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Creamy White Chicken Lasagna

A thick, golden-brown slice of creamy chicken lasagna served on a white plate.
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Make a rich and comforting lasagna using chicken and a creamy white sauce instead of traditional tomato sauce. This recipe is suitable for a family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground chicken or 3 cups cooked, shredded chicken
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup grated Parmesan cheese
  • 15 lasagna noodles, cooked according to package directions
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. If using ground chicken, heat olive oil in a large skillet over medium heat. Add ground chicken and cook until browned. Drain any excess fat. If using shredded chicken, skip this step.
  3. Add onion and garlic to the skillet and cook until soft, about 5 minutes.
  4. To make the white sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove sauce from heat. Stir in salt, pepper, nutmeg, and Parmesan cheese. If using ground chicken, stir the cooked chicken into the sauce now.
  6. In a medium bowl, mix together the ricotta cheese, egg, and parsley.
  7. Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
  8. Arrange 5 cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the mozzarella cheese.
  10. Spoon half of the remaining white sauce (or chicken mixture) over the mozzarella.
  11. Repeat the layers: 5 noodles, remaining ricotta mixture, one-third of the mozzarella, and remaining sauce.
  12. Top with the final 5 noodles and the remaining mozzarella cheese.
  13. Bake for 30 minutes, or until the cheese is melted and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can substitute rotisserie chicken for the ground chicken to save preparation time.
  • For a richer sauce, use heavy cream instead of half of the milk.
  • Make this dish ahead of time by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add 10 to 15 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

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