Delicious White Lasagna with Creamy Chicken Recipe

Name: White Lasagna
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: – 2 large yellow squash, cut into long thin strips (about 10 slices) provides a vegetable layer that adds sweetness and texture; – 2 tablespoons olive oil helps achieve beautiful grill marks and prevents sticking; – Kosher salt to taste enhances the natural squash flavor; – Black pepper to taste adds a subtle warmth; – 2 tablespoons olive oil for sautéing the spinach; – 18 ounces spinach delivers nutrients and vibrant color; fresh spinach works best for this white sauce lasagna; – Kosher salt to taste seasons the spinach properly; – Black pepper to taste adds gentle spice; – 6 tablespoons salted butter creates the rich base for the roux; – 3 garlic cloves, minced adds aromatic depth; garlic offers numerous health benefits and incredible flavor; – 1/2 small onion provides subtle sweetness and complexity; – 1/4 cup all-purpose flour thickens the sauce to silky perfection; – 4 cups milk, warmed creates the creamy foundation; – 1 cup heavy cream, warmed adds richness and body; – Kosher salt to taste essential for proper seasoning; – Black pepper to taste balances the richness; – 3 cups grated Parmesan cheese (about 12 ounces) delivers nutty, salty flavor; – 1/2 cup prepared pesto adds herbal notes and vibrant color; – 2 (14-ounce) cans artichoke hearts, drained and chopped brings tanginess and texture to this alfredo lasagna style dish; – 16 ounces ricotta cheese provides creamy, mild base; – 1/3 cup grated Parmesan cheese adds saltiness and depth; – 2 large egg yolks, whisked helps bind and set the filling; – Pinch of kosher salt enhances all flavors; – Pinch of black pepper adds subtle warmth; – Butter for the baking dish prevents sticking; – 16 no-boil lasagna noodles saves time and absorbs sauce beautifully; – 2 1/2 cups grated low-moisture mozzarella (about 10 ounces) creates that irresistible cheesy top; – Torn fresh basil for topping adds fresh, aromatic finish

Jump to Recipe·Print Recipe

Why You’ll Love This White Lasagna

There’s something truly special about a homemade white lasagna that brings comfort to any dinner table. This creamy, cheesy masterpiece offers a delightful twist on traditional lasagna by skipping the tomato sauce and instead featuring a rich, velvety white sauce that coats every layer with goodness. Whether you’re cooking for a family gathering or meal prepping for the week, this white lasagna recipe delivers on flavor, convenience, and satisfaction.

Ease of preparation: This easy white lasagna comes together with straightforward steps that even beginner cooks can master. The no-boil noodles save time, and the white sauce comes together in just one skillet. With a total time of 1 hour 45 minutes and minimal hands-on effort, you can have a impressive dinner ready without spending all day in the kitchen.
Health benefits: Packed with 18 ounces of fresh spinach and grilled yellow squash, this dish delivers plenty of vitamins and minerals. Spinach provides essential nutrients like iron, vitamin K, and antioxidants that support overall wellness.

Versatility: This recipe adapts beautifully to different preferences. You can make it vegetarian as written, add Italian sausage for a meaty version, or swap ingredients to suit your dietary needs. It’s one of those dishes that works for everyone at the table.
Distinctive flavor: The combination of creamy béchamel sauce, nutty Parmesan, fragrant pesto, and tender artichoke hearts creates layers of flavor that make this best white lasagna stand out. The grilled squash adds a subtle sweetness and texture that balances the richness perfectly.

Jump To

1. Why You’ll Love This White Lasagna
2. Essential Ingredients for White Lasagna
3. How to Prepare the Perfect White Lasagna: Step-by-Step Guide

4. Dietary Substitutions to Customize Your White Lasagna
5. Mastering White Lasagna: Advanced Tips and Variations
6. How to Store White Lasagna: Best Practices
7. FAQs: Frequently Asked Questions About White Lasagna
8. White Lasagna

Essential Ingredients for White Lasagna

Creating the perfect creamy lasagna starts with gathering quality ingredients. Each component plays a vital role in building the rich, satisfying flavors that make this dish memorable. Below you’ll find everything you need organized by recipe component.

