White Cheese Chicken Lasagna

Total Time
20 mins
40 mins
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  1. Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender.
  2. Stir in the flour and salt, and simmer until bubbly.
  3. Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
  4. Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese.
  5. Season with the basil, oregano, and ground black pepper.
  6. Remove from heat and set aside.
  7. Preheat oven to 350F/175C.
  8. Bring a large pot of lightly salted water to a boil.
  9. Add lasagna noodles.
  10. Cook for 8 to 10 minutes, until al dente, and drain.
  11. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
  12. Cover with 1/3 of the noodles, ricotta, and chicken.
  13. Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese.
  14. Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.
  15. Bake 35 to 40 minutes.
Most Helpful

5 5

Never reviewed this but I just wanted to say that I make this one all the time. I just substitute 2 8oz packages of portebello mushrooms for the spinach. I slice and fry the mushrooms some to get the moisture out.

5 5

DH and I had this while watching the LOST series finale. Just like our favorite program, it did not disappoint! :) SO good! I subbed cottage cheese for the ricotta and it was great. The only thing not to like is the nutrition facts. Yikes. But still a great "splurge" dinner. Thanks!

5 5

I served this with homemade spaghetti and meatballs (#26947 and #32618) for my mother in law's birthday. It was very well received. I thought it was tasty and elegant and a very good "company" dish. I made it the day before and refrigerated it overnight, then baked for a little over an hour. Delicious!