Forget everything you thought you knew about lasagna. This White Chicken Lasagna recipe is a game-changer, swapping traditional red sauce for a luxuriously creamy, cheesy, and savory white sauce that will have everyone asking for seconds. It’s the ultimate comfort food, perfect for family dinners, special occasions, or whenever you crave a truly decadent meal. We’ve packed this recipe with simple steps and pro tips to guarantee a perfect result every time.
Why This Is the Best White Chicken Lasagna
This isn’t just another lasagna recipe; it’s an experience. Here’s why you’ll fall in love with this dish:
- Unbelievably Creamy Sauce: We use a rich, homemade white sauce made with butter, garlic, flour, milk, and a blend of cheeses. It’s the heart of the recipe and what makes it so irresistible. For a similar sauce in a quicker dish, you might also love this Chicken Garlic Parmesan Pasta.
- Perfectly Layered: We guide you through the layering process to ensure every single bite has the perfect ratio of tender chicken, creamy sauce, melted cheese, and perfectly cooked noodles.
- Simple, Flavorful Ingredients: Using rotisserie chicken makes this recipe come together surprisingly fast, while fresh herbs and quality cheeses elevate the flavor to gourmet levels.
- Crowd-Pleasing Comfort: This dish is the definition of comfort food. It’s warm, cheesy, and satisfying—guaranteed to be a hit with both kids and adults.
Ingredients You’ll Need
Making this incredible lasagna requires a few key components. Here’s what you’ll need to gather:
For the Creamy White Sauce
- Butter: The rich base for our sauce.
- Garlic: Freshly minced for the best flavor.
- All-Purpose Flour: This thickens the sauce into a classic béchamel.
- Whole Milk & Heavy Cream: A combination that creates the ultimate creamy, luscious texture.
- Cheeses: A blend of freshly grated Parmesan, mozzarella, and creamy ricotta ensures maximum flavor and meltiness.
- Seasoning: A pinch of nutmeg, salt, and white pepper enhances all the flavors.
For the Lasagna Assembly
- Lasagna Noodles: Use your favorite brand, whether it’s standard, oven-ready, or fresh.
- Shredded Chicken: A store-bought rotisserie chicken is a fantastic time-saver. You can also use any cooked, shredded chicken you have on hand.
- Spinach (Optional): A handful of fresh spinach adds color, nutrients, and a lovely earthy flavor.
- Fresh Parsley: For a bright, fresh finish.
How to Make White Chicken Lasagna Step-by-Step
We’ll break this down into three simple parts: making the sauce, preparing the filling, and assembling the masterpiece.
1. Create the Luxurious White Sauce
The sauce is the star of this White Chicken Lasagna. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour and cook for one minute to create a roux. Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Let the sauce simmer and thicken for 5-7 minutes. Once thickened, remove it from the heat and stir in the Parmesan cheese, half of the mozzarella, nutmeg, salt, and white pepper until smooth.
2. Prepare the Chicken Filling
In a medium bowl, combine the shredded chicken with the ricotta cheese and chopped fresh parsley. If you’re using spinach, make sure it’s wilted and squeezed of all excess moisture before adding it to the mix. Season with a pinch of salt and pepper. This simple filling is packed with flavor and protein.
3. Assemble and Bake
Now for the fun part! Preheat your oven to 375°F (190°C). Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking. Arrange a single layer of lasagna noodles over the sauce. Top with half of the chicken and ricotta mixture, followed by another layer of white sauce. Repeat the layers: noodles, the remaining chicken mixture, and more white sauce. Finish with a final layer of noodles, the rest of the white sauce, and a generous sprinkling of the remaining mozzarella cheese. Bake, uncovered, for 40-50 minutes, or until the top is golden brown and bubbly. Let it rest for 10-15 minutes before slicing and serving. This allows the layers to set for perfect slices.
Tips for Success
- Freshly Grated Cheese: For the smoothest, most flavorful sauce, always grate your own cheese. Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
- Don’t Over-Bake: Keep an eye on the lasagna. You want it bubbly and golden, not dry. If it starts browning too quickly, loosely cover it with foil.
- Let It Rest: This is a crucial step! Letting the lasagna rest after baking helps it set, so you can cut clean, beautiful slices.
Delicious Variations to Try
While this recipe is fantastic as is, it’s also incredibly versatile. Here are a few ideas:
- Add Veggies: Sautéed mushrooms, artichoke hearts, or sun-dried tomatoes make excellent additions to the chicken mixture.
- Different Cheeses: Try swapping some of the mozzarella for provolone, fontina, or a white cheddar for a different flavor profile. Our White Cheddar Mac and Cheese is another great example of this cheese’s power.
- Spice It Up: A pinch of red pepper flakes in the white sauce can add a subtle, welcome heat.
What to Serve with Your Lasagna
This creamy lasagna pairs beautifully with a variety of sides. A simple green salad with a vinaigrette can cut through the richness. For something more substantial, try our Homemade Garlic Knots or some roasted asparagus or broccoli.
