There’s nothing quite like the comforting embrace of a warm lasagna on a chilly evening, and this White Chicken Lasagna takes that nostalgia to new heights! With its layers of tender noodles, creamy pesto béchamel, and a melty cheese combo, this dish not only satisfies your cravings but is also surprisingly simple to whip up. Perfect for family gatherings or a cozy dinner for two, it’s a creamy upgrade to the classic that everyone will adore. Plus, with the option to easily swap in veggies for a vegetarian twist, it’s versatile enough to keep everyone at the table happy. Curious to see how this culinary delight comes together? Let’s dive into the recipe!
Why is White Chicken Lasagna irresistible?
Layered Comfort: This White Chicken Lasagna offers all the warmth and coziness you crave in a classic dish, making it perfect for any occasion.
Creamy Goodness: Experience the delightful blend of a rich pesto béchamel that elevates each bite, guaranteeing a delectable meal.
Adaptable Delight: Easily customize it by swapping out chicken for seasonal vegetables like spinach or zucchini, ensuring everyone enjoys every slice.
Quick Prep: Need a short-cut? Use rotisserie chicken to streamline the cooking process, making dinner a breeze!
Crowd-Pleasing Flavor: With its melty cheeses and herbaceous notes, this dish is sure to impress at any gathering—just like my Grilled Chicken Pasta or Honey Hot Chicken.
Embrace the comforting nature of this recipe and delight in the smiles it brings!
White Chicken Lasagna Ingredients
• Note: Prepare to indulge in the creamy richness of this comfort food classic!
For the Lasagna Layers
- Lasagna Noodles – Cook until al dente to maintain structure during baking.
- Shredded Chicken – Juicy and flavorful, use rotisserie chicken for a quick prep.
- Shredded Mozzarella – Ensures a gooey, melty topping that everyone loves.
For the Pesto Béchamel
- Unsalted Butter – Creates the roux base of the béchamel; swap with olive oil for a healthier touch.
- All-Purpose Flour – Thickens the béchamel; gluten-free flour makes for a great alternative.
- Whole Milk – Offers a creamy richness; substitute with half-and-half or a plant-based milk if desired.
- Basil Pesto – Infuses the sauce with herby goodness; frozen pesto works perfectly when thawed.
For the Cheese Mixture
- Ricotta Cheese – Adds a creamy texture; cottage cheese works as a lighter substitute.
- Parmesan Cheese – Imparts a salty, umami depth; considered pecorino for a more robust flavor.
- Egg – Helps bind the mixture; omit for a vegetarian version without compromising flavor.
- Dried or Fresh Basil – Enhances the herbaceous notes of the cheese; feel free to use fresh for a punchier taste.
- Garlic Powder, Salt, Pepper – Elevate the flavor profile; fresh garlic can replace garlic powder for a bolder impact.
Now that you have all the ingredients ready, let’s dive into creating this comforting White Chicken Lasagna!
Step‑by‑Step Instructions for White Chicken Lasagna
Step 1: Cook the Noodles
Begin by boiling a large pot of salted water over high heat. Add the lasagna noodles and cook until al dente, following package instructions, typically 8-10 minutes. Once done, drain the noodles in a colander and lay them flat on a clean kitchen towel to prevent them from sticking while you prepare the rest of the ingredients.
Step 2: Prepare the Pesto Béchamel
In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in 1/4 cup of all-purpose flour to form a smooth roux, cooking for about 2 minutes until it turns a light golden color. Gradually whisk in 3 cups of whole milk, continuing to stir until the mixture thickens, roughly 5-7 minutes. Stir in 1/2 cup of basil pesto, seasoning to taste with salt and pepper.
Step 3: Mix the Cheese Filling
In a large bowl, combine 15 ounces of ricotta cheese, 1 cup of grated Parmesan cheese, 1 egg, 2 tablespoons of dried basil, 1 teaspoon of garlic powder, and a pinch of salt and pepper. Mix well until the ingredients are fully incorporated and creamy. This flavorful cheese mixture adds a delightful richness to your White Chicken Lasagna.
