No red sauce here: creamy white layers of chicken, spinach and ricotta under a golden, cheesy top.
Prep25 min
Cook40 min
Total1 hr 5 min
Serves8
LevelAdvanced
What makes it special
Fresh spinach
Egg
Black pepper
Olive oil or butter
White lasagna, or lasagna bianca, is just as traditional in Italy as the red kind, and in my house it's even more popular. The sauce is creamy without being heavy, the spinach keeps it fresh, and the chicken makes it a hearty, family-sized dinner.
Why I love it
Lighter than classic lasagna, with a milk-based sauce instead of heavy cream.
Packed with protein and greens.
Mild and creamy, so kids happily eat their spinach.
Perfect for making ahead and freezing.
Tips
Squeeze the spinach. Wet spinach makes watery layers. Wring it out in a clean towel.
Use cooked chicken. Rotisserie or leftovers both work and save lots of time.
Don't skimp on sauce. It keeps every layer creamy.
Let it rest. Ten to fifteen minutes before slicing gives neat squares.
Variations
Veggie boost: mushrooms, roasted peppers or artichokes.
Low-carb: thin zucchini slices instead of noodles.
Gluten-free: gluten-free noodles and flour.
Extra protein: stir cottage cheese into the ricotta.
Serving
A crisp side salad and garlic bread. For meal prep, cut it into portions and freeze them individually.
Leftovers keep for 4 days. Reheat covered at 350°F for 15 to 20 minutes.
A white lasagna layered with chicken, spinach, ricotta and a light Parmesan sauce, baked until bubbly and golden. Great for making ahead.
Pasta Advanced Italian
Prep
25 min
Cook
40 min
Total
1 hr 5 min
Servings
8
Ingredients 22 items
Tap to check off as you go
Lasagna Layers
White Sauce
Topping
Instructions 7 steps
1
Heat the oven to 375°F (190°C) and grease a 9x13-inch dish.
2
Cook the lasagna noodles according to the package.
3
Cook the garlic and onion in butter, stir in the flour, then whisk in the milk and broth until thickened.
4
Stir the Parmesan, salt and pepper into the sauce.
5
Mix the ricotta, egg, spinach and seasoning in a bowl.
6
Layer sauce, noodles, the ricotta mixture, chicken and cheese. Repeat, finishing with sauce and cheese.
7
Cover and bake for 25 minutes, then uncover and bake 15 minutes more, until golden.
Nutrition per serving
Calories
420
Protein
35g
Carbs
35g
Fat
14g
Sugar
5g
Fiber
3g
Sodium
480mg
Questions, answered
Can I use no-boil noodles?
Yes. Add about 1/4 cup extra sauce so they have enough liquid to cook through.
Can I freeze it?
Assemble it, wrap tightly and freeze unbaked for up to 3 months. Bake from frozen at 375°F for about an hour.
How do I get a golden top?
Broil it for 1 to 2 minutes at the very end, watching closely.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
