Creamy Chicken Lasagna with White Sauce
Ingredients:
For the Chicken Filling:
2 cups cooked and shredded chicken breast
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup frozen spinach, thawed and drained (optional)
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
For the White Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups milk (whole milk or 2%)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon nutmeg (optional)
For Assembly:
9-12 lasagna noodles, cooked according to package instructions
1 cup shredded mozzarella cheese (for topping)
Fresh parsley, chopped (optional, for garnish)
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the Chicken Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the shredded chicken, ricotta cheese, 1/2 cup Parmesan cheese, 2 cups mozzarella cheese, Italian seasoning, salt, and pepper. If using spinach, mix it in as well. Cook for 2-3 minutes until the mixture is well combined and heated through. Set aside.
Make the White Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for 1-2 minutes until lightly golden.
Gradually whisk in the milk and heavy cream, continuing to stir until the mixture thickens, about 5-7 minutes.
Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Remove from heat and set aside.
Assemble the Lasagna:
Spread a thin layer of white sauce on the bottom of the prepared baking dish.
Lay down a layer of cooked lasagna noodles, followed by a layer of the chicken filling. Spoon a layer of white sauce over the chicken filling.
Repeat the layers: noodles, chicken filling, white sauce, until all the ingredients are used, ending with a final layer of lasagna noodles and a generous amount of white sauce on top.
Top with Cheese:
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the lasagna.
Bake the Lasagna:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden brown.
Serve:
Let the lasagna cool for a few minutes before slicing. Garnish with chopped parsley if desired. Serve warm and enjoy!
Prep Time: 30 minutes | Cook Time: 50 minutes | Total Time: 1 hour 20 minutes
Kcal: Approximately 450 kcal per serving | Servings: 6-8 servings
