Description
Creamy white chicken lasagna brings comfort and elegance to classic Italian pasta tradition. Layers of tender chicken, rich bechamel sauce, and melted cheese create a satisfying meal that will delight you at first bite.
Ingredients
Scale
Main Proteins:
- 3 cups shredded rotisserie chicken
- 3 cups whole milk ricotta cheese
- 1 lb shredded mozzarella cheese (4 cups)
- 2 cups freshly grated Parmesan cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 eggs
Dairy and Liquids:
- 3 cups half-and-half
- 2 cups low-sodium chicken broth
- 1 cup full-fat sour cream
- 5 tablespoons unsalted butter (or substitute half olive oil)
Dry Ingredients and Seasonings:
- 15 classic lasagna noodles (not no-boil)
- 1/3 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 8 cloves garlic, minced
- 1/4 cup chopped fresh basil (or 1 tablespoon dried)
- 1 (14 ounces) can artichoke hearts, chopped & patted dry
- 16 ounces frozen chopped spinach, thawed & patted dry
Instructions
- Prepare lasagna noodles by submerging them in hot water, allowing them to soften for approximately 30 minutes while occasionally stirring to prevent adhesion.
- Create a creamy filling by thoroughly blending ricotta, sour cream, eggs, Parmesan, basil, salt, pepper, and nutmeg in a large mixing bowl.
- Incorporate chopped artichokes and spinach into the ricotta mixture, ensuring even distribution.
- Preheat the oven to a precise 350°F, creating an ideal baking environment.
- Craft a rich Alfredo sauce by melting butter in a skillet, then whisking in flour and minced garlic, cooking for two minutes to develop depth of flavor.
- Gradually introduce half-and-half and chicken broth into the roux, whisking continuously to create a smooth, velvety sauce.
- Simmer the sauce for five minutes, stirring frequently to prevent scorching and enhance its consistency.
- Remove the sauce from heat and fold in Parmesan cheese and shredded chicken, creating a luxurious base for the lasagna.
- Prepare a 9×13 deep baking dish by lightly greasing its surface and spreading an initial layer of Alfredo sauce.
- Construct the first layer by carefully arranging lasagna noodles, followed by an even distribution of ricotta mixture and mozzarella cheese.
- Repeat the layering process two additional times, ensuring consistent coverage of Alfredo sauce and cheese between each tier.
- Complete the lasagna with a final topping of remaining Alfredo sauce and a generous sprinkle of mozzarella cheese.
- Cover the dish with foil and bake for 30 minutes, allowing the flavors to meld and the ingredients to heat thoroughly.
- Remove the foil and continue baking for an additional 30 minutes until the lasagna becomes bubbly and golden.
- For a perfect finishing touch, broil the lasagna for three minutes to create a beautifully caramelized cheese crust.
- Allow the lasagna to rest for 15 minutes before serving, which helps it set and makes slicing easier.
Notes
- Noodle Soaking Technique: Soak lasagna noodles in hot water for at least 30 minutes to ensure they’re perfectly tender and prevent them from breaking during layering.
- Cheese Mixture Flexibility: Swap ricotta with cottage cheese or Greek yogurt for a lighter version, and experiment with different herbs like thyme or oregano to customize the flavor profile.
- Protein Alternatives: Replace shredded chicken with cooked ground turkey, shredded rotisserie chicken, or plant-based protein like tofu for diverse dietary needs.
- Sauce Consistency Tip: Whisk the Alfredo sauce constantly to prevent lumps and achieve a smooth, creamy texture that coats the layers evenly.
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 540
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 150 mg