Description
This creamy chicken lasagna with white sauce is a comforting Italian-American main course featuring layers of tender lasagna noodles, shredded chicken, a rich ricotta mixture, and a luscious homemade white sauce. Baked until golden and bubbly, it’s an easy yet elegant dish perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Layers
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (optional)
- Salt and pepper to taste
White Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warm
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare Oven and Noodles: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside to cool.
- Make the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux. Slowly add the warm milk while whisking continuously to avoid lumps. Stir in garlic powder, onion powder, dried basil, salt, and pepper. Simmer for 5 to 7 minutes, stirring often, until the sauce thickens. Remove from heat and stir in Parmesan cheese until combined.
- Sauté Aromatics and Chicken: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 4 to 5 minutes. Add minced garlic and cook for an additional minute. Stir in the shredded chicken, season with salt and pepper, and cook until heated through.
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, the large egg, and 1/2 cup grated Parmesan cheese. Mix until smooth and well incorporated.
- Assemble the Lasagna: Spread a thin layer of white sauce on the bottom of the prepared baking dish. Lay down a layer of noodles, then spread half of the ricotta mixture over the noodles. Next, add half of the chicken mixture on top, followed by a layer of white sauce, then sprinkle 1/3 of the shredded mozzarella cheese. Repeat the layering process with noodles, ricotta mixture, chicken mixture, white sauce, and mozzarella cheese. Finish with a final layer of noodles, white sauce, and the remaining mozzarella cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 to 20 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 to 15 minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- Use rotisserie chicken for a convenient shortcut.
- Add sautéed spinach or mushrooms to the chicken mixture for extra vegetables.
- Lasagna can be assembled ahead of time and refrigerated overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
