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Creamy White Chicken Lasagna

Close-up of a generous slice of 8-layer chicken lasagna with shredded chicken and melted cheese topping.
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A comforting and easy recipe for chicken lasagna using a rich white sauce instead of traditional tomato sauce. This dish is great for family dinners.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound cooked, shredded chicken breast
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese, for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  3. Heat olive oil in a large saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and heavy cream until smooth.
  5. Bring the sauce to a simmer, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  6. Remove from heat. Stir in 1/2 cup Parmesan cheese, salt, pepper, and nutmeg. This is your white sauce.
  7. In a medium bowl, mix the ricotta cheese, egg, and parsley.
  8. To assemble the lasagna, spread a thin layer of the white sauce on the bottom of the prepared baking dish.
  9. Arrange one layer of cooked noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles. Top with half of the shredded chicken and one-third of the mozzarella cheese.
  11. Spoon one-third of the remaining white sauce over the cheese layer.
  12. Repeat the layers: noodles, remaining ricotta mixture, remaining chicken, and another third of the mozzarella.
  13. Top with the final layer of noodles, the rest of the white sauce, and the remaining mozzarella cheese. Sprinkle the top with the remaining 1 cup of Parmesan cheese.
  14. Bake for 30 to 35 minutes, or until the cheese is bubbly and lightly browned. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can substitute store-bought Alfredo sauce for the homemade white sauce to save time on a weeknight.
  • For an added flavor layer, mix 1 cup of frozen, thawed spinach into the ricotta mixture.
  • Use rotisserie chicken to make the shredded chicken step faster.

Nutrition

Find it online: https://tasteportfolio.com/chicken-lasagna-creamy-white-sauce-recipe/