This creamy chicken lasagna has been a weeknight lifesaver and a weekend centerpiece in our home. I first developed this version while looking for a lighter take on traditional red-sauce lasagna, aiming for something silkier and more delicate but still indulgent. The white cheese sauce — a smooth béchamel enriched with cream cheese and shredded jack — gives the whole dish a luxurious texture, while tender shredded chicken and a handful of baby spinach keep it balanced and family-friendly. I remember the first time I pulled it from the oven: the sauce bubbled up between the noodle layers and the top browned just enough that my kids declared it "restaurant-level."

What makes this preparation special is the combination of accessible ingredients and a reliably forgiving technique. The white sauce is straightforward: a butter-and-flour roux, whole milk whisked in, then cream cheese and shredded jack folded until satiny. The ricotta layer, lightened with one beaten egg and a sprinkle of parsley, keeps the interior creamy but stable for slicing. I almost always double the sauce because leftovers reheat beautifully and the flavors mellow overnight. This version fits perfectly on a 9x13-inch dish and serves a hungry family of six to eight with ease.

Ingredients

• Lasagna noodles (9): Use standard oven-ready or regular noodles boiled to al dente; regular boiled noodles give the best texture and hold up to layering without becoming mushy.
• Salted butter (4 tablespoons): Provides the fat for the roux; I use a European-style butter like Kerrygold when available for extra flavor.
• All-purpose flour (4 tablespoons): Thickens the sauce; measure by spooning into the cup to avoid a gummy sauce.
• Ground black pepper (3/4 teaspoon): Freshly cracked if possible — it brightens the dairy and chicken flavors.
• Sea salt (1/2 teaspoon): Adjust to taste; remember cheeses add salt, so season cautiously.
• Garlic powder & onion powder (1/2 teaspoon each): Gentle aromatics that infuse the white sauce without the bite of fresh garlic.
• Whole milk (4 1/2 cups): Use whole milk for creaminess and proper mouthfeel; lower-fat milks thin the sauce noticeably.
• Cream cheese (8 ounces): Sliced or cubed for faster melting; this adds body and slight tang to the béchamel.
• Jack cheese, shredded (4 cups total): Use mild or pepper jack depending on preference; this is divided into 1/2-cup, 1/2-cup, and three 1-cup portions during assembly.
• Baby spinach (4–5 cups): Fresh leaves wilt quickly into the sauce; choose tender baby spinach for best texture.
• Ricotta (1 cup): Use whole-milk ricotta for richness; it combines with egg to form a stable, creamy layer.
• Egg (1, lightly beaten): Binds the ricotta so the slices hold together when cut.
• Parsley (1/2 teaspoon): Dried or fresh adds subtle herb brightness; garnish extra on the finished dish.
• Cooked chicken (2 cups): Diced or shredded — rotisserie chicken works wonderfully for speed and flavor.
• Mozzarella (3 cups, shredded): Melty and mild, use whole-milk mozzarella for the classic stretch and browning on top.

