This white rooster lasagna is filled with three forms of cheese and layers of creamy white sauce, juicy shredded rooster, mushrooms, and noodles. It’s simple to make and tremendous satisfying!
With its wealthy, creamy layers of béchamel sauce, white rooster lasagna all the time jogs my memory of rooster alfredo! It’s a good way to vary issues up from a conventional spinach lasagna (which I additionally love). And for those who’re a fan of this recipe, strive my white rooster chili subsequent.
This white rooster lasagna is mild and creamy, with three sorts of cheese and all of the consolation I really like in a traditional lasagna. Rising up, lasagna nights had been all the time a giant deal in our home, and now I’ve put my very own spin on the traditional as a result of why not? Truthfully, this one happened as a result of I had some leftover noodles, creamy sauce, and rooster leftovers within the fridge. And let me let you know, it become one thing superb!
This model replaces the normal floor beef and tomato sauce combo with juicy shredded rooster and a wealthy, silky, home made white sauce known as béchamel. The result’s golden-baked layers brimming with rooster, mushrooms, and oodles of noodles and melty cheese. It’s a recent, scrumptious spin you can make any night time of the week. I’ll present you simply how simple it’s!
Why I Love This White Hen Lasagna Recipe
- A recent spin on traditional lasagna. Every time I’m craving consolation meals that’s one thing a little bit totally different, I make this simple white rooster lasagna. It’s hearty and satisfying, like a traditional home made lasagna, with tremendous creamy, savory layers that get lightened up by tender rooster.
- Straightforward to make. There’s a small quantity of prep concerned to make the white sauce and rooster layers, however each come collectively rapidly on the stovetop.
- Nice leftovers. This white lasagna recipe makes sufficient to serve 4 individuals comfortably, but it surely’s so good that I typically double it and bake two! One to get pleasure from instantly, and a second to refrigerate and freeze for later. For those who ask me, home made lasagna tastes even higher the subsequent day. 😃
What You’ll Want
White lasagna comes collectively similar to a traditional lasagna, with just a few tweaks to the components. Try my ingredient and substitution notes right here. You should definitely scroll right 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 residence. For this white lasagna, I embody 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 could possibly use olive oil for those who want.
- Mushrooms – These might be cremini, white, or brown mushrooms, or any selection you’d like. Child portobellos are one other good possibility. Give the mushrooms a delicate rinse below operating water, then take away the stems and slice them earlier than you begin.
- Garlic – Freshly minced garlic, or you possibly can change every recent clove with ¼-½ teaspoon of garlic powder.
- Ricotta Cheese – Ricotta is a light Italian gentle cheese. You’ll discover it within the dairy aisle alongside different gentle or specialty cheeses. For those who 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, instead of shredded mozz.
- Egg – You’ll want one complete egg to behave as a binder for the cheese combination.
- Hen – Shred a store-bought or home made rotisserie rooster. Boiled rooster may even work (see my recipe for the right way to boil rooster), or any leftover cooked rooster you could have available.
- Lasagna Sheets – I make this recipe with recent lasagna noodles. For those who’re utilizing dry lasagna sheets, it’s finest to boil them al dente first. Or, for those who depart 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 produced 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.
Make White Hen 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 rooster lasagna is, it takes little or no effort. Observe the steps with photographs right here.
First, Prep the Elements
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 manner, the whole lot 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 rooster 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.
- Prepare dinner the mushrooms. Subsequent, add your cleaned and sliced mushrooms to a skillet with extra melted butter. Prepare dinner and stir for a couple of minutes whereas they soften, then add the garlic and season to style. Lastly, stir within the shredded rooster.
- Make the cheese filling. In the meantime, add the ricotta, egg, and parmesan to a bowl. Fold that collectively till it’s nicely mixed.
Layer and Bake
Together with your components cooked and prepared, layering this rooster lasagna is fast and straightforward. As with all lasagna, the aim is to layer evenly, beginning with sauce and ending with cheese, so that you get equal quantities of goodness in each chunk:
- 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. High that with ricotta combination, then the rooster and mushrooms, a layer of mozzarella cheese, and one other layer of béchamel. Repeat till you’ve used up all of the components.
- Bake. Cowl the pan with foil and bake the rooster lasagna at 400ºF for 25 minutes. Take away the foil for the final 5 minutes of baking in order that the cheese on prime can brown a little bit. Afterward, let the lasagna relaxation for Quarter-hour earlier than slicing and serving.
Ideas and Variations
- Hold whisking. It’s essential to whisk the béchamel sauce regularly whereas it cooks and thickens, to keep away from lumps.
- When assembling a lasagna, be certain that the cheese and sauce are the final layers.
- Layer evenly. Do your finest to divide the béchamel, rooster, and cheese filling evenly between the layers. This helps with even baking, and also you don’t find yourself with some layers which are 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 rooster 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? For those who dislike mushrooms, be happy to skip them or change them with one other veggie, like spinach or cooked squash.
- Use floor rooster as an alternative. For those who don’t have rooster to shred, you need to use a package deal of floor rooster. You should definitely break up and brown the bottom meat in a pan beforehand.
- Swap out the protein. It gained’t be a rooster lasagna, per se, however you possibly can change the shredded rooster on this recipe with nearly any protein you’d like. Mess around with options like cooked floor meats, sausage, pulled pork, or shredded beef, or skip the meat altogether and change it with sautéed greens for a vegetarian lasagna.
Storing and Reheating Leftover Lasagna
- Refrigerate. Enable your white rooster 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 below foil, at 350ºF for about half-hour or till the layers are warmed by means of once more. You may also 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. Prepare dinner the flour till aromatic (it can odor like popcorn).
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Add the liquid. Step by step stir in half-and-half and the rooster broth. Season the sauce with salt, pepper, and nutmeg. Stir within the cream cheese and cook dinner till barely thickened. Set the bechamel sauce apart.
Put together the mushrooms:
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Slice the mushrooms. Wash the mushrooms below 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 cook 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. Prepare dinner for 1 minute and take away from the warmth. Stir within the shredded rooster. 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 components. Add sufficient lasagna sheets to cowl the underside. Add ¼ cup of the ricotta cheese combination, ⅓ of the rooster and mushroom combination, ⅔ cup of mozzarella cheese, and ½ cup of bechamel sauce. Repeat layers till you could have used the entire components, 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 quilt within the final 5 minutes of baking.
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Serve: Enable the rooster lasagna to chill for Quarter-hour earlier than serving.
- For those who use dry lasagna sheets, cook dinner them in boiling water (like pasta) till al dente, or use dry lasagna sheets. For those who 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 rooster or go together with leftover cooked rooster.
- When assembling lasagna, be certain 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 information is an estimate and supplied as courtesy. Values could fluctuate in response to the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
