If you’re craving a comforting, flavorful dish that feels both indulgent and fresh, this White Chicken Lasagna Recipe is your new best friend in the kitchen. Combining creamy pesto béchamel, layers of cheesy goodness, and tender noodles, it’s a delightful twist on traditional lasagna that highlights vibrant herbs and silky textures. Whether you’re cooking for family or impressing friends, this dish brings warmth, richness, and irresistible flavor to your table every time.
Ingredients You’ll Need
The magic of this White Chicken Lasagna Recipe lies in its straightforward yet lovingly chosen ingredients. Each component plays a crucial role, whether it’s adding creaminess, a hit of herbaceous brightness, or the perfect cheesy melt that ties everything together beautifully.
- Unsalted butter: Essential for the roux base of the béchamel sauce, ensuring a silky texture without overpowering flavors.
- All-purpose flour: Combines with butter to thicken the sauce perfectly, giving the dish its creamy structure.
- Whole milk: Provides richness and smoothness to the béchamel, essential for that comforting creaminess.
- Salt and black pepper: Simple seasonings that enhance every layer and balance the flavors harmoniously.
- Basil pesto: Adds a vibrant, herbal depth that brightens the entire dish—store-bought or homemade both shine.
- Ricotta cheese: Brings a fluffy, mild creaminess that complements the pesto and mozzarella.
- Freshly grated Parmesan cheese: Offers a sharp, nutty edge that sharpens flavors and adds complexity.
- Large egg: Helps bind the ricotta mixture for a perfect texture in every slice.
- Dried basil or fresh chopped basil: Infuses the filling with that unmistakable fresh herb aroma.
- Garlic powder: Lends a gentle, warm undertone without overpowering.
- Lasagna noodles: The backbone of the dish, perfectly cooked to tender without losing shape during baking.
- Shredded mozzarella cheese: The gooey, melty melt that blankets the lasagna for a dreamy finish.
- Extra Parmesan cheese for topping: Creates a golden, savory crust when baked.
How to Make White Chicken Lasagna Recipe
Step 1: Prepare the Noodles
Start by boiling your lasagna noodles until they reach al dente—tender but still firm enough to hold their shape during assembly and baking. Drain them carefully and lay them flat to prevent sticking while you prepare the rest of the lasagna layers.
Step 2: Make the Pesto Béchamel Sauce
In a saucepan, melt the unsalted butter over medium heat, then whisk in the all-purpose flour to create a smooth roux. Slowly add the whole milk, stirring constantly, until the sauce thickens to a creamy consistency. Season with salt and black pepper, then gently fold in the basil pesto to give the sauce a luscious herbaceous twist that sets this lasagna apart.
Step 3: Prepare the Cheese Mixture
In a mixing bowl, combine ricotta cheese with freshly grated Parmesan, the large egg, dried or fresh basil, garlic powder, salt, and pepper. This mixture enriches the layers with a light, fluffy creaminess and ties the pesto elements together with gentle cheese notes.
Step 4: Assemble the Lasagna
Now for the rewarding part. Begin layering by spreading a thin layer of pesto béchamel on the bottom of your baking dish to prevent sticking. Add a layer of noodles, then spoon over some of the cheese mixture, followed by a generous sprinkle of shredded mozzarella. Repeat layers until all components are used, finishing with béchamel and a final dusting of freshly grated Parmesan for that golden top.
Step 5: Bake the Lasagna
Preheat your oven to 375 degrees Fahrenheit and bake the assembled lasagna for about 35-40 minutes. The cheese will bubble and brown beautifully, while the flavors meld together perfectly, creating that inviting aroma you can’t wait to dive into.
How to Serve White Chicken Lasagna Recipe
Garnishes
A sprinkle of freshly chopped basil or a few basil leaves on top adds a fresh pop of color and reinforces the dish’s herbaceous notes beautifully. A light drizzle of quality extra virgin olive oil can also elevate each bite without overpowering the creamy layers.
Side Dishes
Pair this rich lasagna with a crisp green salad tossed in a light vinaigrette to balance the creamy textures. Roasted vegetables like asparagus or broccoli also complement the dish by adding a pleasant crunch and fresh flavor contrast.
