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Creamy White Chicken Lasagna

A close-up of a thick, creamy slice of chicken lasagna featuring layers of pasta, white sauce, and shredded chicken, topped with browned cheese.
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Make this creamy white chicken lasagna for a satisfying, comforting family dinner. It features tender shredded chicken layered with a rich, velvety cheese sauce and pasta.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated Parmesan cheese
  • 8 ounces cream cheese, cut into cubes
  • 3 cups cooked, shredded chicken (rotisserie works well)
  • 1 box (9 ounces) lasagna noodles, cooked according to package directions
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Prepare the white sauce: Heat olive oil in a large saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until the mixture is smooth.
  4. Bring the sauce to a simmer, stirring often, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  5. Remove the pan from the heat. Stir in salt, pepper, and nutmeg. Whisk in the 1/2 cup Parmesan cheese and the cream cheese cubes until the cream cheese is completely melted and the sauce is smooth.
  6. In a medium bowl, mix together the ricotta cheese, egg, and parsley. Set aside.
  7. Assemble the lasagna: Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
  8. Arrange one layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles. Sprinkle with half of the shredded chicken. Spoon about one-third of the remaining white sauce over the chicken layer, and top with one-third of the mozzarella cheese.
  10. Repeat the layers: noodles, remaining ricotta mixture, remaining chicken, another third of the white sauce, and another third of the mozzarella.
  11. Top with the final layer of noodles. Pour the remaining white sauce evenly over the top layer of noodles, making sure to cover the edges. Sprinkle with the remaining mozzarella and the extra 1/2 cup Parmesan cheese.
  12. Bake for 30 to 35 minutes, or until the sauce is bubbly and the cheese is golden brown.
  13. Let the **cheesy chicken lasagna** rest for 10 to 15 minutes before slicing and serving.

Notes

  • For an even easier weeknight dinner, substitute store-bought Alfredo sauce for the homemade white sauce, reducing the milk, flour, and cream cheese amounts as needed.
  • If you are making this ahead of time, cover the assembled dish tightly with foil and refrigerate for up to 24 hours. Add about 15 minutes to the covered baking time if baking directly from the refrigerator.
  • Shredded rotisserie chicken saves significant time when making this **comfort food lasagna**.

Nutrition

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