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Creamy Chicken Lasagna with White Sauce

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Creamy chicken lasagna with white sauce is a rich, cheesy twist on classic lasagna. It features tender shredded chicken layered with lasagna noodles, a velvety béchamel-style white sauce, and melted mozzarella and Parmesan for a comforting and elegant meal.

Ingredients

  • 912 lasagna noodles (regular or oven-ready)
  • 3 cups cooked shredded chicken (e.g., rotisserie)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta or cottage cheese (optional)
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • Pinch of nutmeg (optional)
  • 1 tablespoon fresh parsley or Italian seasoning (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. If not using oven-ready noodles, boil the lasagna noodles until al dente. Drain and set aside.
  3. To make the white sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
  4. Gradually whisk in milk and chicken broth, then add garlic, salt, pepper, and nutmeg. Simmer for 5–7 minutes until thick and smooth.
  5. Stir in a handful of Parmesan cheese and remove from heat.
  6. To assemble, spread a thin layer of sauce on the bottom of the dish. Layer noodles, shredded chicken, ricotta (if using), white sauce, and mozzarella.
  7. Repeat layers, finishing with noodles, white sauce, and topping with remaining mozzarella and Parmesan.
  8. Cover with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes until golden and bubbly.
  9. Let rest for 10–15 minutes before slicing and serving.

Notes

  • Add sautéed spinach or mushrooms for extra veggies.
  • Roasted garlic adds a deeper flavor to the sauce.
  • Sprinkle crushed red pepper for a spicy kick.
  • Use Alfredo sauce for a quicker version.

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