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–+ servings

White Chicken Lasagna

White Chicken Lasagna is rich with sharp cheeses, a creamy bechamel sauce and packed with basil, sun-dried tomatoes and tons of garlic flavor. Comfort food at it's best, this White Chicken Lasagna is hearty, delicious and sure to be your families new favorite chicken recipe.
White Chicken Lasagna is rich with sharp cheeses, a creamy bechamel sauce and packed with basil, sun-dried tomatoes and tons of garlic flavor. Comfort food at it's best, this White Chicken Lasagna is hearty, delicious and sure to be your families new favorite chicken recipe.
Heather
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 16

Ingredients

  • 3 chicken breasts cooked and shredded
  • 16 ounce package lasagna noodles cooked per box instruction

Ricotta Filling

  • 15 oz ricotta cheese
  • 1 egg
  • 1 tablespoon fresh basil diced
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

White Sauce

  • 4 tablespoons butter
  • 1/2 large onion diced
  • 8 cloves garlic minced
  • 4 tablespoons flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 cups sharp white cheddar cheese
  • 4 ounces Parmesan cheese grated
  • 15 - 20 basil leaves diced
  • 6 slices bacon cooked crispy
  • 3 ounces sun-dried tomatoes chopped
  • 3 cups mozzarella cheese shredded

Instructions

  • Easy! To make this White Chicken Lasagna, start by pre-heating your oven to 350 degrees and bring a large pot of salted water to boil.  Once boiling, add in your lasagna noodles and cook per manufacturer instructions. When cooked, drain and run pasta under cold water to stop the cooking process.  Set aside.
  • In a medium sized mixing bowl, combine ricotta, egg, 1/2 cup of Parmesan, 1 cup of mozzarella cheese, garlic powder and salt. Mix to combine and set aside. 
  • In a large skillet, add butter and onions. Melt butter over medium heat while cooking onions and add in the garlic. Stir to combine and cook for one minute. Sprinkle in the flour and stir, cooking for another minute. Whisk in the milk and bring to a boil, stirring continuously so that the flour does not stick to the bottom. When your sauce comes to a low boil, add in your cheeses and spices and combine until cheese has melted. Stir in your shredded chicken. 
  • Lightly grease a 13 x 9 pan and spoon 1/2 cup of sauce into the bottom of the pan. Add a layer of pasta laid out side by side and spoon the chicken white sauce on top and evenly spread out over the noodles. Add dollops of ricotta mixture on top of the pasta and spread evenly. Sprinkle a layer of basil, sun dried tomatoes, bacon and shredded mozzarella and then add another layer of noodles. Repeat this set of layers three times, ending with a layer of noodles then cover the entire dish in shredded cheese. Bake for 25 minutes, remove and let cool for 10 minutes. 

Notes

For the chicken: You can use a pre-cooked rotisserie chicken, a bag of shredded chicken from the frozen food section or you can boil off three chicken breasts for 20-25 minutes and then shred them yourself.
For the bacon: You can cook off 6 slices of bacon on skillet or in a 400 degree oven for 15 minutes.  You can also use the pre-cooked bacon pouches available in the salad topping section of your grocery store.
**(This is what I use a lot! Total time saver!!)**