White Chicken Lasagna

A slice of chicken lasagna served on a plate.

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White Chicken Lasagna

This cheesy white chicken lasagna is packed with three types of cheese and layers of creamy white sauce, juicy shredded chicken, mushrooms, and tender noodles.

Prep Time10

Cook Time40

Resting Time15

Total Time1 5

Course: Dinner

Cuisine: American

Keyword: white chicken lasagna

Servings: servings

Author: Katerina | Diethood

Equipment

8x8 Square Pans

Ingredients

For the bechamel sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups half-and-half
½ cup chicken broth
salt and freshly ground black pepper to taste
a good pinch of nutmeg
2 tablespoons cream cheese

For the mushrooms:

1½ tablespoons butter
½ pound mushrooms sliced
1 clove garlic minced
salt and freshly ground black pepper to taste

For the lasagna filling:

¾ cup ricotta cheese
1 egg
¼ cup freshly grated Parmesan cheese
2 cups cooked and shredded chicken
2 cups mozzarella cheese shredded
salt and freshly ground black pepper to taste
8 ounces fresh lasagna sheets

Instructions

Prepare the bechamel sauce:

Start by cooking the flour. Melt butter in a saucepan over medium-high heat. Once the butter is melted, add flour. Cook the flour until fragrant (it will smell like popcorn).
Add the liquid. Gradually stir in half-and-half and the chicken broth. Season the sauce with salt, pepper, and nutmeg. Stir in the cream cheese and cook until slightly thickened. Set the bechamel sauce aside.

Prepare the mushrooms:

Slice the mushrooms. Wash the mushrooms under running water. Do not soak them; just rinse gently. Remove the mushrooms' stems and slice the caps into thin slices.
Sauté the mushrooms. Melt butter in a large skillet. Add the mushrooms and cook, stirring, for 5 minutes.
Put it all together. Add garlic and season the mushrooms to taste with salt and pepper. Cook for 1 minute and remove from the heat. Stir in the shredded chicken. Set aside.

Prepare the lasagna filling:

Make the cheese sauce. Combine the ricotta, egg, and parmesan in a bowl and set aside.

Assemble the lasagna:

Prep. Start by heating the oven to 400ºF.
Start with the bechamel. To make the layers, add 2-3 tablespoons of the prepared bechamel sauce to the bottom of an 8-inch baking dish.
Layer the ingredients. Add enough lasagna sheets to cover the bottom. Add ¼ cup of the ricotta cheese mixture, ⅓ of the chicken and mushroom mixture, ⅔ cup of mozzarella cheese, and ½ cup of bechamel sauce. Repeat layers until you have used all of the ingredients, ending with sauce and cheese.
Bake the lasagna. Cover with foil and bake the lasagna for 25 minutes. Remove the cover in the last 5 minutes of baking.
Serve: Allow the chicken lasagna to cool for 15 minutes before serving.

Notes

If you use dry lasagna sheets, cook them in boiling water (like pasta) until al dente, or use dry lasagna sheets. If you decide to use dry lasagna sheets, make more bechamel sauce, around ½ cup more, because the dry sheets will soak up too much liquid, and you will end up with dry lasagna.
For this recipe, you can use leftover rotisserie chicken or go with leftover cooked chicken.
When assembling lasagna, make sure the cheese and sauce are the last layers.

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