Description
Indulge in this creamy, sophisticated white lasagna that replaces traditional red sauce with a luxurious, garlic-infused béchamel. Perfectly shredded chicken is combined with a roux-based sauce and layers of melted mozzarella and Parmesan cheese for the ultimate comfort food experience. This elegant dish is designed to hold its shape perfectly, making it an ideal centerpiece for family gatherings or impressive dinner parties.
Ingredients
3 cups cooked chicken breast, shredded
12 lasagna noodles
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk
3 cups mozzarella cheese, freshly shredded
1 cup Parmesan cheese, grated
3 cloves garlic, minced
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Sauté the minced garlic in melted butter over medium heat until fragrant.
Whisk in the flour to create a roux and cook for two minutes without browning.
Pour the milk into the pan slowly while whisking constantly until the sauce thickens.
Add the shredded chicken to the sauce and stir until evenly coated.
Spread a thin layer of the cream sauce on the bottom of a 9×13 baking dish.
Place three lasagna noodles across the bottom as a foundation.
Spread a portion of the chicken mixture over the noodles followed by a sprinkle of mozzarella.
Repeat the layers until all ingredients are used, finishing with a final layer of cheese.
Bake for 45 minutes until the top is golden and bubbling.
Notes
Use no-boil lasagna noodles if you want to save time, or boil regular noodles until al dente if preferred. For extra richness, add a pinch of nutmeg to the béchamel sauce. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 25
- Cook Time: 45
- Category: Meals
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg