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Creamy White Sauce Lasagna Recipe with Chicken and Ricotta

Creamy White Sauce Lasagna

A rich white chicken lasagna layered with noodles, ricotta, mozzarella, Parmesan, and a smooth cream cheese béchamel-style sauce. This hearty casserole serves 8–12 people and is ideal for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Lasagna
  • 9 noodles Lasagna noodles
  • 3 cups Cooked, shredded chicken
  • 2 cups Shredded mozzarella cheese
  • 1/2 cup Grated Parmesan cheese
Creamy White Sauce
  • 1/4 cup Butter
  • 1 medium Medium onion, chopped
  • 1 clove Garlic, minced
  • 1/2 cup All-purpose flour
  • 1/2 teaspoon Salt
  • 2 cups Chicken broth
  • 1 1/2 cups Milk
  • 4 ounces Softened cream cheese
  • 1 teaspoon Dried basil
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Ground black pepper
Ricotta Filling
  • 2 cups Ricotta cheese
  • 1 large Large egg
  • 1 tablespoon Dried parsley

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
  2. Cook the 9 lasagna noodles according to the package directions until barely tender. Drain them well and keep them separated so they do not stick together.
  3. Melt the butter in a saucepan over medium heat. Add the chopped onion and minced garlic, then cook for 3–5 minutes, stirring occasionally, until softened.
  4. Stir the flour and salt into the softened onion mixture. Cook for about 1 minute while stirring constantly to form the base of the sauce.
  5. Gradually whisk in the chicken broth and milk. Bring the mixture to a gentle boil and cook for 3–5 minutes, whisking often, until thickened.
  6. Add the softened cream cheese, dried basil, dried oregano, and black pepper. Stir until the cream cheese has fully melted and the sauce is smooth.
  7. In a separate bowl, mix the ricotta, egg, and dried parsley until evenly combined.
  8. Spread about one-third of the white sauce in the prepared baking dish. Add 3 noodles, half of the ricotta mixture, half of the chicken, and about one-third of the mozzarella.
  9. Repeat the layering with another portion of sauce, 3 noodles, the remaining ricotta mixture, the remaining chicken, and another portion of the mozzarella.
  10. Finish with the last 3 noodles, the remaining white sauce, the remaining mozzarella, and all of the Parmesan.
  11. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the lasagna is bubbling and lightly browned.
  12. Let the baked lasagna stand for 5–10 minutes before cutting. This short rest allows the creamy layers to set so each serving holds together.

Notes

Whisk the broth and milk into the flour mixture gradually to prevent lumps. Cover during the first 20 minutes of baking, uncover for the final 10 minutes, and rest for 5–10 minutes before serving.