why make this recipe

Creamy Chicken Lasagna with White Sauce is a comforting and hearty dish that is perfect for family dinners or gatherings. The layers of tender noodles, juicy chicken, and creamy sauce create a delicious meal that everyone will love. This recipe is easy to follow and brings a touch of comfort food to your table, making it a great choice for any occasion.

how to make Creamy Chicken Lasagna with White Sauce

Ingredients:

9 lasagna noodles
2 cups shredded chicken
2 cups mozzarella cheese, shredded
2 cups béchamel sauce
1 cup grated Parmesan cheese
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions:

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions; drain.
In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
In a large bowl, combine shredded chicken, sautéed onion and garlic, béchamel sauce, salt, and pepper.
In a baking dish, layer 3 lasagna noodles, followed by half of the chicken mixture, and a layer of mozzarella.
Repeat the layers, finishing with a final layer of noodles and béchamel sauce.
Top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
Let cool slightly, garnish with parsley if desired, and serve.

how to serve Creamy Chicken Lasagna with White Sauce

Serve this creamy chicken lasagna hot from the oven. You can cut it into squares and place it on plates. A side salad or some steamed vegetables goes well with it. To elevate the meal, consider adding some garlic bread on the side for a complete experience.

how to store Creamy Chicken Lasagna with White Sauce

To store leftover lasagna, let it cool completely. Cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. You may also freeze it for up to 2 months. To reheat, bake it in the oven at 350°F (175°C) until heated through.

tips to make Creamy Chicken Lasagna with White Sauce

Make sure not to overcook the lasagna noodles; they should still be al dente, as they will continue to cook in the oven.
Feel free to add veggies like spinach or mushrooms to the chicken mixture for added flavor and nutrition.
If you don’t have béchamel sauce, you can use store-bought cream sauces; just ensure they are thick and creamy for the best results.

variation

For a twist, you can replace the chicken with ground beef or turkey, or use a mix of different cheeses for varied flavors. You can also try adding some fresh herbs like basil or thyme to the layers for a burst of freshness.

FAQs

Can I prepare this lasagna ahead of time?
Yes! You can prepare the lasagna a day in advance and refrigerate it unbaked. Just make sure to cover it tightly with foil. Bake it the next day when you’re ready to serve.

What can I use instead of chicken?
You can use cooked ground beef, turkey, or even roasted vegetables if you want a vegetarian version.

Can I use no-boil lasagna noodles?
Yes, you can use no-boil lasagna noodles. Simply layer them the same way and adjust the baking time according to the package instructions.

Enjoy making and sharing this creamy chicken lasagna recipe with your loved ones!

Creamy Chicken Lasagna with White Sauce

A comforting dish perfect for family dinners, featuring tender noodles, juicy chicken, and creamy béchamel sauce. Easy to prepare and sure to please everyone!

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

Pasta and Sauces

9 pieces lasagna noodles Cook according to package instructions.
2 cups béchamel sauce Can be homemade or store-bought.

Chicken and Cheese

2 cups shredded chicken Use rotisserie chicken for convenience.
2 cups mozzarella cheese, shredded For the top and layers.
1 cup grated Parmesan cheese For sprinkling on top.

Vegetables and Aromatics

2 tablespoons olive oil For sautéing.
1 medium onion, chopped
2 cloves garlic, minced

Seasonings and Garnish

to taste Salt and pepper
as needed Fresh parsley for garnish Optional

Method

Preparation

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions; drain.
In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
In a large bowl, combine shredded chicken, sautéed onion and garlic, béchamel sauce, salt, and pepper.

Assembly

In a baking dish, layer 3 lasagna noodles, followed by half of the chicken mixture, and a layer of mozzarella.
Repeat the layers, finishing with a final layer of noodles and béchamel sauce.
Top with remaining mozzarella and Parmesan cheese.

Baking

Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden.

Serving

Let cool slightly, garnish with parsley if desired, and serve.

Notes

Store leftover lasagna in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, bake in the oven at 350°F (175°C) until heated through. Make sure noodles are al dente and feel free to add vegetables for extra flavor.