Cheesy Chicken Lasagna
Ingredients
Directions / Instructions
Why You'll Love This Cheesy Chicken Lasagna
If you love creamy pasta dishes, this Cheesy Chicken Lasagna is guaranteed to become a family favorite. Layers of tender lasagna noodles, juicy shredded chicken, rich white sauce, creamy ricotta, mozzarella, and Parmesan bake together into a golden, bubbling casserole that's both comforting and satisfying.
Unlike traditional beef lasagna, this version features a lighter yet incredibly flavorful chicken filling that pairs beautifully with a velvety garlic Parmesan béchamel. It's perfect for Sunday dinners, holiday gatherings, meal prep, or feeding a hungry crowd.
Ingredients
For the White Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
For the Filling
- 12 lasagna noodles, cooked
- 3 cups cooked shredded chicken
- 2 cups ricotta cheese
- 2½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
1. Prepare the White Sauce
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk until smooth. Add garlic, Italian seasoning, onion powder, salt, and pepper. Simmer until thickened, then stir in the Parmesan cheese.
2. Make the Cheese Filling
In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, Italian seasoning, salt, and pepper. Fold in the shredded chicken.
3. Assemble the Lasagna
Spread a thin layer of white sauce in the bottom of a greased 9x13-inch baking dish. Arrange lasagna noodles, followed by the chicken mixture, white sauce, and mozzarella. Repeat the layers until all ingredients are used.
4. Finish the Top Layer
Spread the remaining white sauce over the top and sprinkle with the remaining mozzarella and additional Parmesan cheese.
5. Bake
Cover with foil and bake at 375°F (190°C) for 35 minutes. Remove the foil and bake another 15 to 20 minutes until the cheese is melted, bubbly, and lightly golden.
6. Rest and Serve
Allow the lasagna to rest for 15 minutes before slicing. Garnish with fresh parsley and serve warm.
Expert Tips
Rotisserie chicken makes this recipe quick and convenient. Warm the milk before adding it to the roux for a smoother sauce. Let the lasagna rest after baking to help the layers set and slice neatly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven. Freeze the baked lasagna for up to 3 months and thaw overnight before reheating.
Serving Suggestions
Serve with garlic bread, Caesar salad, roasted broccoli, steamed green beans, sautéed asparagus, or a fresh garden salad for a complete meal.
Recipe Variations
Add spinach or mushrooms for extra vegetables, use Alfredo sauce instead of homemade white sauce, substitute cottage cheese for ricotta, or add cooked bacon for a smoky twist. Pepper Jack cheese can be used for a spicy variation.
Frequently Asked Questions
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