Creamy Chicken Lasagna with White Sauce
This creamy chicken lasagna features layers of tender noodles, shredded chicken, and a rich white sauce.
Equipment
- Oven
- Baking dish
Ingredients
For the Lasagna
- 9 pieces lasagna noodles
- 2 cups cooked, shredded chicken breast
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
For the White Sauce
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 4 cups milk
- 4 tablespoons butter
- ¼ cup all-purpose flour
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then set aside.
- In a pan, heat olive oil over medium heat. Sauté the onion and garlic until soft.
- Add the spinach and cook until wilted.
- In a separate pot, melt the butter, then whisk in the flour and cook for 1 minute.
- Slowly add the milk while whisking. Stir in the nutmeg, salt, and pepper. Cook until the sauce thickens.
- Layer the lasagna: start with noodles, then chicken, white sauce, ricotta, and mozzarella. Repeat layers.
- Top with Parmesan cheese and bake for 40 minutes.
- Let it rest for 10 minutes before serving.
Notes
You can add vegetables or replace chicken with another protein for variations.