Description
White Chicken Lasagna
Ingredients:
For the Sauce:
4 tablespoons unsalted butter
3 garlic cloves (minced)
4 tablespoons all-purpose flour
3 cups whole milk
1 cup chicken broth
1 cup Parmesan cheese (grated)
1 teaspoon Italian seasoning
Salt and black pepper (to taste)
For the Filling:
3 cups cooked chicken (shredded)
2 cups ricotta cheese
1 cup mozzarella cheese (shredded)
1/4 cup fresh parsley (chopped, plus more for garnish)
1 egg
For Assembly:
12 lasagna noodles (cooked according to package instructions)
2 cups mozzarella cheese (shredded, for topping)
Instructions:
Prepare the White Sauce:
Melt butter in a large saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant.
Whisk in flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in milk and chicken broth, stirring constantly until the mixture thickens.
Stir in Parmesan cheese, Italian seasoning, salt, and pepper. Remove from heat and set aside.
Make the Filling:
In a mixing bowl, combine shredded chicken, ricotta cheese, mozzarella, parsley, and the egg. Mix well.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of the white sauce on the bottom.
Place 3 lasagna noodles on top, followed by a layer of the chicken filling, and a layer of sauce. Repeat the layers until all ingredients are used, ending with noodles and a generous layer of sauce.
Top with shredded mozzarella cheese.
Bake:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
This creamy white chicken lasagna is rich, cheesy, and perfect for a comforting family dinner. Enjoy!
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Step-by-Step Guide
Follow this detailed guide for perfect assembly. First, ensure your cooked chicken is finely shredded and your noodles are al dente. When making the sauce, whisk constantly as you add the milk and broth to prevent lumps. For assembly, use a ladle to spread sauces thinly and evenly. The key is three complete layers: start with sauce, then 3 noodles, then 1/3 of the chicken filling, and more sauce. Repeat twice. The final layer should be noodles, the remaining white sauce, and the topping mozzarella.
Serving Suggestions
This rich lasagna pairs beautifully with light, acidic sides to balance its creaminess. Serve with a simple arugula salad dressed with lemon vinaigrette, or roasted seasonal vegetables like asparagus or zucchini. For a heartier meal, add garlic bread. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors perfectly.
How-to Summary
To summarize: Prepare a garlic-Parmesan white sauce. Mix shredded chicken with ricotta, mozzarella, parsley, and egg. In a 9×13 dish, layer sauce, noodles, and chicken mixture, repeating to create three layers. Top with sauce and mozzarella. Bake covered at 375°F for 25 minutes, then uncovered for 15 minutes. Rest for 10 minutes before serving.
Frequently Asked Questions
Can I make this lasagna ahead of time? Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking straight from the fridge.
Can I use no-boil lasagna noodles? Yes. Ensure there is ample sauce surrounding the noodles, and consider adding an extra 1/4 cup of broth to the sauce for moisture.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or cover the dish with foil and warm in a 350°F oven until heated through.
What can I substitute for ricotta cheese? An equal amount of cottage cheese (small curd) or béchamel sauce is a good substitute for a different texture.
Can I freeze white chicken lasagna? Yes. Assemble and freeze before baking. Thaw overnight in the refrigerator before baking as directed. For best texture, consume within 2 months.
Common Mistakes to Avoid
- Overcooking the roux: Cooking the flour and butter for too long can give the sauce a nutty flavor that overpowers the dish. Cook just until blonde and fragrant.
- Skimping on sauce: Ensure each noodle layer is adequately sauced to prevent dry, crunchy noodles after baking.
- Skipping the rest time: Cutting the lasagna immediately after baking causes it to fall apart. Letting it rest for 10 minutes allows it to set for clean slices.
- Using pre-shredded cheese in the sauce: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Always grate Parmesan fresh for the smoothest sauce.
Conclusion
This white chicken lasagna is a decadent twist on a classic, offering a creamy, comforting meal perfect for gatherings or a special family dinner. By following the step-by-step guide and heeding the common mistakes, you’ll achieve a perfectly layered, flavorful dish every time. Don’t forget the serving suggestions to create a complete, balanced meal. Enjoy the process and the delicious results!