Creamy Chicken Lasagna with White Sauce

Here’s a delicious recipe for Creamy Chicken Lasagna with White Sauce:

Ingredients:

For the White Sauce:

• 4 cups whole milk
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg

For the Lasagna:

• 9 lasagna noodles
• 3 cups cooked, shredded chicken (rotisserie chicken works well)
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach (optional)
• 2 cups sliced mushrooms (optional)
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Instructions:

Prepare the White Sauce:

1. Heat the Milk: Warm the milk in a saucepan over medium heat until it’s hot but not boiling. Remove from heat.
2. Make the Roux: In a separate large saucepan, melt the butter over medium heat. Add the flour, whisking continuously until it forms a smooth paste (about 2 minutes).
3. Combine: Slowly add the hot milk to the roux, whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens (about 5-7 minutes).
4. Season: Add salt, pepper, and nutmeg to the sauce. Stir well, then remove from heat.

Prepare the Lasagna:

1. Cook the Noodles: Cook the lasagna noodles according to the package instructions. Drain and set aside.
2. Preheat Oven: Preheat your oven to 375°F (190°C).
3. Prepare the Filling: In a bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese.
4. Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the minced garlic, sliced mushrooms, and spinach. Sauté until the vegetables are tender. Remove from heat.

Assemble the Lasagna:

1. Layer 1: Spread a thin layer of white sauce on the bottom of a 9×13 inch baking dish.
2. Layer 2: Place three lasagna noodles on top of the sauce.
3. Layer 3: Spread half of the ricotta mixture over the noodles.
4. Layer 4: Add half of the shredded chicken and sautéed vegetables (if using).
5. Layer 5: Pour a third of the white sauce over the chicken and vegetables.
6. Layer 6: Sprinkle with a third of the mozzarella cheese.
7. Repeat: Repeat the layers (noodles, ricotta, chicken, vegetables, white sauce, mozzarella) ending with a final layer of noodles, white sauce, and remaining mozzarella cheese.
8. Top: Sprinkle the remaining Parmesan cheese on top.

Bake:

1. Cover: Cover the lasagna with aluminum foil and bake for 30 minutes.
2. Uncover: Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
3. Cool: Let the lasagna cool for 10-15 minutes before slicing and serving.

Enjoy your creamy chicken lasagna with white sauce!