Instructions

Preheat and prepare noodles: Preheat the oven to 375°F. Boil the 9 lasagna noodles in generously salted water until al dente, following package times but testing a minute early; drain, lay flat on a lightly oiled sheet, and set aside so they don’t stick. Make the roux and white sauce: In a 4-quart saucepan over medium heat, melt 4 tablespoons salted butter. Add 4 tablespoons flour, 3/4 teaspoon black pepper, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Cook, whisking, for 1–2 minutes until fragrant and lightly golden (this cooks out the raw flour taste). Slowly whisk in 4 1/2 cups whole milk, a little at a time, until fully incorporated and smooth. Thicken the sauce: Continue cooking over medium heat, stirring frequently until the sauce comes to a gentle boil and thickens — about 6–8 minutes. Look for a coating consistency on the back of a spoon and small bubbling at the edges. Add cheeses to finish the sauce: Remove from heat and stir in 8 ounces cream cheese (sliced for easy melting) and 1/2 cup shredded jack cheese until completely melted and glossy. Taste and adjust seasoning gently; remember the remaining cheeses will add salt. Fold in spinach: Stir 4–5 cups baby spinach leaves into the hot sauce until wilted and evenly distributed. The residual heat will quickly collapse the leaves while preserving color. Prepare the ricotta layer: In a small bowl, combine 1 cup ricotta, the lightly beaten egg, 1/2 cup shredded jack cheese, and 1/2 teaspoon parsley. Mix until smooth and season lightly. Assemble the layers: Grease a 9x13-inch glass baking dish. Spoon a thin layer of sauce across the bottom. Place three lasagna noodles side by side. Spread half the ricotta mix over the noodles, top with half the cooked chicken, drizzle with 1/3 of the sauce, and sprinkle with 1 cup shredded mozzarella and 1 cup shredded jack. Repeat with a second noodle layer, the remaining ricotta, remaining chicken, and another cup each of mozzarella and jack. Top with the last three noodles, remaining sauce, and remaining cheeses. Bake and rest: Bake at 375°F for 30–35 minutes until the sauce is bubbling at the edges and the top is melted and beginning to brown. Let rest 10–15 minutes before slicing to allow the layers to set; garnish with extra parsley if desired.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for 3–4 days. To freeze, wrap the entire cooled tray tightly with plastic wrap and foil or freeze individual portions in freezer-safe containers for up to 3 months. For best reheating, thaw in the fridge overnight, then bake uncovered at 350°F for 20–30 minutes until heated through; covering loosely with foil for the first half prevents excessive browning. For single portions, microwave with a splash of milk to revive creamy texture, stirring midway for even heating.

Ingredient Substitutions

If you want a lighter version, substitute 2% milk and part-skim ricotta and mozzarella — the texture will be slightly less rich but still comforting. For a bold flavor, use pepper jack instead of mild jack or add 1/2 cup grated Parmesan into the sauce. Swap cooked turkey or shredded rotisserie for chicken, or use a plant-based ricotta and dairy-free cheeses for a dairy-free attempt (note: texture and melt will differ). For a gluten-free option, use gluten-free lasagna noodles and a gluten-free flour blend for the roux.

Serving Suggestions

Serve slices with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or with roasted seasonal vegetables such as asparagus in spring or Brussels sprouts in winter. A light, acidic side like marinated tomatoes complements the creamy layers, and a simple garlic bread or focaccia is perfect for soaking up any leftover sauce. Garnish each portion with chopped parsley and a grind of black pepper for freshness and visual appeal.

Cultural Background

This creamy tray takes cues from Italian-American casserole traditions, where layered pasta dishes evolved from regional pastas and local dairy. While classic lasagna often uses tomato ragu and béchamel in northern Italy, American adaptations embraced white sauces and shredded chicken as economical, crowd-friendly alternatives. This version is part of the long tradition of using pan-baked pasta as an efficient way to feed many — the hallmark of home-cooking in immigrant families reinventing old-country techniques with new-world ingredients.

Seasonal Adaptations

In spring, fold in blanched asparagus tips or peas with the spinach. In autumn, substitute sautéed mushrooms and a handful of roasted butternut squash cubes for a heartier, earthy profile. For holiday gatherings, add a pinch of nutmeg to the béchamel and use fresh herbs like thyme and sage alongside parsley to create a festive aroma. The basic layering approach is flexible — adjust fillings to match seasonal produce and complement the main meal.

Meal Prep Tips

Assemble the tray a day in advance and refrigerate, then bake on the day you plan to serve; this deepens flavors and saves time. For freezer meals, assemble in an aluminum pan, wrap well, and label with the date; when ready to bake from frozen, add 15–20 minutes to the covered baking time, then uncover to brown the top. Keep extra sauce on hand to refresh dried edges when reheating individual portions.

This tray brings comfort, versatility, and reliable results to the table. Whether you’re feeding a crowd or planning lunches for the week, it’s one of those dependable dishes that invites adaptation and always returns warm compliments.