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Creamy White Chicken Lasagna

A hearty, layered slice of white chicken lasagna featuring creamy shredded chicken filling and a golden, bubbly cheese topping.
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Make this comforting, cheesy white chicken lasagna using a rich béchamel sauce. It is a simple, satisfying family favorite dinner.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prepare the white sauce: Heat olive oil in a 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. Gradually whisk in the warm milk until the mixture thickens into a smooth béchamel sauce. Stir in salt, pepper, and nutmeg. Remove from heat.
  4. In a medium bowl, mix the ricotta cheese, egg, Parmesan cheese, and Italian seasoning.
  5. Assemble the lasagna: Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
  6. Arrange one-third of the cooked lasagna noodles over the sauce.
  7. Spread half of the ricotta mixture over the noodles. Top with half of the shredded chicken. Spoon one-third of the remaining white sauce over the chicken layer. Sprinkle with one-third of the mozzarella cheese.
  8. Repeat the layers: noodles, remaining ricotta mixture, remaining chicken, one-third of the white sauce, and one-third of the mozzarella cheese.
  9. Top with the final layer of noodles, the remaining white sauce, and the remaining mozzarella cheese.
  10. Bake for 30 to 35 minutes, or until the top is golden brown and the sauce is bubbly.
  11. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can use rotisserie chicken to save time on weeknights.
  • For extra flavor, add 1 cup of sautéed spinach to the ricotta mixture.
  • If you prefer a thinner sauce, add a splash more milk while whisking in the flour.

Nutrition

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