Love lasagna but want something different? White chicken lasagna is the answer.
Creamy béchamel sauce. Shredded chicken. Ricotta. Mozzarella. Parmesan. Lasagna noodles. No red sauce. No competition. Just creamy, cheesy perfection. 1 hour. Weeknight winner.
Step-by-Step Instructions
1
1
Preheat and Prep
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- If using regular lasagna noodles, cook according to package directions. Drain.
2
2
Make the Béchamel Sauce
- In a large saucepan, melt butter over medium heat. Whisk in flour. Cook 1-2 minutes.
- Slowly whisk in milk and broth. Simmer until thickened (5-7 minutes).
- Season with salt, pepper, garlic powder, and nutmeg.
3
3
Mix the Filling
- In a bowl, combine shredded chicken, ricotta, 1 cup mozzarella, ½ cup Parmesan, and parsley.
4
4
Assemble Lasagna
- Spread a thin layer of béchamel in the baking dish.
- Layer: noodles → béchamel → chicken mixture → repeat.
- Top with remaining mozzarella and Parmesan.
5
5
Bake
- Cover with foil. Bake 30 minutes.
- Uncover. Bake 15-20 minutes until bubbly and golden.
6
6
Rest and Serve
- Let rest 10 minutes. Slice. Serve.
Summary
Prep Time: 20 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour 10 minutes
Yield: 8-10 servings
Difficulty: Easy
Storage Notes
Fridge:
Store leftovers for 4 days. Tastes even better day 2.
Reheat:
Oven at 350°F for 15 minutes. Microwave for 2 minutes.
Freezer Friendly:
Assemble (don’t bake). Freeze 3 months. Bake from frozen at 375°F for 55-65 minutes.
Pro Tip:
- Use rotisserie chicken for the easiest shortcut. Save time and effort.
