There is something absolutely irresistible about a comforting, creamy lasagna, and the White Chicken and Pesto Lasagna Recipe takes this classic to the next level with its vibrant flavors and beautiful layers. This dish combines tender cooked chicken, fresh spinach, luscious pesto, and a rich white sauce in perfect harmony under a blanket of melted mozzarella and Parmesan. Every bite is like a warm hug, making it a favorite for dinners with family or friends. Once you try this recipe, it will quickly become one of your go-to dishes for a memorable meal that feels both special and comforting.
Ingredients You’ll Need
Simple, fresh ingredients are the key to making this lasagna shine. Each contributes to the delicate balance of creamy, cheesy, herby, and savory flavors, as well as a wonderful variety of textures and colors that make this dish so inviting.
- Butter: Provides a rich base for the white sauce and enhances depth of flavor.
- Olive oil: Adds a subtle fruitiness and helps sauté the onions and garlic.
- Small onion (chopped): Gives a gentle sweetness and aromatic foundation.
- Dried basil: Imparts warm herbal notes; fresh basil works beautifully too.
- Kosher salt: Essential for seasoning at every stage and bringing out all the flavors.
- Pepper: Adds a touch of mild heat and complexity.
- Garlic cloves (minced): Infuses the sauce with unmistakable savory goodness.
- Flour: Thickens the white sauce to a perfect, creamy consistency.
- Milk: Softens the sauce and adds luscious creaminess.
- Greek yogurt: Brings a slight tang and makes the sauce richness lighter and fresh.
- Chicken broth: Adds savory moisture and binds the flavors together.
- Cooked chicken (chopped): The hearty protein star, rotisserie chicken is perfect for effortless prep.
- Ricotta cheese: Offers creaminess and mild flavor to the lasagna layers.
- Basil pesto: Bursts of herbaceous intensity and vibrant green color.
- Egg: Helps bind the ricotta and pesto mixture for smooth layering.
- No-boil lasagna noodles: Easy to use and soak up all the delicious sauce.
- Mozzarella cheese (shredded): Melts beautifully for gooey, cheesy goodness.
- Fresh spinach: Adds a fresh, slightly earthy flavor and lovely green contrast.
- Parmesan cheese: Sprinkled on top for a nutty, golden crust finish.
How to Make White Chicken and Pesto Lasagna Recipe
Step 1: Prep and Make the White Sauce
Start by warming your oven to 350°F to get everything ready. Melt butter and olive oil in a skillet, then add your chopped onion for a slow sauté till it’s soft and translucent, about 5 to 8 minutes. This step builds a flavorful foundation that will enrich the whole dish.
Step 2: Layer in the Herbs and Garlic
Once the onions are softened, stir in dried basil, kosher salt, and pepper, letting these fragrant herbs infuse the mixture. Follow with minced garlic, sautéing for one more minute so the garlic releases its delicious aroma without burning.
Step 3: Thicken the Sauce
Sprinkle the flour gradually over the onion mixture, stirring constantly to avoid lumps. This step is key for creating that perfect creamy texture in your white sauce that you want to coat every bite in the lasagna later.
Step 4: Add the Creamy Liquids
In a separate container, combine milk, Greek yogurt, and chicken broth, stirring gently to mix. Slowly pour this liquid into the skillet, whisking constantly until it thickens slightly, about a couple of minutes. This luscious sauce will carry the chicken and herbs beautifully.
Step 5: Stir in Chicken and Prepare Ricotta Mixture
Add the shredded cooked chicken to your white sauce and turn off the heat, letting those flavors blend. In another bowl, mix ricotta cheese, basil pesto, and an egg until smooth and creamy. This mixture adds an irresistible cheesy and herbal layer that really elevates the dish.
Step 6: Assemble the Lasagna Layers
Lightly coat the bottom of a casserole dish with white sauce to prevent sticking. Layer three no-boil noodles, a third of the ricotta mixture, fresh spinach, a third of the white sauce, and mozzarella cheese. Repeat this layering twice more to build a beautifully structured lasagna bursting with flavor.
Step 7: Bake and Broil to Perfection
Top with Parmesan cheese, cover loosely with foil sprayed with nonstick spray to capture steam, and bake for about 50 minutes. Then remove the foil and broil until the top is golden brown and bubbly—this final step gives gorgeous texture and that irresistible crust everyone loves.
Step 8: Rest Before Serving
Let the lasagna rest for 10 minutes so it can firm up a bit, making it easier to cut and helping all those amazing layers settle together for comfort in every forkful.
How to Serve White Chicken and Pesto Lasagna Recipe
Garnishes
A sprinkle of fresh basil leaves or a few twists of freshly ground black pepper on top immediately brightens the presentation and adds a fresh herbal note that pairs beautifully with the rich layers beneath.
Side Dishes
This lasagna shines when paired with a crisp green salad dressed simply with lemon and olive oil or a side of roasted seasonal vegetables. A crusty bread or garlic bread is the perfect companion to mop up any leftover white sauce.
Creative Ways to Present
Serve individual portions in small ramekins as a charming appetizer, or present the whole casserole on a large wooden board for a rustic family-style meal. Drizzle a little extra pesto on top for a burst of color and flavor that wows your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover lasagna tightly with foil or plastic wrap and refrigerate. It will stay fresh for 3 to 4 days, and the flavors often deepen, making for a fantastic lunch or dinner the next day.
Freezing
This White Chicken and Pesto Lasagna Recipe freezes beautifully. Portion it into airtight containers or wrap the whole casserole tightly. Freeze for up to 3 months for convenient meals that taste almost as good as freshly baked.
