This recipe creates a creamy and comforting White Chicken Lasagna, a delicious twist on the traditional Italian dish. Layers of lasagna noodles, a rich and savory white sauce with shredded chicken, ricotta cheese, and plenty of mozzarella cheese are baked together until bubbly and golden brown. It’s a satisfying and flavorful meal perfect for family dinners or entertaining.
Ingredients:
- 1 tablespoon olive oil
- 1 pound cooked chicken breasts, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 9 lasagna noodles, cooked according to package directions
- 2 cups shredded mozzarella cheese
- Optional: Chopped fresh parsley, for garnish
Instructions:
- Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Sauté Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Make White Sauce: Sprinkle the flour over the onion and garlic and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the salt, pepper, and nutmeg.
- Add Chicken to Sauce: Stir the shredded cooked chicken into the white sauce.
- Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, and lightly beaten egg. Mix well.
- Assemble Lasagna: Spread a thin layer of the white chicken sauce on the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the remaining white chicken sauce and 1/3 of the mozzarella cheese.
- Repeat Layers: Add another layer of lasagna noodles, the remaining ricotta mixture, the remaining white chicken sauce, and another 1/3 of the mozzarella cheese.
- Top with Noodles and Cheese: Top with the final layer of lasagna noodles and the remaining mozzarella cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the lasagna is bubbly and the cheese is melted and lightly browned.
- Rest: Let the lasagna stand for 10-15 minutes before slicing and serving.
- Garnish: Garnish with chopped fresh parsley, if desired.
Tips and Notes:
- Cooked Chicken: Use leftover cooked chicken, rotisserie chicken, or bake or poach chicken breasts specifically for this recipe.
- Noodle Preparation: Be careful not to overcook the lasagna noodles, as they will continue to cook in the oven.
- Cheese Variations: You can add other cheeses like provolone or fontina for extra flavor.
- Vegetable Additions: Feel free to add sautéed vegetables like spinach, mushrooms, or zucchini to the white sauce.
- Make Ahead: You can assemble the lasagna ahead of time, cover it, and refrigerate for up to 24 hours before baking. Add about 15-20 minutes to the baking time if baking from cold.
- Freezing: Leftover lasagna can be frozen in individual portions or in a freezer-safe dish. Thaw overnight in the refrigerator and reheat in the oven or microwave.
Enjoy this creamy and satisfying White Chicken Lasagna!