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