White Chicken Lasagna with Pesto
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5 from 7 votes

White Chicken Lasagna Recipe

This white chicken lasagna with pesto is creamy, cheesy and absolutely delicious. The perfect spin on the classic lasagna recipe that the whole family will love! 
Prep Time40 mins
Cook Time50 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Keyword: White Chicken Lasagna
Servings: 8
Calories: 474kcal
Author: Jamielyn Nye


  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 small onion chopped (about 1 cup)
  • 3 cloves garlic minced
  • 2 teaspoons dried basil or 1 tablespoon fresh
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 tablespoons flour
  • 1/3 cup milk
  • 1/3 cup Greek yogurt
  • 1 and 2/3 cup chicken broth
  • 2 cup cooked chicken chopped (rotisserie is best)
  • 1 15- ounce container ricotta cheese
  • 1/3 cup basil pesto homemade or store-bought
  • 1 egg
  • 9 no-boil lasagna noodles
  • 1 and 1/2 cups mozzarella cheese
  • 2-3 cups fresh spinach
  • 3-4 tablespoons Parmesan cheese


  • Preheat oven to 350°F.
  • In a large skillet, melt butter with olive oil over medium heat. Add 1 cup onions and saute 5 minutes, or until the onions are soft. Add 2-3 cloves of garlic and saute one more minute. In a small bowl, combine the basil, salt, pepper, and flour. Add to the onion mixture and whisk together until all the oil is absorbed.
  • In a large glass measuring cup, add milk, Greek yogurt, and chicken broth. Stir to combine. Gradually add the liquid to the pan, whisking constantly. Go as slow as you need to make sure the liquid gets absorbed. Cook over medium heat, stirring until the mixture is thickened slightly. Add the chicken and turn off the heat.
  • In a medium bowl, stir together ricotta, pesto, and 1 egg.
  • To assemble, wet the bottom of a 2 quart casserole dish with some of the white sauce. Just enough so the noodles don’t stick. Layer 3 no-boil lasagna noodles on top. Spread with 1/3 of the ricotta mixture. Top with a handful of fresh spinach. Add 1/3 of the white sauce and spread to the edges. Top with 1/3 of the mozzarella cheese. Repeat twice more. Sprinkle the top with Parmesan cheese.
  • Spray a sheet of foil with nonstick spray and cover the lasagna. Bake for about 50 minutes, or until cooked and tender. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 1 to 3 minutes. Keep an eye on it! Let stand for 10 minutes before serving.


Calories: 474kcal | Carbohydrates: 33g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 553mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1385IU | Vitamin C: 3.5mg | Calcium: 210mg | Iron: 2mg