Easy White Chicken Lasagna with Spinach

White Chicken Lasagna with Spinach is the creamiest, dreamiest, cheesiest white lasagne you’ll ever have the pleasure of eating. Perfect for the family, dinner guests, or for keeping all to yourself.

If you love comforting, tasty pasta dishes like this white chicken lasagne, then you’re going to go ga-ga for this Greek Tortellini Pasta Salad, this Spicy Tomato Garlic Shrimp Pasta, or this Chicken Cordon Bleu Pasta Bake.

Easy White Chicken Lasagna with Spinach recipe | lecremedelacrumb.com

I love all things pasta. Luckily my husband and all my siblings, AND all my extended family members love it too, or they’d all be in big trouble if they came over to eat at my house or to a family potluck. We don’t fight about who gets to bring the pasta salads, bakes, and other hardy pasta dishes. No. We argue about who HAS to bring the salad or the veggie dish, you know, so we don’t feel like a bunch of gross gluttons, stuffing ourselves with carbs, not a veggie to be found. Someone eventually draws the short straw and begrudgingly brings something healthy. Whether we eat it or not is another story — but at least it’s there, should we feel the need for a healthy morsel or two.

I’ve made this White Chicken Lasagne before for other family get-togethers. But this time, I decided to sneak in some spinach. Call it taking my turn, I guess, to add in a little bit of green into an otherwise delightfully starchy, cheesy meal. No one can accuse me now of worming my way out of bringing the veggies!

Easy White Chicken Lasagna with Spinach recipe | lecremedelacrumb.com


For this recipe, I went ahead and stirred the spinach right into the sauce to save a step. You can do this step using spinach, kale, or another hardy green. But don’t stop there — if you want to add more veggies to this dish, these are the ones I’d recommend, but with one caveat: Unless you are adding something quick-cooking, make sure your veggies are cut thinly and cooked first before adding to your spinach.

  • Mushrooms like portabella, white button, or baby bellas all work great.
  • Squashes like zucchini or summer squash are yummy in lasagne — cut into thin rounds or shave into ribbons before layering.
  • Finely chopped broccoli or cauliflower will add a nice texture to this dish, but be sure to cook it first before adding to the noodles and sauce.
  • Red, yellow, or orange bell peppers will add a lovely sweetness to the lasagne. Or, consider using jarred, roasted red peppers instead.
  • Kalamata or black olives mixed with the red peppers and mushrooms give this White Chicken Lasagne a Mediterranean flair.
  • Marinated artichoke hearts or hearts of palm add a fun, surprising twist to this dish.
  • Shaved Brussels sprouts (again, cook or roast them first) can add a little bitterness to the otherwise savory pasta.

Easy White Chicken Lasagna with Spinach recipe | lecremedelacrumb.com


First of all, you should understand what a roux is. A roux is a paste made of a fat and a flour. It’s cooked until the ingredients thicken together and then it’s used as a base for many sauces. It’s what makes sauces thick, like when you’re making mac ‘n cheese.  

It’s important to make a roux whenever you’re making a sauce. I always use one when I’m making a cheese sauce, especially. The cheese needs a carrier element if you will. Otherwise, it’s just melted cheese in your pasta or whatever you’re making and not at all…saucy.

Like once, when I was first married, I tried to make my husband macaroni and cheese using just — macaroni and cheese. Then, I baked it because I must have known that you bake it all together. I bet you can guess what I pulled out of the oven: A hardened mess of cheese and dried pasta. Yum! This mistake taught me though to learn the error of my ways and, well, that’s how I learned to love and appreciate the roux!

For this dish, I melted butter down, then stirred in the garlic and flour with the butter (the fat) and added the flour and stirred, stirred, stirred, until the mixture thickened up and my base, or roux, came together. THEN and only then should you add your cheeses and stir some more, till you have your lovely white sauce base.


Personally, I love lasagne with chicken. But you can also use a thinly sliced, cooked Italian sausage (chicken, beef, pork or a mixture is fine). Or, take that sausage out of the casing and cook it to crumbles instead of slicing it thin (my preferred method).

Ground chicken, turkey, or pork can be substituted in a pinch as well.

