Description
This White Cheese Chicken Lasagna is a creamy and cheesy twist on a classic favorite. Layers of tender cooked chicken, creamy ricotta mixed with egg, fresh spinach, and a rich white sauce made with mozzarella, Parmesan, and Monterey Jack cheeses come together over perfectly cooked lasagna noodles. Baked until bubbly and golden, this comforting main course is perfect for family dinners and guarantees a deliciously satisfying meal.
Ingredients
Scale
Lasagna
- 9 lasagna noodles
- 3 cups cooked shredded chicken
- 2 cups fresh spinach (optional)
- 1 cup ricotta cheese
- 1 egg
- 1½ cups shredded Monterey Jack cheese
White Cheese Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat and prepare noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente, then drain and set aside to prevent sticking.
- Make the garlic white sauce: In a medium saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the unsalted butter and let it melt completely.
- Create the roux: Whisk in the flour and cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste and form a smooth roux.
- Add liquids and thicken sauce: Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture thickens into a creamy sauce.
- Incorporate cheeses and seasoning: Stir in the shredded mozzarella, grated Parmesan, salt, black pepper, and Italian seasoning until cheeses melt fully and the sauce is smooth.
- Prepare ricotta mixture: In a small bowl, combine the ricotta cheese with the egg and mix well to create a creamy ricotta filling.
- Assemble the lasagna layers: Spread a thin layer of the white sauce evenly on the bottom of a 9×13-inch baking dish. Layer 3 noodles on top of the sauce, followed by half of the ricotta mixture, 1 cup of shredded chicken, a handful of fresh spinach (if using), and a generous drizzle of white sauce. Repeat with another layer of 3 noodles, the remaining ricotta, chicken, spinach, and white sauce. Finish with the last 3 noodles and cover the top with the remaining white sauce.
- Add Monterey Jack and cover: Sprinkle the shredded Monterey Jack cheese evenly over the top layer. Cover the baking dish tightly with aluminum foil to prevent over-browning.
- Bake: Bake in the preheated oven for 25 minutes covered. Then remove the foil and bake for an additional 15 minutes until the top is bubbly and golden brown.
- Rest and serve: Let the lasagna rest for 10 minutes after baking before slicing. This resting time helps it set for easier serving.
Notes
- Using rotisserie chicken simplifies the cooking process and saves time.
- For extra flavor and texture, add sautéed mushrooms or steamed broccoli between the layers.
- Make sure not to overcook the noodles during boiling, as they will continue to cook in the oven.
- This recipe can be made ahead and baked just before serving.
