Lasagnes Fondantes au Poulet et Sauce Blanche Crémeuse
🍽️ Servings: 6–8
⏱️ Prep Time: 20 mins | Cook Time: 45 mins
✅ Ingredients:
For the Chicken and Filling:
2 cups cooked chicken, shredded (about 2 chicken breasts or thighs)
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup spinach, chopped (optional)
1 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 egg
For the White Sauce:
4 tbsp butter
1/4 cup all-purpose flour
3 cups milk (whole or 2%)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground nutmeg
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
For the Lasagna:
12 lasagna noodles (cooked al dente)
1/2 cup mozzarella cheese, for topping
👨🍳 Instructions:
Prepare the chicken filling:
In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic and cook for 2-3 minutes until softened.
Add the shredded chicken and spinach (if using) and cook for another 2 minutes. Set aside.
Make the white sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes to create a roux (paste).
Gradually add the milk, whisking to prevent lumps. Bring to a simmer and cook for 3–4 minutes until the sauce thickens.
Stir in the garlic powder, onion powder, nutmeg, salt, and pepper.
Remove from heat and add the grated Parmesan cheese. Stir until melted and smooth.
Prepare the lasagna filling:
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, Parmesan, egg, and the chicken mixture from Step 1. Mix everything well.
Assemble the lasagna:
Preheat the oven to 375°F (190°C).
Spread a small amount of white sauce at the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce.
Spread one-third of the chicken filling over the noodles, then pour one-third of the white sauce on top. Repeat the layers twice, finishing with a layer of sauce on top.
Bake:
Cover the dish with aluminum foil and bake for 25–30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Add the finishing touch:
Sprinkle the remaining mozzarella cheese on top and bake for an additional 5 minutes until the cheese is melted and bubbly.
Serve:
Let the lasagna rest for 5–10 minutes before slicing and serving. This will allow it to set and make for easier slicing.
📝 Tips:
Make ahead: You can assemble the lasagna a day in advance and refrigerate it overnight. Just bake it when you're ready to serve.
Vegetarian option: You can replace the chicken with roasted vegetables, such as zucchini, mushrooms, and bell peppers, for a vegetarian version.
Add herbs: Feel free to add fresh basil, thyme, or parsley to the chicken mixture for extra flavor.
Enjoy your Lasagnes Fondantes au Poulet et Sauce Blanche Crémeuse—a creamy, comforting dish that’s perfect for a family dinner or special occasion! Let me know if you need more variations or tips!