If you love lasagna but want a rich, creamy twist on the classic, this White Lasagna is an absolute must-try. Layers of tender noodles, savory chicken (or turkey), a velvety white sauce, and gooey melted cheese come together for a decadent, comforting meal. I once added a handful of spinach and a sprinkle of nutmeg to the sauce — and it turned this dish into a restaurant-worthy favorite. Whether you’re cooking for a special family dinner or looking to impress guests, this White Lasagna offers all the comfort of traditional lasagna with an elegant, creamy upgrade.
Why You’ll Love This Recipe
This White Lasagna is the ultimate in cozy comfort. Instead of the traditional tomato-based sauce, it features a luscious béchamel (white sauce) enriched with Parmesan and mozzarella for a creamy, cheesy flavor in every bite. It’s hearty yet refined, making it a perfect choice for weeknight dinners or special occasions alike. The combination of chicken, creamy sauce, and tender noodles creates a melt-in-your-mouth texture that’s impossible to resist. Plus, it’s versatile — you can add spinach, mushrooms, or even seafood for your own personalized version.
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White Lasagna: Creamy, Cheesy, and Comforting Perfection
- Total Time: 1 hr 5 mins
- Yield: 8 servings
- Diet: Halal
Description
White Lasagna, also known as Chicken Alfredo Lasagna, is a creamy and comforting twist on the traditional red-sauce lasagna. Layers of tender lasagna noodles, shredded chicken, creamy béchamel or Alfredo sauce, and gooey melted cheese make this dish rich, satisfying, and perfect for family dinners or special occasions.
Ingredients
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package directions until al dente. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Whisk in flour and cook for 1 minute, forming a roux. Gradually whisk in milk and heavy cream, stirring constantly until smooth and thickened (about 5 minutes).
- Stir in Parmesan cheese, salt, pepper, and nutmeg (if using). Remove from heat — this is your white sauce.
- In a bowl, combine shredded chicken with 1/2 cup of the white sauce to keep it moist.
- Assemble the lasagna: Spread a thin layer of white sauce on the bottom of the baking dish. Add a layer of noodles, then spread ricotta cheese, chicken mixture, and a sprinkle of mozzarella.
- Repeat layers until ingredients are used up, ending with noodles topped with white sauce and remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes, until the top is bubbly and golden.
- Let rest for 10 minutes before slicing. Garnish with chopped parsley and serve warm.
Notes
- For a richer sauce, replace some of the milk with chicken broth or extra cream.
- Add sautéed spinach or mushrooms between layers for a veggie boost.
- Use rotisserie chicken to save time.
- Leftovers reheat beautifully — the flavors deepen overnight.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Lasagna Noodles – Regular or oven-ready noodles form the base of the layers.
Cooked Chicken (shredded) – A flavorful, protein-rich filling. Rotisserie chicken works perfectly for convenience.
Butter – The base for the white sauce; adds richness and flavor.
All-Purpose Flour – Helps thicken the sauce to the perfect creamy consistency.
Milk – Whole milk or half-and-half gives the sauce body and smoothness.
Garlic (minced) – Infuses the sauce with subtle savory aroma.
Parmesan Cheese – Adds salty, nutty flavor to the béchamel sauce.
Mozzarella Cheese – Melts beautifully for a creamy, gooey texture.
Ricotta Cheese – Adds creaminess and structure to the filling layers.
Spinach (optional) – For color, flavor, and extra nutrition.
Nutmeg (optional) – A pinch enhances the depth of the sauce.
Salt and Black Pepper – Essential for seasoning.
Directions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Cook the lasagna noodles according to package directions if not using oven-ready. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute to remove the raw taste. Slowly whisk in the milk, stirring constantly until smooth and thickened, about 5–7 minutes. Season with salt, pepper, and a pinch of nutmeg. Stir in ½ cup of Parmesan cheese until melted and smooth.
In a bowl, mix the shredded chicken with 1 cup of the sauce. In a separate bowl, combine ricotta, ½ cup of mozzarella, salt, and pepper.
To assemble, spread a thin layer of sauce in the bottom of the baking dish. Add a layer of noodles, followed by half the chicken mixture, a layer of ricotta mixture, and a sprinkle of mozzarella. Repeat layers, finishing with noodles and the remaining sauce on top. Sprinkle with the rest of the mozzarella and Parmesan.
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until golden and bubbling. Let it rest for 10 minutes before slicing and serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 8 people. Preparation takes about 25 minutes, baking 40 minutes, and resting 10 minutes — total time about 1 hour and 15 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire pan, covered with foil, in a 350°F oven for 20–25 minutes. White lasagna also freezes beautifully — wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Variations and Customizations
Spinach and Mushroom Lasagna – Add sautéed spinach and mushrooms between layers for earthy flavor.
Seafood White Lasagna – Substitute chicken with shrimp, crab, or scallops for a luxurious seafood version.
Four-Cheese Lasagna – Combine mozzarella, ricotta, Parmesan, and provolone for ultimate cheesiness.
Vegetarian Option – Skip the meat and load it with roasted vegetables like zucchini, bell peppers, and spinach.
Pesto White Lasagna – Swirl a few spoonfuls of basil pesto into the sauce for an herby touch.
Bacon and Chicken Version – Add crumbled bacon for a smoky contrast to the creamy sauce.
Cauliflower White Lasagna – Replace noodles with thin slices of roasted cauliflower for a low-carb option.
Garlic Alfredo Lasagna – Add heavy cream and extra Parmesan for a richer, Alfredo-inspired sauce.
Broccoli Chicken Bake – Stir chopped broccoli into the chicken mixture for a wholesome twist.
Gluten-Free Lasagna – Use gluten-free noodles and flour for the sauce.
FAQs
Can I use oven-ready lasagna noodles?
Yes, just make sure your sauce is slightly thinner so it hydrates the noodles while baking.
Can I make this ahead of time?
Absolutely — assemble it up to a day in advance and refrigerate before baking.
Can I freeze it?
Yes, freeze before or after baking for up to 2 months.
What kind of chicken works best?
Cooked shredded chicken or rotisserie chicken works perfectly.
Can I use Alfredo sauce instead of homemade?
Yes, a good-quality jarred Alfredo sauce is a great time-saver.
What sides go best with white lasagna?
A green salad, garlic bread, or roasted vegetables pair beautifully.
How do I keep my lasagna from being runny?
Let it rest 10 minutes before cutting to allow the sauce to set.
Can I add vegetables?
Yes — spinach, mushrooms, and broccoli are great additions.
What cheese melts best for this recipe?
Mozzarella and Parmesan are ideal for both texture and flavor.
Can I make it vegetarian?
Yes, just omit the chicken and load up on vegetables instead.
Conclusion
White Lasagna is a creamy, indulgent twist on the classic Italian favorite — rich, cheesy, and deeply comforting. With layers of tender noodles, savory chicken, and a luscious white sauce, every bite is pure comfort food bliss. Perfect for family dinners, holidays, or when you want to impress with minimal fuss, this lasagna is a dish that always satisfies.
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