Description
This white cheese chicken lasagna is a creamy, comforting twist on the traditional red sauce lasagna featuring tender shredded chicken layered with a rich, velvety white cheese sauce and melted mozzarella. Perfect for family dinners, potlucks, or make-ahead meals, this dish balances hearty protein with cheesy indulgence and Italian-American flavors.
Ingredients
Scale
Lasagna Layers
- 9 lasagna noodles
- 2 cups shredded cooked chicken
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
White Cheese Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1/4 cup all-purpose flour
- 2 ½ cups milk
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Noodles: Boil the lasagna noodles according to the package instructions until al dente, then drain and set aside to cool.
- Make the White Sauce: In a large saucepan, melt the butter over medium heat. Add minced garlic and diced onion, sautéing until softened and fragrant, about 3 to 4 minutes. Whisk in the flour and cook for 1 to 2 minutes to form a roux, ensuring no lumps form.
- Add Liquids and Seasonings: Gradually whisk in the milk and chicken broth until smooth. Add Italian seasoning, salt, black pepper, and ground nutmeg. Bring the mixture to a simmer and cook for 5 to 6 minutes, stirring frequently until the sauce thickens.
- Finish the Sauce: Remove the sauce from heat and stir in 1/4 cup of grated Parmesan cheese for extra flavor and creaminess.
- Assemble the Lasagna: Grease a 9×13-inch baking dish. Spread a thin layer of the white sauce on the bottom to prevent sticking. Lay down 3 cooked noodles, then sprinkle half of the shredded chicken over them. Dollop the ricotta cheese evenly atop the chicken, add one-third of the mozzarella cheese, and then spread more white sauce over the layers.
- Repeat Layers: Repeat the layering process: noodles, remaining chicken, ricotta, mozzarella, and sauce. Finally, top with the last 3 noodles, the remaining white sauce, the remaining mozzarella cheese, and sprinkle the remaining Parmesan cheese on top.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the lasagna to heat through thoroughly.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese on top is bubbly and golden brown.
- Rest and Garnish: Let the lasagna rest for 10 minutes to set before slicing. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Add sautéed spinach or mushrooms to the layers for extra flavor and nutrition.
- This dish freezes well; assemble ahead and bake from frozen by adding extra baking time.
