Creamy Chicken and Pesto White Lasagna Recipe

This easy white lasagna with chicken and pesto is a family favorite—layers of tender chicken, bright basil pesto, spinach, creamy ricotta, and a lighter white sauce that still feels indulgent. Originally published March 28, 2016.

We’re in the middle of a kitchen renovation—walls down to the studs and dust everywhere—so I’ve been asking a lot of newbie questions to our contractor. For example, when asked if we wanted insulation in the floors, I genuinely wondered if it would make the floor feel softer to walk on. He laughed and explained that it mainly muffles sound. If you ever need a mood lift, ask me a construction question and I’ll provide amusement.

Now back to food. This white lasagna blends my favorite things—shredded chicken, lots of pesto, tender spinach, ricotta, and gooey mozzarella—into a comforting casserole. I lighten the white sauce by substituting some Greek yogurt for cream, but the layers still get plenty of melty cheese. No-boil noodles make assembly easy and save you from boiling a huge pot of pasta.

Chicken and pesto: your new lasagna crush

This white lasagna has layers of savory chicken, bright pesto, and tender spinach all bound together with ricotta and a creamy white sauce. It’s familiar comfort food with a pesto-forward twist—perfect for weeknights or company alike. I first shared this recipe in 2016 and it’s remained a go-to in our house ever since.

Important ingredients

Key components that make this lasagna stand out:

• Basil pesto: Use a good-quality pesto, store-bought or homemade, since it contributes a lot of the dish’s flavor.
• Ricotta cheese: Full-fat ricotta gives the lasagna a creamy, cohesive texture—don’t skimp here.
• No-boil lasagna noodles: They simplify the process—steam from the covered pan cooks them in the oven, so there’s no pre-boiling required.

How to make white lasagna

Prep your ingredients and have the chicken ready—rotisserie chicken is convenient and flavorful.

1. Preheat the oven to 350°F.

2. In a large skillet, melt 3 tablespoons butter with 3 tablespoons olive oil over medium heat. Add one chopped small onion and cook until soft, 5–7 minutes. Stir in 2 teaspoons dried basil (or 1 tablespoon fresh), 1½ teaspoons kosher salt, and ½ teaspoon pepper. Add 4 cloves minced garlic and cook another minute.

3. Sprinkle 6 tablespoons flour over the onions in increments, stirring after each addition so the flour absorbs into the fat and forms a roux.

4. In a measuring cup, whisk together 1/3 cup milk, 1/3 cup Greek yogurt (or sour cream/heavy cream), and 1 2/3 cups chicken broth. Slowly whisk the liquid into the pan, adding just a bit at a time to avoid lumps. Simmer a couple minutes until the sauce thickens slightly, then stir in 2 cups chopped cooked chicken and remove from heat.

5. In a medium bowl, combine a 15-ounce tub of ricotta, 1/3 cup basil pesto, and 1 large egg.

6. To assemble: spread about 1/2 cup of the white sauce on the bottom of a 2-quart baking dish (or 9×13 if needed) so the noodles don’t stick. Layer 3 no-boil lasagna noodles, spread with one-third of the ricotta mixture, top with about 1/2 cup fresh spinach, spoon one-third of the white sauce across to the edges, and sprinkle with about one-third of the shredded mozzarella.

7. Repeat two more times (noodles → ricotta → spinach → sauce → cheese). Finish with remaining mozzarella and 1/4 cup grated Parmesan. Spray foil with nonstick spray and cover tightly, crimping the edges so steam can’t escape—this steam cooks the no-boil noodles.

8. Bake covered at 350°F for at least 50 minutes, or until the noodles are tender. If still firmer than you like, recover and bake another 10 minutes. Remove the foil and broil 1–3 minutes until the top is bubbly and golden—watch closely.

9. Let the lasagna rest 10 minutes before serving so it sets and slices cleanly.

What to serve with this lasagna

Serve with crusty bread to soak up sauce and a simple salad or roasted vegetable to balance the richness. Popular pairings include garlic butter bread, a lemon-arugula salad, or roasted broccoli.

How to store leftover lasagna

Cover the dish tightly with plastic wrap or transfer portions to an airtight container. Refrigerate up to 5 days. Reheat single portions in the microwave at 50% power for 1–2 minutes or until hot. To reheat a whole pan, add a small amount of water to the empty portion of the dish, cover tightly with foil, place in a cold oven, set to 350°F, and bake 30–35 minutes until heated through.

Can you freeze lasagna?

Yes. For make-ahead lasagna, assemble but do not bake. Wrap well in plastic and foil and freeze for 3–4 months. To bake from frozen, place the pan (if glass, in a cold oven) at 350°F and allow roughly double the bake time—about 1½–2 hours—removing foil for the final 20–30 minutes to brown the top.

To freeze leftovers, wrap a cooled baked lasagna or portioned slices well; they’ll keep 1–2 months. Pre-baked lasagnas can dry out, so use sooner rather than later. Reheat individual portions in the microwave at 50% power for 3–4 minutes, or follow the oven reheating method above for a full pan.