Squash Layer

2 large yellow squash, cut into long thin strips (about 10 slices) – provides a vegetable layer that adds sweetness and texture
2 tablespoons olive oil – helps achieve beautiful grill marks and prevents sticking

Kosher salt to taste – enhances the natural squash flavor
Black pepper to taste – adds a subtle warmth

Spinach Layer

2 tablespoons olive oil – for sautéing the spinach
18 ounces spinach – delivers nutrients and vibrant color; fresh spinach works best for this white sauce lasagna
Kosher salt to taste – seasons the spinach properly
Black pepper to taste – adds gentle spice

Creamy White Sauce

6 tablespoons salted butter – creates the rich base for the roux

3 garlic cloves, minced – adds aromatic depth; garlic offers numerous health benefits and incredible flavor
1/2 small onion – provides subtle sweetness and complexity
1/4 cup all-purpose flour – thickens the sauce to silky perfection
4 cups milk, warmed – creates the creamy foundation
1 cup heavy cream, warmed – adds richness and body

Kosher salt to taste – essential for proper seasoning
Black pepper to taste – balances the richness
3 cups grated Parmesan cheese (about 12 ounces) – delivers nutty, salty flavor
1/2 cup prepared pesto – adds herbal notes and vibrant color
2 (14-ounce) cans artichoke hearts, drained and chopped – brings tanginess and texture to this alfredo lasagna style dish

Ricotta Filling

16 ounces ricotta cheese – provides creamy, mild base
1/3 cup grated Parmesan cheese – adds saltiness and depth
2 large egg yolks, whisked – helps bind and set the filling
Pinch of kosher salt – enhances all flavors
Pinch of black pepper – adds subtle warmth

Assembly Components

Butter for the baking dish – prevents sticking
16 no-boil lasagna noodles – saves time and absorbs sauce beautifully

2 1/2 cups grated low-moisture mozzarella (about 10 ounces) – creates that irresistible cheesy top
Torn fresh basil for topping – adds fresh, aromatic finish

Special Dietary Options

For those with dietary restrictions, here are some simple swaps to customize your chicken lasagna alternative:

Gluten-free: Use gluten-free lasagna noodles and substitute the all-purpose flour with a 1:1 gluten-free flour blend in the sauce.
Vegetarian: This recipe is naturally vegetarian. For a vegan version, use cashew-based ricotta, plant-based butter, and dairy-free cheese alternatives.
Lower calorie: Substitute half-and-half for heavy cream, use part-skim mozzarella, and reduce the total cheese amount slightly.

How to Prepare the Perfect White Lasagna: Step-by-Step Guide

Now that you have all your ingredients ready, let’s walk through the process of building this spectacular creamy chicken lasagna alternative. Follow these detailed steps for restaurant-quality results in your own kitchen.

Step 1: Prepare the Squash

Start by preheating your oven to 350°F. While that warms up, heat a grill pan over medium-high heat. Take your 2 large yellow squash that have been cut into long thin strips and toss them with 2 tablespoons of olive oil, kosher salt, and black pepper. Grill each slice for about 2 minutes per side until beautiful marks appear. The squash should be slightly tender but not fully cooked. Set aside on a plate for later assembly.

Step 2: Cook the Spinach

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add your 18 ounces of spinach in batches, cooking until wilted, which takes about 2 minutes per batch. Season with salt and pepper as it cooks. Once all the spinach is wilted, drain any excess liquid and wipe the skillet clean. Removing moisture from the spinach prevents your white lasagna from becoming watery during baking.

Step 3: Make the Creamy White Sauce

This step creates the heart of your white sauce lasagna. In the same skillet, melt 6 tablespoons of salted butter over medium heat. Add 3 minced garlic cloves and 1/2 small diced onion, cooking until softened, about 2 minutes. The aroma at this stage is absolutely wonderful.

