This white chicken lasagna with pesto and spinach is refreshingly simple to prepare. Layers of tender shredded chicken, fresh baby spinach, gooey mozzarella and a silky béchamel sauce are brightened with a hint of basil pesto for a lighter take on classic lasagna.
Comforting yet not overly heavy, this dish works well for weeknight dinners, make-ahead meals, or feeding a crowd. Each bite delivers a creamy, cheesy texture with fresh herb notes from the pesto. If you enjoy lasagna variations, you’ll find this version a welcome change of pace.
Table of Contents
- The Best Part of This Lasagna?
- INGREDIENT NOTES
- Top Tips
- FAQ’s
- Storage:
- Freezing:
- White Chicken Lasagna with Pesto Recipe
The Best Part of This Lasagna?
The shortcut is rotisserie or leftover cooked chicken — no need to brown and simmer meat for hours. That saves time while still delivering a satisfying, layered lasagna experience.
INGREDIENT NOTES
- See the recipe card below for exact ingredient amounts and complete baking instructions.
- Chicken – Use store-bought rotisserie or any cooked, shredded white meat. Dark meat works too if you prefer more flavor and richness.
- Pasta – Cook regular lasagna noodles to al dente. This recipe is not ideal for no-boil/oven-ready noodles because the sauce ratio is tuned for pre-cooked pasta.
- Cheese – Freshly shredded mozzarella and freshly grated parmesan give the best melt and flavor.
- Pesto – Either homemade or store-bought pesto adds a bright, herbal layer; use according to taste.
- Spinach – Fresh baby spinach is recommended; it wilts nicely while the lasagna bakes and keeps the texture bright.
Top Tips
- If your chicken is plain, toss it with a tablespoon of olive oil, salt, pepper and a pinch of garlic powder or dried herbs to boost flavor.
- When making the roux, cook butter and flour only 1–2 minutes to remove the raw flour taste; avoid browning it.
- Whisk continuously while slowly adding warmed milk to the roux to ensure a lump-free béchamel.
- There’s no need to pre-cook the spinach—fresh leaves will wilt in the oven.
- Adjust the number of noodles to fit your baking dish: layer whole noodles or trim them to size.
- Keep cooked noodles in cold water while assembling to prevent sticking; drain well before layering.
- Insert toothpicks across the top before covering with foil to keep the melted cheese from sticking to the foil.
FAQ’s
Can I make this ahead of time?
Yes. Assemble the lasagna up to one day ahead, cover and refrigerate. Bake when ready.
Do I have to cook the spinach first?
No. Fresh baby spinach will wilt during baking and retain a pleasant texture.
Can I add more pesto or omit it altogether?
Yes. Pesto is optional and can be increased or left out. A light layer between the fillings adds herbal brightness without overpowering the béchamel.
Can I use oven-ready noodles?
This recipe is designed for boiled noodles. Oven-ready noodles won’t absorb the sauce in the same way and may yield a dryer result.
Are there any variations?
- Swap some or all of the mozzarella for provolone for a different flavor profile.
- Add sautéed vegetables—mushrooms, bell peppers or onions—to the layers for extra depth and texture.
Storage:
Store leftovers in an airtight container in the refrigerator for up to three days.
Freezing:
You can freeze assembled, unbaked lasagna for up to two months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking. Baked leftovers can be portioned into freezer-safe containers and frozen for up to two months.
If you make this lasagna, please consider leaving a rating and a short review in the recipe area—feedback helps others decide and allows small recipe creators to improve their content. Enjoy!
White Chicken Lasagna with Pesto
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Equipment
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9×13 inch baking dish
Ingredients
- 12 uncooked lasagna noodles
- ½ cup unsalted butter
- 3 cloves garlic, minced
- ¾ teaspoon Italian seasoning
- ½ cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup freshly grated parmesan cheese, divided
- ¼ teaspoon nutmeg, optional
- 4 cups cooked chicken, shredded
- 4 cups freshly shredded mozzarella cheese
- 2 cups fresh baby spinach, roughly chopped
- ½ cup basil pesto
- salt and pepper to taste
- Fresh chopped parsley or basil, for garnish, optional
Instructions
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Preheat the oven to 350°F and grease a 9×13-inch baking dish.
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Bring a large pot of salted water to a boil and cook lasagna noodles until al dente. Drain, rinse with cold water, and set aside.
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Make the béchamel: melt butter in a saucepan over medium heat, add minced garlic and cook 30 seconds. Stir in Italian seasoning. Whisk in flour and cook 1–2 minutes to eliminate the raw flour taste.
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Slowly whisk in warmed milk until smooth. Simmer gently, stirring often, until the sauce thickens and coats the back of a spoon, about 8–12 minutes.
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Stir in ¾ cup parmesan, a pinch of nutmeg if using, and salt and pepper to taste. Remove from heat once the cheese melts and the sauce is smooth.
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Spread 1 cup of béchamel across the bottom of the dish. Layer 3 noodles, ½ cup béchamel, one-third of the shredded chicken, 1 cup mozzarella and one-third of the spinach.
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Repeat the second layer: 3 noodles, ½ cup béchamel, another third of the chicken, 1 cup mozzarella and another third of the spinach.
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For the third layer, repeat the same sequence and drizzle the ½ cup of pesto over the fillings for a herby lift.
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Finish with 3 noodles, spread with remaining béchamel and top with the final 1 cup mozzarella and ¼ cup parmesan.
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Before covering, insert 6–10 toothpicks spaced across the top so they stick out about ½–1 inch. Cover with foil and bake 25 minutes.
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Remove foil and bake another 20–25 minutes until golden and bubbly. If desired, broil 2–3 minutes for extra browning — watch closely to prevent burning.
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Let the lasagna rest 10–15 minutes before slicing. Garnish with chopped parsley or basil and serve.
Notes
- Season plain shredded chicken with a drizzle of olive oil, salt, pepper and a pinch of garlic powder or dried herbs.
- Cook the roux briefly—1–2 minutes—so it doesn’t brown.
- Whisk continuously while adding warmed milk to prevent lumps in the béchamel.
- Fresh spinach need not be cooked ahead; it will wilt during baking.
- Trim or overlap noodles to fit your baking dish as needed.
- Keep cooked noodles in cold water to stop them sticking; drain well before layering.
- Use toothpicks under the foil to keep melted cheese from sticking to the cover.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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