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White Chicken Lasagna

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A creamy and flavorful white chicken lasagna made with shredded chicken, a rich white sauce, ricotta cheese mixture, and layers of mozzarella and Parmesan cheeses, baked to perfection.

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil, divided
  • 2 teaspoons salt, divided
  • 15 lasagna noodles, regular curly edge
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk (can substitute half and half for richer sauce)
  • 1/2 cup sour cream (light or regular)
  • 1 large egg
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups cooked shredded chicken breast (rotisserie chicken works well)
  • 4 cups shredded mozzarella cheese, divided
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Fresh Italian parsley or basil for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
  2. In a large skillet, melt butter with olive oil over medium heat. Add garlic and cook stirring for 1-2 minutes.
  3. Sprinkle flour over the butter and garlic, whisking until well incorporated. Slowly whisk in milk and chicken broth, stirring to avoid lumps.
  4. Add dried basil, oregano, thyme, and salt. Bring to a low simmer and cook, whisking occasionally, until sauce is thickened but pourable (about 3 minutes). Remove from heat.
  5. In a large bowl, combine ricotta cheese, sour cream, egg, shredded chicken, 1 teaspoon basil, 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon salt, black pepper, 1/2 cup mozzarella, and all of the Parmesan cheese. Mix well until smooth.
  6. Spread a thin layer of white sauce on the bottom of a baking dish. Arrange 3 cooked noodles over sauce.
  7. Spread one third of the ricotta and chicken mixture evenly over noodles, then layer with one third of the remaining mozzarella cheese.
  8. Pour one third of the white sauce over the cheese layer. Repeat layering two more times: noodles, ricotta mixture, mozzarella, and sauce.
  9. Top the final layer with remaining mozzarella and Parmesan cheese.
  10. Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, or until bubbly and golden on top.
  11. Let the lasagna cool for 10-15 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

Use rotisserie chicken for convenience. Substitute half and half for milk for a richer sauce. Let the lasagna rest after baking to help it set for easier slicing.

Nutrition

Find it online: https://www.receipster.com/chicken-lasagna-white-sauce/

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