White Sauce Chicken Lasagna
Discover the ultimate comfort food with this creamy and flavorful White Sauce Chicken Lasagna. Layers of tender, shredded chicken, creamy ricotta, velvety homemade béchamel sauce, and gooey mozzarella come together with perfectly cooked lasagna sheets to create a dish that's hearty, satisfying, and irresistibly cheesy. Enhanced with aromatic garlic, sautéed onions, and a hint of nutmeg, this lasagna offers a delicate balance of savory and creamy flavors. Optional spinach adds a touch of freshness, making it a wholesome one-pan recipe ideal for family dinners or special occasions. Ready in just 90 minutes and perfect for serving a crowd, this White Sauce Chicken Lasagna is bound to become a new favorite.
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Recipe Information
Ingredients
- 12 pieces Lasagna sheets
- 500 grams Boneless, skinless chicken breast
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 teaspoon Garlic powder
- 0.25 teaspoon Nutmeg (optional)
- 3 cups Shredded mozzarella cheese
- 1 cup Shredded Parmesan cheese
- 2 cups Ricotta cheese
- 200 grams Spinach leaves (optional)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 piece Onion, finely chopped
- 3 pieces Garlic cloves, minced
Instructions
Preheat the oven to 375°F (190°C).
Boil the lasagna sheets in salted water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until fragrant.
Add the chicken breasts to the skillet, season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, and cook until fully done (internal temperature reaches 165°F or 74°C). Remove the chicken, shred into small pieces, and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for about 2 minutes to remove the raw flour taste.
Gradually whisk in the milk and cook until the sauce thickens and coats the back of a spoon. Stir in garlic powder, nutmeg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper for seasoning.
In a separate bowl, mix the ricotta cheese with 1 cup of shredded mozzarella and 0.5 cup of Parmesan cheese.
Grease a 9x13-inch baking dish. Spread a thin layer of white sauce at the bottom.
Place a single layer of cooked lasagna sheets over the sauce.
Spread a layer of shredded chicken and a handful of spinach leaves (optional) over the lasagna sheets. Top with a few spoonfuls of white sauce and a dollop of the ricotta mixture.
Repeat these layers until all ingredients are used, finishing with a layer of white sauce on top.
Sprinkle the remaining shredded mozzarella and Parmesan cheese over the top layer.
Cover the dish loosely with aluminum foil (to prevent the cheese from burning) and bake for 30 minutes.
Remove the foil and bake for another 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 12.2 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 985 mg | 76% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 926 mg | 20% | |
*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.
