Cheesy Chicken Lasagna
Indulge in the ultimate comfort food with this Cheesy Chicken Lasagna, a creamy twist on a classic favorite! Layers of tender shredded chicken, a velvety homemade white sauce, and a delicious blend of ricotta, Parmesan, and gooey mozzarella cheese come together between perfectly cooked lasagna noodles for a hearty, flavor-packed dish. The secret lies in the rich, garlic-infused béchamel sauce that replaces traditional tomato sauce, giving this lasagna a unique, irresistible creaminess. Topped with golden, bubbly cheese, this casserole is ideal for family dinners, holiday gatherings, or potlucks. Ready in just over an hour and yielding generous servings, this dish is as convenient as it is delicious. Serve it with a crisp side salad or garlic bread for a meal that's sure to impress.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Cooked chicken breast, shredded
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1.5 cups Ricotta cheese
- 1 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean surface to prevent sticking.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the milk while whisking to prevent lumps. Cook and stir for 3-4 minutes until the sauce thickens.
Add the garlic powder, salt, and black pepper to the sauce. Stir well and remove from heat.
In a mixing bowl, combine the shredded chicken with 1 cup of the prepared white sauce. Set aside.
Spread a thin layer of the white sauce on the bottom of a 9x13 inch baking dish.
Place a layer of lasagna noodles over the sauce, covering the bottom of the dish.
Spread 1/3 of the chicken mixture over the noodles. Spoon dollops of ricotta cheese on top and sprinkle with Parmesan cheese and 1 cup of mozzarella.
Repeat the layers (noodles, chicken mixture, ricotta, Parmesan, and mozzarella) two more times, finishing with a layer of mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
Garnish with chopped fresh parsley, if desired. Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.4 g | 311% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1398 mg | 466% | |
| Sodium | 7305 mg | 318% | |
| Total Carbohydrate | 599.1 g | 218% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 66.6 g | ||
| Protein | 480.5 g | 961% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 5942 mg | 457% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 4868 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
