White Chicken Lasagna

Introduction

White Chicken Lasagna is a delicious twist on the traditional Italian lasagna, offering a creamy, rich, and comforting alternative to the classic tomato-based version. Instead of marinara or red sauce, this recipe features a velvety béchamel or alfredo-style sauce that complements tender shredded chicken, layers of pasta, and a blend of cheeses. It’s a perfect dish for family dinners, potlucks, or meal prepping, combining comfort food with a touch of elegance. Whether you’re looking to switch things up or want a milder flavor profile than the traditional lasagna, this white chicken version will quickly become a favorite in your home.

The History

Lasagna, as we know it today, has roots in ancient Rome and evolved through centuries in Italy. Traditionally, it was made with layers of pasta, meat, cheese, and tomato sauce. However, the white lasagna variation—known as “lasagna in bianco”—originates from regions like Emilia-Romagna and Lombardy, where dairy-rich sauces are more common. These areas are also known for their buttery and creamy dishes, which inspired the use of béchamel instead of tomato sauce. Over time, chefs and home cooks alike began experimenting with different proteins, including chicken, giving rise to modern variations like White Chicken Lasagna. Today, it’s a popular choice for those who prefer a richer, less acidic lasagna experience.

Ingredients Breakdown

White Chicken Lasagna uses a combination of creamy sauces, lean protein, and flavorful cheeses to create a satisfying baked dish. The ingredients typically include:

Chicken Breast: Shredded or diced, providing a lean source of protein.
Lasagna Noodles: Can be boiled traditionally or oven-ready for convenience.
Béchamel or Alfredo Sauce: The creamy base that replaces the traditional red sauce.
Cheeses: Usually a mix of mozzarella, Parmesan, and ricotta or goat cheese for added depth.
Vegetables (optional): Spinach, mushrooms, or onions can be added for extra nutrition and texture.
Spices: Nutmeg enhances the béchamel, while garlic, salt, pepper, and herbs add flavor to the overall dish.

Step-by-Step Recipe

Cook the Chicken: Poach or bake boneless, skinless chicken breasts until fully cooked. Shred or dice and set aside.
Prepare the Béchamel Sauce: Melt butter in a saucepan, whisk in flour to make a roux, then gradually add warm milk, stirring constantly. Season with nutmeg, salt, and pepper. Cook until thickened.
Layer the Dish: In a baking dish, spread a thin layer of sauce. Add lasagna noodles, followed by chicken, a sprinkle of cheese, and repeat layers, finishing with a top layer of sauce and generous amount of mozzarella and Parmesan.
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.
Cool and Serve: Let rest for 10 minutes before slicing for cleaner portions.

Tips

Use homemade béchamel for the best flavor, or enhance store-bought versions with fresh garlic, herbs, and a dash of nutmeg.
To prevent the noodles from sticking together, add a splash of olive oil to the boiling water.
Letting the lasagna rest after baking allows it to set and makes for neater slices.
If using oven-ready noodles, increase the liquid content slightly by adding a bit of milk or broth to the sauce layers to ensure they cook properly.
For a lighter version, substitute part of the cheese with low-fat options and use skim milk in the béchamel.

Variations and Customizations

White Chicken Lasagna is highly customizable to suit various tastes and dietary needs:

Dairy-Free: Use dairy-free milk and vegan cheese alternatives in place of traditional dairy products.
Gluten-Free: Substitute regular lasagna noodles with gluten-free ones or use thinly sliced zucchini or eggplant for a low-carb option.
Vegetarian Version: Omit chicken and add layers of sautéed mushrooms, spinach, or roasted cauliflower for a hearty vegetarian lasagna.
Extra Flavor: Stir in chopped sun-dried tomatoes, caramelized onions, or roasted garlic into the béchamel for depth.
Protein Swap: Replace chicken with turkey, shrimp, or even tofu for alternative protein sources.

Health Considerations and Nutritional Value

White Chicken Lasagna can be a nutritious meal when balanced properly:

Protein: Chicken breast provides lean protein, essential for muscle repair and immune function.
Calcium: Cheese and milk-based sauces contribute calcium, supporting bone health.
Carbohydrates: Lasagna noodles offer energy-providing carbs; opt for whole wheat versions for added fiber.
Fat: Traditional béchamel contains saturated fat from butter and whole milk. Using low-fat milk and reduced-fat cheese can lower the fat content.
Portion Control: Lasagna is calorie-dense, so serving smaller portions alongside a green salad can balance the meal.

Ingredients

2 boneless, skinless chicken breasts
8 oz (about 2 cups) shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk (or low-fat)
Nutmeg, to taste
Salt and black pepper, to taste
1 cup ricotta cheese (optional)
9–12 lasagna noodles (regular or oven-ready)
1–2 cloves garlic, minced (optional)
1 cup fresh spinach or other greens (optional)

Directions

Cook the Chicken: Place chicken breasts in a pot and cover with water. Add salt, garlic powder, and herbs if desired. Bring to a boil, reduce heat, and simmer for 10–15 minutes or until internal temperature reaches 165°F. Shred with two forks and set aside.
Make the Béchamel: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually pour in warm milk, stirring continuously. Add nutmeg, salt, and pepper. Cook until thickened and smooth. Optional: stir in minced garlic for extra flavor.
Assemble the Lasagna: In a 9×13-inch baking dish, spread a thin layer of béchamel. Layer lasagna noodles, then top with chicken, ricotta (if using), spinach, and a generous spoonful of sauce. Repeat layers, finishing with a top layer of sauce and sprinkled mozzarella and Parmesan.
Bake: Cover with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden brown.
Cool and Serve: Allow to cool for 10 minutes before slicing. Serve warm, optionally with garlic bread and a side salad.