Description
This White Cheese Chicken Lasagna is a creamy and indulgent Italian-American dish featuring tender shredded chicken layered with a rich white cheese sauce made from butter, flour, milk, and cream. Mozzarella, ricotta, and Parmesan cheeses add depth and flavor, while a touch of garlic and nutmeg enhance the sauce. Baked to bubbly perfection and garnished with fresh parsley, it’s a comforting main course perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna
- 9 lasagna noodles, cooked and drained
White Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Filling and Cheese
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the White Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute to form a roux. Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Add the minced garlic, salt, black pepper, and nutmeg if using. Continue cooking the sauce, stirring constantly, until it thickens, about 4 to 5 minutes. Remove from heat once thickened.
- First Layer Assembly: Spread a thin layer of the white cheese sauce on the bottom of the prepared baking dish. Arrange three cooked lasagna noodles evenly over the sauce. Layer half of the shredded chicken evenly on top, then add dollops of ricotta cheese. Sprinkle a portion of the shredded mozzarella and some grated Parmesan cheese over these layers. Spoon some of the white sauce over the layered ingredients to evenly cover them.
- Second Layer Assembly: Repeat the layering process with another three lasagna noodles, the remaining chicken, ricotta dollops, mozzarella, Parmesan, and white cheese sauce, ensuring even distribution.
- Final Layer and Topping: Finish with the last three noodles. Spread the remaining white sauce over them, then top with the rest of the mozzarella and Parmesan cheeses for a golden topping.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. This allows all the flavors to meld and the lasagna to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the lasagna is bubbly and the cheese on top is lightly golden and fragrant.
- Rest and Garnish: Remove the lasagna from the oven and let it rest for 10 minutes before serving. This helps it set for easier slicing. Sprinkle the top with freshly chopped parsley for garnish and serve warm.
Notes
- Rotisserie chicken is a convenient shortcut for cooked chicken and works perfectly in this recipe.
- For extra flavor and texture, add sautéed spinach or mushrooms between the layers.
- Make sure not to skip the resting time after baking to allow the lasagna to set properly.
