If you’re craving a comforting Italian classic with a luxurious twist, this Creamy Chicken Lasagna with White Sauce Recipe is exactly what you need. Imagine layers of tender lasagna noodles enveloping savory shredded chicken mixed with a rich ricotta blend, all smothered in a velvety homemade white sauce infused with aromatic herbs and just a hint of nutmeg. Baked to bubbly golden perfection and oozing cheesy goodness, it’s a dish that feels like a warm hug on a plate and is bound to become one of your favorite weeknight dinners or special occasion treats.
Ingredients You’ll Need
These ingredients come together simply yet brilliantly, each adding a unique dimension to the flavor, texture, and visual appeal of the dish. From the creamy cheeses that provide richness to the herbs that bring freshness, every component is essential to crafting this unforgettable lasagna.
- 9 lasagna noodles: The foundation that layers all the flavors and provides the perfect tender bite after baking.
- 2 tablespoons olive oil: Used to sauté and bring depth by softening the onions and garlic beautifully.
- 1 small onion, diced: Adds sweetness and a subtle crunch that balances the richness of the cheese and sauce.
- 3 cloves garlic, minced: Infuses the chicken mixture with that irresistible savory aroma.
- 3 cups cooked shredded chicken: The hearty protein star that makes this lasagna filling and satisfying.
- 2 cups ricotta cheese: Brings creamy smoothness and a mild tang that pairs perfectly with the chicken.
- 1 large egg: Binds the ricotta mixture, helping it hold its shape during baking.
- 1/2 teaspoon salt: Enhances all the flavors harmoniously.
- 1/2 teaspoon black pepper: Adds a gentle kick and depth.
- 2 cups shredded mozzarella cheese: Melts into gooey, stretchy layers of cheesy bliss.
- 1/2 cup grated Parmesan cheese: Sprinkles of savory sharpness that elevate every bite.
- 3 tablespoons butter: Starts the luscious white sauce with richness and smooth texture.
- 3 tablespoons all-purpose flour: Creates the roux that thickens the white sauce to creamy perfection.
- 2 1/2 cups whole milk: Blends with the roux to make the silky white sauce base.
- 1/2 teaspoon dried basil: Adds herby sweetness and a touch of earthiness.
- 1/2 teaspoon dried oregano: Brings that classic Italian flavor punch.
- 1/4 teaspoon ground nutmeg: A subtle spice that brightens the white sauce, making it truly special.
How to Make Creamy Chicken Lasagna with White Sauce Recipe
Step 1: Prepare the Noodles and Chicken Mixture
Start by cooking the lasagna noodles according to the package instructions until they are al dente. Drain and set them aside carefully to prevent sticking. Then, heat olive oil in a saucepan over medium heat. Sauté diced onions until they soften and become translucent, about 3–4 minutes. Toss in the minced garlic, cooking just for a minute until fragrant, and then stir in the shredded cooked chicken to heat through and soak up those lovely aromatics. This savory base is the heart of the dish and prepares the chicken for the creamy layers to come.
Step 2: Mix the Ricotta Filling
In a bowl, whisk together creamy ricotta cheese with a beaten egg, salt, and black pepper. This mixture adds a luscious texture and a subtle tang that contrasts beautifully with the herbs and cheese in the sauce. Setting this aside allows the flavors to meld while you prepare the white sauce.
Step 3: Make the White Sauce
This white sauce is nothing short of magical. Melt butter in a saucepan over medium heat, then whisk in the flour to create a smooth paste, cooking it briefly to eliminate any raw flavor. Gradually add the whole milk while whisking continuously to prevent lumps. Keep stirring until the sauce thickens to a creamy consistency, approximately 5–7 minutes. Then, fold in dried basil, oregano, nutmeg, and half of the grated Parmesan cheese to add complexity and a rich, cheesy finish to the sauce. This sauce is what elevates the lasagna to a creamy extravaganza.
Step 4: Assemble the Lasagna
In a 9×13 inch baking dish, start by spreading a thin layer of the white sauce on the bottom. Arrange three lasagna noodles on top, then layer half of the chicken and onion mixture, followed by half the ricotta cheese blend. Sprinkle a generous layer of shredded mozzarella over this, then repeat these layers: noodles, the remaining chicken, ricotta, and mozzarella. Finish with the last three noodles, cover them with the remaining white sauce, and top with the rest of the mozzarella and Parmesan cheese for that irresistible golden crust.
Step 5: Bake and Rest
Cover the dish with foil to keep it moist and bake in a preheated 375°F (190°C) oven for 25 minutes. Then, remove the foil and continue baking for another 15 minutes until the top turns golden and bubbly. Let the lasagna rest for at least 10 minutes before cutting into it—this makes slicing cleaner and lets all those delicious flavors settle. This is the moment when your kitchen fills with the most inviting aromas, and you know the Creamy Chicken Lasagna with White Sauce Recipe has come to life perfectly.
