This Chicken Pesto Spinach Lasagna is a refreshing, gourmet departure from the traditional red-sauce classic. By swapping marinara for a velvety, homemade white sauce and infusing the ricotta with vibrant basil pesto, you create a dish that is rich, aromatic, and incredibly comforting. It is the perfect white lasagna for those who love the bright, herbal notes of pesto paired with the savory goodness of rotisserie chicken and fresh spinach.
The secret to this recipe’s unique texture and tang is the addition of Greek yogurt into the béchamel-style white sauce. This provides a subtle brightness that cuts through the richness of the cheese, while the no-boil noodles absorb the savory chicken broth as they bake, resulting in a perfectly tender bite. Whether you are hosting a cozy dinner party or looking for a sophisticated weeknight meal, this 9×9″ bake is a guaranteed crowd-pleaser.
Recipe Details
- Flavor Profile: Savory and herbal with a rich, garlicky white sauce and a tangy, pesto-infused cheese layer.
- Textures: Layers of tender pasta, creamy ricotta, molten mozzarella, and silky spinach.
- Total Time: Approximately 25 minutes prep plus 50 minutes baking and 10 minutes resting.
- Difficulty Level: Intermediate; requires making a white sauce and careful layering.
What You’ll Need
For the base, you will need 9 no-boil lasagna noodles and 2 cups of cooked, chopped chicken (rotisserie is highly recommended). The white sauce is built from butter, olive oil, onion, garlic, flour, chicken broth, milk, and Greek yogurt. The herbal cheese layer consists of 15 ounces of ricotta, 1/3 cup of basil pesto, and an egg. To finish, you’ll need 1 1/2 cups of mozzarella, 3-4 tablespoons of Parmesan, and 2-3 cups of fresh spinach.
Ingredient Notes
- No-Boil Noodles – These are essential for this recipe. Because they are baked while dry, they rely on the moisture from the white sauce to soften. This results in a sturdier lasagna that holds its layers beautifully when sliced.
- Greek Yogurt – Using Greek yogurt in the white sauce adds a professional-grade depth of flavor and a slight creaminess that is lighter than using heavy cream.
- Rotisserie Chicken – Using pre-cooked rotisserie chicken not only saves time but also adds a seasoned, roasted flavor that you can’t get from plain boiled chicken.
- Basil Pesto – You can use store-bought or homemade. If using store-bought, look for one that has a bright green color, as this indicates fresher basil and better flavor.
Add-ins and Substitutions
- Mushrooms – Sauté 1 cup of sliced mushrooms with the onions for an earthy, umami boost.
- Sun-Dried Tomatoes – Add 1/4 cup of chopped sun-dried tomatoes to the pesto-ricotta mixture for a sweet and tangy contrast.
- Nuts – Sprinkle toasted pine nuts on top before broiling for a traditional pesto-inspired crunch.
How to Make Chicken Pesto Spinach Lasagna
1. Prep the Base and Oven Preheat your oven to 350 F. Grease a 9×9 inch baking dish with non-stick cooking spray.
2. Sauté Aromatics and Make the Roux In a large skillet, melt 3 tablespoons of butter with 3 tablespoons of olive oil over medium heat. Sauté the chopped onion for 5 minutes until soft, then add the minced garlic for 1 more minute. In a small bowl, combine the flour, salt, pepper, and basil. Whisk this into the onion mixture until the oil is fully absorbed and a thick paste forms.
3. Whisk the White Sauce Combine the milk, Greek yogurt, and chicken broth in a bowl. Gradually add this liquid to the skillet, whisking constantly to prevent lumps. Cook over medium heat until the sauce has thickened slightly. Stir in the 2 cups of chopped chicken and turn off the heat.
4. Mix the Pesto Ricotta In a medium bowl, stir together the 15 ounces of ricotta, 1/3 cup of pesto, and 1 egg until well-incorporated and the mixture is a beautiful pale green.
5. Assemble the Layers Wet the bottom of the dish with a thin layer of the chicken white sauce to prevent sticking.
- Layer 1: Place 3 no-boil noodles on top. Spread with 1/3 of the ricotta mixture. Add a handful of fresh spinach. Top with 1/3 of the white sauce and 1/3 of the mozzarella.
- Layer 2 & 3: Repeat the process twice more until all ingredients are used.
