Pork Schnitzel with Dijon Gravy
Crispy pork schnitzel served with a tangy Dijon gravy. Easy, authentic pan-fried pork cutlets perfec...
5055
total time
6
servings
550 kcal
calories
Introduction: Why This Creamy Chicken Lasagna Works
Creamy Chicken Lasagna with White Sauce combines the comforting layers of classic lasagna with a lighter, silkier béchamel-style white sauce that complements shredded or diced chicken. Unlike tomato-based lasagnas, this version emphasizes a smooth, cheesy béchamel and ricotta blend, creating a rich but balanced mouthfeel that highlights herbs, garlic, and mild cheeses. It’s perfect for those who prefer a gentler acidity and a cream-driven profile. This recipe is versatile: use leftover rotisserie chicken to save time, swap in spinach or mushrooms for extra veggies, and adjust cheese ratios for a milder or sharper finish. For best results, cook the lasagna noodles al dente — they’ll finish absorbing sauce while baking — and keep the béchamel slightly looser than you think necessary; it will thicken in the oven and during cooling. From a nutritional perspective, this dish delivers protein from chicken and cheeses, plus calcium from dairy. To keep it family-friendly and still indulgent, select part-skim ricotta or reduce butter slightly in the béchamel. The following sections cover ingredient selection, equipment, step-by-step prep, making the perfect white sauce, assembling the layers, baking and troubleshooting, final presentation, plus variations, storage, and nutrition tips. Whether you want a weekend comfort meal or a crowd-pleasing casserole for a potluck, this creamy chicken lasagna is designed to be approachable and adaptable while delivering a consistently creamy, savory result that will become a go-to in your recipe rotation.
Gathering Ingredients
Start with quality ingredients for the best creamy chicken lasagna with white sauce. The backbone is cooked chicken — shredded rotisserie, poached breasts, or leftover roasted chicken all work well. For the white sauce, you’ll need butter, all-purpose flour, and whole milk as the core béchamel components. Cheese choices shape the character: ricotta provides creamy body and a slightly tangy note; shredded mozzarella gives stretch and melt; grated Parmesan or Pecorino Romano adds savory umami and a sharper finish. Fresh garlic, onion, or shallot add aromatic depth; minced garlic is classic and easy. Add herbs — fresh parsley, thyme, or a touch of nutmeg in the béchamel — to brighten flavors. For texture and nutrition, incorporate spinach (fresh or thawed and squeezed dry) or sautéed mushrooms. Lasagna noodles: traditional no-boil sheets save time, but boiling regular lasagna noodles to al dente helps ensure even texture when your béchamel is on the thinner side. Salt and freshly ground black pepper are essential for seasoning each component as you cook. Olive oil or a bit of butter can be used to sauté aromatics. Plan quantities based on pan size. A standard 9x13-inch pan typically needs 9–12 lasagna noodles, 3–4 cups cooked chicken, 3–4 cups béchamel sauce, 1 1/2–2 cups ricotta mixture, and 2–3 cups shredded mozzarella plus 1/2–1 cup grated Parmesan. Having extra sauce is better than too little — a slightly saucier lasagna remains creamy after baking and reheating. Gather measuring cups, mixing bowls, a whisk, spatula, and a baking dish before you begin for efficient, stress-free assembly. Proper prep ensures a smooth cooking process and consistently delicious results.
