Go Back
+ servings
Chicken Lasagna ready to serve

Chicken Lasagna

Chicken Lasagna is an easy makeover of chicken fettuccine Alfredo. The rich Alfredo sauce layered with lasagna noodles, mushrooms, spinach, and a three-cheese sauce is easy enough for an everyday meal but elegant enough for that special date night.
Course dinner, Entree, Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 9 slices
Calories 639kcal
Author Imma


Ricotta Cheese Mixture

  • 2 cup or (16 oz) ricotta cheese
  • 1 egg
  • 2 tablespoon (8 g) parsley freshly chopped
  • 1 cup (100 g) parmesan cheese grated
  • ½ teaspoon (2.5 g) salt
  • ¼ teaspoon (0.50 g) nutmeg


  • 1-2 tablespoon olive oil or butter
  • 10 ounce mushroom sliced
  • 1 teaspoon thyme minced
  • salt and pepper to taste

White Chicken Lasagna Sauce

  • 1 medium onion finely chopped
  • 1 tablespoon (8 g) garlic minced
  • 1-2 teaspoons (1-2 g) thyme fresh
  • 1 teaspoon (4 g) Italian seasoning
  • 4 tablespoons (56 g) butter unsalted
  • ¼ cup (31 g) all-purpose flour
  • 2 cups (500 ml) chicken broth
  • 2 cups (460 g) half-and-half or equal parts of heavy cream and milk
  • 10 ounces fresh spinach coarsely chopped

Chicken Lasagna Assembly

  • 1 package lasagna noodles uncooked
  • 2 pounds chicken breast or about 4 cups rotisserie or cooked chicken, cooked
  • 16 ounces mozzarella cheese grated, divided in half


  • Preheat oven to 375°F/190℃.

Ricotta Cheese Mixture

  • Combine ricotta cheese, egg, parsley, parmesan, salt, and nutmeg in a medium bowl.

Sautee Mushrooms

  • Add butter or oil to the pan; heat over medium-high heat.
  • Place mushrooms in a large skillet, followed by thyme and salt. Sauté until water has evaporated about 6-7 minutes— season with pepper. Remove from the skillet and set aside.

White Sauce

  • In the same skillet, add onions, garlic, thyme, and Italian seasoning. And sauté for 3-5 minutes, or until the onions are soft.
  • Combine the butter and flour in the skillet and stir until the butter melts and the flour has been absorbed.
  • Pour in chicken broth and half & half, a little at a time, whisking continuously to prevent any lumps in the mixture until all the liquid has been incorporated.
  • As soon as the mixture comes to a boil, reduce heat and continue cooking, stirring it until it thickens slightly.
  • Add the spinach, cook for about 1-2 minutes or until wilted. Turn off the heat and set aside.

Chicken Lasagna Assembly

  • To assemble, spread about ½ cup spinach mixture in the bottom of a 9x13 casserole dish, enough to cover the bottom.
  • Place 3-4 noodles lengthwise on top of the sauce. Spread with the ricotta cheese mixture, mushrooms, chicken, and spinach sauce.
  • Repeat one more time. To finish, place the last layer of lasagna noodles and top with the remaining spinach sauce.

Baking Chicken Lasagna

  • Spray a foil sheet with nonstick spray; this will help prevent the lasagna from sticking to the foil paper.
  • Tightly cover the lasagna with foil paper. Place lasagna on a baking tray - this will help when transporting the lasagna to and from the oven.
  • Bake in a preheated oven for about 50 minutes, then carefully remove the foil paper, sprinkle with remaining mozzarella cheese.
  • Bake for an additional 15-20 minutes or until cheese on top is golden brown.
  • Let it stand for 10 minutes before serving.


  • Let it rest 10 minutes after pulling it out of the oven. That will give the cheeses time to firm up and not be so runny.
  • Crispy fried bacon bits go really well on top, right before you top it with the mozzarella.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 1slice | Calories: 639kcal | Carbohydrates: 13g | Protein: 59g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 809mg | Potassium: 803mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4127IU | Vitamin C: 13mg | Calcium: 613mg | Iron: 3mg