White Lasagna with Chicken and Spinach

white lasagna with white cheese sauce, chicken and spinach

Thanks to Lisa Humpf at All Recipes for this cheesy twist on traditional lasagna!
Serves 12 people


  • 9 lasagna noodles
  • 1/2 cup salted butter
  • 1 chopped onion
  • 1 clove minced garlic
  • 1/2 cup flour
  • 1 tsp salt
  • 2 cups Cento chicken broth
  • 1.5 cups whole milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cooked chicken, cubed
  • 20 oz frozen chopped spinach, thawed and drained
  • 1 tbsp fresh parsley, chopped
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese to top dish


  1. Preheat oven to 350 degrees fahrenheit.
  2. Lightly salt a large pot of water and bring to a boil and cook lasagna noodles for 8-10 minutes.
  3. Drain and rinse with cool water.
  4. Melt butter in a large saucepan over medium heat, adding onion and garlic and cooking until tender, stirring frequently.
  5. Stir in flour and salt, and simmer until bubbling. Stir in the chicken broth and whole milk, and bring to a boil. Stir constantly for 1 minute.
  6. Stir in 2 cups of mozzarella and 1/4 cup of Parmigiano-Reggiano cheeses, seasoning with basil, oregano, and black pepper.
  7. Remove saucepan from heat and set aside.
  8. In a 9×13 casserole dish, spread 1.3 of the sauce, and layer with 3 of the lasagna noodles. On top of the noodles, layer 1/3 of the ricotta and chicken. Layer 3 more noodles on top of the chicken, and spread 1/3 of the sauce mixture, all of the spinach, and the remaining mozzarella and 1/2 cup of Parmigiano-Reggiano cheese. Add the last 3 noodles, and spread remaining sauce on noodles.
  9. Sprinkle with remaining Parmigiano-Reggiano cheese and parsley over the dish.
  10. Bake for 35 – 40 minutes and let stand 3-5 minutes before serving.

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