Directions:
Start by preheating your oven to 375°F (190°C). In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant—about 1 minute. Stir in the flour and whisk continuously to form a roux. Slowly add milk while whisking to prevent lumps. Cook until the sauce thickens. Remove from heat and stir in the Parmesan, mozzarella, Italian seasoning, salt, and pepper until smooth. Set aside.
In a small bowl, combine ricotta (or cottage cheese) with one beaten egg for creaminess and richness.
To assemble: Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles, a third of the ricotta mixture, a layer of shredded chicken, some mozzarella, and a generous spoonful of sauce. Repeat for two more layers, finishing with noodles, sauce, mozzarella, and extra Parmesan on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the cheese is golden and bubbly. Let rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
Nutritional Information (Per Serving – approx. 8 servings):
- Calories: 480
- Protein: 35g
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Sugar: 4g
- Sodium: 630mg
- Calcium: 300mg
Note: These values can vary based on the exact brands and quantities used.
Common Mistakes to Avoid:
- Overcooking the noodles – Lasagna noodles will continue to cook in the oven. Keep them slightly underdone (al dente) during boiling.
- Using cold chicken – Cold shredded chicken can cool down the layers and affect even baking. Warm it slightly before assembling.
- Skipping the egg in ricotta – The egg helps bind the cheese mixture, giving the lasagna better structure.
- Not resting before slicing – Letting the lasagna sit after baking allows the layers to firm up, making it easier to slice and serve.
- Over-thickening the sauce – The sauce should be pourable and smooth; too thick, and it won’t spread between the layers.
Helpful Tips:
- Use rotisserie chicken for convenience and added flavor.
- Add spinach or mushrooms between layers for extra nutrients and texture.
- Try no-boil lasagna noodles to cut down on prep time—just increase sauce quantity slightly.
- Freeze leftovers in airtight containers for up to 3 months. Reheat covered at 350°F for best results.
- Double the recipe and bake in two pans—one for now, one to freeze!
Conclusion:
Garlic Parmesan Chicken Lasagna Bake is the perfect recipe when you want something creamy, savory, and ultra-satisfying. It’s the best of both worlds: the comforting layered goodness of traditional lasagna, with the rich, nutty flavor of parmesan and a garlicky béchamel that elevates it to restaurant-quality status. Whether you’re feeding a crowd, prepping a weeknight dinner, or simply craving a hearty dish, this white lasagna delivers every time. Pair it with a crisp green salad and some garlic bread, and you’ve got the perfect meal. Try it once, and it’ll become a regular rotation in your kitchen!
