Description
Creamy White Chicken Lasagna
This creamy white chicken lasagna is a comforting and indulgent dish with layers of tender chicken, a rich white sauce, and gooey melted cheese. It’s perfect for family dinners or a special meal with friends.
Ingredients
:
12 lasagna noodles
2 cups cooked chicken breast, shredded
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 tablespoons butter
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups whole milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
:
Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions. Drain and set aside.
Prepare the White Sauce: In a large saucepan, melt butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the flour and cook for another minute to create a roux. Gradually whisk in the milk, and continue to cook and whisk until the sauce thickens, about 5-7 minutes. Stir in the Italian seasoning, salt, and pepper.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a small amount of the white sauce on the bottom. Layer 4 lasagna noodles on top of the sauce. Spread a portion of the shredded chicken, followed by a layer of ricotta cheese, mozzarella, and Parmesan cheese. Repeat the layers until all ingredients are used up, ending with a layer of cheese on top.
Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
Garnish and Serve: Let the lasagna cool for a few minutes before slicing. Sprinkle with chopped parsley before serving.
This creamy white chicken lasagna is packed with rich flavors and perfect for a cozy, comforting meal! Enjoy the layers of deliciousness!
Step-by-Step Guide
Follow this detailed guide for perfect layering and baking. After cooking your noodles and making the white sauce, begin assembly. Spread just enough sauce to thinly coat the bottom of your dish to prevent sticking. Place your first noodle layer. For the filling, combine the shredded chicken with one cup of the white sauce in a bowl; this ensures every bite is moist. Spread half the ricotta in dollops over the noodles, then half the chicken mixture, and sprinkle with a third of the mozzarella and Parmesan. Repeat for the second layer. For the top layer, place the final noodles, pour and spread the remaining plain white sauce over them, and cover generously with the last of the cheeses. This method guarantees maximum flavor and creaminess in every slice.
Serving Suggestions
This rich lasagna pairs beautifully with lighter sides. Serve with a crisp green salad tossed in a tangy vinaigrette to cut through the creaminess. Garlic bread or a simple roasted vegetable medley, like asparagus or broccoli, also makes an excellent accompaniment. For a complete Italian feast, start with a classic bruschetta or a simple antipasto platter.
How-to Summary
To summarize: Cook noodles and make a roux-based white sauce with garlic and seasoning. Shred cooked chicken. In a 9×13 dish, layer starting with sauce, then noodles, chicken mixed with some sauce, ricotta, and shredded cheeses. Repeat, finishing with noodles, the remaining plain white sauce, and a generous cheese topping. Bake covered at 375°F for 25-30 minutes, then uncovered until golden and bubbly. Rest before serving.
Frequently Asked Questions
Can I make this lasagna ahead of time? Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time when cooking from cold.
Can I use no-boil lasagna noodles? Yes, you can. Ensure there is ample sauce surrounding the noodles, and you may need to add an extra 1/4 cup of milk to the sauce to provide enough liquid for them to cook through.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 350°F oven until heated through.
What can I use instead of ricotta? Cottage cheese (small-curd) is a common substitute. For a smoother texture, blend it briefly in a food processor. Alternatively, a bechamel-based lasagna without ricotta is also traditional.
Can I freeze this white chicken lasagna? Yes, it freezes well. Assemble and bake as directed, let it cool completely, then wrap the whole dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.
Common Mistakes to Avoid
- Overcooking the Roux: When making the white sauce, cook the flour and butter only for a minute until bubbly. Cooking it too long can give the sauce a toasted, nutty flavor that doesn’t suit this dish.
- Not Letting it Rest: Cutting into the lasagna immediately after baking causes it to fall apart. Let it sit for 10-15 minutes to allow the layers to set for clean slices.
- Using Dry Chicken: Ensure your cooked chicken is moist. Using leftover roasted chicken or poaching breasts in broth works best. Avoid overcooked, dry chicken.
- Skimping on the Bottom Sauce: That thin layer of sauce on the bottom is crucial to prevent the noodles from sticking to the dish and burning.
Conclusion
This creamy white chicken lasagna is the ultimate comfort food, offering a delicious twist on the classic red sauce version. By following the detailed steps, avoiding common pitfalls, and utilizing the make-ahead tips, you can create a stunning, crowd-pleasing centerpiece for any dinner. Its rich, cheesy layers and tender chicken are sure to earn it a permanent spot in your recipe rotation. Enjoy the process and the delicious results!