Description
A creamy and flavorful White Chicken Lasagna recipe featuring a rich pesto béchamel sauce layered with ricotta, mozzarella, and Parmesan cheeses, baked to perfection for a comforting Italian-inspired meal.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups basil pesto (store-bought or homemade)
Cheese Mixture
- 15 ounces ricotta cheese
- â…“ cup freshly grated Parmesan cheese
- 1 large egg
- ½ tablespoon dried basil (or 2 tablespoons fresh, chopped)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Assembly
- 5 lasagna noodles (approximately 1/3 of a box)
- 3 cups shredded mozzarella cheese
- 6 tablespoons freshly grated Parmesan cheese
Instructions
- Prepare the Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface or a sheet of parchment paper to prevent sticking.
- Make the Pesto Béchamel Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring continuously to form a roux. Gradually whisk in the whole milk, ensuring no lumps form. Stir constantly until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the salt, black pepper, and basil pesto until well combined.
- Prepare the Cheese Mixture: In a medium mixing bowl, combine the ricotta cheese, â…“ cup Parmesan, egg, dried basil (or fresh), garlic powder, salt, and black pepper. Mix thoroughly until smooth and well incorporated.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the pesto béchamel sauce on the bottom of a baking dish. Lay down a layer of cooked lasagna noodles. Spread half of the ricotta cheese mixture over the noodles, then sprinkle with 1 cup of shredded mozzarella. Add another thin layer of pesto béchamel. Repeat with remaining noodles, ricotta mixture, and mozzarella. Finish by spreading the remaining béchamel sauce on top and sprinkle 6 tablespoons of freshly grated Parmesan cheese evenly over the top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving to allow it to set for easier slicing.
Notes
- Ensure noodles are fully dry after cooking to prevent watery lasagna layers.
- You can use fresh basil pesto or store-bought depending on your preference.
- Allowing the lasagna to rest after baking improves texture and flavor.
- For a richer flavor, use full-fat dairy products as specified.
- This recipe can be made ahead of time and refrigerated before baking.
