Creamy White Chicken Lasagna
“Layers of tender chicken, creamy béchamel sauce, and gooey melted cheese in every bite!”
Ingredients:
For the Lasagna:
9 lasagna noodles (cooked al dente)
3 cups cooked shredded chicken
2 cups mozzarella cheese (shredded)
1 cup Parmesan cheese (grated)
1 tbsp fresh parsley (chopped)
For the White Sauce:
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups milk (warm)
3 cloves garlic (minced)
Salt & black pepper to taste
1 tsp Italian seasoning
½ cup grated Parmesan cheese
For the Ricotta Layer:
1 cup ricotta cheese
1 large egg
1 tsp dried basil
Instructions:
Prepare the White Sauce:
In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Stir in the flour to create a roux, cooking for 1-2 minutes. Gradually whisk in the warm milk until smooth. Add Parmesan, Italian seasoning, salt, and pepper. Stir until thickened and creamy. Remove from heat.
Make the Ricotta Mixture:
In a bowl, mix ricotta cheese, egg, and dried basil until smooth and well combined.
Assemble the Lasagna:
In a greased baking dish, spread a thin layer of white sauce. Layer with lasagna noodles, ricotta mixture, shredded chicken, mozzarella, and more sauce. Repeat the layers, finishing with noodles, sauce, and a generous sprinkle of mozzarella and Parmesan.
Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
Garnish & Serve:
Let the lasagna rest for 10 minutes before slicing. Garnish with freshly chopped parsley and enjoy the creamy, cheesy goodness!
Let me know if you’d like any tweaks or more recipes like this!
