Description
This Creamy Chicken Lasagna with White Sauce is a comforting Italian-American classic featuring layers of tender lasagna noodles, shredded chicken, rich white sauce made from butter, flour, and cream, and a blend of cheeses including mozzarella, Parmesan, and ricotta. Enhanced with garlic, onions, and Italian seasoning, this lasagna bakes to a bubbly, golden perfection and offers a creamy, savory flavor perfect for a hearty family dinner or special occasion. Optional spinach adds a fresh, nutritious touch.
Ingredients
Scale
Lasagna Layer
- 9 lasagna noodles, cooked and drained
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1 large egg
- 2 cups fresh spinach, chopped (optional)
White Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/3 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Noodles: Boil the lasagna noodles according to package directions until al dente, then drain and set aside.
- Sauté Aromatics and Chicken: In a skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent. Add the minced garlic and cook briefly until fragrant, then stir in the shredded cooked chicken. Remove from heat and set aside.
- Prepare White Sauce: In a saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for one minute to form a roux. Gradually whisk in the warmed whole milk and heavy cream, stirring continuously until the sauce thickens smoothly. Season with salt, black pepper, Italian seasoning, and nutmeg if using.
- Add Cheese to Sauce: Remove the sauce from heat and stir in half of the shredded mozzarella cheese and all of the Parmesan cheese until melted and smooth.
- Mix Ricotta Filling: In a bowl, combine the ricotta cheese with the large egg and mix until smooth and well blended.
- Assemble Lasagna: Spread a thin layer of the white sauce on the bottom of the prepared baking dish. Layer three lasagna noodles on top, followed by half of the chicken mixture, dollops of the ricotta mixture, chopped spinach if using, and more white sauce. Repeat the layers starting with noodles, chicken, ricotta, spinach, and white sauce. Finish the top layer with remaining white sauce and sprinkle the rest of the mozzarella cheese evenly on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and the lasagna to heat through evenly.
- Bake Uncovered: Remove the foil and bake an additional 15 minutes or until the lasagna is bubbly and the top is lightly golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing, allowing it to set and making it easier to serve. Garnish with fresh parsley if desired.
Notes
- Using rotisserie chicken reduces prep time and adds great flavor.
- This lasagna can be assembled ahead and refrigerated for up to 24 hours before baking, making it convenient for meal prep.
- Adding spinach is optional but adds a nutritious green element to the dish.
- For a vegetarian version, omit the chicken and add extra spinach or vegetables of choice.
