Description
This Creamy White Cheese Chicken Lasagna is a decadent twist on the classic lasagna, perfect for those who love rich, cheesy dishes with a light touch of flavor. Made with tender shredded chicken, a smooth and velvety white cheese sauce, and layers of pasta, this recipe offers a comforting and satisfying meal for any occasion. Whether you’re hosting a family dinner, preparing a holiday feast, or just in the mood for something indulgent, this lasagna will hit the spot every time. The creamy sauce, combined with the savory chicken, creates a deliciously rich texture that pairs perfectly with the layers of lasagna noodles and spinach. Get ready to experience a lasagna like never before!
Ingredients
Chicken Filling:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cooked and shredded)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped 🌿
- Salt and freshly ground black pepper, to taste
White Cheese Sauce:
- 4 tablespoons unsalted butter 🧈
- 4 tablespoons all-purpose flour 🌾
- 4 cups whole milk, warmed 🥛
- 2 cups shredded mozzarella cheese 🧀
- 1 cup grated Parmesan cheese 🧀
- 1 teaspoon dried basil 🌱
- 1 teaspoon dried oregano 🌿
- Salt and freshly ground black pepper, to taste 🧂
For Assembly:
- 12 lasagna noodles, cooked al dente 🍝
- Fresh basil or parsley, chopped (for garnish) 🌿
Instructions
Step 1: Prepare the Chicken Filling 🍗
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for about 3 minutes, until it becomes soft and translucent. Then, stir in the minced garlic and cook for another minute until fragrant.
Add the shredded chicken to the pan, and stir in the chopped spinach. Season with salt and black pepper to taste. Cook until the spinach wilts, and the chicken mixture is thoroughly mixed. Remove from heat and set aside.
Step 2: Make the White Cheese Sauce 🧀
In a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in the 4 tablespoons of all-purpose flour to create a roux. Cook for about 2 minutes, ensuring that the mixture doesn’t burn.
Slowly pour in the warmed milk, whisking continuously to prevent lumps. Once the mixture thickens (about 5-7 minutes), stir in shredded mozzarella cheese and grated Parmesan cheese. Continue to stir until the cheeses have completely melted and the sauce is smooth.
Add dried basil, oregano, salt, and pepper to taste. Remove from heat and set aside.
Step 3: Assemble the Lasagna 🍽️
Preheat your oven to 375°F (190°C). Spread a thin layer of the white cheese sauce at the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles over the sauce.
Next, spread a portion of the chicken filling over the noodles and top with a generous amount of the white cheese sauce. Repeat the layers, finishing with a layer of white cheese sauce on top.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving.
Step 4: Garnish and Serve
Once rested, garnish with freshly chopped basil or parsley for a fresh, vibrant touch. Serve warm and enjoy!
Notes
- Make-Ahead: You can assemble the lasagna a day before and store it in the fridge, then bake when ready to serve.
- Vegetarian Option: Replace the chicken with sautéed vegetables, such as mushrooms or zucchini, for a vegetarian version of this lasagna.
- Freezing: This lasagna freezes wonderfully. After baking and cooling, wrap tightly in foil and freeze for up to 3 months. To reheat, thaw overnight and bake until warmed through.
- No-Boil Noodles: If you’re using no-boil noodles, there’s no need to cook them beforehand. Just layer them directly into the lasagna as directed.
- Prep Time: 20 minutes (for preparation)
- Cook Time: 35 minutes (baking time)
- Category: dinner
- Cuisine: Italian-inspired
Nutrition
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 2g