Lasagna, a culinary classic, often conjures images of rich, red tomato sauce. But today, we're exploring a lighter, equally delicious alternative: White Chicken Lasagna. This recipe swaps the traditional marinara for a creamy, dreamy sauce that's just as satisfying, if not more so. Get ready to impress your family and friends with this elegant and flavorful dish!
What Makes This White Chicken Lasagna Recipe Special?
This recipe stands out due to its creamy, decadent sauce and the tender, juicy chicken. We're not just throwing chicken into a generic sauce; we're building layers of flavor with a nuanced white sauce, seasoned perfectly to complement the chicken and cheese. Forget dry, bland lasagna – this recipe is all about richness and texture.
Ingredients You'll Need:
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For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded (you can roast, grill, or boil them – your preference!)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
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For the Creamy Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups whole milk (or half-and-half for extra richness)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese (optional, but adds a lovely sharp flavor)
- 1/4 tsp nutmeg
- Salt and pepper to taste
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Other Ingredients:
- 9-12 lasagna noodles (oven-ready are easiest!)
- 2 cups ricotta cheese
- 1/2 cup grated mozzarella cheese
- Fresh parsley, for garnish (optional)
Step-by-Step Instructions:
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Prepare the Chicken: Season shredded chicken with garlic powder, onion powder, salt, and pepper. Sauté in olive oil until heated through.
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Make the Creamy Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux. Gradually whisk in milk and heavy cream, stirring constantly until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens. Reduce heat to low and stir in Parmesan and Pecorino Romano cheeses (if using), nutmeg, salt, and pepper.
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Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of creamy sauce in the bottom of a 9x13 inch baking dish. Layer 3-4 lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, followed by half of the chicken and half of the mozzarella cheese. Repeat layers: sauce, noodles, ricotta, chicken, mozzarella. Top with the remaining lasagna noodles and the remaining creamy sauce. Sprinkle with extra Parmesan cheese if desired.
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Bake: Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until golden brown and bubbly. Let it rest for 10-15 minutes before slicing and serving. Garnish with fresh parsley, if desired.
Frequently Asked Questions (FAQ)
Can I use pre-cooked rotisserie chicken?
Absolutely! Using pre-cooked rotisserie chicken will save you time and effort. Just shred it and add it to the lasagna as directed.
What kind of lasagna noodles should I use?
Oven-ready lasagna noodles are the easiest to work with, as they don't require pre-boiling. However, you can use regular lasagna noodles; just boil them according to package directions before layering.
Can I make this lasagna ahead of time?
Yes! You can assemble the lasagna up to a day in advance and store it covered in the refrigerator. Add about 15-20 minutes to the baking time when baking from cold.
Can I freeze this lasagna?
Yes, you can freeze this lasagna before or after baking. If freezing before baking, assemble the lasagna, cover it tightly with foil, and freeze for up to 3 months. Bake from frozen, adding about 30-45 minutes to the baking time. If freezing after baking, let it cool completely, wrap it tightly in foil, and freeze for up to 2 months.
What can I substitute for the heavy cream?
You can substitute the heavy cream with full-fat coconut milk for a slightly different flavor profile. Keep in mind that the texture might be slightly different.
This creamy chicken white lasagna is a guaranteed crowd-pleaser. Enjoy!
