White Chicken Lasagna

Why You’ll Love This White Chicken Lasagna

• Easy. If you’re intimidated by the idea of making béchamel sauce, don’t be. It’s easy! Plus, we’re going to use no-boil noodles, so you won’t have to worry about cooking the pasta first.
• Full of flavor. Every bite of this chicken lasagna is bursting with texture and flavor. Folks will clean their plates and ask for seconds.
• Filling. Fall-apart tender roasted chicken makes this lasagna extra hearty and satisfying.
• Impressive. Thanks to the béchamel sauce everyone will be impressed by the “fancy” dinner you made for them. (Shhh, don’t tell them how easy it was.)

Looking for a beef lasagna? Try my classic beef lasagna recipe. Or if you’re looking for a vegetarian option, this butternut squash lasagna is always a hit.

Recipe Ingredients

Here’s a quick overview of what you’ll need to make this chicken lasagna. Be sure to scroll down to the recipe card for a printable ingredient list.

For the roasted chicken:

• Boneless skinless chicken thighs: You can use chicken breast meat instead.
• Olive oil
• Seasonings: Kosher salt, ground black pepper and fresh rosemary

For the béchamel sauce:

• Salted butter
• All-purpose flour
• Whole milk: A neutral dairy-free milk substitute will work here, although you might want to use a bit more flour to help it thicken.
• Seasonings: Kosher salt, ground black pepper and fresh rosemary. Sea salt also works, but not table salt.
• Shredded parmesan

To Assemble

• No-boil lasagna noodles
• Full-fat ricotta
• Zucchini – About 3 medium zucchinis. I recommend using a mandolin or the slicing attachment of a food processor.
• Shredded Italian cheese blend – Trader Joe’s has a good one called Quattro Formaggi.

How to Make White Chicken Lasagna

Here’s a quick overview of how to make this lasagna recipe. Be sure to scroll down to the recipe card for printable instructions.

Cook the chicken:

• Preheat the oven to 400 degrees F.
• Prep the chicken. Arrange the chicken thighs on a lined baking sheet. Drizzle with olive oil and season with salt and ground black pepper. Add rosemary with the chicken on the baking sheet.
• Bake for 25 min or until the juices run clear.
• Cool. Allow the chicken to rest for 10 minutes before shredding.

Want to cook your chicken in the Instant Pot or slow cooker? Check out my how to make shredded chicken post.

At what temperature is chicken done?

I always recommend using an instant-read thermometer to make sure your chicken has finished cooking. Here are the temps you’re looking for:

• Chicken thighs – 165F
• Chicken breasts – 165F

Make the béchamel sauce while the chicken is cooking:

• Melt the butter. Heat a heavy-bottomed pot over low heat on the stove.
• Add flour. Turn the heat up just a tad and whisk in the flour. Continually whisk for ~2 minutes as the flour cooks.
• Add the milk. Add 1 cup of milk to the mixture and continue to whisk. Add the rest of the milk 1 cup at a time, whisking all the while.
• Season. Season with salt, ground black pepper, and a sprig of rosemary. Stir to combine.
• Cook. Turn the heat back to low and cook for 20-30 minutes to thicken, stirring occasionally
• Time to add cheese. Add the grated parmesan and stir until melted into the sauce.
• Set aside. Turn off the heat and set aside.

Assemble the lasagna and bake:

• Preheat the oven to 400 degrees F.
• Add béchamel sauce. Ladle 1/3 of the sauce into a 9×13-inch casserole dish and spread to cover the bottom

Tips for Success

• Don’t rush the sauce. It might be tempting to use higher heat and try to warp-speed the sauce step, but don’t do it. The sauce needs to cook over low heat so that the flour doesn’t burn.
• Use rotisserie chicken. If you want to skip the step where you roast the chicken, you can use a rotisserie chicken from the grocery store.
• Let the lasagna cool. Give the lasagna at least 15 minutes to cool after it comes out of the oven. This additional time lets the noodles absorb any extra liquid and makes it easier to get a clean cut.

How to Store and Reheat Leftovers

• Fridge. Let your white chicken lasagna cool to room temperature, then cover it tightly with saran wrap or transfer it to an airtight container. Store in the fridge for up to 4 days.
• Freezer. If you plan to freeze your lasagna make sure you use one of those disposable aluminum baking pans. Ceramic or glass baking dishes that are cold and then placed in a hot oven can crack. Cover your lasagna (baked or unbaked) with a layer of saran wrap and then a layer of aluminum foil. It will keep in the freezer for up to 3 months.
• To reheat from the fridge. Place a single serving on a microwave-safe plate and zap it until warmed through. I recommend cutting the slice in half so that the inside can warm evenly. In my microwave, a single slice usually reheats in about 1 min 30 seconds to 2 minutes, depending on the size of the piece.
• Reheat from frozen. Thaw overnight in the fridge. For unbaked lasagna, follow the baking instructions below. For lasagna that has already been baked, you can cut slices and warm as outlined above, or heat the lasagna in an oven preheated to 350F until warmed through.

More Pasta Dinner Ideas

• Million Dollar Spaghetti
• Cheeseburger Casserole
• Chicken Bacon Ranch Pasta
• Gigi Hadid Pasta