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Ultimate Creamy White Chicken Lasagna

A thick, creamy slice of chicken lasagna showing layers of shredded chicken and white sauce, topped with browned, bubbly cheese.
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Make this rich and cheesy White Chicken Lasagna for a satisfying comfort food dinner. This recipe uses a velvety white sauce and tender shredded chicken for a family favorite that is simpler to prepare than traditional lasagna.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 9 lasagna noodles, cooked according to package directions
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, for topping

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 large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring constantly until it thickens slightly.
  4. Stir in the heavy cream, salt, pepper, and nutmeg. Reduce heat to low and keep warm. This is your white sauce.
  5. Prepare the cheese mixture: In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
  6. Assemble the lasagna: Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
  7. Arrange three cooked lasagna noodles over the sauce.
  8. Spread half of the ricotta mixture over the noodles. Top with half of the shredded chicken. Spoon about one-third of the remaining white sauce over the chicken layer. Sprinkle with one-third of the mozzarella cheese.
  9. Repeat the layers: Place three more noodles on top. Spread the remaining ricotta mixture, then the remaining chicken. Top with another third of the white sauce and another third of the mozzarella cheese.
  10. Place the final three noodles on top. Pour the remaining white sauce over the top layer, spreading it evenly to cover the noodles. Sprinkle with the remaining mozzarella cheese and the final 1/2 cup of Parmesan cheese.
  11. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  12. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For an even easier weeknight dinner, use pre-shredded rotisserie chicken.
  • If you prefer a tangier flavor, substitute half of the ricotta cheese with cream cheese softened to room temperature.
  • You can prepare this entire dish ahead of time, cover it, and refrigerate for up to 24 hours. Add about 10 minutes to the covered baking time if baking straight from the refrigerator.

Nutrition

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