Creamy White Chicken Lasagna with Spinach and Red Peppers

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Easy Creamy White Chicken Lasagna with fresh spinach and marinated roasted red pepper is the ultimate comfort food loaded with layers of fresh delicious Italian flavors. The lighter white cream sauce, savory rotisserie chicken, six different cheeses, and fresh vegetables make this tasty dish a favorite treat your whole family will love.

This dish could be called “Christmas Lasagna” with all its beautiful colors from fresh green spinach and sweet red peppers encased in the delicious white alfredo sauce. Serve it instead of a traditional ham for the holidays with a homemade Caesar Salad and a crusty loaf of garlic bread.

WHY YOU’LL LOVE THIS CHICKEN SPINACH LASAGNA

WHAT YOU’LL NEED FOR THIS CREAMY WHITE CHICKEN LASAGNA RECIPE

Ingredients:

• Chicken: 1 store-bought rotisserie chicken. Rotisserie chicken is the best time saver in the kitchen. It’s cheaper to buy rotisserie chicken than a raw whole chicken or individual chicken pieces.
• Lasagna Noodles: I use no-boil oven-ready noodles. These make this white lasagna so much easier and save time. If you can’t find these in the grocery store then buy the traditional lasagna noodles and follow the directions on the back of the box.
• Fresh Vegetables: fresh baby spinach. White, yellow, or red onion (I prefer yellow). 2-3 cloves of garlic crushed or finely minced. Store-bought jarred whole roasted red peppers. Marinated sliced red peppers are too mushy and will disintegrate in the lasagna.
• Dairy-6 kinds of cheese: mozzarella cheese, parmesan cheese, ricotta cheese (you can use light ricotta), cottage cheese, cream cheese, and provolone cheese slices. 2% or whole milk. Real salted or unsalted butter.
• ​Egg
• Flour
• Pesto Sauce: store-bought pesto sauce. Adding pesto sauce to the ricotta mixture is so good and helps make this dish special.
• Seasonings: any Store-bought Italian seasoning blend. Or mix up an oregano-thyme mixture. 1 tablespoon of oregano and 1 teaspoon of thyme. Salt and pepper to taste.

For the White Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1/3 cup parmesan cheese
• 2 cloves of garlic, minced or 1.5 tablespoons
• Salt and freshly ground black pepper to taste
• oregano and thyme or an Italian seasoning blend
• 4 cups fresh spinach
• 1.5 cups or 6 whole roasted red peppers, in a jar, sliced into strips

For the Ricotta Cheese Filling:

• 1 heaping tablespoon of store-bought pesto sauce
• 1/2 cup of light ricotta or full-fat ricotta
• 1/2 cup of full-fat cottage cheese, using 2% or less will make the sauce watery
• 1 egg

For the Lasagna:

• 6-8 lasagna sheets, no-boil oven-ready lasagna noodles, or traditional lasagna noodles you have to boil. Follow package cooking instructions for both types.
• 3 cups cooked rotisserie chicken, both white and dark meat, shredded or diced
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 slices of provolone cheese
• oregano and thyme or an Italian seasoning blend
• Salt and freshly ground black pepper to taste
• Cooking spray oil for greasing the baking dish

HOW TO MAKE CREAMY WHITE CHICKEN LASAGNA RECIPE

Instructions:

Make the ricotta sauce first:

In a medium bowl, mix ricotta cheese, cottage cheese, pesto sauce, and 1 egg. Make sure these ingredients are well incorporated. Set aside.

Make the White Sauce:

• Melt Butter: In a large non-stick skillet saucepan, melt the butter over medium heat.
• Add the garlic and onions: Once the butter is melted, add the minced garlic and chopped onions. Saute for about 3-4 mins. They should be softer but not too soft.
• Add Flour: Add the flour and whisk continuously for about 2 minutes until the mixture turns a light golden color. Note: flour and butter will cake on the onions and garlic but that’s ok.

• Pour in Milk: Gradually pour in the milk while whisking constantly to avoid lumps. Turn down the heat a little until the lumps disappear.

