Hey there, food lovers! 🌟 Are you ready to take your lasagna game to the next level? I’ve got just the thing for you – my Creamy White Chicken Lasagna! This dish is a delightful twist on the classic, packed with juicy chicken, a rich béchamel sauce, and loads of gooey cheese. Whether you’re cooking for family dinner or impressing guests at a potluck, this lasagna is sure to be a crowd-pleaser. Let’s dive into this cheesy, creamy goodness together!
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What you’ll need
Serves : 8-12
NOTE: The key to keeping lasagna from getting soupy is to make sure your noodles are thoroughly dried before assembling. Store-bought rotisserie chicken or leftover turkey or Sunday Roast Chicken are perfect to use in this dish.
Jump to recipe card here, to find in process photos.
- 1/4 c. unsalted butter
- 2 garlic cloves, minced
- 1/4 c. flour
- 3 c. milk
- 6 oz. cream cheese
- 3 c. baby spinach
- 1/2 c. parmesan cheese, grated
- 1-1/2 c. ricotta cheese
- 1 egg, beaten
- 3 c. cooked shredded chicken
- 3 c. mozzarella cheese, grated and divided
- 1/2 c. pesto, store-bought or homemade
- 12 lasagna noodles, cooked according to package directions
- Sea salt and black pepper, to taste
Let’s talk about the stars of this Creamy White Chicken Lasagna! 🌟 First up, we’ve got tender, shredded chicken – it’s the perfect protein to soak up all that creamy goodness. Speaking of creamy, our béchamel sauce made with butter, flour, and milk forms the rich, velvety base of this dish. We then amp up the creaminess with some luscious cream cheese and a handful of baby spinach for a pop of color and nutrition. 🥬 Don’t forget the cheesy trio – ricotta, mozzarella, and parmesan – each bringing its own unique flavor and texture. And for a burst of fresh, herby goodness, a few dollops of pesto take this lasagna to new heights. Layer it all between classic lasagna noodles, and you’ve got a dish that’s hearty, cheesy, and absolutely irresistible! 🧀🍗🍃
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What you’ll need to do
Prep time: 20 minutes (+ 20 minutes to rest) Cook time: 1 hour
Jump to recipe card here, to find in process photos.
1| First things first, preheat your oven to 350°F (175°C). Get your 9×13” casserole dish ready by spraying it with non-stick cooking spray or greasing it with a little olive oil.
2| In a large pan over medium heat, melt the butter. Once it’s melted and bubbly, toss in the minced garlic and let it sizzle for a minute or two until it smells amazing.
3| Sprinkle in the flour and whisk it constantly for about a minute to cook out that raw flour taste. Keep whisking and slowly pour in the milk. Cook this mixture until it turns into a creamy béchamel sauce, which should take about 4-5 minutes.
4| Take the pan off the heat and stir in the cream cheese, baby spinach, and grated parmesan cheese. Set this aside for now.
5| In a large bowl, mix together the ricotta cheese, beaten egg, cooked chicken, and 2 cups of the grated mozzarella cheese.
6| Now, let’s build this lasagna! Start by laying 3 lasagna noodles on the bottom of your prepared casserole dish. Spread 1/4 of the creamy béchamel sauce on top, then add 1/3 of the chicken ricotta mixture, and drizzle 2-3 tablespoons of pesto over it.
7| Repeat these layers (noodles, béchamel, chicken mixture, pesto) until you’ve used up all the ingredients. You should end with a final layer of noodles topped with béchamel sauce. Sprinkle the remaining mozzarella cheese on top.
8| Cover the dish tightly with tin foil and pop it in the oven. Bake for 40 minutes, then uncover and bake for another 20 minutes, or until the top is golden and bubbly.
9| Once it’s done, let the lasagna cool for at least 20 minutes before slicing it up and serving. Enjoy every creamy, cheesy bite!
Hope you love making and eating this creamy white chicken lasagna!
Some substitution/improvisation ideas
Here are some substitution and improvisation ideas to make your Creamy White Chicken Lasagna even more versatile:
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Possible Substitutions:
Chicken:
- Swap the shredded chicken with ground turkey or beef for a different protein.
- Use rotisserie chicken for a quicker prep time.
- For a vegetarian option, use sautéed mushrooms, crumbled tofu or a mix of your favorite veggies like zucchini and bell peppers.
Cream Cheese:
- Substitute with mascarpone cheese for a slightly sweeter, creamier texture.
- For a lighter version, use low-fat cream cheese or Greek yogurt.
Baby Spinach:
- Use kale or Swiss chard for a heartier green.
- Frozen spinach can be used, just make sure to thaw and squeeze out the excess water.
Parmesan Cheese:
- Pecorino Romano or Asiago can be used for a similar salty, nutty flavor.
- Nutritional yeast can be a great dairy-free option.
Ricotta Cheese:
- Cottage cheese is a good substitute and adds extra protein.
- For a vegan option, use tofu ricotta.
Pesto:
- Try sun-dried tomato pesto for a different flavor profile.