Creative Ways to Present
Serve individual portions in rustic cast-iron skillets or pretty ceramic ramekins for a personalized, cozy presentation. You could also top each serving with a small dollop of pesto or a parmesan crisp to impress your guests visually and elevate the taste experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your White Chicken Lasagna Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. This way, you can savor every last flavorful bite without compromising the texture or taste.
Freezing
This lasagna freezes wonderfully. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy again, thaw it overnight in the fridge and reheat for a comforting meal that tastes freshly made.
Reheating
Reheat your lasagna in the oven at 350 degrees Fahrenheit covered with foil to keep it moist, typically for 20-25 minutes. For a quicker option, microwave leftovers on medium power, checking and turning every couple of minutes to ensure even warming.
FAQs
Can I use frozen pesto for the White Chicken Lasagna Recipe?
Absolutely! Frozen pesto works just fine and retains great flavor. Just thaw it before mixing into the béchamel sauce for an even distribution of that lovely herbal taste.
Is there a substitute for ricotta cheese?
If ricotta is hard to find or not your favorite, cottage cheese with the curds blended out or cream cheese can be used, though texture and flavor might vary slightly.
Can I add chicken directly to the lasagna?
This White Chicken Lasagna Recipe shines best with shredded cooked chicken folded into the cheese layers or scattered between them. It enhances protein content and flavor without overwhelming the delicate sauce.
Do I need to pre-cook the noodles?
Yes, cooking the noodles until al dente ensures they soften beautifully during baking but don’t turn mushy. This pre-cooking step is key for perfect texture.
Can I make this recipe vegetarian?
Omitting chicken and using extra vegetables like spinach, mushrooms, or zucchini makes this a delicious vegetarian alternative. Just be sure to adjust your layers so the vegetables are nicely cooked through.
Final Thoughts
Trust me, once you try this White Chicken Lasagna Recipe, it’ll become a staple in your cooking repertoire. Its creamy pesto béchamel, combined with cheesy layers and tender noodles, creates a dish that’s both comforting and exciting. Whether weeknight dinner or a special gathering, this lasagna promises smiles and seconds around the table.
Print
White Chicken Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and flavorful White Chicken Lasagna recipe featuring a rich pesto béchamel sauce layered with ricotta, mozzarella, and Parmesan cheeses, baked to perfection for a comforting Italian-inspired meal.
Ingredients
Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups basil pesto (store-bought or homemade)
Cheese Mixture
- 15 ounces ricotta cheese
- ⅓ cup freshly grated Parmesan cheese
- 1 large egg
- ½ tablespoon dried basil (or 2 tablespoons fresh, chopped)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Assembly
- 5 lasagna noodles (approximately 1/3 of a box)
- 3 cups shredded mozzarella cheese
- 6 tablespoons freshly grated Parmesan cheese
Instructions
- Prepare the Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface or a sheet of parchment paper to prevent sticking.
- Make the Pesto Béchamel Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring continuously to form a roux. Gradually whisk in the whole milk, ensuring no lumps form. Stir constantly until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the salt, black pepper, and basil pesto until well combined.
- Prepare the Cheese Mixture: In a medium mixing bowl, combine the ricotta cheese, ⅓ cup Parmesan, egg, dried basil (or fresh), garlic powder, salt, and black pepper. Mix thoroughly until smooth and well incorporated.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the pesto béchamel sauce on the bottom of a baking dish. Lay down a layer of cooked lasagna noodles. Spread half of the ricotta cheese mixture over the noodles, then sprinkle with 1 cup of shredded mozzarella. Add another thin layer of pesto béchamel. Repeat with remaining noodles, ricotta mixture, and mozzarella. Finish by spreading the remaining béchamel sauce on top and sprinkle 6 tablespoons of freshly grated Parmesan cheese evenly over the top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving to allow it to set for easier slicing.
Notes
- Ensure noodles are fully dry after cooking to prevent watery lasagna layers.
- You can use fresh basil pesto or store-bought depending on your preference.
- Allowing the lasagna to rest after baking improves texture and flavor.
- For a richer flavor, use full-fat dairy products as specified.
- This recipe can be made ahead of time and refrigerated before baking.
