new recipe: White Chicken Lasagna Like My Family Makes (With Honest Tips)
Let Me Tell You About This White Chicken Lasagna…
You know how some recipes just sort of sneak up and become a family favorite, even though you didn’t set out to start a tradition? That’s exactly what happened with this White Chicken Lasagna at our house. I first made it on a chilly Thursday night when I was out of red sauce (classic) and decided to just wing it with the white sauce instead. My partner acted suspicious at first—he calls it “fancy pasta cake”—but by the end, he was eating it straight from the pan. Ever since then, whenever it’s a gloomy day or we’ve got company, out comes the big casserole dish. By the way, if you ever drop a noodle on the floor, don’t panic—it happens to all of us. Even my dog likes to lurk during lasagna prep, just in case.
Why I Keep Coming Back to This Recipe
I make this when I want dinner to taste like a hug in food form. My kids (ok, and me too) love the way the creamy sauce gets all cozy with the chicken and cheese. Plus, it’s honestly less stressful than classic lasagna since there’s no red sauce splatter. I used to dread layering lasagna anything (those noodles like to slide everywhere), but this one is pretty forgiving—it’s definitely not a perfectionist’s dish, which suits me just fine. If you forget a layer or mess up the order, just keep going; I promise it’ll still taste dreamy. And, if you’re like me and sometimes just can’t be bothered to boil noodles, read on…
What You’ll Need (Plus a Few Swaps I’ve Tried)
- 9 lasagna noodles (regular or oven-ready; honestly, oven-ready is my go-to when I’m frazzled… but if you’ve only got regular, just boil them up. Gluten-free noodles also work, though they do break a bit easier.)
- 2 cups cooked chicken (rotisserie chicken is a lifesaver—I’ve also used leftover grilled chicken and once, in a pinch, even some turkey… nobody noticed)
- 2 cups shredded mozzarella cheese (but my grandmother insisted on using half mozzarella, half provolone… both work, honestly whatever’s in the fridge)
- 1 cup ricotta cheese (or cottage cheese if you prefer—it’s creamier, but the flavor is a bit tangier)
- 1/2 cup grated Parmesan cheese (fresh is best, but pre-grated is absolutely fine. No guilt here.)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups milk (whole, 2 percent, even almond milk in a pinch—though it’s a bit thinner)
- 3 garlic cloves, minced (I sometimes just use garlic powder if I’m lazy…)
- 1/2 onion, finely chopped
- 1 teaspoon Italian seasoning (or just a pinch of oregano and basil)
- Salt and pepper (to taste, but I probably use more pepper than most people)
- 1 cup baby spinach (optional) (sneak those veggies in, or not—it’s your call)
How I Actually Make It (With Random Tips Along the Way)
- Preheat your oven to 375°F (that’s about 190°C if your oven talks Celsius). Grease a 9×13 inch pan with butter or that spray stuff—it all works.
- If you’ve got the regular noodles: Boil up a big pot of salty water, cook the noodles until barely bendy (they’ll finish in the oven). Drain, and maybe toss with a bit of oil so they don’t turn into a sticky noodle brick.
- Chicken time: Shred or chop your cooked chicken. This is where I sneak a taste. Or three.
- The white sauce (don’t panic): Melt butter in a saucepan over medium heat. Add onion and garlic—cook till soft (don’t let the garlic burn, it goes bitter faster than you’d think). Stir in flour, and cook for about a minute. Then, slowly pour in the milk while whisking like your life depends on it (no lumps, please!). Keep stirring till it thickens; add Italian seasoning and some salt and pepper. If you want it richer, you could toss in a splash of cream. If it looks a bit weird at this stage—don’t worry, it’ll smooth out.
- Now, mix about a cup of the mozzarella and half the Parmesan into the sauce, let it melt. Taste for seasoning. Actually, I find it works better if you make the sauce a bit saltier than you’d think, since the noodles mellow it out.
- Layer it up: Spread a big spoonful of sauce on the bottom of your pan. Lay down 3 noodles (or as many as fit). Top with half the chicken, half the ricotta, a handful of spinach if you’re feeling healthy, and a third of the remaining sauce. Repeat with more noodles, the rest of the chicken and ricotta, more spinach if you like, more sauce. Finish with the last noodles, whatever sauce is left, and pile on the rest of the mozzarella and Parmesan. No need to be fussy about perfect layers.
