This white hen lasagna is filled with three sorts of cheese and layers of creamy white sauce, juicy shredded hen, mushrooms, and noodles. It’s simple to make and tremendous satisfying!
With its wealthy, creamy layers of béchamel sauce, white hen lasagna all the time jogs my memory of hen alfredo! It’s an effective way to alter issues up from a standard spinach lasagna (which I additionally love). And should you’re a fan of this recipe, attempt my white hen chili subsequent.
This white hen lasagna is gentle and creamy, with three sorts of cheese and all of the consolation I like in a basic lasagna. Rising up, lasagna nights have been all the time an enormous deal in our home, and now I’ve put my very own spin on the basic as a result of why not? Actually, this one took place as a result of I had some leftover noodles, creamy sauce, and hen leftovers within the fridge. And let me let you know, it changed into one thing wonderful!
This model replaces the normal floor beef and tomato sauce combo with juicy shredded hen and a wealthy, silky, home made white sauce referred to as béchamel. The result’s golden-baked layers brimming with hen, mushrooms, and oodles of noodles and melty cheese. It’s a contemporary, scrumptious spin which you could make any night time of the week. I’ll present you simply how simple it’s!
Why I Love This White Rooster Lasagna Recipe
- A contemporary spin on basic lasagna. Each time I’m craving consolation meals that’s one thing a bit completely different, I make this simple white hen lasagna. It’s hearty and satisfying, like a basic home made lasagna, with tremendous creamy, savory layers that get lightened up by tender hen.
- Straightforward to make. There’s a small quantity of prep concerned to make the white sauce and hen layers, however each come collectively rapidly on the stovetop.
- Nice leftovers. This white lasagna recipe makes sufficient to serve 4 individuals comfortably, nevertheless it’s so good that I typically double it and bake two! One to get pleasure from straight away, and a second to refrigerate and freeze for later. If you happen to ask me, home made lasagna tastes even higher the subsequent day. 😃
What You’ll Want
White lasagna comes collectively similar to a basic lasagna, with a couple of tweaks to the substances. Try my ingredient and substitution notes right here. You should definitely scroll all the way down to the recipe card for a printable record with the total recipe quantities and particulars.
- Béchamel Sauce – Traditional béchamel sauce may be very simple to make at house. For this white lasagna, I embrace a variation of béchamel enriched with half-and-half and cream cheese.
- Butter – Salted or unsalted butter, for sautéeing the mushrooms. I just like the added taste that comes from butter however you may use olive oil should you desire.
- Mushrooms – These could be cremini, white, or brown mushrooms, or any selection you’d like. Child portobellos are one other good choice. Give the mushrooms a mild rinse beneath operating water, then take away the stems and slice them earlier than you begin.
- Garlic – Freshly minced garlic, or you possibly can exchange every contemporary clove with ¼-½ teaspoon of garlic powder.
- Ricotta Cheese – Ricotta is a gentle Italian comfortable cheese. You’ll discover it within the dairy aisle alongside different comfortable or specialty cheeses. If you happen to can’t discover ricotta, cottage cheese or mascarpone cheese make good substitutes.
- Parmesan and Mozzarella – Rounding out our trio of cheeses is freshly grated parmesan (or pecorino) and shredded mozzarella cheese. If wanted, you need to use one other melty cheese, like cheddar, rather than shredded mozz.
- Egg – You’ll want one entire egg to behave as a binder for the cheese combination.
- Rooster – Shred a store-bought or home made rotisserie hen. Boiled hen can even work (see my recipe for the right way to boil hen), or any leftover cooked hen you might have readily available.
- Lasagna Sheets – I make this recipe with contemporary lasagna noodles. If you happen to’re utilizing dry lasagna sheets, it’s greatest to boil them al dente first. Or, should you go away them dry, I like to recommend making an additional ½ cup of béchamel sauce to offset the dry lasagna noodles, since they’ll take in extra liquid.
What Is Béchamel?
Béchamel sauce is a French white sauce constructed from a “roux” of butter and flour combined with milk. It’s fast to make and you need to use it as a base for many different sauces, together with Alfredo sauce and the cheese sauce in mac and cheese. Béchamel is a key ingredient in white lasagna and creates the creamy layers in recipes like my lasagna bolognese and butternut squash lasagna, too.
Find out how to Make White Rooster Lasagna
There’s one thing about pulling a bubbly, golden lasagna from the oven that awakens the home goddess in me. The satisfaction!! The perfect half about this white hen lasagna is, it takes little or no effort. Observe the steps with photographs right here.
First, Prep the Components
This lasagna recipe begins with a easy home made white sauce, then it’s a matter of pre-cooking the mushrooms and mixing up the ricotta layer. This fashion, all the pieces is able to layer into the baking dish. Right here’s the right way to do it:
- Put together the béchamel. Whisk flour with melted butter over medium-high warmth. As soon as that begins to odor aromatic, stir in half-and-half and hen broth, and season the sauce with salt, pepper, and a pinch of nutmeg. Lastly, stir within the cream cheese and simmer the sauce so it thickens.
- Cook dinner the mushrooms. Subsequent, add your cleaned and sliced mushrooms to a skillet with extra melted butter. Cook dinner and stir for a couple of minutes whereas they soften, then add the garlic and season to style. Lastly, stir within the shredded hen.
- Make the cheese filling. In the meantime, add the ricotta, egg, and parmesan to a bowl. Fold that collectively till it’s properly mixed.