Whisk in 1/4 cup of all-purpose flour to form a roux, cooking for 2 more minutes over medium-low heat. The roux should be smooth and slightly golden. Now comes the important part: slowly add 4 cups of warm milk and 1 cup of warm heavy cream while whisking constantly. This gradual addition prevents lumps from forming.

Continue cooking the sauce until it thickens, about 3 to 4 minutes. You’ll know it’s ready when it coats the back of a spoon. Remove from heat and season with salt and pepper. Mix in 3 cups of grated Parmesan cheese until melted and smooth. Stir in 1/2 cup of prepared pesto and 2 cans of drained, chopped artichoke hearts. Set this luscious sauce aside.

Step 4: Prepare the Ricotta Mixture

In a medium bowl, combine 16 ounces of ricotta cheese, 1/3 cup of grated Parmesan cheese, 2 whisked large egg yolks, a pinch of kosher salt, and a pinch of black pepper. Mix until well combined. The egg yolks help the ricotta set properly during baking, giving you perfect slices that hold their shape.

Step 5: Assemble the Lasagna

Butter a 13-by-9-inch baking dish generously. Now comes the fun part: building your easy white lasagna recipe masterpiece. Follow this layering order carefully:

Spread 1 cup of sauce on the bottom of the dish

Layer 4 no-boil noodles
Spread 1 1/2 cups of sauce over noodles
Add all the cooked spinach evenly
Sprinkle 1/2 cup of mozzarella
Add 4 more noodles
Spread 1 1/2 cups of sauce
Dollop the ricotta mixture evenly
Sprinkle 1/2 cup of mozzarella
Add 4 more noodles
Spread 1 1/2 cups of sauce
Sprinkle 1/2 cup of mozzarella
Arrange the grilled squash slices
Add the remaining 4 noodles
Pour remaining sauce over the top
Top with the remaining 1 cup of mozzarella

Step 6: Bake and Serve

Cover the baking dish loosely with foil and bake for 40 to 45 minutes until browned and bubbly. The cheese should be melted and golden on top. Let the lasagna rest for 10 to 20 minutes before slicing. This resting period allows the layers to set, making it much easier to serve neat portions. Top with torn fresh basil just before serving for a pop of color and fresh flavor.

Pro Tip: If you love hearty comfort food, you might also enjoy our million dollar lasagna recipe for another crowd-pleasing dinner option.

Dietary Substitutions to Customize Your White Lasagna

One of the best things about this chicken white lasagna recipe is how easily it adapts to different dietary needs and preferences. Whether you want to add protein, make it gluten-free, or accommodate vegetarian guests, there’s a modification that works.

Protein and Main Component Alternatives

While this white lasagna is delicious as a vegetarian dish, adding protein makes it even heartier. For a creamy chicken lasagna version, simply add 1 pound of cooked and crumbled Italian sausage. Brown the sausage in a skillet over medium heat until no longer pink, drain the excess fat, and sprinkle it evenly over the ricotta mixture layer as you build your lasagna. You can choose mild or spicy sausage depending on your family’s preferences.

Alternatively, use 2 cups of shredded rotisserie chicken mixed into the white sauce for a milder protein addition. This works beautifully for families with children who might find Italian sausage too strong.

Vegetable, Sauce, and Seasoning Modifications

The vegetables in this recipe are easily swapped based on what’s in season or your personal taste. Zucchini works wonderfully in place of yellow squash. You can also add mushrooms, bell peppers, or broccoli to the mix. Just remember to sauté or roast any additional vegetables first to remove excess moisture.

Original Ingredient	Substitution Option	Notes
All-purpose flour	Gluten-free 1:1 flour blend	Same quantity works perfectly
Regular noodles	Gluten-free lasagna noodles	Check package for cook time
Ricotta cheese	Cashew cream or vegan ricotta	For dairy-free diets
Heavy cream	Half-and-half	Lower calorie option
Butter	Vegan butter or olive oil	Plant-based alternative

For sauce modifications, you can adjust the pesto amount or skip it entirely if you prefer a simpler flavor profile. Sun-dried tomato pesto creates an interesting twist on the traditional alfredo lasagna base.

