Ready to dive into a lasagna that breaks the mold? This chicken lasagna with white sauce is a creamy, dreamy twist on the traditional tomato-based dish. Perfect for those who love their pasta rich and indulgent.
Why This Recipe Works
- The combination of tender chicken and creamy white sauce creates a luxurious texture that’s hard to resist.
- Layers of lasagna noodles soaked in sauce ensure every bite is packed with flavor.
- It’s a versatile recipe that can be customized with your favorite veggies or cheeses.
- Perfect for meal prep, as it tastes even better the next day.
- A crowd-pleaser that’s sure to impress at any dinner table.
Ingredients
- 2 cups cooked chicken, shredded
- 9 lasagna noodles, uncooked
- 4 cups milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Equipment Needed
- 9×13 inch baking dish
- Large saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 375°F. While the oven heats, boil the lasagna noodles according to package instructions until al dente, then drain and set aside. Tip: Adding a splash of oil to the boiling water prevents noodles from sticking.
Make the White Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth, then gradually add milk, continuing to whisk to avoid lumps. Season with salt, pepper, and garlic powder. Cook until the sauce thickens, about 5 minutes. Tip: For extra flavor, consider adding a pinch of nutmeg to the sauce.
Layer the Lasagna
Spread a thin layer of white sauce in the bottom of the baking dish. Arrange 3 noodles over the sauce, then top with half the chicken, a third of the remaining sauce, and a third of the cheeses. Repeat the layers, finishing with noodles, sauce, and cheeses on top.
Bake to Perfection
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the top is bubbly and golden. Tip: Let the lasagna sit for 10 minutes before serving for easier slicing.
Serve and Enjoy
Slice the lasagna into portions and serve warm. Pair with a crisp salad or garlic bread for a complete meal.
Tips and Tricks
For a smoother white sauce, ensure your milk is at room temperature before adding it to the roux. If you’re short on time, rotisserie chicken is a great shortcut. To make the dish ahead, assemble the lasagna but wait to bake it until you’re ready to serve. For a crispy top, broil the lasagna for the last 2-3 minutes of baking. Experiment with adding spinach or mushrooms between layers for extra veggies.
Recipe Variations
- Swap chicken for turkey or shrimp for a different protein.
- Use gluten-free noodles and a gluten-free flour blend for a GF version.
- Add a layer of ricotta mixed with an egg for extra creaminess.
- Incorporate sun-dried tomatoes or artichokes for a Mediterranean twist.
- Top with breadcrumbs mixed with melted butter for a crunchy topping.
Frequently Asked Questions
Can I make this lasagna ahead of time? Absolutely! Assemble the lasagna up to a day in advance and refrigerate. Just add a few extra minutes to the baking time if starting from cold.
How do I store leftovers? Cover tightly and refrigerate for up to 3 days. Reheat in the oven or microwave until heated through.
Can I freeze this lasagna? Yes, it freezes well. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Summary
This chicken lasagna with white sauce is a creamy, comforting dish that’s perfect for any occasion. Easy to customize and always a hit, it’s a recipe you’ll return to again and again.