White Chicken Lasagna

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A creamy and rich alternative to traditional lasagna, packed with protein and vegetables for a comforting family meal.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 450

Ingredients Method Nutrition Notes

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.

Method

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!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 2gSugar: 5g

Notes

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: 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.

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