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Creamy White Chicken Lasagna

A close-up of a thick, cheesy slice of white sauce chicken lasagna with a golden-brown, bubbly top.
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A satisfying, layered casserole featuring tender shredded chicken and a rich, velvety white sauce, perfect for family dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees F. 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 flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes.
  4. Remove sauce from heat. Stir in Parmesan cheese, salt, pepper, and nutmeg. Set aside 1 cup of the white sauce for topping later.
  5. In a medium bowl, combine the shredded chicken, ricotta cheese, egg, parsley, and oregano. Mix well.
  6. Assemble the lasagna: Spread a thin layer of the remaining white sauce mixture on the bottom of the prepared baking dish.
  7. Arrange one-third of the cooked lasagna noodles over the sauce.
  8. Spread half of the chicken-ricotta mixture evenly over the noodles. Sprinkle with one-third of the mozzarella cheese.
  9. Spoon one-third of the remaining white sauce over the cheese layer.
  10. Repeat the layers: noodles, remaining chicken mixture, one-third of the mozzarella, and one-third of the white sauce.
  11. Top with the final layer of noodles. Spread the reserved 1 cup of white sauce over the top layer of noodles and sprinkle with the remaining mozzarella cheese.
  12. Bake for 30 to 35 minutes, or until the top is golden brown and bubbly. Let stand for 10 minutes before slicing and serving.

Notes

  • For an easy shortcut, substitute 3 cups of good quality jarred Alfredo sauce for the homemade white sauce base.
  • If you prefer a tangier flavor, mix 1/2 cup of cream cheese into the ricotta mixture.
  • You can use rotisserie chicken to save time on cooking and shredding.

Nutrition

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