Creamy Chicken Lasagna with White Sauce

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Introduction:

If you’re in the mood for comfort food that’s creamy, hearty, and full of flavor, this Creamy Chicken Lasagna with White Sauce is just what you need. Combining tender chicken, rich béchamel sauce, and layers of pasta, this dish is a delightful twist on the classic lasagna. Here’s how you can make it at home.

Ingredients:

  • For the Chicken Filling:
    • 2 cups cooked chicken, shredded or diced
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 bell pepper, diced
    • 1 cup mushrooms, sliced
    • 2 tablespoons olive oil
    • Salt and pepper to taste
  • For the White Sauce (Béchamel):
    • 4 tablespoons butter
    • 4 tablespoons all-purpose flour
    • 4 cups milk
    • 1 cup grated Parmesan cheese
    • 1 teaspoon nutmeg
    • Salt and pepper to taste
  • For Assembly:
    • 12 lasagna noodles, cooked al dente
    • 2 cups mozzarella cheese, shredded
    • 1 cup ricotta cheese
    • 1 egg, beaten
    • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Chicken Filling:
    • In a large skillet, heat olive oil over medium heat.
    • Add the chopped onion and sauté until translucent, about 5 minutes.
    • Add the minced garlic, bell pepper, and mushrooms, and cook until the vegetables are soft.
    • Stir in the cooked chicken, season with salt and pepper, and cook for another 2-3 minutes. Remove from heat and set aside.
  2. Make the White Sauce:
    • In a saucepan, melt the butter over medium heat.
    • Add the flour and whisk continuously to make a roux, cooking for about 2 minutes until it turns a light golden color.
    • Gradually add the milk, whisking constantly to avoid lumps.
    • Continue to cook the sauce until it thickens, about 5-7 minutes.
    • Stir in the Parmesan cheese, nutmeg, and season with salt and pepper. Remove from heat.
  3. Assemble the Lasagna:
    • Preheat your oven to 375°F (190°C).
    • In a medium bowl, mix the ricotta cheese with the beaten egg until well combined.
    • In a 9×13-inch baking dish, spread a thin layer of the white sauce on the bottom.
    • Place a layer of lasagna noodles over the sauce.
    • Spread a layer of the chicken filling over the noodles.
    • Spoon some of the ricotta mixture over the chicken, followed by a layer of white sauce.
    • Repeat the layers (noodles, chicken filling, ricotta mixture, white sauce) until you run out of ingredients, ending with a final layer of noodles and white sauce.
    • Sprinkle the shredded mozzarella cheese evenly over the top.
  4. Bake the Lasagna:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
    • Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
  5. Serve:
    • Let the lasagna rest for about 10 minutes before slicing.
    • Garnish with fresh parsley and serve.

Serving and Storage Tips for Creamy Chicken Lasagna with White Sauce:

Serving Tips:

  1. Resting Time: Allow the lasagna to rest for about 10-15 minutes after removing it from the oven. This helps the layers to set, making it easier to cut and serve.
  2. Garnish: Before serving, sprinkle fresh chopped parsley or basil on top for a burst of color and added flavor. You can also add a light dusting of grated Parmesan cheese.
  3. Portioning: Use a sharp knife to cut the lasagna into even portions. A spatula will help lift each piece without breaking the layers.
  4. Side Dishes: Pair the lasagna with a simple green salad and a side of garlic bread or dinner rolls. A light vinaigrette salad complements the richness of the lasagna nicely.
  5. Wine Pairing: A crisp white wine, like Pinot Grigio or Chardonnay, pairs well with the creamy flavors of the dish.

Storage Tips:

  1. Refrigeration:
    • Cooling: Allow the lasagna to cool to room temperature before storing.
    • Cover: Cover the baking dish tightly with plastic wrap or aluminum foil.
    • Duration: Store in the refrigerator for up to 3-4 days.
  2. Freezing:
    • Preparation: For best results, freeze the lasagna before baking.
    • Wrap: Assemble the lasagna in a freezer-safe dish and wrap it tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
    • Label: Label with the date and contents.
    • Duration: Store in the freezer for up to 2-3 months.
    • Thawing: When ready to bake, thaw the lasagna in the refrigerator overnight. Add an additional 15-20 minutes to the baking time if it’s still slightly frozen.
  3. Reheating:
    • Individual Portions: For quick reheating, cut the lasagna into individual portions and store them in airtight containers. Reheat in the microwave for 2-3 minutes, or until heated through.
    • Whole Lasagna: To reheat the entire lasagna, cover it with foil and bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until heated through. Remove the foil for the last 10 minutes to allow the top to crisp up.