Step 4: Assemble the Layers
Preheat your oven to 375°F (190°C). In a large baking dish, start with a layer of the pesto béchamel sauce, followed by 3-4 lasagna noodles placed side by side. Next, spread a layer of the cheese mixture, topped with shredded cooked chicken and a sprinkle of shredded mozzarella. Repeat the layers until the ingredients are used up, finishing with a layer of béchamel and a generous topping of Parmesan cheese.
Step 5: Bake to Perfection
Transfer the assembled lasagna to the preheated oven and bake uncovered for 35-40 minutes. Keep an eye on it; the top should bubble and turn a beautiful golden brown. Allow the lasagna to rest for 10 minutes after baking; this setting time makes slicing easier and ensures your White Chicken Lasagna holds its shape.
Step 6: Garnish and Serve
Before serving, sprinkle fresh basil leaves and drizzle a bit of olive oil on top for a pop of flavor and color. Slice the White Chicken Lasagna into squares, serving with a fresh salad or your favorite sides. The combination of creamy layers and savory chicken is sure to satisfy everyone at your table!
White Chicken Lasagna Variations & Substitutions
Feel free to get creative and customize your White Chicken Lasagna for a unique twist that tantalizes your taste buds!
-
Vegetarian: Replace chicken with sautéed spinach or mushrooms for a hearty, meat-free version. Simply add more cheese to maintain creaminess!
-
Zucchini Noodles: Substitute traditional pasta with thinly sliced zucchini for a delightful low-carb option. This adds freshness and a subtle crunch to the dish.
-
Healthy Dairy Swap: Use almond milk or coconut milk instead of whole milk to lighten the béchamel sauce without sacrificing flavor. You’ll be amazed at the creamy outcome!
-
Extra Flavor: Mix in sun-dried tomatoes or artichokes to your cheese layer for an added burst of savory deliciousness. These ingredients blend beautifully with the pesto béchamel.
-
Kick It Up: Add a pinch of red pepper flakes or diced jalapeños to the cheese mixture for a spicy kick. This makes every bite a flavorful surprise!
-
Blend It Up: Combine cottage cheese with ricotta for a lighter filling. It’s a delightful swap that still keeps your lasagna creamy.
-
Pesto Variations: Experiment with different pestos like sun-dried tomato or arugula for unique twists on the classic flavor profile. Each version will bring its own charm to the dish.
-
Meat Lovers: Swap in ground turkey or Italian sausage for an extra meaty lasagna. This hearty variation pairs well with the creamy béchamel and layers of cheese.
Feel inspired? Remember, cooking is all about enjoying the process, just like whipping up a batch of my beloved Colombian Chicken Stew or dish of Chimichurri Grilled Chicken. Embrace the possibilities!
Make Ahead Options
These White Chicken Lasagna layers are perfect for busy home cooks who want to save time without sacrificing flavor! You can prepare the pesto béchamel and cheese mixture up to 24 hours in advance; simply refrigerate them in separate airtight containers. For even more convenience, assemble the entire lasagna and cover it tightly with plastic wrap or foil, storing it in the fridge for up to 3 days. When you’re ready to bake, preheat your oven to 375°F (190°C) and remove it from the fridge while the oven warms to help ensure even baking. Finish by baking it straight from the fridge for about 40-45 minutes or until it’s bubbly and golden. Enjoy the deliciousness with minimal effort on busy weeknights!
How to Store and Freeze White Chicken Lasagna
Fridge: Store leftover White Chicken Lasagna in an airtight container for up to 3 days. Ensure it’s completely cooled before sealing to maintain freshness.
Freezer: For longer storage, wrap the lasagna tightly in plastic wrap, then aluminum foil. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, preheat your oven to 350°F (175°C). Cover the lasagna with foil to retain moisture and heat for 25-30 minutes until warmed through.
Make-Ahead Tip: Prepare the lasagna ahead of time, freeze before baking, and then just pop it in the oven when needed for a delicious last-minute dinner!
What to Serve with Creamy White Chicken Lasagna?
Embrace the comforting allure of this dish by pairing it with sides and drinks that enhance its rich, creamy flavors.
