Creamy Chicken & Spinach Lasagna (No Tomato!)

This Lasagna Has No Tomato… and It's Still Off-the-Charts Delicious

What if I told you the best lasagna you’ll eat this year has zero tomatoes?

That’s right—no acidic red sauce, no diced cans, not even a splash of marinara. Just layers of juicy rotisserie chicken, tender spinach, silky ricotta, and a white sauce so rich it feels illegal. If you’ve ever thought, “Lasagna’s great, but I wish it were creamier,” then this recipe is about to blow your oven mitts off.

And the best part? It’s easy. Like, weeknight-dinner easy. Like, “I didn’t even have to boil the pasta sheets” easy. We’re taking all the cozy comfort of classic lasagna and flipping the script—no tomato needed. Let’s dive in and bake a version you’ll crave for years to come.

Introduction

Lasagna is a comfort food classic, but let’s be honest—sometimes red sauce can feel a bit… predictable. That’s where this creamy chicken and spinach lasagna steps in. Inspired by Rick from the Backyard Chef channel, this version ditches the tomato entirely and doubles down on luxurious flavor.

Instead of the traditional beef ragu, this dish layers shredded rotisserie chicken, gently sautéed spinach, and ricotta cheese, all wrapped up in a velvety béchamel (white sauce).

This tomato-free twist isn’t just about changing things up—it solves a few kitchen pain points. Maybe you’re cooking for someone with a tomato allergy. Or maybe you’re just craving something a little lighter, creamier, and more mellow than your usual red-sauced affair.

Either way, you’ll appreciate how seamlessly this recipe delivers comfort and complexity with very little effort. We’re talking about using quick-cook lasagna sheets and store-bought rotisserie chicken, people—this is convenience cooking done right.

In this article, you’ll learn why white sauce is the underrated MVP of pasta night, how to layer flavors like a pro, and what cheeses really take this dish from good to ridiculously good. We’ll walk you through the full method, offer helpful tips, and leave you with a checklist that makes recreating this dish a breeze. Ready to ditch the tomato and dive into something creamier? Let’s cook.

Why White Sauce Wins: The Creamy Edge Over Tomato

Béchamel sauce—or white sauce—is the creamy French foundation that elevates everything it touches. In this recipe, it replaces tomato sauce with a rich blend of butter, flour, milk, and chicken stock. The result? A velvety, slightly nutty base that clings to every bite of pasta, spinach, and chicken. Rick elevates the traditional béchamel with onion powder, cracked black pepper, and a pinch of nutmeg, giving it a savory warmth that balances beautifully against the cheese and herbs layered throughout the dish.

White sauce isn’t just for flavor—it’s also about texture. Unlike a thin red sauce, béchamel adds a luscious, clingy layer that soaks into the lasagna sheets without making them soggy. It also pairs better with delicate proteins like chicken or turkey, which can be overwhelmed by the acidity of tomatoes. And if you’re sensitive to acid or just tired of the usual red-sauce heaviness, white sauce is a welcome change that’s both gentler on the stomach and richer on the palate.

Still not convinced? Here’s the kicker: adding just a splash of cream at the end, as Rick does, takes this sauce into indulgent territory. It’s thick enough to coat your spoon but pourable enough to seep through the layers and pull everything together in the oven. It’s comfort food, redefined—creamy, dreamy, and completely craveable.

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Ingredients You’ll Need (And What You Can Swap)

This lasagna thrives on simplicity. Most of the ingredients are pantry staples or fridge regulars, making it perfect for a spontaneous comfort meal. Here’s what you need to make it:

• Rotisserie Chicken: Already cooked and full of flavor. Shred it by hand or fork.
• Spinach
  : Sautéed fresh with lemon juice and nutmeg. Adds color and balance.
• Ricotta Cheese: Creamy, mild, and perfect for layering.
• White Sauce Ingredients: Butter, flour, milk, chicken stock, onion powder, nutmeg, pepper, and cream.
• Lasagna
  Sheets: Quick-cook sheets save you a step.
• Cheese Blend: Mozzarella, mature cheddar, and freshly grated Parmesan.

Swaps and Variations: Want to go vegetarian? Sub shredded zucchini or mushrooms for chicken. Need dairy-free? Use plant-based cream and cheese alternatives. Prefer more zing? Add a bit of Dijon mustard to the sauce or a pinch of chili flakes in the layers.

How to Build th

e Ultimate Layered Lasagna

Layering isn’t just about stacking ingredients—it’s about balance. Rick starts with a thin layer of white sauce at the base of the baking dish to prevent sticking. Then, it’s all about rhythm: lasagna sheet, chicken, ricotta, spinach, cheese, sauce. Repeat. Each layer should be even but not too thick—remember, you want everything to meld, not form chunky blocks.

Don’t stress if your sheets don’t fit perfectly. Snap them into place like puzzle pieces. And when it comes to cheese, be generous but strategic. Mozzarella gives stretch, cheddar gives depth, and Parmesan delivers that sharp umami kick. Rick suggests aiming for three layers total, finishing with a blanket of sauce and cheese that melts into a golden, bubbly crust.

“Don’t press it down too hard. Let it breathe—it’ll settle in the oven.” —Rick, Backyard Chef

Once assembled, cover with foil and bake at 180°C (356°F) for 25 minutes. Then uncover and bake another 15–20 minutes until golden. Let it rest for at least 6–7 minutes before slicing to help it set. Serve with salad or crusty garlic bread for a knockout meal.

Tips for Cheese

Blends and Seasoning

The magic of this lasagna lies in its cheese blend. Rick uses three kinds: mozzarella for that signature stringy pull, mature cheddar for bold flavor, and Parmesan for salty, savory depth. Together, they create a gooey, golden top and creamy interior. Layer them between the sheets and save a hefty sprinkle for the final topping.

Seasoning matters, too. Italian herbs like oregano and thyme help lift the dish, while paprika and black pepper enhance the chicken. Nutmeg ties everything together with subtle warmth. And don’t skip the onion powder in the sauce—it mimics the richness of sautéed onions without the hassle.

Pro tip: taste each component before layering. If your chicken’s under-seasoned, now’s the time to fix it. Remember, seasoning in layers means the whole dish tastes better, not just the top bite.

Category 1: Ing

redients & Prep

• Preheat oven to 180°C (356°F)
• Shred 2 cups of rotisserie chicken
• Sauté 3 cups spinach with lemon juice and nutmeg
• Make white sauc
  e with butter, flour, milk, chicken stock, cream

Category 2: Layering the Lasagna

• Spread white sauce at the base of a baking dish
• Add lasagna sheets
• Layer: chicken,
  ricotta, spinach, cheese, white sauce
• Repeat for 3 layers, finishing with cheese and seasoning

Category 3: Baking & Serving

• Cover with foil and bake 25 mins
• Uncover and bak
  e 15–20 mins to brown the top
• Let rest 6–7 minutes before serving

Useful Resource

Want to master every part of lasagna making? Check out this ultimate lasagna guide from Serious Eats for pro-level tips on layering and baking.