Creamy Chicken Lasagna with White Sauce
Creamy, comforting, and a little bit indulgent — this Creamy Chicken Lasagna with White Sauce is everything you want for a cozy weeknight or a special family dinner.
Servings: 6 servings
Equipment
- Large saucepan
- Mixing Bowl
- Baking Dish
Ingredients
Lasagna Noodles
- 9 pieces Lasagna noodles, cooked Cook according to package instructions and drain.
Chicken Mixture
- 2 cups Cooked, shredded chicken breast
- 2 cups Ricotta cheese Room temperature
- 2 cups Shredded mozzarella cheese Divided
- 1 cup Grated Parmesan cheese Divided
- 1 cup Fresh spinach, chopped
- 3 cloves Garlic, minced
- 1 small Onion, finely chopped
- 2 tablespoons Olive oil
White Sauce
- 4 cups Milk Room temperature
- 4 tablespoons Butter
- 1/4 cup All-purpose flour
- 1/2 teaspoon Ground nutmeg
Seasoning
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside on a lightly oiled sheet to prevent sticking.
- In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and finely chopped onion and sauté until fragrant and translucent, about 3–4 minutes.
- Add 4 tablespoons butter to the pan and stir until melted.
- Sprinkle 1/4 cup all-purpose flour over the melted butter and onions, stirring constantly for about 1 minute to form a roux.
- Gradually whisk in 4 cups milk, pouring a little at a time while whisking to avoid lumps. Continue whisking until the sauce thickens and becomes smooth, about 5–7 minutes on medium heat.
- Stir in 1/2 teaspoon ground nutmeg and season with salt and pepper to taste. Reduce heat to low and simmer the white sauce gently for 5 minutes, stirring occasionally.
- In a mixing bowl, combine 2 cups cooked, shredded chicken, 2 cups ricotta cheese, half of the mozzarella cheese (1 cup), half of the Parmesan cheese (1/2 cup), and 1 cup chopped fresh spinach. Mix until evenly combined; season lightly with salt and pepper if needed.
- In a 9×13-inch baking dish, spread a thin layer of the white sauce across the bottom to prevent sticking.
- Place three lasagna noodles over the sauce in a single layer.
- Spread half of the chicken-and-cheese mixture evenly over the noodles.
- Add another three lasagna noodles as the next layer, then spread the remaining chicken mixture on top of those noodles.
- Finish with the final three lasagna noodles and pour the remaining white sauce over the top, making sure it covers the noodles well.
- Sprinkle the remaining mozzarella (1 cup) and remaining Parmesan (1/2 cup) evenly over the sauce.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Remove from oven and allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.
Notes
Use room-temperature milk and cheeses to help the sauce come together smoothly. Don’t overcook the noodles; al dente is best because they’ll finish cooking in the oven.