Creamy Chicken Lasagna
Indulge in the ultimate comfort food with this Creamy Chicken Lasagna—a rich and flavorful twist on the classic Italian dish. Layers of tender shredded chicken, velvety garlic-infused white sauce, and a trio of cheeses (ricotta, mozzarella, and Parmesan) come together between perfectly cooked lasagna noodles to create an irresistible blend of textures and flavors. The homemade white sauce adds a luxurious creaminess, while Italian seasoning and fresh parsley provide fragrant, herbaceous notes. Baked to golden perfection, this hearty casserole is perfect for cozy family dinners, potlucks, or any occasion that calls for a show-stopping meal. Easy to assemble and offering eight generous servings, this recipe is a crowd-pleasing way to elevate your lasagna game!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (no-boil or boiled)
- 3 cups Cooked, shredded chicken breast
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 4 cloves Garlic, minced
- 1 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 2 cups Ricotta cheese
- 1 teaspoon Italian seasoning
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
If using standard lasagna noodles, cook them according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Whisk in the flour, cooking for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Reduce heat to low and stir in 1 cup of Parmesan cheese, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Remove from heat and set the white sauce aside.
In a medium bowl, mix ricotta cheese, 1 cup of mozzarella, Italian seasoning, and the remaining 0.5 teaspoons of salt.
Grease a 9x13-inch baking dish. Spread a thin layer of the white sauce on the bottom of the dish.
Lay down 3 sheets of lasagna noodles and spread a third of the ricotta mixture over it.
Top with 1 cup of shredded chicken and pour over a third of the white sauce. Sprinkle a layer of mozzarella cheese on top.
Repeat the layers two more times, finishing with a generous topping of mozzarella.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 7.4 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 700 mg | 54% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 524 mg | 11% | |
*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.
