White Chicken Lasagna is a delicious twist on the classic Italian dish. Instead of the usual tomato sauce, this recipe features a creamy white sauce that perfectly complements tender chicken and hearty mushrooms. It’s a comforting meal that’s great for family dinners or gatherings.
Why Make This Recipe
This White Chicken Lasagna is a fantastic option for several reasons. First, it’s packed with flavors that everyone will love. The combination of chicken, mushrooms, and cheesy goodness creates a rich and satisfying dish. Plus, it’s relatively easy to make, even for beginner cooks. You’ll find it perfect for meal prepping or making ahead for busy weeknights.
How to Make White Chicken Lasagna
Ingredients:
- 1 kg/2lb chicken breast (or boneless skinless thigh)
- 4 cups (1L) milk (any fat %)
- 2 cups (500ml) chicken broth (stock)
- 2 bay leaves (dried)
- 3 sprigs thyme (or 1 tsp dried thyme)
- 2 tsp Vegeta (or chicken stock powder/granulated bouillon, Note 1)
- 1/2 tsp black pepper
- 2 tbsp (30g) butter (separated)
- 2 tbsp olive oil (separated)
- 500g/1lb mushrooms (quartered)
- 2 garlic cloves (minced)
- 1/2 tsp salt and pepper (each)
- 50g/4tbsp butter
- 2 garlic cloves (minced)
- 3/4 cup (110g) flour (plain/all-purpose)
- 2 cups (200g) cheddar cheese (shredded, Note 2)
- 375g (13 oz) lasagna sheets (fresh or 250g/8oz dried) (Note 3)
- 2 cups (200g) mozzarella cheese (shredded)
Directions:
Chicken: Cook the chicken in a pot with the chicken broth, bay leaves, thyme, Vegeta, and black pepper. Simmer until the chicken is fully cooked. Remove from heat, shred, and set aside.
Mushrooms: In a pan, heat 1 tbsp of butter and 1 tbsp of olive oil. Add the mushrooms and cook for about 5-7 minutes until golden. Stir in 2 minced garlic cloves, salt, and pepper. Cook for another minute and set aside.
White Sauce: In another pot, melt 50g of butter. Add the two minced garlic cloves and cook for about a minute. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk while whisking to prevent lumps. Stir in the cheddar cheese until melted and smooth.
Assemble & Bake: Preheat your oven to 180°C (350°F). In a baking dish, spread a bit of the white sauce on the bottom. Layer with lasagna sheets, half of the shredded chicken, mushrooms, and more sauce. Repeat the layers, finishing with lasagna sheets and the remaining sauce on top. Sprinkle mozzarella cheese over the top. Bake for 30-40 minutes until bubbly and golden.
How to Serve White Chicken Lasagna
Serve hot and enjoy each layer filled with chicken, mushrooms, and melted cheese. A simple green salad on the side adds freshness to the meal.
How to Store White Chicken Lasagna
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the lasagna, making it a convenient option for future meals. To reheat, simply bake in the oven until warmed through.
Tips to Make White Chicken Lasagna
- Use cooked rotisserie chicken for a quicker option.
- Experiment with different cheeses for varied flavors.
- Don’t skip the fresh herbs; they enhance the taste.
Variation
You can easily make this dish vegetarian by replacing chicken with spinach, ricotta, or a variety of vegetables.
FAQs
1. Can I make this lasagna ahead of time?
Yes, you can prepare it a day in advance. Just assemble it and keep it covered in the fridge until ready to bake.
2. Can I use different kinds of cheese?
Absolutely! Feel free to substitute cheddar with your favorite cheeses like gouda or parmesan.
3. Can I add more vegetables?
Yes! Vegetables like spinach, zucchini, or bell peppers can be great additions for more flavor and nutrition.
White Chicken Lasagna
Ingredients
For the Chicken
- 1 kg chicken breast (or boneless skinless thigh)
- 2 cups chicken broth (stock)
- 2 bay leaves (dried)
- 3 sprigs thyme (or 1 tsp dried thyme)
- 2 tsp Vegeta (or chicken stock powder/granulated bouillon) Note 1
- ½ tsp black pepper
For the Mushrooms
- 500 g mushrooms (quartered)
- 2 cloves garlic (minced)
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp butter (separated)
- 2 tbsp olive oil (separated)
For the White Sauce
- 50 g butter
- 2 cloves garlic (minced)
- ¾ cup flour (plain/all-purpose)
- 4 cups milk (any fat %)
- 200 g cheddar cheese (shredded) Note 2
For the Lasagna
- 375 g lasagna sheets (fresh or 250g/8oz dried) Note 3
- 200 g mozzarella cheese (shredded)
Instructions
Cooking the Chicken
- Cook the chicken in a pot with the chicken broth, bay leaves, thyme, Vegeta, and black pepper. Simmer until the chicken is fully cooked.
- Remove from heat, shred the chicken, and set aside.
Cooking the Mushrooms
- In a pan, heat 1 tbsp of butter and 1 tbsp of olive oil.
- Add the mushrooms and cook for about 5-7 minutes until golden.
- Stir in 2 minced garlic cloves, salt, and pepper, and cook for another minute. Set aside.
Making the White Sauce
- In another pot, melt 50g of butter and add the minced garlic. Cook for about a minute.
- Whisk in the flour and cook for 1-2 minutes.
- Gradually add the milk while whisking to prevent lumps. Stir in the cheddar cheese until melted and smooth.
Assembling & Baking
- Preheat your oven to 180°C (350°F).
- In a baking dish, spread a bit of the white sauce on the bottom.
- Layer with lasagna sheets, half of the shredded chicken, mushrooms, and more sauce. Repeat the layers, finishing with lasagna sheets and the remaining sauce on top.
- Sprinkle mozzarella cheese over the top and bake for 30-40 minutes until bubbly and golden.