Essential Equipment and Prep Tips
Successful lasagna is partly about organization and having the right tools. Essential equipment includes a 9x13-inch baking dish (or similar capacity), a medium saucepan for béchamel, a skillet for sautéing aromatics and vegetables, mixing bowls, measuring tools, a rubber spatula for spreading layers, and aluminum foil for covering while baking. A whisk is important for the béchamel to avoid lumps; a wooden spoon is handy for combining thicker mixtures like ricotta blends. If you use no-boil noodles, ensure they are fully submerged in sauce during assembly to hydrate properly. Preheat the oven to the recommended temperature — usually 350°F (175°C) for a creamy, even bake. Prep tips: shred or dice your cooked chicken into bite-sized pieces for even distribution. If adding spinach, wilt and squeeze out as much moisture as possible to prevent a soggy center. If using mushrooms or onions, sauté them first to concentrate flavor and remove excess moisture. Measure cheeses ahead and toss grated mozzarella with a small amount of cornstarch if you plan to freeze the lasagna later — this reduces oil separation. Assemble your ricotta mixture in advance (ricotta, an egg for binding if desired, a pinch of salt, pepper, and chopped parsley). Keep the béchamel warm but not boiling when assembling, so it spreads easily. A good strategy is mise en place: have all components portioned and ready to layer so you can work quickly and keep the béchamel smooth and pourable. Finally, choose layering order deliberately: a thin layer of béchamel on the bottom prevents sticking and creates a moisture barrier. Build even layers and finish with a generous final layer of béchamel and shredded mozzarella to create a golden, creamy crust. These prep choices ensure the lasagna bakes evenly and slices cleanly.
Preparing the Creamy White Sauce (Béchamel) — Cooking Process
Making the white sauce is central to a creamy chicken lasagna. The classic béchamel technique guarantees a silky, lump-free sauce that binds the layers and keeps the lasagna moist. Start by melting butter in a medium saucepan over medium heat. Add finely minced garlic or a small amount of minced shallot if using, sauté briefly until fragrant but not browned. Sprinkle in an equal amount of all-purpose flour to create a roux — typically 3 tablespoons butter to 3 tablespoons flour for a medium batch. Cook the roux for 1–2 minutes, stirring constantly to remove the raw flour taste; do not let it brown. Gradually whisk in warm whole milk (about 3 cups for the above roux) in small additions to avoid lumps. Keep whisking until smooth and the sauce begins to thicken. Lower the heat and simmer gently until the béchamel reaches a thick but pourable consistency — slightly thinner than you want the final lasagna to be, because it will continue to thicken as it bakes. Season with salt, white or black pepper, and a pinch of freshly grated nutmeg for warmth. Stir in grated Parmesan for umami and some shredded mozzarella if you like a cheesier béchamel. If you prefer a lighter sauce, use low-fat milk, but expect a less velvety mouthfeel. For extra flavor, fold in finely chopped fresh herbs like parsley or basil, or a spoonful of Dijon mustard for brightness. If the sauce becomes too thick, whisk in a splash of hot milk; if lumpy, strain or vigorously whisk while heating. Keep the béchamel warm until assembly by covering it and placing the saucepan in a warm water bath, or stir periodically to prevent skin formation. A well-made white sauce is smooth, creamy, and well-seasoned — it should coat the back of a spoon and spread easily across lasagna layers, ensuring each bite is rich and cohesive.
Assembling the Lasagna: Layer by Layer
Assembling the lasagna is where texture and balance come together. Begin by spreading a thin layer of béchamel on the bottom of your baking dish to prevent sticking and to create even moisture distribution. Lay the first layer of lasagna noodles in a single, non-overlapping sheet. Over the noodles, spread a portion of the ricotta mixture — a blend of ricotta, an egg or two for stability if you prefer, a pinch of salt, pepper, and chopped parsley or basil. Add a layer of shredded chicken evenly across the ricotta, followed by a few spoonfuls of béchamel, and a light sprinkling of shredded mozzarella and Parmesan to taste. Repeat these layers: noodles, ricotta, chicken, béchamel, and cheese. For a standard 9x13 pan, plan for 3–4 layers depending on noodle size. Keep the layers consistent in thickness to ensure even baking. If you’re including vegetables such as sautéed spinach or mushrooms, tuck them between the chicken and sauce layers to prevent excess moisture from pooling on top. Press gently on each layer to remove large air pockets but avoid compressing the lasagna too tightly — you want steam to circulate during baking. Finish with a final noodle layer topped with a generous pour of béchamel, an even layer of shredded mozzarella, and a dusting of grated Parmesan. A final scatter of fresh herbs and a light drizzle of olive oil can help the top brown and develop flavor. Cover the dish with foil (sprinkle a few drops of oil on the foil or tent it slightly to prevent the cheese from sticking), then bake according to directions. Proper assembly ensures every slice contains balanced sauce, cheese, and chicken, with cohesive structure and a luscious bite.
