Chicken Lasagna

Yumna Jawad

Published Nov 25, 2025

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This chicken lasagna recipe is made with a homemade béchamel sauce with Greek yogurt, shredded chicken, spinach, and ricotta for a creamy, hearty baked pasta that slices beautifully.

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Prep Time 30 minutes
Servings 9 servings
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Serving of white chicken lasagna on a small plate with baking dish nearby.
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My Chicken Lasagna is soo Good!

I made this chicken lasagna once as a “use-what-I-have” dinner, and now it’s the lasagna everyone asks for. Instead of doing a fully traditional béchamel, I mix Greek yogurt into the sauce, and it gives the lasagna this really creamy texture with a little pop that keeps it from feeling too rich. It’s an easy swap that fits right into how I cook anyway. I use Stonyfield Organic Whole Milk Greek Yogurt in this chicken lasagna recipe. I like knowing Stonyfield is organic and comes from family farms, so choosing it feels like a better for me and my fam option without changing the way the recipe tastes. We always end up with empty plates and no leftovers, which is pretty much the review that matters most in my house.

Happy Cooking!
– Yumna

Chicken Lasagna Ingredients

Ingredients for lasagna recipe before prepping: seasonings, Stonyfield Organize whole Milk Greek Yogurt, eggs, parmesan cheese, onion, fresh basil, spinach, cooked shredded chicken, garlic, butter, lasagna sheets, flour, oil, ricotta cheese, shredded mozzarella, milk, and grated parmesan.

Béchamel Sauce

  • Greek Yogurt: I whisk it in after taking the sauce off the heat so it stays smooth and doesn’t curdle. Full-fat works best here and keeps the texture stable in the oven. I also like using Stonyfield’s Organic Whole Milk Greek Yogurt because it’s USDA Organic and a good source of calcium (per serving), so it feels like an easy way to make the sauce a little more nourishing without changing the flavor.
  • Butter & Flour: Cook the flour for 1–2 minutes so the sauce doesn’t taste chalky. Don’t let it brown.
  • Whole Milk: Warm the milk slightly before adding for the smoothest sauce — cold milk can cause lumps.
  • Salt & Black Pepper: Taste and adjust before assembling; once layered, you can’t fix under-seasoning.

Filling

  • Rotisserie Chicken: Shred it into small pieces so it layers evenly and doesn’t create gaps. Leftover roasted chicken also works.
  • Baby Spinach: You can swap for frozen spinach, just thaw and squeeze out all the water first.
  • Onion & Garlic: Cook until soft before adding the chicken so they blend into the filling instead of staying crunchy.
  • Ricotta Cheese: Whole-milk ricotta holds up best during baking; if it’s watery, drain briefly using a paper towel or mesh sieve.
  • Parmesan: Finely grate it yourself for the best melt pre-shredded can be gritty.
  • Eggs: Bring to room temperature before mixing (about 30 minutes on the counter) for a smoother filling.
  • Italian seasoning & basil: Fresh basil brightens the filling; if using dried, reduce by half so it doesn’t overpower.
  • Salt & Pepper: Season lightly here; the cheese adds saltiness later.

Assembly

  • Lasagna sheets: Cook until just al dente; they’ll soften more in the oven. Lay them on parchment after draining so they don’t stick.
  • Mozzarella & Parmesan: Low-moisture mozzarella browns better and prevents a watery top layer.

How to Make Chicken Lasagna

Cooked roux in a pan being whisked while milk is poured in.
Step 1: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for a couple of minutes until lightly golden. Slowly pour in milk while whisking continuously until smooth. Simmer until slightly thickened.
Thickened milk in a pan with greek yogurt added before mixing.
Step 2: Remove from heat and whisk in Greek yogurt, salt and pepper until creamy.
Cooked diced onions in a skillet with minced garlic added before cooking.
Step 3: In a large skillet, heat olive oil over medium heat. Add the onion and cook for about 5 minutes, until softened. Add garlic and cook for until fragrant.
Shredded chicken, spinach and seasonings added to aromatics before mixing for lasagna filling.
Step 4: Stir in shredded chicken, spinach, Italian seasoning, salt, and pepper. Cook until heated through and the spinach wilts.
Ricotta, eggs, parmesan and chopped basil added to chicken and spinach filling.
Step 5: Remove from heat, add the ricotta, Parmesan, eggs, and basil.
Chicken lasagna filling after combining in pan.
Step 6: Stir until combined.
Bechamel sauce spread in the bottom of a baking dish for the first layer of lasanga.
Step 7: Spread about 1 ½ cups of the béchamel sauce over the bottom of a 9×13-inch baking dish. Add ⅓ of the pasta, overlapping slightly, followed by half of the chicken-ricotta mixture and continue the process.
Par cooked lasagna pasta sheets layered on top of sauce with chicken ricotta mixture added on top.
Step 8: Finish with the final layer of pasta, pour the remaining béchamel over the top.
Chicken lasagna topped with final layer of sauce and cheese before baking.
Step 9: Sprinkle with mozzarella and Parmesan cheese.
Chicken and spinach lasagna after baking until cheese is golden and bubbly.
Step 10: Bake until the top is golden and bubbly.
Chicken lasagna recipe.

