White Chicken Lasagna
Why Make This Recipe
White Chicken Lasagna is not only delicious but also a comforting meal that brings people together around the dinner table. This recipe is a fantastic alternative to traditional red sauce lasagna, offering a creamy, rich flavor that everyone will love. Plus, it’s packed with protein and vegetables, making it a great choice for families seeking a hearty yet satisfying dish.
How to Make White Chicken Lasagna
Ingredients
- 1 kg/ 2lb chicken breast (or boneless skinless thigh)
- 4 cups (1L) milk (any fat %)
- 2 cups (500ml) chicken broth (stock)
- 2 bay leaves (dried)
- 3 sprigs thyme (or 1 tsp dried thyme)
- 2 tsp Vegeta (or chicken stock powder/granulated bouillon)
- 1/2 tsp black pepper
- 2 tbsp (30g) butter (separated)
- 2 tbsp olive oil (separated)
- 500g / 1lb mushrooms (quartered)
- 2 garlic cloves (minced)
- 1/2 tsp salt and pepper (each)
- 50g / 4 tbsp butter
- 2 garlic cloves (minced)
- 3/4 cup (110g) flour (plain / all-purpose)
- 2 cups (200g) cheddar cheese (shredded)
- 375g (13 oz) lasagna sheets (fresh or 250g/8oz dried)
- 2 cups (200g) mozzarella cheese (shredded)
Directions
Chicken:
- Cook the chicken in a pot with chicken broth, bay leaves, thyme, and black pepper. Simmer until fully cooked. Once done, shred the chicken and set it aside.
Mushrooms:
- In a pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add garlic and mushrooms, seasoning with salt and pepper. Cook until mushrooms are blackened and soft.
White Sauce:
- In a separate saucepan, melt 50g of butter. Add minced garlic and flour to form a roux, stirring for a couple of minutes. Gradually whisk in milk and cook until thickened. Add cheddar cheese, stirring until melted and smooth.
Assemble & Bake:
- Preheat your oven to 180°C (350°F). In a baking dish, layer some white sauce, then lasagna sheets, followed by the chicken, mushrooms, and more sauce. Repeat the layers, finishing with sauce and topping with mozzarella cheese. Bake for 25-30 minutes until golden and bubbly.
How to Serve White Chicken Lasagna
Let the lasagna rest for about 10 minutes before cutting. Serve it warm on a plate with fresh salad or garlic bread on the side for a complete meal. A sprinkle of parsley on top adds a nice touch!
How to Store White Chicken Lasagna
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven, or microwave until hot. You can also freeze the assembled lasagna and bake it later for a convenient meal.
Tips to Make White Chicken Lasagna
- Make sure the chicken is cooked thoroughly before shredding.
- Use fresh herbs if possible for more flavor.
- If the sauce seems too thick, add a splash of chicken broth or milk to get the right consistency.
Variation
You can add spinach or other vegetables to the filling for some extra nutrition. Alternatively, swap out the chicken for turkey or even a vegetarian option like ricotta and spinach for a meat-free dish.
FAQs
Can I use pre-cooked chicken?
Yes, you can use rotisserie chicken or any leftover cooked chicken. Just shred it and mix it in without the need for cooking.
Can I prepare this lasagna in advance?
Absolutely! You can assemble the lasagna ahead of time and store it in the fridge. Just bake it when you’re ready to enjoy it.
How do I know when the lasagna is done baking?
It’s ready when the top is golden brown and the sauce is bubbling around the edges. Let it cool before slicing for perfect portions!
White Chicken Lasagna
Ingredients
For the Chicken
- 1 kg 1 kg/ 2lb chicken breast (or boneless skinless thigh) Use rotisserie chicken or leftover cooked chicken if preferred.
- 2 cups 2 cups (500ml) chicken broth (stock)
- 2 bay leaves 2 bay leaves (dried)
- 3 sprigs 3 sprigs thyme (or 1 tsp dried thyme) Fresh herbs are preferred for more flavor.
- 2 tsp 2 tsp Vegeta (or chicken stock powder/granulated bouillon)
- 0.5 tsp 1/2 tsp black pepper
For the Mushrooms
- 500 g 500g / 1lb mushrooms (quartered) You can use any type of mushrooms.
- 2 cloves 2 garlic cloves (minced) Use fresh garlic for better flavor.
- 0.5 tsp 1/2 tsp salt
- 0.5 tsp 1/2 tsp black pepper
- 1 tbsp 1 tbsp butter For sautéing the mushrooms.
- 1 tbsp 1 tbsp olive oil For sautéing the mushrooms.
For the White Sauce
- 50 g 50g / 4 tbsp butter Divided as needed.
- 2 cloves 2 garlic cloves (minced)
- 3/4 cup 3/4 cup (110g) flour (plain / all-purpose) For the roux.
- 4 cups 4 cups (1L) milk (any fat %) Use whole milk for creaminess.
- 2 cups 2 cups (200g) cheddar cheese (shredded) For a rich sauce.
For Assembling
- 375 g 375g (13 oz) lasagna sheets (fresh or 250g/8oz dried)
- 2 cups 2 cups (200g) mozzarella cheese (shredded) For topping.
Instructions
Cook the Chicken
- Cook the chicken in a pot with chicken broth, bay leaves, thyme, and black pepper. Simmer until fully cooked. Once done, shred the chicken and set it aside.
Prepare the Mushrooms
- In a pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add garlic and mushrooms, seasoning with salt and pepper. Cook until mushrooms are blackened and soft.
Make the White Sauce
- In a separate saucepan, melt 50g of butter. Add minced garlic and flour to form a roux, stirring for a couple of minutes. Gradually whisk in milk and cook until thickened. Add cheddar cheese, stirring until melted and smooth.
Assemble and Bake
- Preheat your oven to 180°C (350°F). In a baking dish, layer some white sauce, then lasagna sheets, followed by the chicken, mushrooms, and more sauce. Repeat the layers, finishing with sauce and topping with mozzarella cheese.
- Bake for 25-30 minutes until golden and bubbly.
Serve
- Let the lasagna rest for about 10 minutes before cutting. Serve warm on a plate with fresh salad or garlic bread on the side for a complete meal. A sprinkle of parsley on top adds a nice touch!