Reheating
Reheat leftovers gently in the oven at 350°F, covered with foil to keep moisture in, until warmed through. If reheating from frozen, thaw overnight first. A few minutes under the broiler brings back that golden bubbly top you crave.
FAQs
Can I use homemade pesto in this White Chicken and Pesto Lasagna Recipe?
Absolutely! Homemade pesto adds a fresh, vibrant flavor that really makes this dish sing. Feel free to adjust the amount based on how strong or mild you prefer the basil notes.
Do I have to use no-boil noodles?
No-boil noodles make assembly easier and save time, but you can use regular lasagna noodles if you prefer. Just make sure to cook them according to package instructions before layering.
Is Greek yogurt necessary for the sauce?
Greek yogurt adds a lovely tang and creaminess while lightening the white sauce. If you don’t have it, you can substitute with an equal amount of additional milk or sour cream, but the flavor profile will shift slightly.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and increase the spinach or add other vegetables like mushrooms or zucchini. You might also want to add some extra cheese or nuts for texture and protein.
How long does it take to prepare and cook this lasagna?
Expect about 40 minutes of prep time and approximately 50 minutes of baking. The resting time afterward is important to let the lasagna set for perfect slicing.
Final Thoughts
If you’re looking for a dish that’s both impressive and comforting, this White Chicken and Pesto Lasagna Recipe is a true winner. Rich, creamy, and bursting with fresh flavors, it’s a guaranteed favorite that everyone will be asking for again and again. Give it a try soon and enjoy the cozy satisfaction that only a perfect lasagna can bring!
Print
White Chicken and Pesto Lasagna Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This White Lasagna with Chicken and Pesto is a creamy, comforting twist on traditional lasagna that layers tender no-boil noodles with a rich white sauce, flavorful chicken, fresh spinach, and a blend of cheeses enhanced by aromatic basil pesto. Perfect for family dinners or entertaining, this lasagna combines hearty protein and fresh greens in a luscious baked casserole that is both satisfying and delicious.
Ingredients
Sauce and Filling
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 small onion, chopped (about 1 cup)
- 2 teaspoons dried basil (or 1 tablespoon fresh)
- 1 and 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 4 cloves garlic, minced
- 6 tablespoons flour
- 1/3 cup milk
- 1/3 cup Greek yogurt
- 1 & 2/3 cups chicken broth
- 2 cups cooked chicken, chopped (rotisserie recommended)
Cheese Mixture
- 1 (15-ounce) container ricotta cheese
- 1/3 cup basil pesto (homemade or store-bought)
- 1 egg
Assembly
- 9 no-boil lasagna noodles
- 2 & 1/2 cups mozzarella cheese, shredded
- 2 cups fresh spinach
- 1/4 cup Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the lasagna.
- Sauté Onions: In a large skillet, melt the butter and olive oil over medium heat. Add the chopped onion and sauté for 5 to 8 minutes until soft and translucent.
- Add Herbs and Seasoning: Stir in dried basil, kosher salt, and pepper into the sautéed onions to infuse flavor.
- Add Garlic: Add minced garlic cloves and sauté for an additional minute to release their aroma.
- Incorporate Flour: Gradually sprinkle the flour over the onion mixture, stirring well after each addition to ensure it is fully incorporated and begins to form a roux.
- Prepare Liquid Mixture: In a large glass measuring cup, combine milk, Greek yogurt, and chicken broth (or water with Better Than Bouillon Chicken Base) and stir thoroughly.
- Add Liquid to Roux: Slowly whisk the liquid mixture into the skillet, ensuring no lumps form, and cook over medium heat until slightly thickened, about a couple minutes.
- Add Chicken: Stir the chopped cooked chicken into the thickened white sauce and remove the skillet from the heat.
- Mix Ricotta Filling: In a separate medium bowl, combine ricotta cheese, pesto, and egg, stirring until smooth and well blended.
- Prepare Casserole Dish: Lightly wet the bottom of a 2-quart casserole dish with about 1/2 cup of the white sauce to prevent noodles from sticking.
- First Layer: Arrange 3 no-boil lasagna noodles on top of the sauce. Spread 1/3 of the ricotta mixture evenly over the noodles. Add about 1/2 cup fresh spinach. Spoon 1/3 of the white sauce over the spinach, spreading to edges. Top with 1/3 of the shredded mozzarella cheese.
- Repeat Layers: Repeat the layering two more times in the same order: noodles, ricotta mixture, spinach, white sauce, and mozzarella cheese.
- Add Parmesan: Sprinkle the entire top with 1/4 cup grated Parmesan cheese for added flavor and a golden crust.
- Cover with Foil: Spray a sheet of aluminum foil with nonstick spray and cover the casserole dish to retain moisture during baking.
- Bake: Bake the lasagna at 350°F for about 50 minutes or until cooked through and tender.
- Broil: Remove the foil and increase the oven temperature to broil. Broil the lasagna for 1 to 3 minutes until the top is golden brown and bubbly. Watch carefully to avoid burning.
- Rest and Serve: Let the lasagna rest for 10 minutes before serving. Enjoy with bread, a large salad, or additional green vegetables for a complete meal.
Notes
- Using rotisserie chicken adds great flavor and saves time.
- No-boil noodles make assembly easy and shorten prep time.
- Be cautious when broiling to prevent burning; watch closely.
- You can substitute Greek yogurt with sour cream if desired.
- This recipe freezes well, both before and after baking (freeze baked lasagna in airtight container and reheat covered).
- If you prefer a thicker sauce, slightly reduce the broth quantity.
- Fresh basil can be substituted for dried basil using triple the amount.
