A piece of chicken lasagna on a white plate.

Veggie Loaded White Chicken Lasagna

  • Author: Rachel
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x


This Veggie Loaded White Chicken Lasagna recipe is packed with healthy ingredients and layered with the most delicious white sauce.



Filling Ingredients:

  • 2 cups frozen peas (thawed)
  • 2 cups fresh spinach
  • 2 cups ricotta cheese (one container)
  • 1 egg
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder

Sauce Ingredients:

  • 3 Tbsp. butter
  • 1 onion
  • 4 cloves garlic
  • 1/4 cup flour
  • 4 cups milk
  • 4 oz. cream cheese
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. lemon juice

Other Ingredients:

  • 9 oz No-boil lasagna noodles*
  • 2 cups shredded chicken**
  • 2 cups shredded mozzarella cheese


Filling Instructions:

  1. Blend: Put all filling ingredients in a food processor and blend until well combined. Blend less for a chunkier filling. Blend more for a smoother filling. 

Sauce Instructions (makes 4 cups of sauce): 

  1. Prep Veggies: Peal and dice the onion. Peal and mince the garlic or use a garlic press to save time. 
  2. Cook Onion: Put the butter and onion in a large deep pan over medium heat. Cook and stir until the onion has softened and becomes translucent (about 5 minutes).
  3. Add Garlic: Add the garlic to the pan and cook for 30-60 seconds. It will smell divine!
  4. Add Flour: Add the flour to the pan and stir to combine. Cook for 1-2 minutes. The flour will stick to the onion and garlic and appear sticky/pasty. 
  5. Add Milk: Switch to a whisk if you aren’t using one already. Add the milk about one cup at a time while whisking until all the milk has been added. 
  6. Thicken Sauce: Bump up the heat to medium/high for about 5-7 minutes. Be sure to whisk the sauce every minute or so. The goal is to heat up the sauce enough to see a little movement with a few bubbles. You will know the sauce is done when you can draw a line through the sauce on the back of a wooden spoon (see how-to video about at 45 seconds). 
  7. Add Remaining: Remove the sauce from the heat and add the cream cheese, salt, pepper and lemon juice to the sauce. Stir until the cream cheese has melted.

Assembly Instructions: 

  1. Preheat: Preheat the oven to 350 degrees. 
  2. Assemble: Spread a thin layer of the sauce in the bottom of a 13×9 baking dish. Add a layer of lasagna noodles, filling, shredded chicken, sauce and mozzarella cheese. Repeat with two more layers. Top off the lasagna with a final later of lasagna noodles and the remaining sauce and mozzarella cheese. 
  3. Cook: Put the lasagna in a 350 degree preheated oven for 45 minutes covered + an additional 10 minutes uncovered (55 minutes total). 
  4. Enjoy!


*No-boil lasagne noodles can be found in the same aisle as normal dried lasagne noodles. Look for packaging that says “no-boil” or “oven-ready”. These noodles do not need to be pre-boiled and can be used in the recipe as is. If you do not have no-boil lasagna noodles, normal lasagna noodles will work just fine! Simply cook them according to package instructions prior to using them in Step 2 of Assembly Instructions

**About a 1 lb. package of boneless skinless chicken breasts makes about 2 cups of shredded chicken. 

  • Category: Dinner
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 piece
  • Calories: 345
  • Sugar: 7
  • Sodium: 682
  • Fat: 12
  • Carbohydrates: 30
  • Fiber: 4
  • Protein: 27

Keywords: Healthy White Chicken Lasagna, Chicken lasagna recipe, Lasagna white sauce, How to make chicken lasagna