Creamy Chicken Lasagna With White Sauce
Layers of tender shredded chicken, creamy white sauce, and gooey cheese come together in this decadent twist on a classic lasagna.
Ingredients
For the white sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk or half-and-half for extra creaminess
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the filling:
- 2 cups cooked and shredded chicken rotisserie chicken works great
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
For assembly:
- 12 lasagna noodles cooked and drained
- 2 cups baby spinach optional
Instructions
- In a saucepan over medium heat, melt butter. Stir in flour and cook for 1-2 minutes, whisking constantly.
- Gradually pour in milk, whisking to avoid lumps. Cook until thickened (about 5-7 minutes). Stir in garlic powder, onion powder, Parmesan, salt, and pepper. Remove from heat.
- In a large bowl, mix shredded chicken, ricotta, 1 cup mozzarella, 1/2 cup cheddar, 1/4 cup Parmesan, basil, and oregano.
- Cook lasagna noodles per package instructions. Drain and lay flat.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread a thin layer of white sauce at the bottom. Add a layer of noodles, 1/3 of the chicken mixture, a handful of spinach (if using), and a drizzle of white sauce. Repeat layers, finishing with noodles and sauce.
- Sprinkle the top with remaining mozzarella, cheddar, and Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes until cheese is golden and bubbly.
- Let rest for 10 minutes before serving. Pair with garlic bread or a green salad.