Creamy White Sauce Chicken Lasagna Recipe

Introduction

If you love rich and comforting pasta dishes, this Creamy White Sauce Chicken Lasagna is a must-try. Unlike traditional lasagna, this version swaps out the classic tomato-based sauce for a velvety béchamel sauce, making it incredibly creamy and indulgent. Packed with layers of tender chicken, gooey cheese, and soft lasagna noodles, this dish is perfect for family dinners, special occasions, or meal prep.

Lasagna has been a beloved dish for centuries, with variations originating from different parts of the world. If you’re interested in learning more about the history of lasagna, check out this article on the origins of lasagna. For a guide on making a flawless white sauce, refer to this step-by-step béchamel sauce tutorial.

Why You’ll Love This Recipe

Ultra-creamy and cheesy texture
A delicious alternative to traditional red sauce lasagna
Can be made ahead of time for easy meal prep
Perfect for feeding a crowd or special gatherings

Ingredients You’ll Need

For the White Sauce:

4 tbsp butter
4 tbsp all-purpose flour
3 cups whole milk
1 cup heavy cream
½ tsp nutmeg
1 tsp garlic powder
Salt and pepper to taste
½ cup Parmesan cheese, grated

For the Chicken Filling:

2 cups cooked chicken, shredded
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 tsp Italian seasoning
½ tsp black pepper
½ tsp garlic powder

For Assembly:

12 lasagna noodles, cooked
2 cups mozzarella cheese, shredded
½ cup Parmesan cheese, grated
Fresh parsley for garnish

Step-by-Step Instructions

1. Making the White Sauce

Melt butter in a saucepan over medium heat.
Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in milk and heavy cream, stirring continuously.
Add nutmeg, garlic powder, salt, and pepper.
Cook until the sauce thickens, then stir in Parmesan cheese. Remove from heat.

2. Preparing the Chicken Filling

In a mixing bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, black pepper, and garlic powder.
Mix well until evenly combined.

3. Assembling the Lasagna

Preheat the oven to 375°F (190°C).
Spread a thin layer of white sauce on the bottom of a baking dish.
Layer lasagna noodles, followed by chicken filling, and a drizzle of white sauce.
Repeat layers until all ingredients are used, finishing with noodles and white sauce.
Sprinkle the top with mozzarella and Parmesan cheese.

4. Baking the Lasagna

Cover with foil and bake for 30 minutes.
Remove foil and bake for another 10-15 minutes until golden and bubbly.
Let rest for 10 minutes before slicing.

Serving and Storage Tips

Serve with a side of garlic bread or a fresh green salad.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze individual portions for up to 2 months; reheat in the oven at 350°F (175°C).

Variations and Additions

Spinach & Mushroom Lasagna: Add sautéed spinach and mushrooms to the filling.
Seafood Twist: Use shrimp and crab meat instead of chicken for a seafood version.
Gluten-Free Option: Substitute with gluten-free lasagna noodles and use a flour alternative for the sauce.

Common Mistakes to Avoid

❌ Not Cooking the Sauce Long Enough: The white sauce should be thick enough to coat the back of a spoon.

❌ Overcooking the Noodles: Slightly undercook the noodles, as they will soften further in the oven.

❌ Skipping the Resting Time: Letting the lasagna sit for 10 minutes helps it hold its shape when slicing.

FAQs

Can I make this lasagna ahead of time?

Yes! Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking.

Can I use rotisserie chicken?

Absolutely! Using rotisserie chicken saves time and adds extra flavor.

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