Don’t get me wrong – I LOVE lasagna but you know what I love more? Cream sauce. In my opinion, there is nothing better than swirling some pasta on your fork running it through some cream sauce and topping it with a piece of chicken for the perfect bite. Wow, a little drool just came out there. Unfortunately, cream sauce served this way, is less than ideal fo leftovers, it just separates. So I asked myself, how can I get that same deliciousness and be able to eat it for lunch the next day.

The answer was pretty clear – turn it into lasagna! This insulates the sauce enough that it reheats amazingly in the microwave or oven. Plus, much like a normal lasagna, this baby can be made in advance and refrigerated or frozen depending how how far in advance you make it.

You’ll notice I added in some spinach, mostly because I have issues with eating my vegetables but if I hide them in cream sauce, then they go down easier. You can honestly hide almost any veggies in this but if you like spinach, stick with that. I also add pan fried mushrooms and loved it!

If you’re making ahead, you can assemble everything and pop it in the fridge if you’re planning to bake and serve it later in the day or even the next day. But, if you’re making it more than one day in advance, you should freeze it wrapped tightly in plastic wrap and then in freezer paper. Let me know how you customize your own versions in the comments below!

Simple White Chicken Spinach Lasagna

This lasagna is perfect for whenever you want a classic, simple casserole, but with a little twist. With this dish, you get all the goodness of a creamy pasta with all the ease of a one pan meal. Plus you can make it ahead or enjoy right away!
Course Dinner, lunch, Main Course
Cuisine American, Italian
Servings 6 people


For the Sauce

  • 3 tbsp unsalted butter
  • 1 tbsp minced garlic
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 1/4 cup grated parmesan cheese
  • 4 ounces softened mascarpone cheese
  • 4 cups baby spinach

For the Lasagna

  • 8 sheets no-boil lasagna noodles
  • 2 cups cooked chicken thighs cut into bite sized pieces
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 2 cups sautéed mushrooms optional


  • Preheat oven to 400 degrees F. Spray an 8×8 baking dish with nonstick cooking spray.
  • Place a saucepan over medium heat and add butter and garlic and cook until butter is completely melted. Add in flour and whisk together until it thickens into a paste and turns a light golden color.
  • Slowly whisk in milk and bring to a simmer, cooking until sauce is thickened. Remove from heat and add the parmesan, mascarpone, and spinach. Stir until the spinach is wilted.
  • Spoon about 1/4 cup of sauce on the baking dish and top with two lasagna noodles, follow with a handful of mozzarella cheese, 2/3 cup chicken, 2/3 cup mushrooms, 1 Tbsp parmesan, and 1/2 cup of sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.
  • Bake uncovered for 20-25 minutes until the sauce is bubbling. If you are cooking from refrigerated or frozen this will take longer – just cook until the sauce bubbles and the top browns.
  • Let the lasagna cool for 5-10 minutes before serving.


If you’re freezing or refrigerating the lasagna, don’t preheat the oven and just stop after assembling, wrap the casserole tightly in plastic wrap, then foil and pop into the fridge or freezer.
Keyword casserole, cream sauce, easy casserole, easy dinner, lasagna, spinach and cream sauce, white chicken lasagna