White Chicken Lasagna

21 Reviews / 4.8 Average
So here is her recipe, re-invented into an even quicker and easier lasagna version. I hope your family enjoys it as much as mine does, and here's a tip...
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This dish was inspired by my Great-Great Aunt Olive’s “Stuffed Shells” recipe. I never met her, but I used to make her stuffed shells all the time. Then when we switched to whole foods I quickly learned that it’s nearly impossible to find whole-wheat jumbo pasta shells for some reason. So here is her recipe, re-invented into an even quicker and easier lasagna version. I hope your family enjoys it as much as mine does, and here’s a tip…make this dish in advance and either freeze or refrigerate the casserole prior to the baking step for an easy dinner!

White #Chicken Lasagna from 100 Days of #RealFood

 

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98 thoughts on “White Chicken Lasagna”

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Recipe Rating




  1. 5 stars
    Delicious. All three of my kids ate it. I used a stand mixer and paddle to shred the chicken and create the filling. Next time I will double the garlic and add a little more salt and pepper. .

    1. You could use kale as a direct substitute. If you use broccoli, you’ll probably want to chop it up as small as possible. – Nicole

  2. 5 stars
    I love your recipes I use several of them in my regular rotation! But this lasagna is definitely my families favorite! Super delicious! Thanks for the recipe ;)

  3. This looks like a great recipe for using left-over Thanksgiving turkey but I’m wondering why you suggest using only organic ingredients at the end of the article.

  4. Made this tonight. Had trouble getting the sauce to thicken.
    We liked it, but we found it really rich and heavy. Wondering if the way to balance that is to add an acid like lemon juice somewhere. Thoughts?

    1. Amy Taylor (comment moderator)

      Hi. I use arrowroot powder for thickening. Not sure about adding the acid. You could cut back a bit on the cream cheese and Parm if you find it too rich.

  5. 5 stars
    I have made several recipes from your book and the website, and everything has been very good. But, OMG, this is the BEST!!!!! I used ground turkey because that is what I had on hand, so I upped the spice a little. This will be regular in my rotation!!!

  6. 5 stars
    I was skeptical about this recipe, but gave it a try and WE LOVED IT! Great flavor without being too heavy like the white chicken lasagna recipe we found on AllRecipes.

    We used the no boil/oven ready noodles, which require a little more liquid so I also doubled the sauce and it turned out great!

  7. Do you cook this before freezing? Or do you freeze it then bake it? (looking to take this to a friend who is having surgery)

  8. Think I will make this for my sons birthday party (just family) coming up. What is something good to serve with it? Salad? Fruit?

  9. I must be a goof, but I’m going to ask anyway. What size pan do you use? I didn’t scroll through all the comments so sorry if you already answered :-)

  10. 5 stars
    Wow! What a wonderful taste combination! I made one addition…seasoning and sautéed mushrooms added to the sauce. This was a HUGE hit with my husband, I’ll be making this again. Thank you so much !

  11. I’ve just rediscovered your site after we went gluten-free for several months and found that our family is okay with wheat after all. I made this for dinner tonight and we loved it! Cream cheese is not available where I live (and way too expensive to import) so I subbed homemade ricotta (no egg added). I tasted the chicken mixture and it was AMAZING! I think it would make a yummy filling for a lunch wrap too. Thanks so much for posting such great recipes. The whole wheat biscuit recipe is a new staple in our home since last night–my 17 month old daughter loves them too!

  12. 5 stars
    I LOVE THIS RECIPE- DEFINITELY ONE OF MY FAVORITES FROM YOUR SITE. WHAT I AM WONDERING IS HOW I WOULD TWEAK THE RECIPE, OR IF IT WOULD BE POSSIBLE, TO USE THE ‘NO-BOIL/OVEN READY’ LASAGNA NOODLES. TARGET CARRIES SOME AMAZING WHOLE WHEAT NOODLES UNDER THEIR SIMPLY BALANCED BRAND AND I WOULD LOVE TO INCORPORATE THEM INTO THIS RECIPE. PLUS, IT WOULD SAVE SOME TIME :) LET ME KNOW IF YOU HAVE ANY RECOMMENDATIONS. THANK YOU FOR YOUR HELP AND AWESOME HELP IN GETTING US ALL TO LEAD HEALTHIER LIVES!!

    1. I used the no boil noodles and it worked fine, moisture is the issue since you have to cook it at 400 for 35-40 minutes. I just covered with foil until last 5 minutes and then lightly broiled. Although I did as someone else suggested and added a layer of mashed butternut, which was very good and helped the dish not to dry out.

  13. I made this tonight and my whole family loved it, including my 4 and 2 year old. I did use ricotta and an egg instead of the cream cheese and breadcrumbs because I had some ricotta I needed to use. I also added a little mashed butternut squash that I had in the fridge into the chicken mixture. I will definitely make this again. Thanks for all of your great recipes!,

  14. 5 stars
    I made this for dinner last night. It was so delicious. My husband loved it too. I sent the recipe to a friend to try. My cookbook was shipped on Thursday. I can’t wait to get it!!

  15. Made this tonight and my daughters (4 & 6) loved it. A really fabulous recipe and I love that it uses fresh spinach and not frozen as many white lasagnas do. I will definitely make this again!

  16. My husband was very skeptical when I told him that I was making a new lasagna recipe. Especially when he heard about the spinach. But now he has asked me to make this “every week! ” I wish I had increased the sauce though.

    1. Assistant to 100 Days (Amy)

      Hi Cheryl. We’ve not used the no bake noodles but I think they will work fine if you can find a whole wheat version. ~Amt

  17. I made this today and it was so good!!! Next time I think I’ll make a little more sauce because by the top layer I felt like I was stretched pretty thin. But so good! Two thumbs up!

  18. Does anyone have a suggestion to make this without the cream cheese? Dairy sensitivity and that’s the only ingredient I’m stuck on for a substitution. Thanks!

    1. 4 stars
      Try boiling some cauliflower in broth. Strain and reserve the broth. Puree the cauliflower till smooth and add the broth to get it as thick as you like. It makes a great “white sauce” and freezes really well. I’ve tried using pureed tofu but have found that it doesn’t quite hold up well too being cooked for a very long time like in lasagna or casseroles but works great as a substitute in pasta salads, smoothies and dips).

  19. Made this tonight and loved it!!! Has anyone made it vegetarian (such as substituting mushrooms for meat)? I’d love to make and freeze for a friend who’s having a baby soon but she’s a vegetarian.