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Easy Creamy White Chicken Lasagna

A thick, square slice of creamy white chicken lasagna with layers of shredded chicken and a golden, bubbly cheese topping.
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Make this comforting, cheesy white chicken lasagna using shredded chicken for a simple, family-approved dinner that tastes like it cooked all day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried Italian seasoning
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Make the white sauce: Heat olive oil in a medium saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring constantly until the sauce thickens slightly, about 5 minutes.
  4. Stir in the heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Remove from heat. This is your creamy sauce base.
  5. In a separate bowl, combine the ricotta cheese, egg, parsley, and Italian seasoning. Mix well.
  6. Cook the lasagna noodles until al dente. Drain them well.
  7. Assemble the lasagna: Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
  8. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if needed.
  9. Spread half of the ricotta mixture evenly over the noodles. Top with half of the shredded chicken. Sprinkle with one-third of the mozzarella cheese.
  10. Spoon one-third of the remaining white sauce over the cheese layer.
  11. Repeat the layers: noodles, remaining ricotta mixture, remaining chicken, one-third of the mozzarella, and another layer of white sauce.
  12. Top with the final layer of noodles, the remaining white sauce, and the remaining mozzarella cheese.
  13. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. If the top browns too quickly, loosely cover it with foil.
  14. Let the lasagna rest for 10 minutes before slicing and serving. This recipe is a great alternative to meal planning services if you prefer home cooking.

Notes

  • For an even easier weeknight dinner, use a high-quality store-bought Alfredo sauce instead of making the sauce from scratch.
  • If you want to add vegetables, stir in one cup of frozen, thawed spinach or sautéed mushrooms into the ricotta mixture.
  • This dish freezes well. Assemble the entire lasagna, cover tightly with foil, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding about 15 minutes to the bake time. This is a great make ahead lasagna option.

Nutrition

Find it online: https://carlacooking.com/chicken-lasagna-creamy-white-recipe/