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White Sauce Lasagna features layers of thick and creamy white cheese sauce and chicken all served between tender lasagna noodles. This decadent dinner recipe is easy to make and perfect for both potlucks and weeknight dinners alike! There’s also a colorful medley of spinach, carrots and broccoli to help you get your veggie fix.
When we think of lasagna, we think of the classic meat and red sauce lasagna that we all have grown to love over the decades. It’s classic, comforting, and it seems like there’s a different recipe in every family that’s passed down. I’m here to shake things up a bit and tell you to forget about the classic red sauce lasagna and try my white sauce lasagna instead. Yes, I said it. White sauce lasagna.
Alright, hear me out. White sauce lasagna is just as delicious and comforting. It is an easy baked dinner recipe featuring chicken, veggies, and tender lasagna noodles held together by a creamy white sauce. The white sauce is made with butter, flour, milk, Parmesan cheese, and seasonings for a truly decadent flavor. This dish can be customized to your taste preferences and is the perfect way to use up any leftover chicken you might have in your fridge. Enjoy a meal that’s both tasty and easy to make with this white sauce lasagna!
Why You’ll Love This
- It’s the definition of decadent. The cheesy cream sauce that coats the chicken is oh so rich and decadent! This is a truly comforting dinner recipe that always hits the spot.
- It’s well-rounded. This baked dinner recipe features chicken, veggies, and tender lasagna noodles held together by a cheesy sauce you’ll crave over and over again. It really does have it all!
- Great use for leftovers. Have any leftover chicken breasts in your fridge? This recipe is an excellent way to use them!
Ingredients You’ll Need
Here is a list of ingredients you will need to make chicken lasagna. Make sure to scroll down to view the full recipe for exact measurements.
- Lasagna noodles – you’ll want to use regular lasagna noodles and not the no-boil ones.
- Frozen spinach – make sure to squeeze out the excess liquid well otherwise you may get a soupy lasagna.
- Frozen carrots
- Frozen broccoli
For the chicken layer:
- Cooked shredded chicken
- Ricotta cheese
- Grated parmesan cheese
- Shredded mozzarella cheese
- Herbs – Dried oregano, dried basil, dried parsley
- Black pepper
For the white sauce:
- Olive oil
- Half and half
- Cream cheese
- Onion powder
- Garlic powder
- Salt and pepper
- Shredded mozzarella
How To Make White Sauce Lasagna
Here is a sneak peek of the steps involved to make vegetable lasagna with white sauce. Be sure to scroll to the bottom of this post for the full recipe.
Make the chicken mixture. Combine the carrots and broccoli in a bowl and set aside. In another bowl, combine the ricotta, egg, parmesan, mozzarella, and seasonings. Fold in the chicken.
Make the cream sauce. Melt the butter and whisk in the flour along with olive oil in a saucepan. Thicken until it starts to bubble. Slowly whisk in the half and half, cream cheese, and seasonings. Bring to a light simmer, stirring frequently, allowing the mixture to thicken. Fold in the mozzarella and parmesan cheeses.
Assemble the lasagna. Spread a thin layer of white sauce on the bottom of your baking dish. Layer with noodles. Cover evenly with the entire chicken mixture, then top that with spinach. Layer again with noodles. Spread a thicker layer of sauce on top of those noodles. Cover with chopped veggies. Layer again with noodles. Spread one final layer of sauce and top with remaining mozzarella cheese.
Bake and let rest. Bake at 400°F uncovered for 30 minutes. Rest for 10 minutes before serving.
Substitutions and Variations
Here are just a few ways you can really make this chicken alfredo lasagna your own:
- Make it vegetarian. You can easily omit the chicken to make this dinner vegetarian-friendly! If you go this route, I recommend replacing the missing chicken with additional veggies to help bulk up the lasagna and stay filling.
- Use freshly shredded cheese. It’s time to bust out the cheese grater. Trust me, freshly grated parmesan and mozzarella yield much more delicious, ooey gooey results than the pre-shredded stuff! With that in mind, though, you can substitute freshly grated cheese for pre-shredded if needed.
Tips for Success
I have a few tips and tricks below to help you make the best lasagna with white sauce.
- Let it rest before serving. When you allow a lasagna to rest before serving, you greatly reduce the risk of burning your mouth! Plus, it gives the cheese and sauce time to cool and settle. If you slice into it while it’s still piping hot, the sauce will likely get all over your plate.
- Use full fat cheese. When it comes to cream cheese and the other cheeses, try to avoid low-fat options. You’ll find that full fat cream cheese really yields the thickest and creamiest results here.
- Remember to thaw your veggies. I like the simplicity of using frozen veggies! However, it’s important to remember to let the spinach, carrots, and broccoli thaw and drain of excess liquids before using them in this lasagna recipe.
Storage and Reheating Instructions
This easy white sauce lasagna makes the BEST leftovers! Once it’s totally cooled to room temperature, wrap the lasagna tightly with plastic wrap or cover it with a lid that’s fit for the pan. Store it in the fridge for up to 4 days. When you’re ready to serve it, you can pop it back in the oven or simply use the microwave – the choice is yours.
What to Serve with White Sauce Lasagna
This easy dinner recipe can stand all on its own! After all, it’s got veggies, protein, and carbs, so it’s fairly well-rounded. However, you can always add a nice veggie side to this hearty dish to round out your plate even more. Some of my favorites include Air Fryer Smashed Brussels Sprouts, Crazy Roasted Cauliflower and Roasted Parmesan Broccoli.
White Sauce Lasagna
- Lasagna noodles, cooked to package directions
- 1 cup frozen spinach, thawed and drained
- 1 cup frozen carrots, thawed and chopped
- 1 cup frozen broccoli, thawed and chopped
- ½ cup shredded mozzarella, for topping
- 1 pound cooked shredded chicken, (great use of leftovers, bake or boil your favorite cut of chicken)
- 16 ounce ricotta cheese
- 1 egg
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- Pepper to taste
- 2 teaspoons butter
- 2 tablespoons flour
- 1 tablespoon olive oil
- 2 cups half and half
- 2 tablespoons cream cheese, softened
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded mozzarella
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat the oven to 400 °F
- In a small bowl, combine the carrots and broccoli. Mix together and set aside.
- In a mixing bowl, combine the ricotta cheese, egg, parmesan, mozzarella, and seasonings for the chicken layer until fully combined.
- Fold in the chicken. Set aside.
- In a small saucepan, melt the butter and whisk in the flour along with olive oil. Thicken until it starts to bubble. About 2 minutes.
- Slowly whisk in the half and half, cream cheese, and seasonings for the sauce.
- Bring to a light simmer, stirring frequently, for 5-6 minutes, allowing mixture to thicken.
- Fold in the mozzarella and parmesan cheeses until fully melted.
- Spread a thin layer of white sauce on the bottom of the baking pan.
- Layer on top with noodles.
- Cover evenly with the entire chicken mixture. Top with spinach.
- Layer again with noodles.
- Spread a thicker layer of sauce on top of the noodles.
- Cover with chopped veggies.
- Layer again with noodles.
- Spread one last layer of sauce, nice and thick.
- Top with mozzarella cheese.
- Bake, uncovered for 30 minutes, or until the top starts to lightly brown and the sides are bubbling.
- Rest for 10 minutes before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Wednesday 15th of March 2023
This looks fabulous, and as pretty as any casserole I have ever seen! On my menu soon!