• Add the cream cheese: Dice the cream cheese and add to the sauce. Let the sauce simmer on medium heat until it starts to thicken.

• Season and Thicken: Add 1/3 cup shredded parmesan cheese. Add Italian seasonings (Oregano and Thyme), and salt and pepper if using. Stir and let the sauce simmer gently, stirring occasionally, until it thickens and coats the back of a metal spoon.. It should be the consistency of wall paint, LOL!  
• Add spinach: Turn off the heat Remove from heat and add fresh baby spinach. Note: scoop the sauce over the spinach leaves until they’re just wilted. 

• Add the sliced roasted red peppers and gently mix.

Assembling the Lasagna:

• Preheat the Oven: Preheat your oven to 400^o degrees. Grease a 9″x9″ inch baking dish with nonstick cooking spray or 1 teaspoon of olive oil. Note: you can use a 9″x13″ casserole pan too. The lasagna will have one less layer or you could easily double the recipe and have 3 or 4 layers.
• Layering: Spread a thin layer of spinach white sauce on the bottom of the baking dish. Place two no-boil lasagna sheets over the sauce.

• Spread: Spread 1/2 cup of the ricotta-cottage cheese mixture on the no-boil lasagna sheets.
• Add Fillings: Layer 1/3 of the chicken on top of the ricotta mixture. 
• Sprinkle: a portion of mozzarella and Parmesan cheese over the fillings. Lightly sprinkle oregano and thyme or Italian seasoning mix over cheeses.

• Spread: 1/2 cup of creamy spinach sauce on top of cheeses.
• Repeat: Add another layer of two lasagna noodles, ricotta -cottage cheese filling, 1/2 cup of chicken, cheese, seasoning, and then sauce again.

• Final Layer: Top with two lasagna noodles, remaining ricotta -cottage cheese filling, last of the of the chicken, cheese, seasoning, and then remaining sauce. Top with 4 provolone cheese slices.

• Bake: Bake the lasagna dish uncovered in the preheated oven for 40-45 minutes. Turn the oven off and let the lasagna sit in the oven for an additional 10-15 minutes.
• Serve: Allow the lasagna to cool for a few minutes before slicing. Garnish with fresh herbs like parsley if desired and serve hot.

LASAGNA RECIPE OPTIONS

• A pinch of nutmeg to the white sauce.
• Use cooked shrimp and/or various shellfish instead of shredded chicken.
• Omit the roasted red peppers if you have a family of picky eaters.
• Add sliced green or black olives…or a combination of both. 
• Add sliced marinated artichokes.
• Omit the chicken altogether and make this a white veggie lasagna. I know what I’m making next!

RECIPE TIPS

Make this lasagna a day ahead. Store in the refrigerator, covered with plastic wrap. Bring to room temperature before you cook it.

This recipe is easily doubled for serving a large group.

HOW TO STORE

Store White Chicken lasagna in an airtight container in the refrigerator for 3-4 days. Or store it in the pan you cooked it in, tightly covering it with aluminum foil or plastic wrap.

​MORE RECIPES YOU’LL LOVE

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Classic Caesar Salad Dressing – Easy Homemade Recipe

Creamy White Chicken Lasagna with Spinach and Red Peppers

Easy Creamy White Chicken Lasagna with fresh Spinach and marinated roasted red pepper is the ultimate comfort food loaded with layers of fresh delicious Italian flavors. The lighter white cream sauce, savory rotisserie chicken, six different cheeses, and fresh vegetables make this a favorite treat the whole family will love.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course dinner

Cuisine American, Italian

Servings 6

Calories 545 kcal

Equipment

• 1 large non stick skillet
• 1 9"x9" glass or porcelain baking dish

Ingredients

  

