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Easy & Creamy White Chicken Lasagna

A close-up, appetizing slice of white chicken lasagna showing layers of pasta, shredded chicken, and a bubbly, browned cheese topping.
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Make this rich, comforting white chicken lasagna using shredded chicken and a velvety cheese sauce. This recipe delivers indulgent flavor perfect for a family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups prepared Alfredo sauce (or Béchamel sauce)
  • 12 lasagna noodles, cooked according to package directions
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper. Mix until fully combined.
  3. Spread about 1 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish.
  4. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  5. Spread half of the ricotta mixture evenly over the noodles.
  6. Top the ricotta layer with half of the shredded chicken.
  7. Sprinkle one-third of the mozzarella cheese over the chicken.
  8. Spoon about 1 cup of the remaining Alfredo sauce over the cheese layer.
  9. Repeat the layers: four noodles, the remaining ricotta mixture, the remaining shredded chicken, and another one-third of the mozzarella cheese.
  10. Place the final four lasagna noodles on top. Spread the remaining Alfredo sauce over the top layer of noodles.
  11. Sprinkle the remaining mozzarella cheese and a light dusting of Parmesan cheese over the top.
  12. Cover the baking dish tightly with aluminum foil.
  13. Bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  14. Let the **ultimate chicken lasagna** rest for 10 minutes before slicing and serving.

Notes

  • For the easiest preparation, use rotisserie chicken for the shredded chicken component.
  • You can prepare this **make ahead chicken lasagna** up to 24 hours in advance. Cover and refrigerate before baking; add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • If you prefer a tangier flavor, substitute half of the mozzarella cheese with provolone.

Nutrition

Find it online: https://cookingzenith.com/chicken-lasagna-easy-creamy-white-recipe/