Variations for Creamy Chicken Lasagna with White Sauce:

1. Vegetable Lasagna

  • Ingredients:
    • Replace the chicken with a variety of vegetables such as spinach, zucchini, bell peppers, mushrooms, and eggplant.
    • Sauté the vegetables until tender and follow the same layering process.
  • Instructions:
    • Sauté the vegetables in olive oil until they are soft and slightly caramelized.
    • Assemble the lasagna as per the original recipe, substituting the chicken layer with the vegetable mix.

2. Seafood Lasagna

  • Ingredients:
    • Replace the chicken with a mix of cooked shrimp, crab, and scallops.
    • Add 1/2 cup of white wine to the white sauce for an extra layer of flavor.
  • Instructions:
    • Cook the seafood separately until just done.
    • Add the cooked seafood to the layers instead of chicken.
    • Enhance the white sauce with a splash of white wine.

3. Spinach and Artichoke Lasagna

  • Ingredients:
    • Replace the chicken with a combination of fresh spinach and marinated artichoke hearts.
  • Instructions:
    • Sauté the spinach until wilted and mix with chopped artichoke hearts.
    • Layer this mixture instead of the chicken.
    • Add a bit of lemon zest to the white sauce for a refreshing twist.

4. Mushroom and Goat Cheese Lasagna

  • Ingredients:
    • Replace the chicken with a mix of wild mushrooms (like cremini, shiitake, and oyster mushrooms) and crumbled goat cheese.
  • Instructions:
    • Sauté the mushrooms until golden brown.
    • Layer the mushrooms and goat cheese mixture instead of the chicken.
    • Add a few sprigs of fresh thyme to the white sauce for added aroma.

5. Mexican Chicken Lasagna

  • Ingredients:
    • Add a Mexican twist by replacing the white sauce with a creamy salsa verde.
    • Use a combination of chicken, black beans, and corn.
    • Replace mozzarella with a mix of shredded Mexican cheeses (like Monterey Jack and cheddar).
  • Instructions:
    • Layer the lasagna with salsa verde, the chicken mixture, beans, and corn.
    • Top with shredded Mexican cheeses.

Conclusion:

This Creamy Chicken Lasagna with White Sauce is perfect for family dinners, gatherings, or even meal prep. Its creamy texture and savory flavors are sure to be a hit with everyone at the table. Enjoy!

FAQ’s About Creamy Chicken Lasagna with White Sauce:

1. Can I use store-bought rotisserie chicken for this recipe?

  • Yes, store-bought rotisserie chicken is a great time-saver and works perfectly for this recipe. Simply shred or dice the chicken and use it in place of the cooked chicken in the recipe.

2. Can I make the lasagna ahead of time?

  • Absolutely! You can assemble the lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate until you’re ready to bake. Add a few extra minutes to the baking time if it’s coming straight from the fridge.

3. Can I freeze Creamy Chicken Lasagna with White Sauce?

  • Yes, you can freeze the lasagna either before or after baking. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before baking or reheating.

4. What can I use as a substitute for ricotta cheese?

  • You can substitute ricotta cheese with cottage cheese or a mixture of cream cheese and Greek yogurt for a similar creamy texture.

5. How can I make this lasagna gluten-free?

  • To make a gluten-free version, use gluten-free lasagna noodles and substitute the all-purpose flour in the white sauce with a gluten-free flour blend or cornstarch.

6. Can I add vegetables to the lasagna?

  • Yes, you can add vegetables such as spinach, zucchini, bell peppers, and mushrooms. Sauté the vegetables until tender and layer them with the chicken for added flavor and nutrition.

7. What type of milk should I use for the white sauce?

  • Whole milk is recommended for a richer and creamier sauce, but you can use 2% milk for a lighter version. Avoid using skim milk as it may result in a less creamy sauce.

8. Can I use a different type of cheese for this recipe?

  • Yes, feel free to experiment with different cheeses. Parmesan, mozzarella, and ricotta are traditional choices, but you can also try adding Gruyère, Fontina, or even a sharp cheddar for a unique flavor.

9. How do I prevent the lasagna from being too watery?

  • To prevent a watery lasagna, make sure to drain the cooked chicken and any vegetables thoroughly. Also, let the lasagna rest for about 10-15 minutes after baking to allow the sauce to set.

10. How do I reheat leftover lasagna?

  • To reheat leftover lasagna, cover it with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until heated through. For individual portions, you can reheat in the microwave for 2-3 minutes on high.

 

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