1x2x3x

• 4 tbsp butter salted or unsalted
• 4 tbsp flour unbleached or gluten free
• 3 cups whole milk 2% can be used
• 2 cloves garlic finely minced
• 1 cup onion sliced and diced
• 6 oz cream cheese cubed
• 1 cup parmesan cheese divided, 1/3 for white sauce – 2/3 for cheese layers
• 1 tbsp store-bought pesto sauce heaping tablespoon
• 1/2 cup Ricotta Cheese light or regular
• 1/2 cup cottage cheese 2% or 4 %
• 1 egg
• 6-8 oven ready, no-boil lasagna sheets can use regular boil lasagna noodles
• 3 cups store-bought rotisserie chicken both white and dark meat, shredded or diced
• 4 cups baby spinach
• 1.5 cups 6 whole roasted red peppers in a jar, sliced into strips
• 2 cups mozzarella cheese block style and grate by hand
• 4 slices provolone cheese
• 1 tbsp Italian Seasoning Blend or oregano and thyme mixed together
• salt and pepper to taste
• nonstick cooking spray or tsp of olive oil

Instructions

 

Riccota Cheese Sauce

• In a medium bowl, mix ricotta cheese, cottage cheese, pesto sauce, and 1 egg. Make sure these ingredients are well incorporated. Set aside.
  1/2 cup Ricotta Cheese, 1/2 cup cottage cheese, 1 egg, 1 tbsp store-bought pesto sauce

White Sauce with Spinach and Red Peppers

• Melt Butter: In a large non-stick skillet saucepan, melt the butter over medium heat.
  4 tbsp butter
• Add the garlic and onions: Once the butter is melted, add the minced garlic and chopped onions. Saute for about 3-4 mins. They should be softer but not too soft.
  2 cloves garlic, 1 cup onion
• Add Flour: Add the flour and whisk continuously for about 2 minutes until the mixture turns a light golden color. Note: flour and butter will cake on the onions and garlic but that's ok.
  4 tbsp flour
• Pour in Milk: Gradually pour in the milk while whisking constantly to avoid lumps. Turn down the heat a little until the lumps disappear.
  3 cups whole milk
• Add the cream cheese: Dice the cream cheese and add to the sauce. Let the sauce simmer on medium heat until cream cheese is melted and sauce starts to thicken.
  6 oz cream cheese
• Season and Thicken: Add 1/3 cup shredded paremsan cheese. Add Italian seasonings (Oregano and Thyme), and salt and pepper if using. Stir and let the sauce simmer gently, stirring occasionally, until it thickens and coats the back of a metal spoon.. It should be the consistency of wall paint, LOL! 
• Add spinach: Turn off the heat Remove from heat and add fresh baby spinach. Note: scoop the sauce over the spinach leaves until they're just wilted. 
  4 cups baby spinach
• Add the sliced roasted red peppers and gently mix.
  1.5 cups 6 whole roasted red peppers

Lasagna Assembly

• Preheat the Oven: Preheat your oven to 400^o degrees. Grease a 9"x9" inch baking dish with nonstick cooking spray or 1 teaspoon of olive oil. Note: you can use a 9"x13" casserole pan. The lasagna will have one less layer or you could easily double the recipe and have 3 or 4 layers.
  nonstick cooking spray or tsp of olive oil
• Layering: Spread a thin layer of spinach white sauce on the bottom of the baking dish. Place two no-boil oven-ready lasagna sheets over the sauce.
  6-8 oven ready, no-boil lasagna sheets
• Spread: Spread 1/2 cup of the ricotta-cottage cheese mixture on the no-boil lasagna sheets.
• Add Fillings: Layer 1/3 of the chicken on top of the ricotta mixture. 
  3 cups store-bought rotisserie chicken
• Sprinkle: A portion of mozzarella and Parmesan cheese over the fillings. Lightly sprinkle oregano and thyme or Italian seasoning mix over cheeses.
  2 cups mozzarella cheese, 1 cup parmesan cheese
• Spread: 1/2 cup of creamy spinach sauce on top of cheeses.
• Repeat: Add another layer of two lasagna noodles, ricotta -cottage cheese filling, 1/2 cup of chicken, cheese, seasoning, and then sauce again.
  1 tbsp Italian Seasoning Blend
• Final Layer: Top with two lasagna noodles, remaining ricotta -cottage cheese filling, last of the of the chicken, cheese, seasoning, and then remaining sauce. Top with 4 provolone cheese slices.
  salt and pepper to taste, 4 slices provolone cheese
• Bake: Bake the lasagna dish uncovered in the preheated oven for 40-45 minutes. Turn the oven off and let the lasagna sit in the oven for an additional 10-15 minutes.
• Serve: Allow the lasagna to cool for a few minutes before slicing. Garnish with fresh herbs like parsley if desired and serve hot.