Chicken Lasagna Recipe

Author: Yumna Jawad
No ratings yet
This chicken lasagna recipe is made with a homemade béchamel sauce with Greek yogurt, shredded chicken, spinach, and ricotta for a creamy, hearty baked pasta that slices beautifully.
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Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings9 servings
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Ingredients
 
 

For assembly

For the béchamel sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • ½ cup Stonyfield Whole Milk Greek yogurt
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the filling

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 3 cups shredded rotisserie chicken
  • 2 cups baby spinach
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt plus more for cooking pasta
  • ½ teaspoon black pepper
  • 1 (15-ounce) container ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 large eggs
  • 2 tablespoons chopped fresh basil

Instructions

  • Bring a large pot of salted water to a boil and line a sheet pan with parchment paper. Add lasagna sheets to the pot and cook until al dente. Drain and arrange overlapping on the prepared sheet pan.
  • In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Slowly pour in milk while whisking continuously until smooth. Simmer for 4–5 minutes, until slightly thickened. Remove from heat and whisk in Greek yogurt, salt and pepper until creamy.
  • In a large skillet, heat olive oil over medium heat. Add the onion and cook for about 5 minutes, until softened. Add garlic and cook for 1 minute more. Stir in shredded chicken, spinach, Italian seasoning, salt, and pepper. Cook for 2–3 minutes until heated through and the spinach wilts. Remove from heat and stir in ricotta, Parmesan, eggs, and basil until well combined.
  • Preheat the oven to 375°F. Spread about 1 ½ cups of the béchamel sauce over the bottom of a 9×13-inch baking dish. Add ⅓ of the pasta, overlapping slightly, followed by half of the chicken-ricotta mixture and about 1 cup of béchamel sauce. Add another layer of pasta, the remaining chicken-ricotta mixture, and another 1 cup of béchamel sauce. Finish with the final layer of pasta, pour the remaining béchamel over the top, and sprinkle with mozzarella and Parmesan cheese.
  • Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes, until the top is golden and bubbly. Let rest for 15 minutes before slicing and serving.

Equipment

Notes

  • My Top Tip: Rest the lasagna for 15 minutes before slicing. Cutting too early makes it collapse; resting lets everything set and slice cleanly.
  • Storage: I let the lasagna cool completely, then store leftovers in an airtight container for 3–4 days. It keeps its structure best when stored in slices rather than in the whole pan. I cover the slice with foil and reheat at 350°F for 15–20 minutes. Adding a splash of milk on the edges helps revive the creamy texture if it looks dry. Heat in 45-second intervals until warmed through. I cover it with a damp paper towel so it doesn’t dry out.
  • Freezing: To freeze, I wrap individual slices tightly in plastic wrap and then foil, or freeze the whole pan before baking. It keeps well for up to 2 months.

Nutrition

Serving: 1square, Calories: 638kcal, Carbohydrates: 49g, Protein: 45g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 182mg, Sodium: 985mg, Potassium: 416mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1368IU, Vitamin C: 4mg, Calcium: 383mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Drain ricotta if it’s watery. If there’s extra liquid sitting on top, I press it lightly with a paper towel or drain it in a fine sieve for 10–15 minutes so the filling isn’t loose.
  2. Let the béchamel cool for 5 minutes before adding the Greek yogurt. Adding it too hot can make it separate. Whisk it in off heat for the smoothest sauce.
  3. Shred the chicken into small pieces. Bigger chunks make the layers uneven and cause the lasagna to fall apart when sliced.
  4. Rest the lasagna for 15 minutes before slicing. Cutting too early makes it collapse; resting lets everything set and slice cleanly.
  5. Broil the top for 1–2 minutes at the end if you like browned edges. Watch closely to avoid burning.

Serving Ideas

FAQs

Can I use no-boil noodles?

Use no-boil noodles only if you increase the sauce. They absorb more liquid than boiled sheets, so I add an extra ½–1 cup of béchamel if swapping.

Chicken lasagna made with Stonyfield Whole Milk Greek Yogurt in a baking dish cut into 9 servings and garnished with chopped parsley.

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