Description
This Creamy Chicken Lasagna with White Sauce is a delicious twist on classic lasagna, featuring tender shredded chicken layered with a rich béchamel white sauce, creamy ricotta, and melted mozzarella. Perfectly baked until bubbly and golden, it’s an Italian-American favorite that’s both comforting and flavorful.
Ingredients
Scale
Lasagna and Chicken Mixture
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken
Cheese Mixture
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
White Sauce (Béchamel)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- ½ cup heavy cream
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Prepare Oven and Noodles: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Cook the lasagna noodles according to the package directions. Drain and set aside.
- Sauté Onion and Garlic: In a skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until soft, about 4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Shredded Chicken: Stir the cooked shredded chicken into the onion and garlic mixture. Remove from heat and set aside.
- Make the White Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbly and slight golden in color. Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 5–7 minutes. Stir in ground nutmeg, ½ teaspoon salt, and ¼ teaspoon black pepper. Remove from heat.
- Mix Ricotta Filling: In a separate bowl, combine ricotta cheese, egg, Italian seasoning, and ¼ cup grated Parmesan cheese. Mix well to blend.
- Assemble the Lasagna: Spread a thin layer of white sauce on the bottom of the prepared baking dish. Layer 3 cooked noodles over the sauce, followed by half of the ricotta mixture, then half of the chicken mixture, and a layer of white sauce. Repeat the layers with 3 more noodles, the remaining ricotta, the remaining chicken, and more white sauce. Top with the last 3 noodles, remaining white sauce, shredded mozzarella, and remaining Parmesan cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and bake an additional 15–20 minutes or until the lasagna is bubbly and the top is golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing to allow it to set for easier serving.
Notes
- Use rotisserie chicken for a convenient shortcut.
- For extra nutrition, add sautéed spinach or mushrooms to the layers.
- Leftovers reheat well and can be frozen in individual portions for later enjoyment.
