Print

Creamy White Chicken Lasagna

A close-up of a rich slice of chicken lasagna with creamy white sauce and a browned, cheesy top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting and cheesy Creamy White Chicken Lasagna for a satisfying family dinner. This recipe uses a rich white sauce for an indulgent twist on the classic.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 3 cups cooked, shredded chicken
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup grated Parmesan cheese
  • 8 ounces cream cheese, softened
  • 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. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  3. Prepare the white sauce: Heat olive oil in a large saucepan over medium heat. Add garlic and cook for one minute until fragrant.
  4. Whisk in the flour and cook for one minute. Gradually whisk in the milk and chicken broth until smooth.
  5. Bring the mixture to a simmer, stirring constantly until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  6. Remove the sauce from the heat. Stir in salt, pepper, nutmeg, Parmesan cheese, and cream cheese until the cream cheese is fully melted and the sauce is smooth.
  7. In a separate bowl, combine the ricotta cheese, egg, and parsley. Mix well.
  8. Assemble the lasagna: Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
  9. Arrange one layer of cooked lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles. Top with half of the shredded chicken. Sprinkle with one-third of the mozzarella cheese.
  11. Spoon one-third of the remaining white sauce over the cheese layer.
  12. Repeat the layers: noodles, remaining ricotta mixture, remaining chicken, one-third of the mozzarella, and another layer of white sauce.
  13. Top with the final layer of noodles, the remaining white sauce, and the remaining mozzarella cheese.
  14. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  15. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For an easier preparation, use rotisserie chicken for the shredded chicken component.
  • If you prefer a traditional tomato-based lasagna, substitute the white sauce ingredients with your favorite marinara sauce and omit the cream cheese and ricotta mixture, using only mozzarella and Parmesan.
  • This dish freezes well; assemble completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed.

Nutrition

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