Here is a detailed recipe for White Cheese Chicken Lasagna, including ingredients, step-by-step directions, and tips for best results.
🧀 White Cheese Chicken Lasagna Recipe
A creamy, cheesy, and comforting twist on traditional lasagna, using a rich white sauce, tender chicken, and a blend of cheeses.
📋 Ingredients
For the Chicken Mixture:
-
3 cups cooked chicken breast, shredded or diced
-
2 tablespoons olive oil or butter
-
1 small onion, finely chopped
-
3–4 garlic cloves, minced
-
1 teaspoon Italian seasoning
-
Salt and pepper, to taste
For the White Cheese Sauce (Béchamel):
-
1/4 cup butter
-
1/4 cup all-purpose flour
-
3 cups whole milk (warm)
-
1 cup heavy cream
-
1/2 teaspoon salt (adjust to taste)
-
1/4 teaspoon black pepper
-
1/4 teaspoon ground nutmeg (optional but recommended)
-
1 cup shredded mozzarella cheese
-
1 cup grated Parmesan cheese
-
1/2 cup ricotta or cottage cheese (optional for extra creaminess)
Other Ingredients:
-
9–12 lasagna noodles (regular or oven-ready)
-
2 cups shredded mozzarella cheese (for layering)
-
1/2 cup Parmesan cheese (for topping)
-
Fresh parsley or basil, for garnish
🍳 Instructions
🔹 Step 1: Cook the Chicken (if not already cooked)
-
Season 2–3 boneless chicken breasts with salt and pepper.
-
Cook in a skillet with olive oil over medium heat until fully cooked (internal temp 165°F / 74°C), about 6–7 minutes per side.
-
Let it cool slightly and then shred or dice.
Alternatively, use rotisserie chicken for convenience.
🔹 Step 2: Sauté Aromatics
-
In a large skillet, heat 2 tbsp olive oil or butter.
-
Add the chopped onion and cook until soft (about 4–5 minutes).
-
Add minced garlic and Italian seasoning; cook for 1 more minute.
-
Add the shredded chicken and mix well.
-
Season with salt and pepper. Set aside.
🔹 Step 3: Prepare the White Cheese Sauce
-
In a medium saucepan, melt 1/4 cup butter over medium heat.
-
Whisk in 1/4 cup flour and cook for about 1–2 minutes to form a roux.
-
Gradually add warm milk while whisking to avoid lumps.
-
Add the heavy cream, salt, pepper, and nutmeg.
-
Cook until the sauce thickens (about 5–7 minutes).
-
Stir in 1 cup mozzarella, 1 cup Parmesan, and ricotta (if using).
-
Stir until cheese is melted and smooth.
🔹 Step 4: Cook the Lasagna Noodles
-
If using regular noodles: Boil according to package instructions until al dente. Drain and lay flat on parchment paper.
-
If using oven-ready noodles: No boiling needed. Just ensure there’s enough sauce for them to absorb during baking.
🧱 Step 5: Assemble the Lasagna
-
Preheat oven to 375°F (190°C).
-
Lightly grease a 9×13 inch baking dish.
-
Spread a thin layer of white sauce on the bottom.
-
Layer 3–4 noodles over the sauce.
-
Add half of the chicken mixture.
-
Spoon some white sauce over the chicken.
-
Sprinkle with shredded mozzarella.
-
Repeat layers: noodles → chicken → sauce → cheese.
-
Finish with a final layer of noodles, remaining sauce, and top with mozzarella + Parmesan.
🔥 Step 6: Bake
-
Cover with foil (spray the underside with cooking spray so it doesn’t stick to the cheese).
-
Bake for 25 minutes covered.
-
Remove foil and bake 10–15 minutes uncovered, or until golden and bubbly.
-
Let rest for 10–15 minutes before slicing.
🌿 Garnish & Serve
-
Sprinkle with fresh parsley or basil.
-
Serve with garlic bread or a fresh green salad.
🔁 Storage & Reheating
-
Fridge: Store leftovers in an airtight container for up to 4 days.
-
Freezer: Wrap unbaked lasagna tightly and freeze up to 3 months. Thaw overnight before baking.
-
Reheat: Microwave individual slices or bake in the oven at 350°F until heated through.
✅ Tips for Success
-
Use freshly shredded cheese for best melting and texture.
-
Make sure the sauce is thick enough to coat the back of a spoon.
-
Letting it rest before slicing prevents it from falling apart.
-
Add spinach or mushrooms for a veggie boost!