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White Chicken and Ham Lasagna: A Creamy Comfort Classic

The aroma of bubbling cheese and savory sauce simmering in the oven has always been the ultimate signal of a cozy evening at home for me. There’s something profoundly comforting about a well-made lasagna, and this White Chicken and Ham variation holds a special place in my culinary heart. I first encountered a version of this dish during a chilly autumn gathering, a time when comfort food feels not just desired, but essential. The creamy, mild white sauce, a delightful departure from the more common tomato-based versions, paired with tender chicken and salty ham, was an instant revelation. It’s the kind of dish that disappears from the platter with surprising speed, leaving behind satisfied sighs and requests for seconds – and of course, the recipe.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 30–40 minutes
Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Servings: 8
Yield: 1 (9×13-inch) lasagna
Dietary Type: Contains Dairy, Gluten

Ingredients

Gathering your ingredients is the first, and perhaps most enjoyable, step in creating any culinary masterpiece. For this comforting White Chicken and Ham Lasagna, we’ll need a few key components that come together to create a symphony of creamy, savory flavors.

Lasagna Noodles: 9 standard lasagna noodles
Butter: 3/4 cup unsalted butter
All-Purpose Flour: 1 cup all-purpose flour
Dried Onion, Minced: 3 tablespoons dried minced onion
Garlic Powder: 1 teaspoon garlic powder
Black Pepper: 1/2 teaspoon black pepper
Chicken Broth: 4–5 cups low-sodium chicken broth
Milk: 2 cups whole milk
Parmesan Cheese, Grated: 1 cup grated Parmesan cheese, divided
Mushrooms: 1 (6-ounce) can sliced mushrooms, drained
Frozen Chopped Spinach: 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
Cooked Chicken, Diced: 2 cups cooked chicken, diced into bite-sized pieces
Cooked Ham, Sliced Thinly: 6 ounces cooked ham, sliced thinly and then chopped into bite-sized pieces
Mozzarella Cheese, Shredded: 2 cups shredded mozzarella cheese

Equipment Needed

While this recipe is relatively straightforward, a few essential pieces of kitchen equipment will make the process smooth and efficient.

Large Saucepan
Whisk
9×13-inch Baking Dish
Large Pot for boiling noodles
Colander
Measuring Cups and Spoons
Spatula or Spoon for spreading

Instructions

Now, let’s transform these humble ingredients into a glorious, comforting lasagna. Follow these steps carefully for a dish that is sure to impress.

Prepare the Lasagna Noodles: Begin by cooking the lasagna noodles in a large pot of boiling water. Cook them according to the package directions until they are al dente, meaning tender but still with a slight bite. Once cooked, drain them thoroughly in a colander. It’s a good idea to lay them out on parchment paper or wax paper in a single layer to prevent them from sticking together while you prepare the sauce.
Start the White Sauce: In a large saucepan, melt the butter over medium heat. Once the butter is fully melted and begins to shimmer, it’s time to build the base of our creamy sauce.
Create the Roux: Into the melted butter, whisk together the flour, dried minced onion, garlic powder, and black pepper. Cook this mixture, stirring constantly with your whisk, for about 1 to 2 minutes. This is called a roux, and cooking it briefly helps to toast the flour and remove any raw flour taste, creating a smoother sauce. The mixture will be thick and pasty.
Incorporate Liquids: Gradually add the chicken broth and milk to the roux, whisking continuously to ensure a smooth, lump-free sauce. Continue to cook and stir the sauce over medium heat. It will gradually thicken as it heats.
Thicken and Season the Sauce: Continue cooking the sauce, stirring constantly, until it becomes bubbly and thickened. This typically takes about 5 to 8 minutes once the liquids have been incorporated. The sauce should be thick enough to coat the back of a spoon.
Add Cheese to the Sauce: Stir in 1/2 cup of the grated Parmesan cheese into the thickened sauce. Continue stirring until the cheese is completely melted and incorporated, adding a wonderful depth of flavor.
Prepare the Baking Dish: Lightly grease your 9×13-inch baking dish. This will prevent the lasagna from sticking to the bottom.
Layer the Base: Spread about 1 cup of the prepared white sauce evenly across the bottom of the greased baking dish. This first layer of sauce is crucial for keeping the bottom noodles moist.
Incorporate Mushrooms: Stir the drained sliced mushrooms into the remaining white sauce in the saucepan. Ensure they are evenly distributed throughout the sauce.
First Noodle Layer: Carefully place a layer of 3 lasagna noodles over the sauce in the baking dish. Try to overlap them slightly if needed to cover the base.
First Filling Layer: Top the noodles with the diced cooked chicken. Evenly distribute 1/2 of the thawed and well-drained frozen chopped spinach over the chicken. Then, sprinkle 1/3 of the shredded mozzarella cheese over the spinach. Finally, spoon about 2 cups of the sauce (with the mushrooms) over this layer.
Second Noodle Layer: Arrange another layer of 3 lasagna noodles on top of the sauce from the previous step.
Second Filling Layer: Layer the chopped cooked ham over the noodles. Distribute the remaining 1/2 of the thawed and well-drained frozen chopped spinach over the ham. Sprinkle another 1/3 of the shredded mozzarella cheese over the spinach. Spoon another 2 cups of the sauce over this layer.
Third Noodle Layer: Place the final layer of 3 lasagna noodles on top of the second sauce layer.
Top Layer: Pour the remaining 2 cups of sauce evenly over the top layer of noodles, ensuring they are well-covered. Sprinkle the remaining 1/3 of the shredded mozzarella cheese evenly over the top of the sauce. Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the mozzarella cheese. This combination of cheeses will create a beautifully golden and bubbly crust.
Bake the Lasagna: Preheat your oven to 350°F (175°C). Bake the lasagna in the preheated oven until it is heated through and the cheese on top is melted and golden brown, which should take approximately 30 to 40 minutes. You’ll know it’s ready when the sauce is bubbling around the edges.
Rest Before Serving: Once removed from the oven, let the lasagna rest for at least 10–15 minutes before slicing and serving. This resting period allows the layers to set, making it easier to cut clean portions and preventing the lasagna from falling apart.

