White Chicken Lasagna: The Ultimate Comfort Food Recipe

White Chicken Lasagna: Prepare to abandon everything you thought you knew about lasagna! Forget the traditional red sauce and ground beef; we’re diving headfirst into a creamy, dreamy world of cheesy goodness with this incredibly delicious twist on a classic comfort food. This isn’t just lasagna; it’s an experience.

While the exact origins of lasagna are debated (some trace it back to ancient Greece!), the modern version we know and love is undeniably Italian. However, this White Chicken Lasagna takes a delightful detour from the familiar, offering a lighter, yet equally satisfying, alternative. It’s a testament to the versatility of Italian cuisine and how beloved dishes can evolve and adapt across generations.

So, why do people adore this creamy creation? It’s simple: the combination of tender chicken, rich béchamel sauce, and layers of perfectly cooked pasta is simply irresistible. The ricotta cheese adds a delightful tang, while the mozzarella provides that signature cheesy pull we all crave. Plus, it’s surprisingly easy to assemble, making it perfect for a weeknight dinner or a special occasion. Get ready to impress your family and friends with this unforgettable White Chicken Lasagna!

this Recipe

Ingredients:

• For the Chicken Mixture:
• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken breasts, cut into small cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (15-ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• For the Béchamel Sauce:
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground white pepper to taste
• For Assembly:
• 9 lasagna noodles, oven-ready (no-boil)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese, for topping
• Fresh parsley, chopped (for garnish, optional)

Preparing the Chicken Mixture

1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic!
2. Cook the Chicken: Add the cubed chicken to the skillet and season with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8-10 minutes. Make sure the internal temperature reaches 165°F (74°C).
3. Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a few minutes, allowing the alcohol to evaporate and the flavors to meld. This step adds a wonderful depth of flavor to the chicken.
4. Combine with Spinach and Cheese: Remove the skillet from the heat. In a large bowl, combine the cooked chicken mixture with the squeezed-dry spinach, ricotta cheese, 1/2 cup of grated Parmesan cheese, and the beaten egg. Mix well until everything is evenly combined. Taste and adjust seasoning with salt and pepper as needed. This is your delicious chicken and cheese filling!

Making the Béchamel Sauce

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat. Once the butter is melted and slightly foamy, add the flour.
2. Make the Roux: Whisk the flour into the melted butter continuously for about 2-3 minutes, creating a smooth paste called a roux. This is the base of your béchamel sauce, so make sure there are no lumps. Cook the roux for a couple of minutes to cook out the raw flour taste, but don’t let it brown.
3. Add the Milk Gradually: Gradually pour in the warmed milk, about 1/2 cup at a time, whisking constantly to prevent lumps from forming. Make sure each addition of milk is fully incorporated before adding more. This is crucial for a smooth sauce.
4. Simmer and Thicken: Continue whisking the sauce as it simmers over medium-low heat. Bring the sauce to a gentle simmer and cook for about 8-10 minutes, or until it has thickened enough to coat the back of a spoon. Stir frequently to prevent scorching.
5. Season the Sauce: Remove the saucepan from the heat and stir in the ground nutmeg, salt, and white pepper. Taste and adjust seasoning as needed. The béchamel sauce should be smooth, creamy, and flavorful.

Assembling the White Chicken Lasagna

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Layer the Ingredients: Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. This will prevent the lasagna noodles from sticking.
3. First Layer of Noodles: Arrange three oven-ready lasagna noodles over the béchamel sauce, slightly overlapping if necessary to cover the bottom of the dish.
4. Chicken and Cheese Filling: Spread half of the chicken and cheese mixture evenly over the noodles.
5. More Béchamel: Drizzle about one-third of the remaining béchamel sauce over the chicken and cheese filling.
6. Mozzarella Cheese: Sprinkle about one-third of the mozzarella cheese over the béchamel sauce.
7. Second Layer of Noodles: Arrange another three lasagna noodles over the mozzarella cheese, again slightly overlapping if needed.
8. Remaining Chicken Filling: Spread the remaining chicken and cheese mixture evenly over the noodles.
9. More Béchamel: Drizzle another one-third of the béchamel sauce over the chicken and cheese filling.
10. Mozzarella Cheese: Sprinkle another one-third of the mozzarella cheese over the béchamel sauce.
11. Final Layer of Noodles: Arrange the final three lasagna noodles over the mozzarella cheese, overlapping if necessary.
12. Top with Béchamel and Cheese: Pour the remaining béchamel sauce evenly over the top layer of noodles. Sprinkle the remaining mozzarella cheese and the 1/4 cup of grated Parmesan cheese over the top.
13. Cover and Bake: Cover the baking dish tightly with aluminum foil. This will prevent the top from browning too quickly and ensure that the lasagna cooks evenly.
14. Bake: Bake in the preheated oven for 30 minutes.
15. Uncover and Brown: Remove the aluminum foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. Keep a close eye on it to prevent burning. If the top is browning too quickly, you can loosely tent it with foil.
16. Rest Before Serving: Remove the lasagna from the oven and let it rest for at least 15-20 minutes before cutting and serving. This allows the lasagna to set and makes it easier to slice.
17. Garnish and Serve: Garnish with fresh chopped parsley (if desired) and serve warm. Enjoy your delicious White Chicken Lasagna!

Conclusion:

This White Chicken Lasagna isn’t just another pasta dish; it’s a creamy, comforting hug in a pan, and trust me, you absolutely need to experience it. The combination of tender chicken, rich béchamel, and the delightful tang of ricotta creates a symphony of flavors that will have everyone at the table reaching for seconds. It’s the perfect dish for a cozy weeknight dinner, a potluck gathering, or even a special occasion where you want to impress without spending hours in the kitchen.

But what truly elevates this recipe to must-try status is its versatility. Feel free to experiment with different cheeses! A blend of mozzarella and provolone adds a lovely stretch and a slightly sharper flavor. Or, if you’re feeling adventurous, try incorporating some fontina for a nutty, earthy note. For a vegetarian twist, swap the chicken for sautéed mushrooms, spinach, and artichoke hearts – the creamy sauce will complement the vegetables beautifully.

Serving suggestions are endless! A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the lasagna. Garlic bread, crusty Italian bread, or even some toasted baguette slices are perfect for soaking up every last drop of that delicious sauce. And for a complete meal, consider adding a side of roasted asparagus or steamed broccoli.

Variations to Explore:

* Spicy Kick: Add a pinch of red pepper flakes to the béchamel sauce for a subtle heat.
* Herb Infusion: Stir in some fresh herbs like basil, oregano, or thyme into the ricotta mixture for an extra layer of flavor.
* Lemon Zest: A touch of lemon zest in the ricotta brightens up the dish and adds a zesty aroma.
* Sun-Dried Tomatoes: Incorporate chopped sun-dried tomatoes into the chicken mixture for a burst of intense flavor.
* Pesto Power: Swirl a spoonful of pesto into the béchamel sauce for a vibrant green hue and a herbaceous twist.

I truly believe that this White Chicken Lasagna will become a family favorite. It’s a dish that’s both comforting and impressive, and it’s surprisingly easy to make. The creamy sauce, the tender chicken, and the layers of cheesy goodness are simply irresistible.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece! I’m confident that you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Did you try any of the variations? Did you make any adjustments to the recipe? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear about your lasagna adventures. Happy cooking! I am sure you will love this recipe.