6. Bake and Broil Sprinkle the top with the 3-4 tablespoons of Parmesan cheese. Spray a sheet of foil with non-stick spray and cover the lasagna tightly. Bake for 50 minutes. Remove the foil and switch the oven to broil. Broil for 1 to 3 minutes until the cheese is golden-brown and bubbly.
7. Rest and Serve Allow the lasagna to rest for 10 minutes before slicing. This is crucial for the layers to set so the sauce doesn’t run out when you serve.
Pro Tip: Spraying the underside of the foil with non-stick spray is a vital step. It prevents the cheese from sticking to the foil as it melts, ensuring your beautiful golden crust stays on the lasagna!
Recipe Tips
- Liquid Absorption – When making the white sauce, add the liquid very slowly at first. Creating a smooth emulsion early on is the key to a silky, lump-free sauce.
- Spinach Layering – Don’t be afraid to pack the spinach in; it wilts significantly during the bake and provides a lovely fresh contrast to the rich cheeses.
- No-Boil Tip – Ensure the white sauce reaches the very edges of the no-boil noodles. Any dry spots on the noodles may remain crunchy after baking.
FAQs
Can I use regular lasagna noodles? Yes, but you must boil them until al dente first. If using boiled noodles, you may want to reduce the chicken broth in the sauce by 1/4 cup since the noodles won’t need to absorb as much moisture.
How do I store leftovers? This lasagna stores perfectly in the fridge for up to 3 to 4 days. Reheat individual portions in the microwave or oven.
Can I freeze this? Absolutely. Assemble the lasagna but do not bake it. Freeze for up to 3 months. Thaw in the fridge overnight before baking as directed (you may need to add 10-15 minutes to the bake time).
Serving Suggestions
- Salad – A crisp arugula salad with a light lemon vinaigrette balances the creamy pesto flavors beautifully.
- Bread – Serve with warm garlic knots or a crusty baguette to soak up the extra white sauce.
- Wine – A chilled Sauvignon Blanc or a light Pinot Grigio pairs perfectly with the herbal notes of the pesto.
Make This Recipe in Advance
You can assemble the entire lasagna a day ahead of time. Keep it covered in the refrigerator and bake it when you’re ready for dinner. This actually allows the noodles to begin softening in the sauce, often resulting in an even better texture!
Chicken Pesto Spinach Lasagna with Greek Yogurt White Sauce
- Total Time: 1 hour 25 minutes
- Yield: 6–9 Servings 1x
Description
A refreshing, gourmet departure from the traditional red-sauce classic. This lasagna features a velvety white chicken sauce, a vibrant pesto-infused ricotta, and fresh spinach. The addition of Greek yogurt provides a bright ‘lift’ to the béchamel, while no-boil noodles ensure a perfectly tender, stable structure.
Ingredients
The White Chicken Sauce
- 3 tbsp butter & 3 tbsp olive oil
- 1 onion, 3 cloves garlic, 6 tbsp flour
- 1 2/3 cups chicken broth, 1/3 cup milk, 1/3 cup Greek yogurt
- 2 cups cooked chicken, spices (basil, salt, pepper)
The Pesto Ricotta & Layers
- 15 oz ricotta, 1/3 cup pesto, 1 egg
- 9 no-boil noodles, 2-3 cups spinach
- 1.5 cups mozzarella, 3-4 tbsp Parmesan
Instructions
1. Sauce: Sauté onion and garlic. Whisk in flour/spices to form a roux. Gradually add broth, milk, and yogurt; whisk until thick. Stir in chicken.
2. Ricotta: Mix ricotta, pesto, and egg until smooth.
3. Layer (3x): Noodles -> 1/3 Ricotta -> Spinach -> 1/3 Sauce -> 1/3 Mozzarella.
4. Bake: Cover with oiled foil. Bake at 350°F for 50 mins.
5. Finish: Broil with Parmesan for 1-3 mins. Rest for 10 mins before slicing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course / Pasta
- Method: Baking / Skillet Sauce
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1 Square
- Calories: 410
- Sugar: 4g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
Keywords: chicken pesto lasagna, white lasagna recipe, spinach pesto pasta bake, greek yogurt white sauce, no boil lasagna noodles, rotisserie chicken recipes, gourmet comfort food
