Prepare to transform your dinner table with a mouthwatering masterpiece that will have everyone begging for seconds! This White Cheese Chicken Lasagna isn't just another pasta dish – it's a creamy, cheesy adventure that elevates the traditional lasagna to a whole new level of deliciousness. Imagine layers of tender chicken, rich white sauce, and three incredible cheeses melting together in perfect harmony, creating a dish that's both sophisticated and comforting. Whether you're looking to impress dinner guests or treat your family to an extraordinary meal, this recipe is about to become your new culinary superstar!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 9 lasagna noodles
- 2 cups shredded cooked chicken
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cups white sauce (béchamel)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or butter.
- Cook lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- Prepare the white sauce (béchamel) by melting butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for 2-3 minutes until golden and smooth.
- Gradually pour in milk, whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Season the white sauce with salt, pepper, and a pinch of nutmeg if desired. Remove from heat and set aside.
- In a mixing bowl, combine shredded cooked chicken, ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Mix well and season with salt and pepper.
- Begin layering the lasagna: Spread a thin layer of white sauce on the bottom of the baking dish to prevent sticking.
- Place a layer of lasagna noodles, slightly overlapping. Cover with a third of the chicken and cheese mixture.
- Pour white sauce over the chicken layer, ensuring even coverage. Repeat layering process two more times.
- Top the final layer with remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake for 25 minutes.
- Remove foil and continue baking for an additional 15-20 minutes until cheese is golden and bubbly.
- Remove from oven and let rest for 10-15 minutes before serving. This allows the lasagna to set and makes cutting easier.
- Garnish with fresh chopped parsley or basil if desired. Slice into 8 equal portions and serve hot.
Tips
- Noodle Perfection: Cook lasagna noodles just until al dente to prevent them from becoming mushy during baking. The cold water rinse is crucial to stop the cooking process.
- White Sauce Wisdom: When making the béchamel, whisk constantly to prevent lumps and achieve a smooth, creamy texture. A pinch of nutmeg can add an unexpected depth of flavor.
- Cheese Selection: Use freshly shredded cheese when possible, as it melts more smoothly and provides better flavor than pre-packaged shredded cheese.
- Layering Technique: Start and end with a thin sauce layer to prevent sticking and ensure moisture throughout the dish.
- Resting is Key: Allow the lasagna to rest for 10-15 minutes after baking. This helps it set and makes cutting and serving much easier.
- Make-Ahead Magic: This lasagna can be assembled ahead of time and refrigerated, then baked when ready to serve. Just add 10-15 minutes to the baking time if cooking from cold.
- Garnish Game: Fresh herbs like parsley or basil can brighten the dish and add a pop of color and fresh flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 35g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 120mg
