Creamy White Sauce Lasagna Recipe with Chicken and Ricotta

This Creamy White Sauce Lasagna Recipe combines tender lasagna noodles, shredded chicken, ricotta, mozzarella, Parmesan, and a silky cream cheese white sauce in a comforting 9 x 13-inch casserole. It makes 8–12 servings, takes about 30 minutes to prepare and 30 minutes to bake, and is ready in approximately 1 hour 10 minutes including resting time.

Every forkful brings together savory chicken, creamy ricotta, gentle herbs, tender pasta, and a bubbling golden cheese topping. The sauce is made from butter, onion, garlic, flour, chicken broth, milk, and cream cheese, giving this white lasagna a rich texture without needing a tomato-based sauce.

Why You’ll Love This Recipe

This is the kind of dinner that feels special while still relying on familiar, easy-to-find ingredients. Instead of tomato sauce, the noodles are coated with a savory white sauce enriched with cream cheese, chicken broth, milk, butter, onion, garlic, basil, oregano, and black pepper.

The filling is especially satisfying because it pairs mild ricotta with an egg and parsley for structure and freshness. Shredded chicken makes the casserole substantial, while mozzarella and Parmesan create the browned, bubbling top everyone looks forward to.

The finished dish is creamy but not one-note. The broth adds savory depth, the herbs provide gentle seasoning, and the combination of cheeses gives every layer a soft, rich texture with a lightly crisp surface.

For another hearty layered pasta dinner, compare this recipe with our rustic cowboy lasagna, which offers a different flavor profile and style.

Ingredients You’ll Need

Gather all the components before you begin. Having the noodles, chicken, sauce, ricotta filling, and cheeses ready makes assembly quick and keeps the layers even.

• Noodles: Use 9 lasagna noodles cooked until barely tender, since they will continue cooking in the oven.
• Chicken: You need 3 cups of cooked, shredded chicken. The pieces should be bite-sized so they distribute evenly through the casserole.
• White sauce: Butter, chopped onion, minced garlic, flour, salt, chicken broth, milk, softened cream cheese, basil, oregano, and black pepper create the creamy base.
• Ricotta layer: Mix 2 cups of ricotta with 1 large egg and 1 tablespoon of dried parsley.
• Cheese topping: Keep 2 cups of shredded mozzarella and 1/2 cup of grated Parmesan ready for the layers and top.

Softened cream cheese is important because it melts more readily into the hot sauce. If it is still firm, cut it into smaller pieces before adding it to the saucepan.

If you are planning a complete meal, a cool vegetable side such as this creamy cucumber tomato salad adds crisp texture beside the hot casserole.

How to Make It Step-by-Step

Step 1: Heat the oven to 350°F (175°C), then grease a 9 x 13-inch baking dish. A lightly greased dish makes serving easier and helps prevent the first layer from sticking.

Step 2: Cook the lasagna noodles according to the package directions until barely tender. Drain them carefully and keep them from sticking together while you prepare the sauce and filling.

Step 3: Melt the butter in a saucepan over medium heat. Add the chopped onion and minced garlic, cooking for 3–5 minutes until the onion softens and the garlic smells fragrant.

Step 4: Stir the flour and salt into the butter, onion, and garlic mixture. Cook for about 1 minute, stirring constantly, so the flour loses its raw taste without taking on much color.

Step 5: Gradually whisk in the chicken broth and milk. Adding the liquids slowly while whisking is the best way to produce a smooth sauce instead of a lumpy one.

Step 6: Bring the sauce to a gentle boil and cook for 3–5 minutes, stirring frequently, until it thickens. Add the cream cheese, basil, oregano, and black pepper, then stir until the cheese melts completely.

Step 7: Mix the ricotta, egg, and dried parsley in a separate bowl. Stir just until the mixture is uniform; this creates a spreadable filling that stays creamy after baking.

Step 8: Spread about one-third of the white sauce in the baking dish. Arrange 3 noodles over it, then spread half of the ricotta mixture, add half of the chicken, and sprinkle on about one-third of the mozzarella.

Step 9: Build the second layer with another portion of white sauce, 3 noodles, the remaining ricotta, the remaining chicken, and another portion of mozzarella. Try to distribute the chicken from edge to edge so every serving contains filling.

Step 10: Add the final 3 noodles and cover them with the remaining white sauce. Finish with the remaining mozzarella and the Parmesan, which will brown lightly during the uncovered portion of baking.

Step 11: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbling and lightly browned.

Step 12: Remove the lasagna from the oven and let it stand for 5–10 minutes before slicing. The resting period helps the creamy layers settle, making the portions easier to lift from the dish.

Pro Tips for a Smooth, Creamy Lasagna

• Whisk gradually: Pour the chicken broth and milk into the flour mixture in a slow stream while whisking. This small technique makes the biggest difference in sauce texture.
• Do not overcook the noodles: Stop when they are barely tender. Fully soft noodles can become fragile during assembly and baking.
• Use softened cream cheese: Small, soft pieces melt into the sauce faster and more evenly.
• Keep the foil loose: A loose cover protects the cheese from browning too quickly while allowing the casserole to heat through.
• Respect the resting time: Cutting immediately can cause the sauce to run. Waiting 5–10 minutes gives the layers enough time to settle.