Layer and Bake
Together with your substances cooked and prepared, layering this hen lasagna is fast and straightforward. As with all lasagna, the objective is to layer evenly, beginning with sauce and ending with cheese, so that you get equal quantities of goodness in each chew:
- Assemble the lasagna. Begin with 2-3 spoonfuls of béchamel sauce, and unfold that into the underside of an 8” baking dish. Cowl the sauce with lasagna sheets. Prime that with ricotta combination, then the hen and mushrooms, a layer of mozzarella cheese, and one other layer of béchamel. Repeat till you’ve used up all of the substances.
- Bake. Cowl the pan with foil and bake the hen lasagna at 400ºF for 25 minutes. Take away the foil for the final 5 minutes of baking in order that the cheese on high can brown a bit. Afterward, let the lasagna relaxation for Quarter-hour earlier than slicing and serving.
Ideas and Variations
- Maintain whisking. It’s necessary to whisk the béchamel sauce often whereas it cooks and thickens, to keep away from lumps.
- When assembling a lasagna, make sure that the cheese and sauce are the final layers.
- Layer evenly. Do your greatest to divide the béchamel, hen, and cheese filling evenly between the layers. This helps with even baking, and also you don’t find yourself with some layers which can be thicker than others.
- Relaxation earlier than slicing. As tempting as it’s to slice right into a hot-from-the-oven, steamy lasagna, resist! Letting this hen lasagna relaxation for 10-Quarter-hour after baking lets the cheese and sauce arrange a bit for much less soupy slices.
- Not a fan of mushrooms? If you happen to dislike mushrooms, be happy to skip them or exchange them with one other veggie, like spinach or cooked squash.
- Use floor hen as an alternative. If you happen to don’t have hen to shred, you need to use a bundle of floor hen. You should definitely break up and brown the bottom meat in a pan beforehand.
- Swap out the protein. It gained’t be a hen lasagna, per se, however you possibly can exchange the shredded hen on this recipe with nearly any protein you’d like. Mess around with alternate options like cooked floor meats, sausage, pulled pork, or shredded beef, or skip the meat altogether and exchange it with sautéed greens for a vegetarian lasagna.
Storing and Reheating Leftover Lasagna
- Refrigerate. Enable your white hen lasagna to chill fully, and retailer it coated within the fridge for as much as 4 days.
- Reheat. I like to recommend reheating this lasagna within the oven beneath foil, at 350ºF for about half-hour or till the layers are warmed by way of once more. It’s also possible to microwave particular person parts in 30-second increments.
- Freeze. You’ll be able to double-wrap the lasagna tightly in plastic wrap or retailer it hermetic and freeze it for as much as 3 months. Thaw it within the fridge in a single day earlier than reheating.
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Put together the bechamel sauce:
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Begin by cooking the flour. Soften butter in a saucepan over medium-high warmth. As soon as the butter is melted, add flour. Cook dinner the flour till aromatic (it can odor like popcorn).
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Add the liquid. Regularly stir in half-and-half and the hen broth. Season the sauce with salt, pepper, and nutmeg. Stir within the cream cheese and prepare dinner till barely thickened. Set the bechamel sauce apart.
Put together the mushrooms:
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Slice the mushrooms. Wash the mushrooms beneath operating water. Don’t soak them; simply rinse gently. Take away the mushrooms’ stems and slice the caps into skinny slices.
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Sauté the mushrooms. Soften butter in a big skillet. Add the mushrooms and prepare dinner, stirring, for five minutes.
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Put all of it collectively. Add garlic and season the mushrooms to style with salt and pepper. Cook dinner for 1 minute and take away from the warmth. Stir within the shredded hen. Put aside.
Put together the lasagna filling:
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Make the cheese sauce. Mix the ricotta, egg, and parmesan in a bowl and put aside.
Assemble the lasagna:
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Prep. Begin by heating the oven to 400ºF.
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Begin with the bechamel. To make the layers, add 2-3 tablespoons of the ready bechamel sauce to the underside of an 8-inch baking dish.
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Layer the substances. Add sufficient lasagna sheets to cowl the underside. Add ¼ cup of the ricotta cheese combination, ⅓ of the hen and mushroom combination, ⅔ cup of mozzarella cheese, and ½ cup of bechamel sauce. Repeat layers till you might have used all the substances, ending with sauce and cheese.
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Bake the lasagna. Cowl with foil and bake the lasagna for 25 minutes. Take away the duvet within the final 5 minutes of baking.
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Serve: Enable the hen lasagna to chill for Quarter-hour earlier than serving.
- If you happen to use dry lasagna sheets, prepare dinner them in boiling water (like pasta) till al dente, or use dry lasagna sheets. If you happen to resolve to make use of dry lasagna sheets, make extra bechamel sauce, round ½ cup extra, as a result of the dry sheets will take in an excessive amount of liquid, and you’ll find yourself with dry lasagna.
- For this recipe, you need to use leftover rotisserie hen or go together with leftover cooked hen.
- When assembling lasagna, ensure the cheese and sauce are the final layers.
Energy: 769kcal | Carbohydrates: 43g | Protein: 34g | Fats: 52g | Saturated Fats: 31g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 14g | Trans Fats: 1g | Ldl cholesterol: 234mg | Sodium: 738mg | Potassium: 595mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1642IU | Vitamin C: 3mg | Calcium: 593mg | Iron: 3mg
Dietary data is an estimate and supplied as courtesy. Values might range in keeping with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