Baking, Timing, and Troubleshooting
Baking correctly is crucial to achieve a creamy interior with a golden, slightly crisp top. Preheat your oven to 350°F (175°C). Cover the assembled lasagna with foil and bake for 30–40 minutes to allow the layers to heat through and the noodles to fully hydrate. Remove the foil for the last 10–15 minutes to allow the cheese to brown and the top to set. Total baking time for a fully chilled or refrigerated lasagna may be longer — add 15–20 minutes if baking from cold. An internal temperature of 165°F (74°C) indicates the lasagna is heated through safely. Troubleshooting common issues: if the lasagna is too watery after baking, it often means excess moisture from vegetables or under-reduced béchamel. For next time, squeeze wilted greens thoroughly and sauté mushrooms longer to release and evaporate moisture. If the béchamel was too thin before assembly, it can be thickened by simmering a bit longer or adding a small amount of cornstarch slurry when reheating. For a dry lasagna, ensure you used adequate béchamel and ricotta, and avoid overbaking. To prevent cheese from burning while the center finishes, tent foil over the top loosely. If the lasagna is browning too quickly, reduce heat by 25°F or tent with foil to slow Maillard reactions while the center cooks. Rest the lasagna for at least 10–15 minutes after removing from the oven before slicing; this rest period allows sauces to set and makes slicing cleaner. To reheat leftovers, cover with foil and bake at 325°F (160°C) until warmed through, or microwave individual slices with a damp paper towel to retain moisture. Proper baking and troubleshooting practices keep the lasagna creamy, structurally sound, and delicious every time.
Serving, Garnish, and Final Presentation
Presentation elevates the experience of a creamy chicken lasagna. After the lasagna rests for 10–15 minutes post-bake, slice into portions using a sharp, wide spatula for clean pieces. Serve warm on preheated plates to maintain temperature. Consider garnishes that add freshness and contrast: a scattering of chopped fresh parsley, basil chiffonade, or a few arugula leaves provides herbal brightness. A light drizzle of high-quality extra-virgin olive oil adds sheen and a subtle fruity note; a few grinds of fresh black pepper and a dusting of grated Parmesan complete the look. For serving sides, crisp green salad with a lemon vinaigrette or roasted seasonal vegetables creates a balanced plate and cuts through the creamy richness. When plating, aim for a neat square or rectangle lifted from the pan with the layers visible. For a family-style presentation, transfer the entire baking dish to the table and garnish before serving so guests can help themselves. If you’d like a restaurant-style finish, use a small spoon to pool a little warmed béchamel or pan drippings beside the slice, or add a complementary condiment like a bright tomato salsa or roasted red pepper coulis for contrast. Wine pairing: creamy chicken lasagna pairs nicely with medium-bodied white wines such as Chardonnay or light reds like Pinot Noir; non-alcoholic pairings include sparkling water with lemon or a crisp iced tea. Photographing the final dish benefits from natural side lighting to highlight the glossy béchamel and browned cheese. Allow the lasagna to cool slightly before photographing to avoid steam blurring the image. With thoughtful plating and garnish, your creamy chicken lasagna will look as irresistible as it tastes, ready for family dinners, potlucks, or special occasions.