Expert Tips & Tricks

As a chef, I’ve learned that a few small adjustments can elevate a good dish to an exceptional one. Here are a few insights for your White Chicken and Ham Lasagna:

Spinach Prep is Key: Ensuring your thawed spinach is squeezed exceptionally dry is paramount. Excess water will make your lasagna watery and less cohesive. A clean kitchen towel or cheesecloth is your best friend here.
Sauce Consistency: If your white sauce seems too thick after adding the milk and broth, you can always whisk in a little more broth or milk, a tablespoon at a time, until it reaches your desired consistency. Conversely, if it’s too thin, let it simmer a bit longer, stirring frequently.
Leftover Cooked Chicken: This recipe is a fantastic way to use up leftover roasted or rotisserie chicken. Ensure it’s seasoned well beforehand, as the white sauce is mild.
Ham Variety: While thinly sliced cooked ham is specified, diced precooked ham steak or even finely diced prosciutto can add a different, delightful savory note.
Broth Quality: Using a good quality, low-sodium chicken broth will significantly impact the flavor of your white sauce. If you have homemade chicken stock, even better!

Serving & Storage Suggestions

This White Chicken and Ham Lasagna is a star on its own, but it also pairs beautifully with a crisp green salad dressed with a light vinaigrette to balance the richness. A side of crusty bread for soaking up any extra sauce is always a welcome addition.

Storage:

Room Temperature: Leftovers should not be left at room temperature for more than two hours.
Refrigerator: Store any leftover lasagna in an airtight container in the refrigerator for 3 to 4 days.
Freezer: To freeze, ensure the lasagna is completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe airtight container. It will keep in the freezer for 2 to 3 months.

Reheating:

From Refrigerator: To reheat a portion, cover it loosely with foil and bake at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.
From Freezer: Thaw frozen lasagna in the refrigerator overnight. Then, reheat as directed for refrigerated leftovers. If reheating directly from frozen, it will take longer, so tent with foil and bake at 350°F (175°C) for 45-60 minutes, or until heated through.

Nutritional Information

Here is an estimated nutritional breakdown for a serving of this White Chicken and Ham Lasagna. Please note that these values can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	641 kcal
Calories from Fat	332 kcal
Total Fat	37 g	56%
Saturated Fat	21 g	105%
Cholesterol	134 mg	45%
Sodium	969 mg	40%
Total Carbohydrate	40 g	13%
Dietary Fiber	3 g	11%
Sugars	3 g	6%
Protein	37 g	74%

Variations & Substitutions

While this recipe is delightful as is, feel free to explore some creative twists to make it your own:

Vegetarian Option: Omit the chicken and ham. You can increase the amount of spinach and mushrooms, or add other vegetables like sautéed zucchini, bell peppers, or broccoli florets. You might also consider adding a can of drained and rinsed cannellini beans for extra protein.
Herbaceous Twist: Incorporate fresh herbs like finely chopped parsley, chives, or thyme into the white sauce or sprinkle them between the layers for an extra burst of flavor.
Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the white sauce or a dash of your favorite hot sauce.
Gluten-Free: Use gluten-free lasagna noodles. Ensure your broth and other packaged ingredients are also gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use fresh mushrooms instead of canned?
A: Absolutely! If using fresh mushrooms, sauté about 8 ounces of sliced mushrooms in a little butter until softened and their liquid has evaporated before adding them to the sauce.

Q: What kind of cooked chicken is best to use?
A: Any cooked chicken will work – roasted, boiled, or rotisserie chicken are all excellent choices. Ensure it’s diced into uniform, bite-sized pieces.

Q: My white sauce is lumpy, what can I do?
A: If you end up with lumps, try whisking the sauce vigorously in a bowl or even pulsing it a few times with an immersion blender to smooth it out. Always add liquids gradually to the roux while whisking.

Q: How do I prevent the noodles from sticking together after draining?
A: As mentioned, laying them out in a single layer on parchment paper or lightly tossing them with a tiny bit of olive oil can help prevent them from clumping.

Q: Can I make this ahead of time?
A: Yes! You can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator.

Final Thoughts

This White Chicken and Ham Lasagna is more than just a meal; it’s an invitation to gather, share, and savor. Its creamy, comforting embrace is perfect for a family dinner, a potluck, or any occasion that calls for a dish made with love and a touch of culinary flair. I encourage you to try this recipe, perhaps with a crisp, cool glass of Sauvignon Blanc or a light-bodied Pinot Grigio to complement its richness. And if you find yourself, like me, constantly being asked for the recipe, know that you’ve joined the ranks of those who appreciate this truly special dish. Enjoy every delicious bite!

White Chicken and Ham Lasagna Recipe