- Crisp Green Salad: A refreshing blend of mixed greens, cucumbers, and cherry tomatoes drizzled with a tangy vinaigrette balances the richness of the lasagna.
- Garlic Bread: Crunchy, buttery garlic bread is the perfect companion, providing a wonderful texture contrast and making sure every drop of béchamel is savored.
- Roasted Vegetables: Sweet, caramelized roasted seasonal veggies like zucchini, bell peppers, and asparagus offer a colorful and nutritious complement to each bite.
- Italian Bruschetta: Toasted baguette slices topped with fresh tomatoes, basil, and a hint of balsamic drizzle are light, zesty additions to your meal.
Bring the whole experience to life by sipping on a glass of refreshing Pinot Grigio. Its crisp acidity cuts through the creaminess of the lasagna, making each bite sing, while a sweet Tiramisu for dessert wraps up the evening beautifully, bringing a touch of classic Italian indulgence that everyone loves!
Expert Tips for White Chicken Lasagna
Perfect Noodle Cook: Make sure to cook the lasagna noodles al dente; this prevents them from becoming mushy during the baking process.
Allow to Set: Let the lasagna rest for about 10 minutes after baking. This helps the layers set, making for cleaner slices.
Layer Wisely: When assembling, alternate between béchamel, noodles, cheese, and chicken to ensure that each bite bursts with flavor in this White Chicken Lasagna.
Rock the Roux: Whisk the flour and butter for the béchamel until smooth and cook just until golden. This will create a rich, flavorful base without a raw flour taste.
Creative Substitutions: For a vegetarian version, replace chicken with sautéed zucchini or spinach; just adjust the cheese layers to maintain richness.
Pre-Made Pesto Bonus: Use store-bought basil pesto for a quicker prep; it saves time without sacrificing flavor!
White Chicken Lasagna Recipe FAQs
What type of lasagna noodles should I use for White Chicken Lasagna?
I recommend using traditional lasagna noodles, specifically those labeled “oven-ready” or “no-boil” for convenience. If using regular noodles, ensure you cook them al dente according to package instructions; this will prevent your layers from becoming mushy during baking.
How long can I store leftovers of White Chicken Lasagna?
You can keep leftovers of your creamy White Chicken Lasagna in the fridge for up to 3 days. Make sure to place it in an airtight container to maintain its delicious flavor and texture!
Can I freeze White Chicken Lasagna, and how do I do it?
Absolutely! To freeze, wrap the lasagna tightly in plastic wrap, then cover it in aluminum foil to avoid freezer burn. It can be stored for up to 2 months. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating.
What should I do if my béchamel sauce is too thick or lumpy?
If your béchamel sauce turns out too thick, simply whisk in a little more milk over low heat until it reaches your desired consistency. If it’s lumpy, try blending it with an immersion blender or transferring to a regular blender and mixing until smooth.
Is there a vegetarian option for this White Chicken Lasagna?
Definitely! You can substitute the chicken for sautéed vegetables like zucchini, spinach, or mushrooms. Just make sure to maintain the richness by adjusting the cheese layers to keep the creamy texture intact.
What’s the best way to reheat frozen White Chicken Lasagna?
To reheat frozen White Chicken Lasagna, preheat your oven to 350°F (175°C). Cover it with aluminum foil to help retain moisture and bake for about 25-30 minutes or until it’s warmed thoroughly. Enjoy that comforting dish all over again!
Creamy White Chicken Lasagna: Comfort Food at Its Best
Ingredients
Equipment
Method
- Cook the noodles until al dente in salted boiling water, drain and lay flat on a clean towel.
- Prepare the pesto béchamel by creating a roux with butter and flour, then slowly whisking in milk and pesto.
- Mix together ricotta, Parmesan, egg, basil, and seasonings until creamy.
- Assemble layers starting with béchamel, noodles, cheese mixture, chicken, and mozzarella, repeating until ingredients are used up.
- Bake in the oven at 375°F for 35-40 minutes until golden brown, then let rest for 10 minutes before slicing.
- Garnish with fresh basil and olive oil before serving.
Leave a Reply