Description
This Creamy Chicken Lasagna with White Sauce is a comforting Italian-American dish featuring layers of tender lasagna noodles, shredded chicken, rich ricotta cheese, and a velvety homemade white sauce seasoned with basil, oregano, and nutmeg. Baked to golden perfection and topped with mozzarella and Parmesan cheese, this lasagna is a delicious and satisfying main course perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna and Chicken Mixture
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken
Ricotta Mixture
- 2 cups ricotta cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheeses
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
White Sauce (Béchamel)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente; drain and set them aside to prevent sticking.
- Sauté Onion and Garlic: In a saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 3–4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Chicken: Stir the shredded cooked chicken into the onion and garlic mixture. Remove from heat and set aside to cool slightly.
- Prepare Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, salt, and black pepper. Mix until smooth and well combined. Set aside.
- Make White Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the whole milk, stirring constantly to prevent lumps. Cook the sauce, stirring until it thickens and coats the back of a spoon, about 5–7 minutes.
- Season White Sauce: Stir in dried basil, dried oregano, ground nutmeg, and half of the grated Parmesan cheese into the white sauce. Remove from heat.
- Assemble Lasagna: Spread a thin layer of the white sauce on the bottom of a 9×13 inch baking dish. Add a layer of 3 lasagna noodles on top. Next, spread half of the chicken mixture evenly over the noodles, then half of the ricotta mixture. Sprinkle a layer of shredded mozzarella cheese. Repeat with another layer of 3 noodles, the remaining chicken mixture, the remaining ricotta mixture, and another layer of mozzarella.
- Top Layers and Bake: Finish with the last 3 noodles on top, spread the remaining white sauce over them, and sprinkle the remaining mozzarella and Parmesan cheese evenly. Cover the baking dish with foil.
- Bake Covered: Place the dish in the preheated oven and bake covered for 25 minutes to allow flavors to meld and noodles to soften further.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set before slicing and serving.
Notes
- For added flavor and nutrition, stir in a handful of sautéed spinach or mushrooms to the chicken mixture before assembling.
- Rotisserie chicken works well as a convenient shortcut for cooked shredded chicken.
- Ensure the white sauce is thick enough to hold layers together but not too thick to spread easily.
- Resting the lasagna after baking helps it firm up for cleaner slices.
