Ah, Chicken Lasagna with White Sauce—creamy, cheesy, and comforting! Unlike the traditional tomato-based lasagna, this version uses a rich béchamel or white sauce with tender chicken, making it extra indulgent. Here’s a full recipe:
Chicken Lasagna with White Sauce
Servings: 6–8
Ingredients
For the Chicken Filling:
- 2 cups cooked chicken, shredded or diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- 1 tsp Italian seasoning
For the White Sauce (Béchamel):
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk, warmed
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
For the Lasagna:
- 9–12 lasagna noodles, cooked according to package instructions
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: chopped parsley for garnish
Instructions
- Prepare the chicken filling:
- Heat olive oil or butter in a skillet over medium heat.
- Sauté onions, garlic, and mushrooms until soft.
- Add shredded chicken, Italian seasoning, salt, and pepper. Mix well. Set aside.
- Make the white sauce:
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook 1–2 minutes to make a roux.
- Gradually whisk in warm milk, stirring constantly until thickened.
- Add Parmesan cheese, salt, pepper, and nutmeg. Mix until smooth.
- Assemble the lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish.
- Layer noodles over the sauce.
- Spread half the chicken filling over noodles, then some white sauce, and sprinkle with mozzarella.
- Repeat layers, ending with noodles, white sauce, and remaining mozzarella and Parmesan on top.
- Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden.
- Serve:
- Let lasagna rest 10 minutes before slicing. Garnish with chopped parsley.
Tips & Variations
- Creamier lasagna: Mix ricotta cheese with the white sauce or chicken filling.
- Veggie boost: Add spinach, zucchini, or roasted peppers to the layers.
- Spicy version: Add a pinch of red pepper flakes to the sauce or chicken filling.
- Cheese upgrade: Use a mix of mozzarella, provolone, and Parmesan for extra gooeyness.
If you want, I can create an “extra creamy, restaurant-style chicken lasagna with white sauce” recipe—ultra-rich, cheesy, and loaded with tender chicken and vegetables.
Do you want me to do that?
