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Creamy Chicken Lasagna with White Sauce Recipe
Ben Carraoli

Creamy Chicken Lasagna with White Sauce Recipe

I recently made this creamy chicken lasagna with white sauce, and honestly, it turned out better than I expected. The layers were rich, cheesy, and perfectly balanced with tender chicken and a smooth white sauce. I loved how comforting and satisfying every bite felt. It’s now one of my favorite recipes when I want something special yet homemade
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Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • lasagna sheets – 9 to 12 sheets use oven-ready for convenience
  • chicken breast – 2 cups cooked and shredded freshly cooked gives best flavor
  • butter – 4 tablespoons use unsalted for better control of seasoning
  • all-purpose flour – 4 tablespoons for thickening the white sauce smoothly
  • milk – 3 cups full-fat milk gives a richer texture
  • garlic – 3 cloves minced fresh garlic enhances flavor greatly
  • onion – 1 medium finely chopped adds depth to the sauce
  • salt – to taste season gradually while cooking
  • black pepper – 1 teaspoon adds mild heat
  • oregano – 1 teaspoon for a subtle Italian flavor
  • red chili flakes – ½ teaspoon optional for slight spice
  • mozzarella cheese – 2 cups grated always grate fresh for better melt
  • parmesan cheese – ½ cup adds a sharp, nutty taste
  • spinach – 1 cup optional, but use fresh not frozen for best texture

Method
 

  1. I usually cook the chicken first by boiling or lightly sautéing it with salt and pepper. Once done, shred it into small pieces for easy layering. Keeping the chicken moist is important for a juicy lasagna.
  2. In a pan, melt butter and sauté garlic and onion until soft. Add flour and cook briefly, then slowly whisk in milk to avoid lumps. Cook until the sauce thickens into a creamy consistency.
  3. Now I add salt, pepper, oregano, and chili flakes to the sauce. Stir well and let it simmer for a few minutes so all flavors blend together. Taste and adjust seasoning as needed.
  4. Start by spreading a thin layer of white sauce in your baking dish. Add lasagna sheets, followed by chicken, sauce, and cheese. Repeat this layering process until everything is used.
  5. Top the last layer with generous mozzarella and parmesan cheese. This creates a golden, bubbly crust after baking. I always make sure the top is evenly covered.
  6. Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes. The cheese should be melted and slightly golden on top. Let it rest for a few minutes before slicing.

Notes

  • I always use freshly grated cheese because it melts much better
  • Don’t rush the white sauce; I cook it slowly for a smooth texture
  • Let the lasagna rest before cutting, it helps layers stay intact
  • I sometimes add a little cream to the sauce for extra richness
  • Avoid overloading layers, or it may become too heavy