How to Serve Creamy Chicken Lasagna with White Sauce Recipe
Garnishes
To bring even more freshness and color to this creamy dish, sprinkle freshly chopped parsley or basil leaves on top just before serving. A light dusting of extra Parmesan cheese or a drizzle of high-quality olive oil can add that extra touch of indulgence and presentation flair. These simple additions brighten the presentation and elevate every forkful.
Side Dishes
This lasagna pairs wonderfully with crisp green salads tossed in a tangy vinaigrette, helping to balance the richness with refreshing crunch. Steamed or roasted vegetables like broccoli, asparagus, or green beans are fantastic companions too, adding texture, nutrients, and a lovely color contrast on the plate. For something heartier, garlic bread or warm focaccia complements this creamy chicken lasagna with white sauce beautifully.
Creative Ways to Present
Serve your slices in rustic style on large wooden platters for a cozy family-style dinner, or plate individual portions garnished with microgreens for an elegant touch when entertaining guests. You can also sautee some mushrooms or spinach in garlic and layer them inside for added earthiness and color. For an extra decadent twist, drizzle a bit of browned butter infused with sage over the top just before serving—it adds a nutty aroma that’s hard to resist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Creamy Chicken Lasagna with White Sauce Recipe in an airtight container in the refrigerator for up to 3 days. This dish reheats beautifully, making it perfect for next-day lunches or quick dinners without sacrificing flavor or texture.
Freezing
You can freeze the lasagna before baking or after cooking. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator to ensure even reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes, covered with foil to retain moisture. Remove the foil during the last 5 minutes to crisp the cheese topping again. For a faster option, individual slices can be reheated in the microwave, although the texture might be slightly less crisp but still deliciously creamy.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds time-saving convenience without compromising the flavor. Just shred it and mix as directed for perfectly tender chicken layers.
Is there a way to make this recipe vegetarian?
Yes! Simply replace the cooked chicken with sautéed mushrooms, spinach, or a medley of your favorite vegetables. The creamy white sauce and cheeses keep the dish rich and satisfying even without meat.
Can I prepare the white sauce in advance?
Indeed, you can make the white sauce a day ahead and refrigerate it. Warm it gently on the stove before assembling the lasagna to ensure it spreads easily and retains its creamy texture.
What type of cheese works best for this lasagna?
Mozzarella provides fantastic melt and stretch, while ricotta adds creaminess and lightness. Parmesan gives a sharp, nutty finish. Together, they create the perfect cheesy harmony for this recipe.
How do I prevent the lasagna noodles from sticking?
After boiling, drain the noodles well and lay them flat on a lightly oiled baking sheet or use parchment paper to separate layers if stacking. This prevents sticking and makes assembly much smoother.
Final Thoughts
There’s something undeniably comforting and indulgent about the Creamy Chicken Lasagna with White Sauce Recipe that makes it a keeper in any cook’s repertoire. Whether you’re cooking for family or friends, this dish delivers cozy warmth, rich flavors, and satisfying textures all in one beautiful bake. Give it a try—you’ll likely find it becoming your new go-to for special dinners or whenever you want to treat yourself to something truly special at home.
Print
Creamy Chicken Lasagna with White Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Creamy Chicken Lasagna with White Sauce is a comforting Italian-American main course featuring tender shredded chicken layered with ricotta, mozzarella, and a rich béchamel sauce seasoned with herbs. Perfectly baked until golden and bubbly, it offers a flavorful twist on traditional lasagna with a smooth, creamy texture and savory flavors.
Ingredients
Lasagna and Chicken
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken
Cheese Mixture
- 2 cups ricotta cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, divided
White Sauce (Béchamel)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Noodles: Boil the lasagna noodles according to package directions until al dente. Drain and set aside.
- Sauté Aromatics and Chicken: In a saucepan, heat olive oil over medium heat. Sauté diced onion until soft and translucent, about 3–4 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the cooked shredded chicken and remove from heat.
- Mix Ricotta Filling: In a bowl, combine ricotta cheese, egg, salt, and black pepper. Mix well and set aside.
- Prepare White Sauce (Béchamel): In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Slowly whisk in whole milk, stirring constantly until the sauce thickens, about 5–7 minutes. Season by stirring in dried basil, oregano, nutmeg, and half of the Parmesan cheese.
- Assemble Lasagna: Spread a thin layer of white sauce on the bottom of a 9×13 inch baking dish. Arrange a layer of 3 lasagna noodles on top. Spread half the chicken mixture over the noodles, followed by half the ricotta mixture and a layer of mozzarella cheese. Repeat the layering with noodles, the remaining chicken and ricotta mixtures, and mozzarella.
- Top and Bake: Finish with a final layer of noodles, remaining white sauce, and sprinkle the remaining mozzarella and Parmesan cheeses on top. Cover the dish with foil.
- Bake Covered: Bake in the preheated oven for 25 minutes covered with foil to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake an additional 15 minutes until the top is golden, bubbly, and slightly browned.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing and serving to let the layers set and the flavors develop.
Notes
- For added flavor, stir in a handful of sautéed spinach or mushrooms into the chicken mixture before layering.
- Rotisserie chicken can be used for convenience, making the recipe quicker to assemble.