Notes

Lasagna Options

• A pinch of nutmeg to the white sauce.
• Use cooked shrimp and/or various shellfish instead of shredded chicken.
• Omit the roasted red peppers if you have a family of picky eaters.
• Add sliced green or black olives…or a combination of both. 
• Add sliced marinated artichokes.
• Omit the chicken all together and make this a white veggie lasagna. I know what I’m making next!

​

RECIPE TIPS

Make this lasagna a day ahead. Store in the refrigerator, covered with plastic wrap. Bring to room temperature before you cook it.

This recipe is easily doubled for serving a larger crowd.

Nutrition

Serving: 8gCalories: 545kcalCarbohydrates: 18gProtein: 62gFat: 51gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 267mgSodium: 1299mgPotassium: 494mgFiber: 1gSugar: 9gVitamin A: 3338IUVitamin C: 8mgCalcium: 751mgIron: 1mg

Keyword alfredo sauce, lasagna, red peppers, rotisserie chicken, spinach, white sauce

Tried this recipe?Let us know how it was!

Creamy White Chicken Lasagna with Spinach and Red Peppers

Easy Creamy White Chicken Lasagna with fresh Spinach and marinated roasted red pepper is the ultimate comfort food loaded with layers of fresh delicious Italian flavors. The lighter white cream sauce, savory rotisserie chicken, six different cheeses, and fresh vegetables make this a favorite treat the whole family will love.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course dinner

Cuisine American, Italian

Servings 6

Calories 545 kcal

Equipment

• 1 large non stick skillet
• 1 9"x9" glass or porcelain baking dish

Ingredients

  

1x2x3x

• 4 tbsp butter salted or unsalted
• 4 tbsp flour unbleached or gluten free
• 3 cups whole milk 2% can be used
• 2 cloves garlic finely minced
• 1 cup onion sliced and diced
• 6 oz cream cheese cubed
• 1 cup parmesan cheese divided, 1/3 for white sauce – 2/3 for cheese layers
• 1 tbsp store-bought pesto sauce heaping tablespoon
• 1/2 cup Ricotta Cheese light or regular
• 1/2 cup cottage cheese 2% or 4 %
• 1 egg
• 6-8 oven ready, no-boil lasagna sheets can use regular boil lasagna noodles
• 3 cups store-bought rotisserie chicken both white and dark meat, shredded or diced
• 4 cups baby spinach
• 1.5 cups 6 whole roasted red peppers in a jar, sliced into strips
• 2 cups mozzarella cheese block style and grate by hand
• 4 slices provolone cheese
• 1 tbsp Italian Seasoning Blend or oregano and thyme mixed together
• salt and pepper to taste
• nonstick cooking spray or tsp of olive oil

Instructions

 

Riccota Cheese Sauce

• In a medium bowl, mix ricotta cheese, cottage cheese, pesto sauce, and 1 egg. Make sure these ingredients are well incorporated. Set aside.
  1/2 cup Ricotta Cheese, 1/2 cup cottage cheese, 1 egg, 1 tbsp store-bought pesto sauce