- Basil pesto can be substituted with arugula or spinach pesto for a unique twist.
Lasagna Noodles:
- Use gluten-free lasagna noodles if needed.
- Try zucchini or eggplant slices as a low-carb alternative.
Improvisation Ideas:
Spices and Herbs:
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- Add a pinch of nutmeg to the béchamel sauce for a warm, subtle flavor.
- Fresh herbs like basil, parsley, or thyme can be sprinkled between the layers for added freshness.
Extra Veggies:
- Layer in some roasted red peppers or artichoke hearts for extra depth of flavor.
- Add thinly sliced tomatoes between the layers for a fresh, juicy bite.
Cheese Variations:
- Mix in some sharp cheddar or Gruyère with the mozzarella for a richer, more complex cheese layer.
- Top the lasagna with a sprinkle of bread crumbs mixed with parmesan for a crunchy crust.
Sauce Variations:
- Mix a little white wine into the béchamel sauce for a sophisticated touch.
- Incorporate a dollop of sour cream or crème fraîche into the ricotta mixture for extra tanginess.
These substitutions and improvisations will allow you to customize the lasagna to your taste preferences or dietary needs, keeping it exciting and delicious every time you make it!
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Some useful tips
Prep Ahead:
- Cook and shred the chicken ahead of time to make assembly quicker and easier.
- Pre-cook the lasagna noodles according to package instructions, or use oven-ready noodles to save time.
Perfect Béchamel Sauce:
- Whisk constantly while adding the milk to avoid lumps in your béchamel sauce.
- If the sauce gets too thick, you can thin it out with a little more milk or chicken broth.
Layering:
- Spread a thin layer of béchamel sauce on the bottom of the dish before adding the first layer of noodles. This helps prevent sticking and ensures even coverage.
- Alternate the direction of the noodles with each layer to help the lasagna hold together better when sliced.
Seasoning:
- Don’t forget to season each layer lightly with salt and pepper as you go. This ensures that every bite is flavorful.
- Taste the béchamel and ricotta mixtures before assembling to adjust seasoning as needed.
Cheese:
- Use freshly grated cheese whenever possible for better melting and flavor. Pre-shredded cheese often contains additives that can affect the texture.
- Reserve some mozzarella for the top layer to create a beautiful, bubbly, golden-brown crust.
Resting Time:
- Allow the lasagna to rest for at least 20 minutes after baking. This helps the layers set and makes it easier to slice cleanly.
Storing and Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or cover the whole dish with foil and warm it in the oven at 350°F until heated through.
Freezing:
- This lasagna freezes well! Assemble the lasagna in a freezer-safe dish, but don’t bake it. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months.
- To bake from frozen, remove the plastic wrap, cover with foil, and bake at 350°F for about 1.5 hours. Remove the foil and bake for an additional 20-30 minutes, or until the top is bubbly and golden.
Presentation:
- Garnish with fresh basil or parsley before serving for a pop of color and added freshness.
- Serve with a side salad or garlic bread to complete the meal.
These tips will help you create a lasagna that’s not only delicious but also beautiful and easy to serve. Enjoy the cooking process and the wonderful flavors of your Creamy White Chicken Lasagna!
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Some serving suggestions
Here are some serving suggestions to complement your Creamy White Chicken Lasagna:
Side Salad:
- Classic Caesar Salad: Crisp romaine lettuce, croutons, and parmesan cheese tossed in a creamy Caesar dressing. It’s a fresh and crunchy complement to the rich lasagna.
- Mediterranean Salad: A mix of cucumbers, cherry tomatoes, red onions, Kalamata olives, and feta cheese, dressed with olive oil and lemon juice. The bright, tangy flavors pair well with the creamy lasagna.
Garlic Bread:
- Traditional Garlic Bread: Slices of baguette or Italian bread slathered with garlic butter and baked until golden and crispy.
- Cheesy Garlic Bread: Add a generous sprinkle of mozzarella or parmesan cheese on top of the garlic butter before baking for an extra indulgent side.
Vegetable Sides:
- Roasted Vegetables: A medley of roasted seasonal vegetables like bell peppers, zucchini, and carrots, seasoned with olive oil, salt, pepper, and herbs.
- Steamed Asparagus: Lightly steamed asparagus drizzled with a bit of lemon juice and olive oil for a simple yet elegant side.
Antipasto Platter:
- A selection of cured meats like salami and prosciutto, cheeses such as mozzarella and provolone, marinated olives, artichokes, and roasted red peppers. This offers a variety of flavors and textures to start the meal.
Soup:
- Tomato Basil Soup: A creamy tomato basil soup can be a comforting starter and pairs beautifully with the flavors of the lasagna.
- Minestrone Soup: A hearty vegetable soup with beans and pasta. It’s light yet filling, balancing out the richness of the lasagna.
Dessert:
- Tiramisu: A classic Italian dessert made with layers of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa powder. Its light and creamy texture is a perfect finish to the meal.
- Panna Cotta: A creamy, custard-like dessert that can be flavored with vanilla, coffee, or fruit. Serve with a berry compote for a refreshing end to the meal.
