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White Lasagna with Chicken and Pesto from The Food Charlatan

White Lasagna with Chicken and Pesto

This EASY lasagna is filled with chicken, pesto, spinach, and a creamy (slightly lightened up) white sauce. And of course a healthy dose of ricotta!
Course Main Course
Cuisine Italian
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 623kcal
Author Karen


  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 small onion chopped (about 1 cup)
  • 3 cloves garlic minced
  • 2 teaspoons dried basil or 1 tablespoon fresh
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 tablespoons flour
  • 1/3 cup milk
  • 1/3 cup Greek yogurt
  • 1 & 2/3 cup chicken broth
  • 2 cups cooked chicken chopped (rotisserie is best)
  • 1 (15-ounce) container ricotta cheese
  • 1/3 cup basil pesto homemade or store-bought
  • 1 egg
  • 9 no-boil lasagna noodles
  • 1 & 1/2 cup mozzarella cheese
  • 2-3 cups fresh spinach
  • 3-4 tablespoons Parmesan cheese


  • Preheat oven to 350 degrees F.
  • In a large skillet, melt butter with olive oil over medium heat. Add 1 cup onions and saute 5-8 minutes, or until the onions are soft.
  • Add 2-3 cloves of garlic and saute one more minute.
  • In a small bowl combine the basil, salt, pepper, and flour. Add to the onion mixture and whisk together until all the oil is absorbed.
  • In a large glass measuring cup, add milk, Greek yogurt, and chicken broth. Stir to combine.
  • Gradually add the liquid to the pan, whisking constantly. Go as slow as you need to make sure the liquid gets absorbed. You want to whisk out any chunks.
  • Cook over medium heat, stirring until the mixture is thickened slightly, just a couple minutes. Add the chicken and turn off the heat.
  • In a medium bowl, stir together ricotta, pesto, and 1 egg.
  • To assemble: wet the bottom of a 2 quart casserole dish with some of the white sauce. Just enough so the noodles don't stick.
  • Layer 3 no-boil lasagna noodles on top. Spread with 1/3 of the ricotta mixture. Top with a handful of fresh spinach. Add 1/3 of the white sauce and spread to the edges. Top with 1/3 of the mozzarella cheese.
  • Repeat twice more. Noodles, ricotta, spinach, white sauce, cheese.
  • Sprinkle the top with Parmesan cheese.
  • Spray a sheet of foil with nonstick spray and cover the lasagna.
  • Bake at 350 for about 50 minutes, or until cooked and tender.
  • Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 1 to 3 minutes. Keep an eye on it!
  • Let stand for 10 minutes before serving. I like to serve this with some bread, a big salad, and maybe some other green vegetable.


This recipe was originally posted by me on I Heart Naptime. I was a contributor for Jamielyn's blog last year, but I figure you guys want the recipes too!


Serving: 1g | Calories: 623kcal | Carbohydrates: 34g | Protein: 35g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1145mg | Potassium: 466mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2001IU | Vitamin C: 9mg | Calcium: 408mg | Iron: 2mg