Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

White Lasagna with Chicken & Spinach (Creamy, Cheesy & Comforting!)

Sarah Smith
Nov 29, 2025
3 min read

Updated: Jan 8

Close-up of a slice of creamy mushroom and spinach lasagna on a white plate, showcasing layers of noodles, cheese, and vegetables.

This White Lasagna with Chicken & Spinach is rich, creamy, and incredibly comforting — layers of tender chicken, silky béchamel-style white sauce, baby spinach, and melty mozzarella baked between soft lasagna noodles. It’s a cozy twist on the classic red-sauce version and perfect for family dinners, holiday gatherings, or when you’re craving warm, cheesy comfort food.

Pair it with Homemade Italian Bread, Classic Caesar Salad, or Garlic Parmesan Bubble Bread for a complete cozy meal.

Why You’ll Love This

Creamy white sauce layered with tender chicken and spinach
Rich, comforting flavor without being overly heavy
Hearty baked pasta that feels elegant yet familiar
Perfect for family dinners, make-ahead meals, or special occasions

Recipe Card

Prep Time: 25 minutes Cook Time: 40 minutes Total Time: 1 hour 5 minutes Servings: 8–10

Ingredients

For the Chicken

2–3 cups cooked, shredded chicken (rotisserie works great)

For the White Sauce

4 tablespoons butter
4 tablespoons flour
3 cups milk
1 cup chicken broth
3 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
½ cup grated Parmesan

For the Lasagna Layers

10–12 lasagna noodles, cooked and drained
2 cups ricotta cheese
1 egg
1 tablespoon fresh parsley (or 1 teaspoon dried)
3 cups fresh spinach
3 cups shredded mozzarella
Extra Parmesan for topping

Instructions

1. Make the White Sauce

In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes.
Slowly whisk in milk and chicken broth until smooth.
Add garlic, onion powder, Italian seasoning, salt, and pepper.
Simmer 5–7 minutes until thickened.
Stir in Parmesan and remove from heat.

2. Prepare the Ricotta Mixture

In a bowl, mix ricotta, egg, parsley, a pinch of salt, and ½ cup mozzarella.
Set aside.

3. Assemble the Lasagna

Preheat oven to 375°F.
Spread a thin layer of white sauce on the bottom of a 9×13 baking dish.
Layer 3–4 noodles over the sauce.
Spread on half the ricotta mixture.
Add half the shredded chicken.
Layer in 1½ cups spinach.
Spoon white sauce over the top.
Sprinkle with mozzarella.
Repeat layers: noodles → ricotta → chicken → spinach → sauce → mozzarella.
Finish with noodles, remaining white sauce, and mozzarella + Parmesan.

4. Bake

Cover with foil and bake 25 minutes.
Remove foil and bake 15–18 minutes more, until bubbly and golden.
Let rest 10–15 minutes before slicing.

How to Serve

Serve warm with extra Parmesan and a sprinkle of parsley. This rich, creamy lasagna pairs perfectly with garlic bread, roasted vegetables, or a crisp green salad.

FAQ

1. Can I use no-boil lasagna noodles?

Yes! No-boil noodles work great. Just make sure your white sauce is slightly thinner so the noodles have plenty of moisture to soften while baking.

2. What type of chicken is best for this recipe?

Shredded rotisserie chicken, leftover baked chicken, or poached chicken breast all work perfectly. Just make sure it’s cooked before assembling.

3. Can I substitute cottage cheese for ricotta?

Yes—cottage cheese works as a lighter option. Blend it briefly for a smoother texture if you prefer.

4. Can I use frozen spinach instead of fresh?

Absolutely. Thaw it first and squeeze out as much liquid as possible to prevent the lasagna from becoming watery.

5. Why is my lasagna soupy?

Soupy lasagna usually comes from:

Not draining noodles well
Using watery spinach
Not letting the lasagna rest before slicing
Resting for 10–15 minutes is key to having clean slices.

6. Can I make this lasagna ahead of time?

Yes! Assemble it fully, cover, and refrigerate up to 24 hours before baking. Add 10 extra minutes of bake time if chilled.

7. Does White Lasagna freeze well?

It freezes beautifully.

Freeze before baking: Wrap tightly and freeze up to 3 months.
Freeze after baking: Cool completely, portion, and freeze for easy meals.

8. Can I add mushrooms or other vegetables?

Definitely. Mushrooms, zucchini, kale, broccoli, or roasted garlic all make delicious additions. Just sauté veggies first to remove excess moisture.

9. Can I use gluten-free noodles?

Yes—gluten-free lasagna sheets will work as long as you follow the box instructions. No-boil varieties also work well.

10. What cheese melts best for this lasagna?

Whole-milk mozzarella gives the best melt and gooey texture. Parmesan adds salty richness. Adding a bit of provolone or fontina is delicious, too.

11. Can I swap the chicken for something else?

Yes—turkey, cooked Italian sausage, shredded rotisserie turkey, or even sautéed mushrooms for a vegetarian version work great.

12. How do I reheat leftovers?

Reheat slices in a 350°F oven for 15–20 minutes or microwave in short intervals. Add a splash of milk or broth if needed to keep it creamy.

Conclusion

This White Lasagna with Chicken & Spinach is cozy, creamy, and perfect for times when you want a cheesy, comforting dinner that feels special but comes together easily. Great for weeknights, holidays, or make-ahead meals!