Mastering White Lasagna: Advanced Tips and Variations

Creating the best white lasagna goes beyond following the basic recipe. These advanced techniques and creative variations will help you achieve perfect results every time while keeping dinner exciting.

Pro Cooking Techniques

Room temperature ingredients: Make sure your milk and cream are warm when adding to the roux. This prevents lumps and ensures a silky smooth sauce.
Proper draining: Always drain your spinach and artichokes well. Excess moisture is the enemy of a perfectly set lasagna.

Rest time matters: Don’t skip the 10-20 minute rest after baking. This allows the cheese to set and makes slicing much cleaner.
Cheese distribution: Grate your own cheese instead of buying pre-shredded. Pre-shredded cheese contains anti-caking agents that can affect melting and sauce consistency.

Flavor Variations

Once you’ve mastered the basic white lasagna recipe, try these delicious variations:

Mushroom and thyme: Add 8 ounces of sautéed mushrooms with fresh thyme to the vegetable layer.
Sun-dried tomato and basil: Mix 1/2 cup of oil-packed sun-dried tomatoes into the sauce for tangy depth.
Lemon herb: Add lemon zest and fresh herbs like rosemary and oregano to the ricotta mixture.

Spicy kick: Add red pepper flakes to the sauce or use spicy Italian sausage.

Presentation Tips

Make your creamy lasagna look as good as it tastes with these simple tricks. Garnish with fresh basil right before serving to maintain its vibrant green color. A light dusting of additional Parmesan on top after baking adds visual appeal. Serve on warmed plates to keep the lasagna at the perfect temperature throughout the meal.

Make-Ahead Options

This easy white lasagna is perfect for busy schedules. You can build the entire lasagna up to two days before baking. Simply assemble it in your baking dish, cover tightly with plastic wrap and foil, and refrigerate. When you’re ready to bake, add an extra 10-15 minutes to the cooking time since it will be cold from the refrigerator.

Meal Prep Tip: For more make-ahead dinner ideas that save time on busy weeknights, check out our creamy chicken and broccoli pasta recipe, another great option for feeding a hungry family.

How to Store White Lasagna: Best Practices

Proper storage ensures your white lasagna tastes just as delicious the next day. Whether you have leftovers or want to freeze a whole pan for later, these guidelines will help you maintain quality and food safety.

Refrigeration Guidelines

After baking, let your lasagna cool to room temperature, but don’t leave it out longer than 2 hours. Cover the baking dish tightly with foil or transfer individual portions to airtight containers. Properly stored white sauce lasagna keeps in the refrigerator for up to 4 days. The flavors often improve after a day as everything melds together.

Freezing Instructions

You can freeze this white lasagna recipe either before or after baking. For unbaked lasagna, wrap the assembled dish tightly in plastic wrap followed by foil. Freeze for up to one month. Thaw in the refrigerator for about two days before baking, and add extra time to account for the cold start.

For baked leftovers, cut into individual portions first. Wrap each portion in plastic wrap and foil, or place in freezer-safe containers. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Best Practices

The oven is the best method for reheating lasagna. Preheat to 350°F, cover your portion with foil, and bake for 20-25 minutes until heated through. For individual slices, the microwave works in a pinch: cover with a damp paper towel and heat in 1-minute intervals until warm. The microwave may affect texture slightly, so oven reheating is preferred for the best experience.

Meal Prep Considerations

If you’re batch cooking, consider making two pans of creamy chicken lasagna at once. Bake one for dinner and freeze the other for a future meal. This strategy maximizes your prep time and ensures you always have a homemade dinner ready for busy nights.

FAQs: Frequently Asked Questions About White Lasagna

Can I add meat to white lasagna?

