Name: White Lasagna: Creamy, Cheesy, and Comforting Perfection
Prep time: 25 min
Cook time: 40 min
Total time: PT-490600H23M44S
Cuisine: Italian-American
Ingredients: 9 lasagna noodles; 2 cups cooked chicken, shredded; 3 tbsp butter; 3 tbsp all-purpose flour; 2 1/2 cups milk; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp nutmeg (optional); 1 tbsp olive oil; 2 tbsp fresh parsley, chopped (for garnish)

Description

White Lasagna, also known as Chicken Alfredo Lasagna, is a creamy and comforting twist on the traditional red-sauce lasagna. Layers of tender lasagna noodles, shredded chicken, creamy béchamel or Alfredo sauce, and gooey melted cheese make this dish rich, satisfying, and perfect for family dinners or special occasions.

Ingredients

9 lasagna noodles
2 cups cooked chicken, shredded
3 tbsp butter
3 tbsp all-purpose flour
2 1/2 cups milk
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup ricotta cheese
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg (optional)
1 tbsp olive oil
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook lasagna noodles according to package directions until al dente. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Whisk in flour and cook for 1 minute, forming a roux. Gradually whisk in milk and heavy cream, stirring constantly until smooth and thickened (about 5 minutes).
Stir in Parmesan cheese, salt, pepper, and nutmeg (if using). Remove from heat — this is your white sauce.
In a bowl, combine shredded chicken with 1/2 cup of the white sauce to keep it moist.
Assemble the lasagna: Spread a thin layer of white sauce on the bottom of the baking dish. Add a layer of noodles, then spread ricotta cheese, chicken mixture, and a sprinkle of mozzarella.
Repeat layers until ingredients are used up, ending with noodles topped with white sauce and remaining mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes, until the top is bubbly and golden.
Let rest for 10 minutes before slicing. Garnish with chopped parsley and serve warm.

Notes

For a richer sauce, replace some of the milk with chicken broth or extra cream.
Add sautéed spinach or mushrooms between layers for a veggie boost.
Use rotisserie chicken to save time.
Leftovers reheat beautifully — the flavors deepen overnight.

Prep Time: 25 mins
Cook Time: 40 mins
Category: Main Course
Method: Baked
Cuisine: Italian-American