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Creamy White Chicken Lasagna

A generous slice of creamy chicken lasagna featuring layers of pasta, white sauce, and shredded chicken, topped with bubbly, browned cheese.
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A rich and cheesy baked pasta dish featuring shredded chicken in a creamy white sauce, perfect for a comforting family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup grated Parmesan cheese
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 15 lasagna noodles, cooked according to package directions
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Make the white sauce: 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.
  3. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk until the mixture thickens, about 5 to 7 minutes. Stir in salt, pepper, and nutmeg. Remove from heat and stir in the Parmesan cheese until smooth. This is your Béchamel sauce.
  4. In a medium bowl, combine the ricotta cheese, egg, and parsley. Mix well.
  5. Assemble the lasagna: Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
  6. Arrange one-third of the cooked lasagna noodles over the sauce.
  7. Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the shredded chicken and one-third of the mozzarella cheese.
  8. Spoon one-third of the remaining white sauce over the cheese layer.
  9. Repeat the layering process: noodles, remaining ricotta, remaining chicken, one-third of the mozzarella, and another layer of white sauce.
  10. Top with the final layer of noodles, the remaining white sauce, and the remaining mozzarella cheese.
  11. Bake for 30 to 35 minutes, or until the top is golden brown and the sauce is bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can prepare this entire lasagna one day ahead. Cover it tightly with foil and refrigerate. Add about 10 to 15 minutes to the covered baking time if baking straight from the refrigerator.
  • For a richer sauce, substitute 1 cup of the milk with heavy cream.
  • Use pre-shredded chicken to significantly reduce preparation time.

Nutrition

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