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
Scale
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.