Yes, adding meat is a great way to boost flavor in white lasagna. Use 1 pound of cooked and crumbled Italian sausage—mild or spicy—for a savory kick. Brown it first in a skillet over medium heat until no longer pink, then drain excess fat. As you layer the lasagna, sprinkle the cooked sausage evenly over the ricotta mixture between the noodles and white sauce. This keeps the creamy texture intact without overpowering the dish. For chicken white lasagna, shred 2 cups of cooked rotisserie chicken instead and mix it into the sauce. Avoid overloading to prevent sogginess. Bake as directed, and you’ll have a hearty meal ready in about 45-50 minutes at 375°F. Leftovers reheat well in the oven at 350°F for 20 minutes. Serves 8-10.

Can I make white lasagna ahead of time?

Absolutely, white lasagna is perfect for prep-ahead meals. Assemble the full lasagna up to 2 days in advance: layer noodles, ricotta filling, white sauce, and cheese as per your recipe, then cover tightly with plastic wrap and foil. Store in the fridge unbaked. For longer storage, wrap the assembled dish securely and freeze for up to 1 month—thaw in the fridge for 24-48 hours before baking. Add 10-15 minutes to the baking time if starting cold (cover for the first 30 minutes at 375°F, then uncover to brown the top). This method saves time for holidays or busy weeknights. Baked lasagna freezes well too: cool completely, slice into portions, wrap individually, and freeze for up to 3 months. Reheat at 350°F until bubbly, about 25-30 minutes.

What is white lasagna and how does it differ from regular lasagna?

White lasagna is a creamy, tomato-free version of classic lasagna, using a rich béchamel or Alfredo-style white sauce instead of marinara. It features layers of no-boil lasagna noodles, ricotta cheese mixed with spinach or herbs, mozzarella, Parmesan, and often proteins like chicken or sausage. Traditional red lasagna relies on tomato sauce for tanginess, while white lasagna emphasizes mild, cheesy comfort—think Italian-American casserole with garlic, nutmeg, and cream. It’s lighter on acidity, making it ideal for kids or those avoiding tomatoes. A standard recipe serves 8-12 and bakes in 40-50 minutes. Prep tip: Sauté veggies like mushrooms or broccoli first to release moisture. Pair with a green salad. Nutrition per serving (1/8th): about 450 calories, 30g protein, high in calcium from cheeses.

How long does it take to bake white lasagna?

White lasagna typically bakes for 40-50 minutes at 375°F for optimal results. Start covered with foil for the first 30 minutes to prevent drying out the top, then uncover for 10-20 minutes to melt and brown the cheese. It’s done when bubbling around edges and the center reaches 165°F internally—use a food thermometer for accuracy. Let it rest 15-20 minutes post-bake to set layers for clean slices. Factors like pan size (9×13-inch recommended) or cold-from-fridge assembly add 10-15 minutes. No-boil noodles absorb moisture during baking, so don’t skip the white sauce layer. Quick test: Knife inserts easily in center. Total time from oven-ready: under an hour. Serves 8-10; refrigerate leftovers up to 4 days. Pro tip: Tent loosely if browning too fast.

Can white lasagna be made vegetarian?

Yes, white lasagna is easily adapted for vegetarians by skipping meat and loading up on veggies. Use a ricotta-spinach filling: mix 15 oz ricotta with 10 oz chopped frozen spinach (thawed and squeezed dry), 1 egg, salt, and pepper. Layer with sautéed mushrooms, zucchini, or broccoli (2-3 cups total, cooked to remove water). Keep the béchamel sauce (made with butter, flour, milk, garlic, nutmeg) and top with mozzarella and Parmesan. Bake as usual at 375°F for 45 minutes. This yields 8 servings at about 400 calories each, packed with 25g protein from cheese. For vegan swaps, use cashew ricotta and plant-based béchamel. Address sogginess by patting veggies dry. Great for meatless Mondays—freezes well too. Link to our full vegetarian white lasagna recipe for step-by-step photos.