Chicken Lasagna Bake

This creamy chicken lasagna is a comforting twist on the classic Italian favorite. It layers tender chicken and spinach with rich cheeses and a luscious homemade white sauce for a meal that satisfies every craving. Perfect for family dinners or meal prep, it delivers cozy flavors that feel both indulgent and wholesome.

I first made this lasagna when craving a rich but not too heavy comfort food on a chilly evening. Now it’s a go-to when I want something special but fuss-free. Even picky eaters love it thanks to the familiar cheesy layers.

Ingredients

• Lasagna noodles: Cooked al dente for perfect texture
• Salted butter: Provides a rich base for the sauce
• Flour: Thickens the sauce smoothly
• Black pepper: Adds subtle heat and flavor
• Sea salt: Enhances all the ingredients
• Garlic powder: Brings a savory depth to the sauce
• Onion powder: Adds mild sweetness and complexity
• Whole milk: Creates a creamy silky sauce – use whole for best richness
• Cream cheese: Gives velvety body and tang to the sauce
• Jack cheese: Adds sharpness and melts beautifully – divide as the recipe instructs for layering
• Baby spinach: Adds color, freshness, and nutrients
• Ricotta: Blends with egg and parsley to create a rich, creamy filling
• Egg: Binds the ricotta mixture perfectly
• Parsley: Fresh or dried for fresh herb flavor
• Cooked chicken: Tender protein shredded or diced for hearty filling
• Mozzarella cheese: Melts to golden bubbly perfection on top

Instructions

Preheat the oven:

Set the temperature to 375 degrees Fahrenheit to prepare for baking the lasagna so it cooks evenly.

Cook the noodles:

Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until they are al dente. Drain them and set aside on a lightly oiled surface to prevent sticking.

Make the roux and seasonings:

In a 4-quart saucepan over medium heat, melt the butter. Stir in the flour, black pepper, sea salt, garlic powder, and onion powder. Cook this mixture while stirring for one to two minutes until it looks bubbly and browned. This step builds the foundation for your sauce’s flavor and thickness.

Whisk in the milk:

Slowly add the whole milk while whisking continuously to avoid lumps. Keep cooking over medium heat until the mixture comes to a gentle boil and thickens, about six to eight minutes. This will create a creamy béchamel style sauce.

Add cheeses to sauce:

Once thickened, stir in the cream cheese and half a cup of shredded jack cheese. Continue stirring until all the cheese melts completely and the sauce is silky and combined. Remove the pan from heat.

Fold in spinach:

Add the baby spinach leaves into the warm sauce and gently stir them in. The heat will wilt the spinach lightly without losing its color and nutrients. Set the sauce aside.

Prepare the ricotta mixture:

In a mixing bowl, combine the ricotta cheese, the lightly beaten egg, parsley, and another half cup of jack cheese. Mix until smooth and even.

Assemble the first layer:

Grease a 9 by 13 inch glass baking dish and spread a small amount of the white sauce to cover the bottom. Lay down three cooked noodles side by side. Spread half of the ricotta mixture evenly over the noodles, then layer half of the cooked chicken on top. Spoon one third of the white sauce over this, followed by one cup of mozzarella and one cup of jack cheese.

Layer two:

Add another three noodles, spread the remaining ricotta mixture, the remaining chicken, and one cup each of mozzarella and jack cheese.

Top layer:

Finish with the last three noodles, top with the remaining white sauce and all remaining cheese.

Bake:

Place the lasagna in the heated oven and bake for 30 to 35 minutes until the sauce is bubbling and the cheese looks melted and lightly browned.

Garnish and serve:

Remove from oven and sprinkle with additional parsley if desired for a fresh pop of color and flavor.

If I had to pick a favorite part it’s the creamy white sauce that ties everything together. It took me a couple tries to get the seasoning just right so it complements the chicken without overpowering. The first time I served this at a family gathering everyone raved and went back for seconds, which always feels like a win.

Storage Tips

Cool lasagna completely before storing in an airtight container. It will keep in the refrigerator for up to four days. Reheat in the oven covered with foil to retain moisture. For longer storage, freeze portions wrapped tightly in plastic wrap and aluminum foil for up to three months.

Ingredient Substitutions

Use whole milk yogurt thinned with a little water instead of cream cheese for a tangier sauce with fewer calories. Swap Swiss or Gruyere for jack cheese to add a nuttier flavor. Ground turkey or shredded rotisserie chicken can replace cooked chicken for convenience. Baby kale or chard works well in place of spinach if you want a different leafy green.

Serving Suggestions

Serve this lasagna with a simple green salad dressed lightly with lemon vinaigrette to balance the richness. Garlic bread or crusty baguette on the side complements the creamy texture. A glass of crisp white wine pairs nicely if you want to make it a special dinner.

This dish is an indulgent comfort food that’s approachable for any home cook and sure to please a crowd.

FAQs about Recipes

→ How do I know when the noodles are cooked properly?

Cook noodles until al dente, meaning they are tender but still firm to the bite, then drain to prevent over-softening during baking.

→ What type of cheese works best for the creamy sauce?

Cream cheese combined with shredded jack cheese creates a smooth, creamy consistency and rich flavor for the sauce.

→ Can I substitute the spinach with another vegetable?

Yes, fresh baby spinach adds mild flavor and freshness, but you can swap it for sautéed kale or zucchini slices if preferred.

→ How thick should the white sauce be before layering?

The sauce should be thick enough to coat the back of a spoon, ensuring layers stick together without being runny.

→ What is the best way to ensure the dish cooks evenly?

Layer ingredients evenly in a greased baking dish and bake at 375°F until the cheese bubbles and browns lightly on top.