One other option is to go vegetarian with this dish — use a combination of the veggies above and none of the meat for an all-vegetable lasagne. It is super tasty and pleases both vegetarians and meat-eaters alike for its delicious sauces and flavors. No one will even miss the meat!

Easy White Chicken Lasagna with Spinach recipe | lecremedelacrumb.com

Easy White Chicken Lasagna with Spinach recipe | lecremedelacrumb.com
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4.8 from 5 votes

Easy White Chicken Lasagna with Spinach

Course Main Course
Cuisine Italian
Keyword Chicken, lasagna, pasta, spinach
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings



  • 3 tablespoons butter
  • 2 teaspoons minced garlic
  • 3 tablespoons flour
  • 2 1/2 cups whole milk or half and half
  • salt, to taste
  • 1/4 cup grated parmesan cheese
  • 4 ounces cream cheese, softened


  • 3/4 cup ricotta cheese
  • 1 egg
  • 8 dried lasagna noodles, cooked according to package instructions
  • 2 cups cooked chicken, cut into bite size pieces
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 4 cups baby spinach leaves


make the sauce

  • Place a saucepan over medium heat. Add the butter and when it’s melted and no longer foaming, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from the heat and add the Parmesan, cream cheese and spinach. Stir until the spinach is wilted.

assemble the lasagna

  • Whisk the egg and ricotta in a small bowl until blended.
  • Spoon about 1/4 cup sauce on the baking dish and top with 2 lasagna noodles, followed by ¼ cup of the ricotta, 2/3 cup chicken, 2/3 cup mozzarella, 1 tablespoon Parmesan and ½ cup of the sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.
  • Bake uncovered 20-25 minutes, until the sauce is bubbling.
  •  Let the lasagna cool for 15-20 minutes before serving.

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How much spinach do you use? it is not mentioned in the ingredients whatsoever.

    Sorry for the mistake- it is fixed now!

How much Spinach do you recommend?

    Sorry for the mistake- it is fixed now! 4 cups of baby spinach

Looks delish! Can you use 1% milk for roux or is that not high enough in fat?

    5 stars
    Husband loved the recipe. Next time I’ll try it with other vegetables.

I don’t see spinach in the list of ingredients.

    Sorry for the mistake- it is fixed now!

Did I miss SOMething? I don’t see spinach listed as an ingredient. How much spinach do you use for the recipe?

    Sorry for the mistake- it is fixed now!

Sorry if duplicate Can you use 1% milk for roux ? Looks delish!

    You could but I recommend the other because how it creamy it will be. You may just lack some of the creaminess if using 1% milk 🙂

Spinach isn’t listed in the ingredients. how much should we use? thank you

How much spinach do you use, its not listed in the ingredients

    Sorry for the mistake- it is fixed now!

4 stars
This sounds scrumptious, but how many portions is this recipe supposed to serve? Can’t be very many portions from an 8″x8″ pan. To some folks, this would serve 6, but to most of us, it would serve 4. I’m wondering as to the amount of portions, since I pay close attention to the Nutritional Info per serving. Thanks.

    It is intended to serve 6

How many servings? 6?

    Yes- 6 servings!

5 stars
Made this and the FAMILY loved it! Added mushrooms. Can this be prepared ahead of time and put in the fridge to put in the oven later?

    Hi Molly! Glad to hear that you and your family enjoyed this recipe 🙂 Thanks for sharing! Yes, I think you could make this ahead and refrigerate until you’re ready. Great thinking!

Why no print button?

    Hi Chad! There is indeed a print button on each recipe page, down with the recipe and picture!

5 stars
This was a huge hit!! I mafe a couple small modifications (added mushrooms, cottage instead of ricotta, extra mozz). Fantastic recipe! Next time i need to make 2 pans!!

    Nice job, Stacey! I bet the addition of mushrooms was super delicious! Thanks for sharing 🙂

5 stars
Delicious! Even my ultra fussy children ate it all!

    Ultra fussy- I know the feeling all too well sometimes! 😉

How would you make this into a 9X13 pan instead of a 8X8?

    Hi Kirsten- I have not made this recipe in a 9×13 before so I can’t say for sure, but my guess is that because it will be thinner it may just need a few min less of cook time. Definitely trial and error though!

Hey! Does anyone know the calories per serving?

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