White Chicken Lasagna with Creamy Pesto Filling

A rich and satisfying white chicken lasagna layered with creamy spinach béchamel, fragrant pesto cream, tender white chicken, and layers of melted fontina.

This white chicken lasagna is built with simple layers that work well together. The spinach béchamel gives the dish a smooth and creamy base. The pesto cream adds a mild herb flavor that balances the richness. The shredded chicken makes the lasagna satisfying, and rotisserie chicken is an easy substitute if you want to save time. The fontina melts into the layers for a soft, even finish. It is a dependable recipe for nights when you want something homemade and comforting.

How I Make It

Start by making the spinach béchamel. Melt the butter in a large pan and cook the onion until it softens. Add the garlic and cook for about a minute. Sprinkle the flour over the onions and stir until it forms a smooth paste. Slowly pour in the milk while whisking so the sauce stays silky. Season with salt and pepper and let it simmer until it thickens but still pours easily. Stir in the parmesan and spinach, cook a few minutes more, then cover the pan and turn off the heat.

Mix the pesto cream in a small bowl. Combine the cream cheese, pesto, and a little milk until the mixture is smooth. If using ricotta instead, stir the ricotta with pesto and one egg until it comes together.

Shred the cooked chicken and set it aside. Lay out your pasta sheets so they are ready for layering.

Begin assembling the lasagna by spreading a thin layer of béchamel across the bottom of the baking dish. Add a layer of pasta sheets and top it with more bechamel. Spoon small amounts of the pesto cream over the sauce and spread it out. Add a layer of shredded chicken and sprinkle on some fontina. Repeat these layers until the dish is almost full. Finish with pasta sheets, a final layer of béchamel, and a generous amount of fontina.

Bake the lasagna until the top is melted and golden. Let it rest for a few minutes so the layers can set before slicing.

👇🏻 To watch the full recipe walkthough you can watch it on my latest Youtube video:

White Chicken Lasagna with Creamy Pesto Filling

5 from 1 vote

A comforting white chicken lasagna layered with spinach béchamel, a creamy pesto filling, tender shredded chicken, and melted fontina.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Servings: 8

Course: Chicken, Dinner, Main Course

Cuisine: Italian

Calories: 520

Ingredients Method Video

Ingredients

  

Spinach Bechamel

• 4 tbsp butter
• 1 onion diced small diced small
• 2 cloves garlic minced
• 1/3 cup flour
• 3 cups milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup parmesan
• 3 cups chopped spinach

Chicken and Pasta

• 2 chicken breasts boiled gently in salted water and shredded
• No boil lasagna noodles or homemade pasta sheets

Pesto Cream Filling

• 8 oz cream cheese
• 1/2 cup pesto
• 2 tbsp milk to thin if needed
• Optional: you can substitute the cream cheese with 16 oz ricotta plus 1 egg
• 4 cups shredded fontina

Method

 

Make the Spinach Béchamel

1. Melt the butter in a large pan.
2. Add the onion and cook until softened.
3. Add the garlic and cook one more minute.
4. Sprinkle in the flour and stir, cooking two minutes.
5. Slowly pour in the milk while whisking.
6. Season with the salt and pepper.
7. Simmer gently for about ten minutes until the sauce thickens but stays pourable.
8. Stir in the parmesan and chopped spinach.
9. Cook a few minutes more, then cover and turn off the heat.

Prepare the Pesto Cream

1. Mix the cream cheese, pesto, and milk until smooth.
2. If using ricotta, mix with pesto and one egg until combined.

Assemble the Lasagna

1. Spread a thin layer of bechamel on the bottom of your baking pan.
2. Add a layer of pasta sheets.
3. Spoon more béchamel over the pasta.
4. Add a layer of pesto cream.
5. Add a layer of shredded chicken.
6. Sprinkle generously with fontina.
7. Repeat the layers until the pan is nearly full.
8. Finish with pasta sheets, a final layer of béchamel, and more fontina on top.

Bake

1. Cover the casserole dish with foil and bake at 375 for about 40 minutes, then uncover and bake until the top is golden and the lasagna noodles are cooked through about 10-15 minutes longer.
2. Let it rest a few minutes before slicing.

Video