Wine Pairing:
- White Wine: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio can balance the richness of the lasagna.
- Red Wine: A light to medium-bodied red wine such as Chianti or Pinot Noir also complements the flavors nicely.
Beverages:
- Iced Tea: A refreshing glass of iced tea, perhaps with a hint of lemon or peach, is a great non-alcoholic option.
- Sparkling Water: Serve sparkling water with a slice of lemon or lime for a refreshing and palate-cleansing drink.
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These serving suggestions will help create a well-rounded meal that enhances the flavors of your Creamy White Chicken Lasagna and provides a delightful dining experience for you and your guests!
Some storage suggestions
Here are some storage options to keep your Creamy White Chicken Lasagna fresh and delicious:
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1| Refrigeration:
- Short-Term Storage: If you plan to eat the lasagna within a few days, cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for up to 3 days.
- Portion Control: Cut the lasagna into individual servings and place each piece in an airtight container. This makes reheating easier and ensures you only reheat what you need.
2| Freezing:
- Freezing the Whole Lasagna: After assembling the lasagna (but before baking), wrap the dish tightly with plastic wrap, then a layer of aluminum foil. Label it with the date and contents. It can be frozen for up to 3 months.
- Freezing Individual Portions: Once the lasagna is baked and cooled, cut it into single servings. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container. This way, you can defrost and reheat individual portions as needed.
3| Reheating:
- Refrigerated Lasagna: Preheat your oven to 350°F (175°C). Cover the lasagna with foil to prevent drying out, and bake for 20-30 minutes, or until heated through. For individual portions, microwave on medium power for 2-3 minutes, or until hot.
- Frozen Lasagna: If reheating from frozen, it’s best to thaw the lasagna overnight in the refrigerator first. Once thawed, follow the reheating instructions for refrigerated lasagna. If baking from frozen, remove the plastic wrap, cover with foil, and bake at 350°F (175°C) for about 1.5 hours. Remove the foil and bake for an additional 20-30 minutes, or until hot and bubbly.
4| Microwave Tips:
- When reheating individual portions in the microwave, cover the lasagna with a microwave-safe lid or damp paper towel. This helps retain moisture and ensures even heating.
- Use a lower power setting (50-70%) to reheat the lasagna gradually. This prevents the edges from becoming overcooked while the center is still cold.
5| Labeling:
- Always label your storage containers with the date and contents. This helps you keep track of how long the lasagna has been stored and ensures you use it within a safe timeframe.
By following these storage options, you can enjoy your Creamy White Chicken Lasagna whenever the craving hits, whether it’s fresh from the oven, reheated from the fridge, or after being stored in the freezer.
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Well, there you have it, folks! 🥳 My Creamy White Chicken Lasagna is not only super tasty but also pretty easy to whip up. I hope you enjoy every delicious, cheesy bite as much as I do. Don’t forget to let it cool for a bit before slicing, though – patience pays off with this one! If you try it out, drop a comment and let me know how it turned out. Happy cooking, and even happier eating! 🍽️👨🍳
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Creamy White Chicken Lasagna
Dive into my Creamy White Chicken Lasagna – a delicious twist on a classic. With layers of creamy sauce, spinach, and tender chicken, this dish is a sure hit. Let’s get cooking and enjoy some comfort food magic! ✨😋
Ingredients
Instructions
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Step 1:
Preheat the oven to 350 °F.
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Step 2:
Spray a 9 x 13” casserole dish with non-stick cooking spray or grease with olive oil.
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Step 3:
Melt butter in a large over medium heat. When melted, add garlic and allow to sizzle until fragrant, 1-2 minutes.
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Step 4:
Add flour and cook, whisking constantly, for at least 1 minute to cook out the raw flour taste.
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Step 5:
Whisking constantly, slowly pour in the milk and cook until a creamy béchamel forms, approximately 4-5 minutes.
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Step 6:
Remove from heat and stir in the cream cheese, baby spinach, and parmesan cheese. Set aside.
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Step 7:
In a large bowl, mix the ricotta, egg, chicken, and 2 cups of mozzarella cheese.
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Step 8:
To assemble the lasagna, layer 3 lasagna noodles on the bottom of the prepared casserole dish. Top with 1/4 of the creamy béchamel sauce, 1/3 of the chicken ricotta mixture, and 2-3 tablespoons of pesto.
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Step 9:
Repeat this process e process until you end up with a final layer of noodles covered in béchamel. Top with the reserved mozzarella and tightly cover the dish with tin foil.
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Step 10:
Place in the oven to bake for 40 minutes. Uncover, and bake for another 20 minutes or until deeply golden and bubbly.
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Step 11:
Allow it to cool down for at least 20 minutes before slicing and serving. Enjoy!
Note
TIPS: The key to keeping lasagna from getting soupy is to make sure your noodles are thoroughly dried before assembling. Store-bought rotisserie chicken or leftover turkey or Sunday Roast Chicken are perfect to use in this dish.
