How to make white chicken lasagna?

To make white chicken lasagna, start by preparing the ricotta mixture, shred rotisserie chicken, and cook lasagna noodles. Then, make the creamy white sauce with butter, flour, chicken broth, heavy cream, and seasonings. Layer the ingredients and bake until bubbly and golden.

Can you make lasagne with chicken?

Yes, you can make lasagna with chicken! White chicken lasagna is a delicious alternative to the traditional beef lasagna, using rotisserie or cooked chicken layered with a creamy white sauce.

What is the white sauce in lasagna made of?

The white sauce in white chicken lasagna is typically made from butter, flour (to create a roux), chicken broth, heavy cream, and parmesan cheese. This creates a rich, creamy base for the lasagna.

Can I use chicken instead of beef in lasagna?

Absolutely! White chicken lasagna is a great way to swap beef for chicken. The result is a lighter, yet just as satisfying, dish with a creamy white sauce and tender chicken.

Amazing White Chicken Lasagna: A Creamy, Comforting Twist on Classic Lasagna

Description

This creamy White Chicken Lasagna is a delicious twist on the traditional recipe, featuring tender rotisserie chicken, a velvety white sauce, and layers of melted cheese. Perfect for family dinners or meal prep, it’s a comforting dish everyone will love.

Ingredients

15 oz. whole milk ricotta
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 large egg
¼ tsp freshly cracked black pepper
1 rotisserie chicken (about 3 cups cooked chicken)
½ Tbsp salt (for pasta water)
9 lasagna noodles
4 Tbsp butter
1 yellow onion, diced
2 cloves of garlic, minced
¼ cup all-purpose flour
2 cups chicken broth
1 tsp Italian seasoning
½ tsp salt
¼ tsp freshly cracked black pepper
¼ tsp garlic powder
1 cup heavy cream
¼ cup grated parmesan cheese
3 cups baby spinach, chopped
1 ½ cups shredded mozzarella cheese

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Instructions

In a medium bowl, combine ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix well and set aside.
Remove the skin from the rotisserie chicken and shred the meat with two forks. Set aside.
Bring a large pot of water to a boil and add ½ Tbsp of salt. Cook the lasagna noodles until tender (or al dente). Drain and set aside.
Preheat your oven to 375°F. In a large skillet, melt butter over medium heat. Add diced onion and minced garlic, sauté for about 4 minutes until the onion is translucent.
Stir in the flour and cook for another minute until it turns light brown. Gradually pour in the chicken broth while whisking continuously. Stir in Italian seasoning, salt, black pepper, garlic powder, and heavy cream. Mix well.
Add chopped spinach and grated parmesan cheese to the sauce. Stir until spinach wilts and is well incorporated.
Spread 1 cup of the white sauce over the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles on top. Spread ⅓ of the ricotta mixture, followed by ⅓ of the shredded chicken. Repeat the layers twice more. Finish with the remaining sauce and top with shredded mozzarella.
Cover with foil and bake for 25 minutes. Remove the foil and broil for 3-4 minutes to brown the top.
Let the lasagna rest for a few minutes before serving. Garnish with chopped parsley if desired. Slice and enjoy!

Notes

Rotisserie chicken makes this recipe easy and flavorful, but you can also use boneless chicken breasts or thighs if preferred.
Be sure not to overcook the noodles. They should be al dente to prevent them from becoming mushy in the lasagna.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course - lunch
Method: Baking
Cuisine: American, Italian