shredded meat. Remove the skin and shred with two forks for even distribution. This shortcut adds great roasted flavor without added time.
• Lasagna noodles: Use 9 no-boil or traditional noodles; if using traditional, boil until al dente so they hold structure during baking. Olive oil or butter is not needed in the boiling water, just a generous pinch of salt.
• White sauce: Butter and all-purpose flour form a roux, which thickens 2 cups of chicken broth plus heavy cream. Parmesan in the sauce adds nuttiness and helps stabilize the mixture while baking.
• Seasonings and vegetables: Yellow onion and garlic are sautéed to create the aromatic base; Italian seasoning, garlic powder, salt, and cracked black pepper round out the sauce. Fresh baby spinach adds color and lifts the richness.
• Cheeses for topping: Use freshly shredded mozzarella for best melting and avoid pre-shredded blends that contain anti-caking agents which can inhibit meltiness. Freshly grated Parmesan is recommended for maximum flavor.

Instructions

Prepare the ricotta mixture: In a medium bowl combine 15 oz whole-milk ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 large egg, and 1/4 teaspoon freshly cracked black pepper. Stir until smooth — the egg helps the filling firm up slightly in the oven so your slices hold together. Shred the chicken: Remove skin and bones from a rotisserie chicken and shred about 3 cups of meat with two forks. If the chicken is warm, allow it to cool slightly so the cheeses don’t slide when you layer. Cook the noodles: Bring a large pot of water to a rolling boil, add 1/2 tablespoon salt, and cook 9 lasagna noodles until al dente according to package directions. Drain in a colander and lay flat on a baking sheet or towel to prevent sticking. Make the white sauce: Preheat oven to 375°F. In a large skillet melt 4 tablespoons butter over medium heat. Add 1 diced yellow onion and 2 minced garlic cloves; sauté about 4 minutes until translucent. Stir in 1/4 cup all-purpose flour and cook 1-2 minutes until it turns lightly golden. Slowly whisk in 2 cups chicken broth until smooth, then add 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1 cup heavy cream, and 1/4 cup grated Parmesan. Simmer 3–5 minutes until slightly thickened, then stir in 3 cups chopped baby spinach until wilted. Assemble the casserole: Spread about 1 cup of the sauce over the bottom of a 9×13-inch baking dish. Layer three noodles, then 1/3 of the ricotta mixture, and 1/3 of the shredded chicken. Repeat two more times (sauce, noodles, ricotta, chicken). Finish with the remaining sauce and top with 1 1/2 cups shredded mozzarella. Bake and finish: Bake at 375°F for 25 minutes until the cheese is fully melted. Switch to broil for 3–4 minutes to brown the top — watch closely to avoid burning. Let rest 10 minutes before slicing into 9 or 12 pieces. Garnish with chopped parsley if desired and serve warm.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the entire casserole tightly in plastic wrap followed by a layer of aluminum foil and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and reheat covered at 350°F for 30–40 minutes; remove the cover for the last 10 minutes to refresh the cheese topping. Individual portions can be reheated in the microwave on medium power to avoid rubbery cheese.

Ingredient Substitutions

If you prefer a lighter version, substitute half-and-half for heavy cream and reduce butter to 2 tablespoons; the texture will be slightly less rich but still creamy. For a gluten-free option, use certified gluten-free lasagna sheets and check flour alternatives — a 1:1 gluten-free all-purpose flour can work for the roux, but thickening may differ slightly. Vegetarians can replace shredded chicken with roasted mushrooms or a mix of artichoke hearts and sun-dried tomatoes; add a pinch more salt to compensate for the savory punch lost without roasted chicken.

Serving Suggestions

Serve slices with a crisp green salad dressed in lemon vinaigrette to cut the richness, or roasted seasonal vegetables like asparagus in spring and Brussels sprouts in winter. A garnish of chopped flat-leaf parsley and a light dusting of grated Parmesan elevates presentation. For a family-style meal, place the casserole in the center of the table with crusty bread and a simple antipasto plate.

Cultural Background

While traditional lasagna hails from Italy and typically features a tomato-based ragu and béchamel in some regions, variations like this white, chicken-forward version are part of Italian-American cooking where creativity meets available ingredients. Rotisserie chicken and dairy-rich sauces reflect a blending of convenience and comfort that became popular in mid-20th-century American home cooking.

Seasonal Adaptations

In spring swap baby spinach for tender baby arugula at the end of sauce preparation for peppery freshness; in autumn add roasted butternut squash cubes for sweet, caramelized notes. Around the holidays, fold in a handful of sautéed mushrooms and thyme to deepen the umami profile and pair the casserole with a light cranberry chutney for contrast.

Meal Prep Tips

Assemble the dish up to 24 hours ahead, cover tightly, and refrigerate; baking time may increase by 5–10 minutes if cold from the fridge. For freezer meal prep, assemble in an oven-safe, disposable 9×13 pan, freeze flat, and label with date — when ready to bake, thaw overnight and follow baking instructions. Portion into single-serving containers for grab-and-go lunches that reheat well.

This white chicken lasagna is one of those comforting dishes that becomes more than a recipe — it’s a memory-maker, a weeknight hero, and a potluck favorite. I hope it earns a permanent spot in your rotation as it has in mine.