Creamy Chicken Lasagna with White Sauce

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Ingredients

For the chicken filling:

  • 2 tbsp olive oil
  • 2 chicken breasts, cooked and shredded
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • 1/4 tsp nutmeg (optional)

For the white sauce:

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste

Other ingredients:

  • 12 lasagna noodles (cooked according to package instructions)
  • 1 cup mozzarella cheese, shredded (for topping)
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  2. Make the chicken filling:
    • Heat olive oil in a skillet over medium heat. Add chopped onion and garlic and sauté until softened, about 2 minutes.
    • Add shredded chicken and cook for another 2 minutes. Remove from heat.
    • Stir in ricotta cheese, mozzarella cheese, Parmesan cheese, salt, pepper, and nutmeg. Mix until well combined and set aside.
  3. Prepare the white sauce:
    • In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until it forms a smooth paste.
    • Slowly whisk in the milk and cream, continuing to stir until the sauce thickens, about 4-5 minutes.
    • Stir in Parmesan cheese, salt, and pepper. Cook for another 2 minutes, then remove from heat.
  4. Assemble the lasagna:
    • Spread a thin layer of the white sauce at the bottom of the prepared baking dish.
    • Layer 4 cooked lasagna noodles over the sauce.
    • Spread half of the chicken mixture over the noodles, then drizzle with 1/3 of the white sauce.
    • Repeat the layering: noodles, remaining chicken mixture, and another 1/3 of the white sauce.
    • Top with the final layer of noodles and pour the remaining white sauce over the top.
  5. Bake the lasagna:
    • Cover the dish with foil and bake for 25 minutes.
    • Remove the foil, sprinkle with the remaining shredded mozzarella cheese, and bake uncovered for another 10-15 minutes until the cheese is bubbly and golden.
  6. Serve:
    • Let the lasagna cool for 5-10 minutes before slicing.
    • Garnish with fresh parsley or basil, if desired.

Enjoy your creamy, cheesy lasagna!

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