This white rooster lasagna is full of three varieties of cheese and layers of creamy white sauce, juicy shredded rooster, mushrooms, and noodles. It’s straightforward 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 if you happen to’re a fan of this recipe, attempt my white rooster chili subsequent.
This white rooster lasagna is gentle 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 an enormous 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 wonderful!
This model replaces the standard floor beef and tomato sauce combo with juicy shredded rooster and a wealthy, silky, do-it-yourself 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 which you could make any night time of the week. I’ll present you simply how straightforward it’s!
Why I Love This White Rooster Lasagna Recipe
- A recent spin on traditional lasagna. Each time I’m craving consolation meals that’s one thing just a little completely different, I make this straightforward white rooster lasagna. It’s hearty and satisfying, like a traditional do-it-yourself 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 shortly on the stovetop.
- Nice leftovers. This white lasagna recipe makes sufficient to serve 4 folks comfortably, nevertheless it’s so good that I usually double it and bake two! One to take pleasure in straight away, and a second to refrigerate and freeze for later. For those who ask me, do-it-yourself lasagna tastes even higher the following day. 😃
What You’ll Want
White lasagna comes collectively similar to a traditional lasagna, with a couple of tweaks to the substances. Try my ingredient and substitution notes right here. Make sure you scroll right down to the recipe card for a printable listing with the complete recipe quantities and particulars.
- Béchamel Sauce – Basic béchamel sauce may be very straightforward to make at residence. For this white lasagna, I embrace 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 can use olive oil if you happen to favor.
- Mushrooms – These will be cremini, white, or brown mushrooms, or any selection you’d like. Child portobellos are one other good possibility. Give the mushrooms a mild rinse underneath working water, then take away the stems and slice them earlier than you begin.
- Garlic – Freshly minced garlic, or you’ll be able to change every recent clove with ¼-½ teaspoon of garlic powder.
- Ricotta Cheese – Ricotta is a light Italian tender cheese. You’ll discover it within the dairy aisle alongside different tender 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 should utilize one other melty cheese, like cheddar, rather than shredded mozz.
- Egg – You’ll want one complete egg to behave as a binder for the cheese combination.
- Rooster – Shred a store-bought or do-it-yourself rotisserie rooster. Boiled rooster may even work (see my recipe for how you can boil rooster), or any leftover cooked rooster you’ve 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, if you happen to 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 should utilize it as a base for plenty of 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.
The right way to Make White Rooster 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. Comply with the steps with photographs right here.
First, Prep the Substances
This lasagna recipe begins with a easy do-it-yourself white sauce, then it’s a matter of pre-cooking the mushrooms and mixing up the ricotta layer. This manner, every thing is able to layer into the baking dish. Right here’s how you can 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.
- Cook dinner the mushrooms. Subsequent, add your cleaned and sliced mushrooms to a skillet with further melted butter. Cook 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 effectively mixed.
Layer and Bake
Together with your substances cooked and prepared, layering this rooster lasagna is fast and simple. As with every lasagna, the objective 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 substances.
- 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 just a little. Afterward, let the lasagna relaxation for Quarter-hour earlier than slicing and serving.
Ideas and Variations
- Preserve whisking. It’s vital to whisk the béchamel sauce often whereas it cooks and thickens, to keep away from lumps.
- When assembling a lasagna, be sure 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 can be 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 at liberty to skip them or change them with one other veggie, like spinach or cooked squash.
- Use floor rooster as a substitute. For those who don’t have rooster to shred, you should utilize a bundle of floor rooster. Make sure you break up and brown the bottom meat in a pan beforehand.
- Swap out the protein. It received’t be a rooster lasagna, per se, however you’ll be able to 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. Permit 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 underneath foil, at 350ºF for about half-hour or till the layers are warmed by way 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. Cook dinner the flour till aromatic (it would odor like popcorn).
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Add the liquid. Steadily 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 underneath working 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. Cook 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 substances. 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’ve used all the substances, 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: Permit 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 should utilize leftover rotisserie rooster or go along with leftover cooked rooster.
- When assembling lasagna, make 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 line with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