White Sauce with Spinach and Red Peppers

• Melt Butter: In a large non-stick skillet saucepan, melt the butter over medium heat.
  4 tbsp butter
• Add the garlic and onions: Once the butter is melted, add the minced garlic and chopped onions. Saute for about 3-4 mins. They should be softer but not too soft.
  2 cloves garlic, 1 cup onion
• Add Flour: Add the flour and whisk continuously for about 2 minutes until the mixture turns a light golden color. Note: flour and butter will cake on the onions and garlic but that's ok.
  4 tbsp flour
• Pour in Milk: Gradually pour in the milk while whisking constantly to avoid lumps. Turn down the heat a little until the lumps disappear.
  3 cups whole milk
• Add the cream cheese: Dice the cream cheese and add to the sauce. Let the sauce simmer on medium heat until cream cheese is melted and sauce starts to thicken.
  6 oz cream cheese
• Season and Thicken: Add 1/3 cup shredded paremsan cheese. Add Italian seasonings (Oregano and Thyme), and salt and pepper if using. Stir and let the sauce simmer gently, stirring occasionally, until it thickens and coats the back of a metal spoon.. It should be the consistency of wall paint, LOL! 
• Add spinach: Turn off the heat Remove from heat and add fresh baby spinach. Note: scoop the sauce over the spinach leaves until they're just wilted. 
  4 cups baby spinach
• Add the sliced roasted red peppers and gently mix.
  1.5 cups 6 whole roasted red peppers

Lasagna Assembly

• Preheat the Oven: Preheat your oven to 400^o degrees. Grease a 9"x9" inch baking dish with nonstick cooking spray or 1 teaspoon of olive oil. Note: you can use a 9"x13" casserole pan. The lasagna will have one less layer or you could easily double the recipe and have 3 or 4 layers.
  nonstick cooking spray or tsp of olive oil
• Layering: Spread a thin layer of spinach white sauce on the bottom of the baking dish. Place two no-boil oven-ready lasagna sheets over the sauce.
  6-8 oven ready, no-boil lasagna sheets
• Spread: Spread 1/2 cup of the ricotta-cottage cheese mixture on the no-boil lasagna sheets.
• Add Fillings: Layer 1/3 of the chicken on top of the ricotta mixture. 
  3 cups store-bought rotisserie chicken
• Sprinkle: A portion of mozzarella and Parmesan cheese over the fillings. Lightly sprinkle oregano and thyme or Italian seasoning mix over cheeses.
  2 cups mozzarella cheese, 1 cup parmesan cheese
• Spread: 1/2 cup of creamy spinach sauce on top of cheeses.
• Repeat: Add another layer of two lasagna noodles, ricotta -cottage cheese filling, 1/2 cup of chicken, cheese, seasoning, and then sauce again.
  1 tbsp Italian Seasoning Blend
• Final Layer: Top with two lasagna noodles, remaining ricotta -cottage cheese filling, last of the of the chicken, cheese, seasoning, and then remaining sauce. Top with 4 provolone cheese slices.
  salt and pepper to taste, 4 slices provolone cheese
• Bake: Bake the lasagna dish uncovered in the preheated oven for 40-45 minutes. Turn the oven off and let the lasagna sit in the oven for an additional 10-15 minutes.
• Serve: Allow the lasagna to cool for a few minutes before slicing. Garnish with fresh herbs like parsley if desired and serve hot.

Notes

Lasagna Options

• A pinch of nutmeg to the white sauce.
• Use cooked shrimp and/or various shellfish instead of shredded chicken.
• Omit the roasted red peppers if you have a family of picky eaters.
• Add sliced green or black olives…or a combination of both. 
• Add sliced marinated artichokes.
• Omit the chicken all together and make this a white veggie lasagna. I know what I’m making next!

​

RECIPE TIPS

Make this lasagna a day ahead. Store in the refrigerator, covered with plastic wrap. Bring to room temperature before you cook it.

This recipe is easily doubled for serving a larger crowd.

Nutrition

Serving: 8gCalories: 545kcalCarbohydrates: 18gProtein: 62gFat: 51gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 267mgSodium: 1299mgPotassium: 494mgFiber: 1gSugar: 9gVitamin A: 3338IUVitamin C: 8mgCalcium: 751mgIron: 1mg

Keyword alfredo sauce, lasagna, red peppers, rotisserie chicken, spinach, white sauce

Tried this recipe?Let us know how it was!

Sharing is caring!