This recipe delivers a comforting and flavorful Creamy White Chicken Lasagna, a delightful twist on the traditional Italian baked pasta dish. Instead of the classic tomato-based sauce, this lasagna features layers of tender cooked chicken, creamy béchamel sauce infused with herbs and garlic, ricotta cheese for a rich and slightly tangy filling, and plenty of melted mozzarella and Parmesan cheese for a gooey, golden-brown topping. This white lasagna offers a lighter yet equally satisfying flavor profile, allowing the taste of the chicken and the creamy sauce to shine through. The preparation involves creating a smooth and flavorful béchamel sauce, which forms the base of the creamy layers. Cooked chicken, either shredded or diced, is mixed with ricotta cheese, often along with herbs like parsley or basil, and sometimes a touch of Parmesan cheese for extra flavor. Lasagna noodles are layered in a baking dish with the chicken-ricotta mixture and the creamy béchamel sauce, and generous amounts of mozzarella and Parmesan cheese are sprinkled between the layers and over the top. Baking the lasagna until bubbly and golden brown allows the flavors to meld together beautifully, creating a rich and comforting dish with a creamy interior and a cheesy, slightly browned crust. This Creamy White Chicken Lasagna is perfect for a family dinner, a potluck, or any occasion where a hearty and satisfying baked pasta dish is desired. It offers a delicious alternative to traditional red sauce lasagna and is sure to be a crowd-pleaser with its creamy texture and savory chicken and cheese filling. The image shows a rectangular baking dish, lined with aluminum foil, filled with a creamy white lasagna. Layers of pasta are visible along the edges, and the top is covered in a melted and slightly browned white cheese sauce, with some areas showing more golden-brown spots. The overall appearance is rich and cheesy.
The texture of Creamy White Chicken Lasagna is characterized by tender layers of pasta, a creamy and rich béchamel sauce, a soft and slightly grainy ricotta and chicken filling, and a gooey, melted, and often slightly browned cheese topping.
The flavor profile is savory and creamy, with the mild taste of cooked chicken complemented by the rich and subtly flavored béchamel sauce infused with garlic and herbs. The ricotta cheese adds a creamy tanginess, while the mozzarella provides a mild, milky flavor and the Parmesan contributes a salty, nutty depth.
Creamy White Chicken Lasagna is a comforting and flavorful baked pasta dish featuring layers of chicken, a creamy white sauce, ricotta cheese, and melted mozzarella and Parmesan.
The preparation involves cooking chicken, making a creamy béchamel sauce, combining chicken with ricotta and herbs, layering these with lasagna noodles and cheese, and then baking until bubbly and golden brown.
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced
- 1 pound lasagna noodles
- 6 tablespoons unsalted butter
- ½ cup all-purpose flour
- 6 cups whole milk or half-and-half
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 (15 ounce) container ricotta cheese
- ½ cup grated Parmesan cheese, plus more for topping
- ¼ cup chopped fresh parsley or basil
- 2 cups shredded mozzarella cheese
Equipment:
- Large pot (for cooking noodles)
- Large skillet or saucepan (for béchamel)
- 9×13 inch baking dish
- Measuring cups and spoons
- Whisk
- Mixing bowl
Instructions:
- Cook the Chicken: Cook the chicken breasts or thighs using your preferred method (poaching, baking, or sautéing) until cooked through. Let it cool slightly, then shred or dice it into bite-sized pieces.
- Cook the Lasagna Noodles: Cook the lasagna noodles according to the package directions until al dente. Drain them and rinse with cold water to prevent sticking. Set aside.
- Prepare the Béchamel Sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the milk or half-and-half, making sure to break up any lumps. Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Stir in the Italian seasoning, salt, and pepper. Remove from heat and set aside.
- Prepare the Chicken-Ricotta Mixture: In a mixing bowl, combine the cooked and shredded or diced chicken, ricotta cheese, ½ cup of grated Parmesan cheese, and chopped fresh parsley or basil. Mix well until evenly combined. Season with a little salt and pepper if needed.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease the 9×13 inch baking dish.
- Layer the Lasagna: Spread a thin layer of the béchamel sauce on the bottom of the baking dish. Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the chicken-ricotta mixture evenly over the noodles. Sprinkle about one-third of the shredded mozzarella cheese over the chicken mixture. Spoon about one-third of the remaining béchamel sauce over the mozzarella.
- Repeat Layers: Add another layer of lasagna noodles, followed by the remaining chicken-ricotta mixture, another one-third of the mozzarella cheese, and half of the remaining béchamel sauce.
- Final Layer: Top with the final layer of lasagna noodles and the remaining béchamel sauce. Sprinkle the remaining mozzarella cheese and a generous amount of extra Parmesan cheese over the top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the top is golden brown and bubbly, and the lasagna is heated through.
- Rest Before Serving: Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to serve.
Enjoy this creamy and delicious White Chicken Lasagna!