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Creamy Cheesy Chicken Lasagna A Comfort Food Masterpiece

This Creamy Cheesy Chicken Lasagna A Comfort Food Masterpiece has become our family's go-to dish when we need something warm, hearty, and soul-satisfying. The combination of tender chicken, velvety cream sauce, and layers upon layers of melted cheese creates pure magic.
Print Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 12 sheets lasagna noodles
  • 4 cups cooked chicken breast, shredded
  • ½ cup butter
  • ½ cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy cream
  • 4 cloves garlic, minced
  • 2 cups ricotta cheese
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese
  • 8 oz cream cheese, softened
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley, chopped

Method
 

  1. Preheat your oven to 375°F. Cook lasagna noodles according to package directions. Drain and lay them flat on parchment paper.
  2. Prepare the cream sauce by melting butter in a large saucepan over medium heat. Add minced garlic and sauté for 30 seconds. Whisk in flour and cook for 2 minutes.
  3. Gradually pour in milk and heavy cream while whisking continuously. Cook until the sauce thickens, about 8-10 minutes. Stir in cream cheese until melted and smooth.
  4. Season the sauce with Italian seasoning, salt, and pepper. Remove from heat.
  5. In a separate bowl, combine ricotta cheese, 2 cups of mozzarella, and half the Parmesan. Mix thoroughly.
  6. Spread 1 cup of cream sauce on the bottom of a 9x13-inch baking dish. Layer 4 lasagna noodles, half the ricotta mixture, half the shredded chicken, and 1 cup of cream sauce.
  7. Repeat the layering process: noodles, remaining ricotta mixture, remaining chicken, and more cream sauce. Finish with a final layer of noodles and remaining cream sauce.
  8. Sprinkle the remaining 2 cups of mozzarella and remaining Parmesan over the top. Cover tightly with aluminum foil.
  9. Bake covered for 40 minutes. Remove foil and bake an additional 15-20 minutes until the cheese is golden and bubbly. Let rest for 15 minutes before slicing.

Notes

Let the lasagna cool completely before refrigerating. It keeps in the refrigerator for 4-5 days. For freezing, wrap in plastic wrap and aluminum foil. It freezes well for up to 3 months.