Introduction
This Creamy Chicken Lasagna with White Sauce is a rich and comforting twist on the traditional lasagna. Instead of a tomato-based sauce, this recipe uses a smooth, velvety béchamel (white sauce) layered with tender shredded chicken, sautéed vegetables, and melty cheeses. It’s the perfect dish for a cozy family dinner, holiday meal, or whenever you’re craving comfort food with a touch of elegance.
Ingredients
For the White Sauce (Béchamel):
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups whole milk (warm)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional, but recommended)
- 1/2 cup grated Parmesan cheese
For the Chicken Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 cups cooked and shredded chicken breast
- 1 cup chopped spinach (fresh or frozen, thawed and squeezed dry)
- 1 cup ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Other Ingredients:
- 9–12 lasagna noodles (regular or no-boil)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (extra for topping)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Lasagna Noodles
- Bring a large pot of salted water to a boil.
- Cook the lasagna noodles until al dente according to package instructions.
- Drain and lay them flat on a parchment-lined tray to prevent sticking.
(Skip this step if using no-boil noodles.)
Step 2: Make the White Sauce
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux, stirring constantly.
- Slowly add warm milk, whisking constantly to avoid lumps.
- Continue to cook and whisk until the sauce thickens (about 5–7 minutes).
- Season with salt, pepper, and nutmeg.
- Stir in the Parmesan cheese until melted and smooth.
- Remove from heat and set aside.
Step 3: Prepare the Chicken Filling
- Heat olive oil in a skillet over medium heat.
- Sauté the onion for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Stir in shredded chicken, spinach, salt, pepper, and Italian seasoning. Cook for 2 minutes.
- Remove from heat and mix in the ricotta cheese. Combine well.
Step 4: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Spread a thin layer of white sauce on the bottom.
- Layer 3–4 noodles over the sauce.
- Spread 1/3 of the chicken mixture over the noodles.
- Drizzle with white sauce, then sprinkle with mozzarella.
- Repeat layers two more times (noodles, chicken, sauce, mozzarella).
- Finish with a final layer of noodles, the remaining white sauce, and a generous topping of mozzarella and Parmesan.
Step 5: Bake the Lasagna
- Cover the dish with foil (spray the underside with cooking spray to prevent sticking).
- Bake for 25 minutes covered.
- Remove foil and bake an additional 15–20 minutes, until bubbly and golden brown.
- Let rest for 10–15 minutes before slicing.
- Garnish with chopped fresh parsley before serving.
Serving Suggestion
Serve this creamy lasagna with a crisp green salad and garlic bread. A glass of chilled white wine (like Chardonnay or Pinot Grigio) pairs beautifully with the dish.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.