Storing, Freezing, and Reheating Instructions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the entire unbaked lasagna or individual baked portions. To freeze the whole dish, assemble it in a freezer-safe dish, cover it tightly with plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the cooking time.
- Reheating: Reheat individual slices in the microwave or in the oven at 350°F until warmed through.
This lasagna freezes beautifully. You can freeze it baked or unbaked. For an unbaked lasagna, assemble it in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the original bake time.
Yes, absolutely! You can assemble the entire lasagna up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When you’re ready to bake, you may need to add 10-15 minutes to the baking time since it will be cold.
Yes, you can use no-boil (oven-ready) noodles. They work very well in this recipe because the creamy sauce provides plenty of moisture for them to cook through perfectly in the oven. Just layer them in as you would regular noodles.
The key is to use enough sauce. Make sure every layer, especially the top layer of noodles, is generously covered in sauce. This prevents the noodles from drying out and ensures the final dish is rich and creamy. Also, avoid over-baking.
The white sauce, also known as a béchamel, is traditionally made from a roux of butter and flour, with milk whisked in to create a creamy sauce. Our version enhances this base with garlic, Parmesan, and mozzarella for extra richness and flavor.
This lasagna freezes beautifully. You can freeze it baked or unbaked. For an unbaked lasagna, assemble it in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the original bake time.
Yes, absolutely! You can assemble the entire lasagna up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When you’re ready to bake, you may need to add 10-15 minutes to the baking time since it will be cold.
Yes, you can use no-boil (oven-ready) noodles. They work very well in this recipe because the creamy sauce provides plenty of moisture for them to cook through perfectly in the oven. Just layer them in as you would regular noodles.
The key is to use enough sauce. Make sure every layer, especially the top layer of noodles, is generously covered in sauce. This prevents the noodles from drying out and ensures the final dish is rich and creamy. Also, avoid over-baking.
The white sauce, also known as a béchamel, is traditionally made from a roux of butter and flour, with milk whisked in to create a creamy sauce. Our version enhances this base with garlic, Parmesan, and mozzarella for extra richness and flavor.
More Delicious Recipes
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White Chicken Lasagna (The Creamiest, Easiest Recipe!)
This White Chicken Lasagna is the ultimate comfort food, featuring tender chicken and noodles layered with a luxuriously creamy, cheesy, and savory homemade white sauce. An easy, decadent meal perfect for any occasion.
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C).
- Make the White Sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer and cook for 5-7 minutes, stirring often, until the sauce thickens.
- Remove from heat. Stir in the Parmesan cheese, 1.5 cups of the mozzarella, salt, white pepper, and nutmeg until the cheese is melted and the sauce is smooth.
- Prepare the Filling: In a medium bowl, combine the shredded chicken, ricotta cheese, and fresh parsley. Mix well.
- Assemble the Lasagna: Spread about 1 cup of the white sauce on the bottom of a 9x13-inch baking dish.
- Arrange a layer of lasagna noodles on top. Spread half of the chicken and ricotta mixture over the noodles. Top with about 1.5 cups of white sauce.
- Repeat the layers: noodles, the remaining chicken mixture, and another 1.5 cups of sauce.
- Place the final layer of noodles on top. Pour the remaining white sauce over the noodles, ensuring they are fully covered. Sprinkle the remaining 1.5 cups of mozzarella cheese evenly over the top.
- Bake for 40-50 minutes, or until the sauce is bubbly and the top is golden brown. Let the lasagna rest for at least 10-15 minutes before cutting and serving.
Notes
Tip 1: Grate your own cheese for the best results. Pre-shredded cheese can make the sauce grainy.
Tip 2: Letting the lasagna rest before slicing is crucial for clean, well-defined layers.
Tip 3: A store-bought rotisserie chicken is a great time-saver for this recipe.
White Chicken Lasagna (The Creamiest, Easiest Recipe!)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C).
- Make the White Sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer and cook for 5-7 minutes, stirring often, until the sauce thickens.
- Remove from heat. Stir in the Parmesan cheese, 1.5 cups of the mozzarella, salt, white pepper, and nutmeg until the cheese is melted and the sauce is smooth.
- Prepare the Filling: In a medium bowl, combine the shredded chicken, ricotta cheese, and fresh parsley. Mix well.
- Assemble the Lasagna: Spread about 1 cup of the white sauce on the bottom of a 9x13-inch baking dish.
- Arrange a layer of lasagna noodles on top. Spread half of the chicken and ricotta mixture over the noodles. Top with about 1.5 cups of white sauce.
- Repeat the layers: noodles, the remaining chicken mixture, and another 1.5 cups of sauce.
- Place the final layer of noodles on top. Pour the remaining white sauce over the noodles, ensuring they are fully covered. Sprinkle the remaining 1.5 cups of mozzarella cheese evenly over the top.
- Bake for 40-50 minutes, or until the sauce is bubbly and the top is golden brown. Let the lasagna rest for at least 10-15 minutes before cutting and serving.
Notes
Tip 2: Letting the lasagna rest before slicing is crucial for clean, well-defined layers.
Tip 3: A store-bought rotisserie chicken is a great time-saver for this recipe.