- Cover with foil (I always forget and end up scrambling for it at the last second). Bake for 25 minutes, then take the foil off and bake another 15-20 minutes until it’s bubbly and golden. If the cheese isn’t browning, broil it for a minute—but watch it like a hawk (seriously, I’ve burned more cheese than I care to admit).
- Let it sit for at least 10 minutes before slicing. If you skip this, it’ll ooze everywhere… but honestly, sometimes I can’t wait and just eat the messy bits with a spoon.
Some Notes (Aka Stuff I Learned the Hard Way)
- This tastes even better the next day (if there’s any left!).
- Oven-ready noodles save so much time, but you’ll want to use a bit more sauce so they soften properly.
- If you use pre-cooked chicken, don’t add it until after the sauce is off the heat, or it’ll get rubbery. Trust me, learned that one the weird-texture way.
- Using bagged shredded cheese is totally fine, but it doesn’t melt quite as smoothly. Not a dealbreaker, though.
Variations I’ve Tried (And One I Don’t Recommend)
- Mushroom version: Sauté sliced mushrooms with the onions—adds a nice earthiness. My sister swears by it.
- Spicy kick: Add a pinch of red pepper flakes to the sauce. Wakes things up.
- Veggie-packed: Zucchini slices or roasted bell peppers layer in nicely. Just go easy so you don’t water down the sauce.
- The flop: I once tried a cauliflower sauce instead of the white sauce… let’s just say, never again. The flavor was fine but the texture was like, well, nursery food. Live and learn.
What If You Don’t Have the Right Equipment?
A 9×13 pan is ideal, but I once cobbled this together in two smaller cake pans and it worked fine (just a bit trickier to layer). A regular saucepan for the sauce is all you need—if you don’t have a whisk, a fork will do in a pinch, just keep stirring.
How to Store It (If You Even Get the Chance)
Fridge: Cover leftovers (foil, plastic wrap, or a big plate on top, I’m not picky) and it keeps up to 3 days. Reheats best in the oven, but microwave works if you’re in a hurry. Freezes surprisingly well, just wrap it up tight. That said, in my house, someone always sneaks a spoonful at midnight, so it rarely makes it past the first 24 hours.
How We Serve It (Personal Quirks Welcome)
A simple side salad and some crusty bread, if I’m being fancy. My cousin swears by garlic bread on the side, and sometimes we do both. Oh, and a glass of white wine if it’s been that kind of day. It’s also delicious straight from the fridge—the flavors meld together like magic. Try it cold, just once, for science.
Lessons Learned (Usually the Hard Way)
- Don’t rush the sauce—if you try to thicken it on high heat, it’ll scorch or go lumpy. I did that once while multitasking… not worth it.
- Be generous with cheese on top! I cut back once thinking I was being healthy, and everyone noticed (and complained, loudly).
- If you’re using spinach, squeeze it dry after washing, otherwise the lasagna gets watery. Been there, mopped that up.
FAQs (Because I’ve Actually Been Asked These)
- Can I make this ahead?
- Absolutely, and it’s even better the next day. Just assemble, cover, and pop it in the fridge. Bake when you’re ready. If it’s cold, add a few extra minutes in the oven.
- Can I freeze it?
- Yep! Either freeze before baking (let it thaw overnight in the fridge first), or freeze leftovers in single portions for emergency lunches. Oh, and write the date on it… or you’ll forget, trust me.
- What if my sauce is too runny/thick?
- If it’s too runny, just simmer a bit longer (or add a bit more cheese, works wonders). Too thick? A splash of milk fixes it. It’s forgiving, really.
- Do I have to use chicken?
- Nope! I’ve made this with roasted veggies, even shredded turkey at Thanksgiving. Or skip meat entirely—still good.
- Where do you get those oven-ready noodles?
- Most grocery stores carry them—here’s a link to Barilla’s version (not sponsored, just what I use!).
- What white wine do you use?
- I’m no sommelier, but a crisp Sauvignon Blanc or Pinot Grigio works lovely. I usually just grab what’s on sale at the bottle shop, to be honest.
- Is it supposed to be this messy?
- Yes! Messy is tasty here. If it looks too perfect, you probably didn’t add enough sauce.
- Any good place for more chicken casserole inspo?
- For sure—Sally’s Baking Addiction has a great chicken casserole recipe I’ve borrowed ideas from.
There you have it—my family’s cozy, not-too-fussy White Chicken Lasagna. If you try it, let me know how it goes! And if you end up eating it straight from the pan, you’ve got good taste. Cheers!