For a different sauce idea to serve with grilled chicken or vegetables, you can also try this Alabama white sauce guide. It is tangy and barbecue-inspired rather than creamy lasagna sauce, but it is a useful addition to a recipe collection.

What to Serve with White Sauce Lasagna

Because this lasagna is rich and comforting, fresh or lightly dressed sides work particularly well. A crisp salad, steamed vegetables, or roasted vegetables can bring brightness and contrast to the soft pasta layers.

• A simple green salad with a sharp vinaigrette
• Roasted broccoli or asparagus
• Garlic bread for catching the remaining white sauce
• Fresh fruit for a light finish

For a colorful dessert after dinner, consider a berry-and-cream treat such as this red, white, and blue berry trifle. Its fruit-forward layers provide a pleasant contrast to the savory main course.

If you prefer vegetables as a side, stir-fried produce can add a different texture and plenty of color. This vegetable stir-fry with black bean sauce is a flavorful option for a larger meal.

Storage, Reheating, and Make-Ahead Advice

Allow leftovers to cool before covering and refrigerating them. Store portions in an airtight container or cover the baking dish well, then enjoy the leftovers reheated until hot throughout.

For the best texture, reheat individual portions gently rather than using very high heat. If reheating the entire casserole, keep it covered so the white sauce and cheese do not dry out before the center is warm.

You can also prepare the sauce, ricotta mixture, chicken, and noodles ahead of assembly. Keep the components chilled and assemble the lasagna when ready to bake, allowing enough time for the cold casserole to heat fully in the oven.

Creamy White Sauce Lasagna

A rich white chicken lasagna layered with noodles, ricotta, mozzarella, Parmesan, and a smooth cream cheese béchamel-style sauce. This hearty casserole serves 8–12 people and is ideal for family dinners or gatherings.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 minute min

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Lasagna

• 9 noodles Lasagna noodles
• 3 cups Cooked, shredded chicken
• 2 cups Shredded mozzarella cheese
• 1/2 cup Grated Parmesan cheese

Creamy White Sauce

• 1/4 cup Butter
• 1 medium Medium onion, chopped
• 1 clove Garlic, minced
• 1/2 cup All-purpose flour
• 1/2 teaspoon Salt
• 2 cups Chicken broth
• 1 1/2 cups Milk
• 4 ounces Softened cream cheese
• 1 teaspoon Dried basil
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Ground black pepper

Ricotta Filling

• 2 cups Ricotta cheese
• 1 large Large egg
• 1 tablespoon Dried parsley

Method

 

Step-by-Step

1. Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
2. Cook the 9 lasagna noodles according to the package directions until barely tender. Drain them well and keep them separated so they do not stick together.
3. Melt the butter in a saucepan over medium heat. Add the chopped onion and minced garlic, then cook for 3–5 minutes, stirring occasionally, until softened.
4. Stir the flour and salt into the softened onion mixture. Cook for about 1 minute while stirring constantly to form the base of the sauce.
5. Gradually whisk in the chicken broth and milk. Bring the mixture to a gentle boil and cook for 3–5 minutes, whisking often, until thickened.
6. Add the softened cream cheese, dried basil, dried oregano, and black pepper. Stir until the cream cheese has fully melted and the sauce is smooth.
7. In a separate bowl, mix the ricotta, egg, and dried parsley until evenly combined.
8. Spread about one-third of the white sauce in the prepared baking dish. Add 3 noodles, half of the ricotta mixture, half of the chicken, and about one-third of the mozzarella.
9. Repeat the layering with another portion of sauce, 3 noodles, the remaining ricotta mixture, the remaining chicken, and another portion of the mozzarella.
10. Finish with the last 3 noodles, the remaining white sauce, the remaining mozzarella, and all of the Parmesan.
11. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the lasagna is bubbling and lightly browned.
12. Let the baked lasagna stand for 5–10 minutes before cutting. This short rest allows the creamy layers to set so each serving holds together.

Notes

Whisk the broth and milk into the flour mixture gradually to prevent lumps. Cover during the first 20 minutes of baking, uncover for the final 10 minutes, and rest for 5–10 minutes before serving.

Final Thoughts

This Creamy White Sauce Lasagna Recipe is a dependable choice when you want a filling, crowd-friendly meal with a rich homemade taste. The layers of chicken, ricotta, mozzarella, Parmesan, and smooth herb-seasoned white sauce make it comforting from the first bite to the last.

Follow the layering order carefully, cover the dish for the first 20 minutes, uncover it for the final 10 minutes, and allow the lasagna to rest for 5–10 minutes before slicing. Those simple steps produce tender noodles, bubbling cheese, and portions that hold their shape beautifully.

Serve it with a crisp salad or vegetables, and save a little room for dessert. With 8–12 servings, this casserole is well suited to family dinners, potlucks, weekend cooking, and leftovers that are just as inviting the next day.