Creamy Chicken Lasagna with White Sauce: A Delicious Twist on a Classic Favorite

If using regular lasagna noodles, cook them according to the package instructions. Drain and set aside. If using no-boil noodles, skip this step.
2. Make the White Sauce:
In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for about 1-2 minutes to form a roux.
Gradually add milk, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
Stir in garlic powder, onion powder, oregano, salt, pepper, and nutmeg (if using). Remove from heat and set aside.
3. Prepare the Chicken Layer:
In a medium bowl, combine the cooked and shredded chicken breast with 1/2 cup of the white sauce. Mix well.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of the white sauce on the bottom.
Place a layer of cooked lasagna noodles on top.
Add half of the shredded chicken mixture, followed by a generous layer of ricotta cheese (about 1 cup).
Repeat the process with another layer of noodles, the remaining chicken, and more ricotta.
Top with the remaining noodles, spread the rest of the white sauce over the top, and sprinkle with mozzarella and Parmesan cheese.
5. Bake the Lasagna:
Cover the lasagna with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 5-10 minutes before slicing.
6. Serve:
Garnish with fresh parsley and serve hot with a side salad or garlic bread.
Serving and Storage Tips