Variations, Storage, and Nutrition Tips
This creamy chicken lasagna is highly adaptable. For a lighter version, substitute part of the whole milk with low-fat milk and use part-skim ricotta and low-moisture mozzarella. Add vegetables like spinach, kale, zucchini, or roasted red peppers for additional fiber and nutrients — sauté them first to reduce water content. For a gluten-free option, use gluten-free lasagna sheets or thinly sliced roasted eggplant as layers. If you prefer a tangier profile, blend a few tablespoons of goat cheese into the ricotta or add a touch of lemon zest to the béchamel for brightness. For a richer casserole, fold in shredded fontina or Gruyère into the blanc sauce for a more complex melt. Storage: Cool the lasagna to room temperature within two hours, then refrigerate in an airtight container for up to 3–4 days. To freeze, wrap the cooled lasagna tightly in plastic wrap and aluminum foil or use a freezer-safe container; it keeps well for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat covered in a 325°F (160°C) oven until warmed through, usually 20–30 minutes for a portion or 40–60 minutes for a full tray from refrigerated; add time if starting from frozen. Use a thermometer to ensure internal temperature reaches 165°F (74°C). Nutrition tips: incorporating white meat chicken and veggies balances the richness of cheeses. To lower calories per serving, reduce mozzarella slightly and boost vegetables. Add whole-grain or legume-based lasagna sheets for added fiber. To estimate nutrition per serving, account for calories from cheese and béchamel — cheeses are calorie-dense — and portion accordingly. With these variations and storage strategies, your creamy chicken lasagna remains convenient, customizable, and suitable for many dietary preferences while retaining its comforting, creamy appeal.
Creamy Chicken Lasagna with White Sauce
Easy, creamy chicken lasagna with a velvety white sauce. Step-by-step tips, variations, storage and nutrition for a family favorite.
total time
5055
servings
6
calories
550 kcal
ingredients
- 🧈 4 tbsp unsalted butter
- 🌾 4 tbsp all-purpose flour
- 🥛 3 cups whole milk
- 🥄 1 cup heavy cream
- 🧀 1/2 cup grated Parmesan cheese
- 🧄 1/2 tsp garlic powder
- 🧂 Salt and pepper to taste
- 🍝 9 lasagna noodles (cooked according to package instructions)
- 🍗 3 cups cooked, shredded chicken
- 🧀 2 cups shredded mozzarella cheese
- 🥄 1/2 cup ricotta cheese
- 🧀 1/2 cup grated Parmesan cheese
- 🥬 1 cup fresh spinach (optional)
- 🌿 1 tsp Italian seasoning
instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. To make the white sauce, melt the butter in a medium saucepan over medium heat.
- 3. Whisk in the all-purpose flour and cook for about 1 minute to form a roux.
- 4. Gradually pour in the whole milk and heavy cream while whisking constantly to avoid lumps.
- 5. Continue whisking until the sauce thickens, about 5-7 minutes.
- 6. Stir in the grated Parmesan cheese, garlic powder, salt, and pepper. Remove from heat and set aside.
- 7. Cook the lasagna noodles according to package instructions, drain, and rinse with cold water to prevent sticking.
- 8. Lightly grease a 9x13-inch baking dish. Spread a thin layer of white sauce on the bottom of the dish.
- 9. Place three lasagna noodles over the sauce in a single layer.
- 10. Spread a layer of shredded chicken evenly over the noodles. Add fresh spinach if using.
- 11. Dollop and spread half of the ricotta cheese over the chicken and spinach layer.
- 12. Sprinkle 2/3 of the shredded mozzarella and half of the Parmesan cheese over the ricotta layer.
- 13. Pour a ladle of white sauce over the cheese layer.
- 14. Repeat the layering process two more times: noodles, chicken, spinach, ricotta, mozzarella, Parmesan, and white sauce.
- 15. Finish by topping with the remaining white sauce and the remaining mozzarella cheese.
- 16. Cover the baking dish with foil and bake for 25 minutes.
- 17. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.
- 18. Allow the lasagna to rest for 10 minutes before slicing.
- 19. Garnish with Italian seasoning or fresh parsley before serving.
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