Description
A rich, comforting white cheese lasagna loaded with shredded chicken, creamy white sauce, and layers of melted mozzarella and Parmesan cheese. Perfect for a hearty family dinner.
Ingredients
- 9 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package directions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes.
- Stir in flour and cook for 2-3 minutes to form a roux.
- Gradually whisk in milk, stirring constantly until thickened, about 5-7 minutes.
- Add dried basil, oregano, salt, and pepper. Remove from heat.
- Spread a thin layer of sauce in the baking dish, then layer with noodles, chicken, sauce, and cheese. Repeat layers.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 15-20 minutes, until cheese is golden and bubbly.
- Let cool for a few minutes, garnish with parsley, and serve warm.
Notes
- You can use rotisserie chicken for convenience.
- Substitute part of the milk with heavy cream for a richer sauce.
- Try adding sautéed spinach or mushrooms for extra flavor and nutrition.
- Let the lasagna rest 10 minutes before cutting for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (about 1/8 of lasagna)
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
