Lasagna with Chicken and Creamy White Cheese


For the White Cheese Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)

For the Chicken Filling:

  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 2 cups ricotta cheese
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Other Ingredients:

  • 12 lasagna noodles, cooked according to package instructions
  • 2 cups shredded mozzarella cheese (for layering)
  • 1/4 cup grated Parmesan cheese (for topping)
  • Additional chopped parsley for garnish


  1. Preheat your oven to 350°F (175°C).
  2. To prepare the white cheese sauce, melt the butter in a saucepan over medium heat. Stir in the flour to create a roux and cook for a couple of minutes until it turns a light golden color.
  3. Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Continue to cook and stir until the mixture thickens.
  4. Remove the saucepan from the heat and stir in the mozzarella and Parmesan cheeses until they melt into the sauce. Season with salt, pepper, and a pinch of nutmeg if desired. Set the cheese sauce aside.
  5. In a separate bowl, combine the shredded chicken, ricotta cheese, egg, chopped parsley, salt, and pepper to create the chicken filling.
  6. To assemble the lasagna, spread a thin layer of the white cheese sauce in the bottom of a 9×13-inch baking dish.
  7. Place a layer of lasagna noodles over the sauce. Top the noodles with half of the chicken filling and a portion of the white cheese sauce. Add a layer of shredded mozzarella cheese.
  8. Repeat the process with another layer of noodles, the remaining chicken filling, sauce, and mozzarella cheese.
  9. Finish by adding a final layer of noodles and covering them with the remaining white cheese sauce. Sprinkle the top with grated Parmesan cheese.
  10. Cover the baking dish with aluminum foil and bake for about 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the lasagna is bubbly and golden brown on top.
  11. Allow the lasagna to rest for a few minutes before serving. Garnish with chopped parsley before serving.

This white chicken lasagna is a rich and satisfying dish that makes for a great dinner option, especially during colder months. Enjoy!