White chicken lasagna is a comforting twist on the traditional red-sauce version, offering layers of creamy, cheesy goodness in every bite. It’s rich and hearty yet feels a bit lighter thanks to its velvety white sauce and tender pieces of chicken. Perfect for family dinners, cozy gatherings, or a make-ahead meal for busy weeks, this dish is as satisfying as it is crowd-pleasing. With its bubbling layers of pasta, sauce, and cheese, it’s the kind of food that brings everyone to the table.
At its heart, white chicken lasagna is built on a luscious béchamel or cream-based sauce, often infused with garlic, herbs, and a hint of nutmeg for warmth. Shredded or diced chicken provides the protein, while layers of tender lasagna noodles create the comforting structure that makes this dish so satisfying. A blend of cheeses – mozzarella for stretch, ricotta for creaminess, and Parmesan for depth – ties everything together, melting into a golden, bubbly topping that’s impossible to resist.
What makes this version so appealing is its versatility. You can add sautéed spinach, mushrooms, or roasted vegetables for extra flavor and nutrition, or use a mix of cheeses to create a richer, more complex taste. It’s also a great way to use up leftover chicken or even turkey, transforming simple ingredients into something special. Each layer offers a different texture – soft noodles, creamy sauce, tender meat, and melted cheese, creating a harmonious bite that’s deeply comforting.
White chicken lasagna is also a dish that gets even better with time. Like many baked pasta recipes, the flavors meld beautifully as it rests, making leftovers especially delicious the next day. It’s a perfect centerpiece for a Sunday dinner or a cozy winter meal, yet elegant enough to serve at a dinner party. Whether you’re cooking for a crowd or just craving comfort food, this creamy, cheesy, and perfectly layered lasagna is sure to become a favorite. It’s classic comfort with a delicious twist – warm, filling, and impossible to resist.
Ingredients
- 2 cups cooked chicken shredded
- 9 pieces lasagna noodles cooked
- 3 cups mozzarella cheese shredded
- 2 cups ricotta cheese
- 1 cup parmesan cheese grated
- 2 tablespoons olive oil
- 1 cup onion diced
- 4 cloves garlic minced
- 4 tablespoons butter unsalted
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until onions are translucent.
- Stir in butter and allow it to melt. Sprinkle in flour and cook, stirring, for about 1 minute.
- Gradually add milk, stirring constantly, until sauce thickens. Season with salt, pepper, basil, and oregano.
- In a 9×13 inch baking dish, spread a layer of the sauce.
- Layer 3 lasagna noodles, a portion of shredded chicken, mozzarella cheese, ricotta cheese, and parmesan cheese.
- Repeat layers, ending with sauce and a topping of mozzarella and parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is golden and bubbly.
- Allow lasagna to cool for 10 minutes before serving.
Nutrition
