Name: Creamy White Chicken Lasagna
Prep time: 20 min
Total time: 1 h 30 min
Ingredients: 2 cups cooked chicken breast, shredded (about 2-3 medium-sized chicken breasts); 12 lasagna noodles (preferably no-boil noodles); 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 cups heavy cream (or a Halal dairy-free alternative); 2 cups chicken broth (make sure it’s Halal); 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 1 ½ cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 tablespoon fresh parsley (optional, for garnish); A pinch of red pepper flakes (optional for a bit of heat); Chicken Breast: Tender chicken breast is the star of this recipe, adding protein and flavor. It’s a great alternative to ground beef or sausage and makes this dish lighter while still being filling.; Heavy Cream: The cream is what gives the white sauce its rich, velvety texture. You can use Halal-certified heavy cream or a dairy-free substitute to make the dish suitable for your dietary needs.; Ricotta Cheese: Ricotta cheese gives the lasagna a creamy, light texture, helping balance out the richness of the sauce and mozzarella.; Mozzarella Cheese: Mozzarella adds a gooey, melty texture and flavor to the layers of lasagna, while also creating a beautifully golden and bubbly top.; Parmesan Cheese: Parmesan adds a salty, savory flavor to the dish, enhancing the overall taste of the lasagna.

Ingredients

Scale

2 cups cooked chicken breast, shredded (about 2–3 medium-sized chicken breasts)
12 lasagna noodles (preferably no-boil noodles)
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups heavy cream (or a Halal dairy-free alternative)
2 cups chicken broth (make sure it’s Halal)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 ½ cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 tablespoon fresh parsley (optional, for garnish)
A pinch of red pepper flakes (optional for a bit of heat)

Ingredient Highlights

Chicken Breast: Tender chicken breast is the star of this recipe, adding protein and flavor. It’s a great alternative to ground beef or sausage and makes this dish lighter while still being filling.
Heavy Cream: The cream is what gives the white sauce its rich, velvety texture. You can use Halal-certified heavy cream or a dairy-free substitute to make the dish suitable for your dietary needs.
Ricotta Cheese: Ricotta cheese gives the lasagna a creamy, light texture, helping balance out the richness of the sauce and mozzarella.
Mozzarella Cheese: Mozzarella adds a gooey, melty texture and flavor to the layers of lasagna, while also creating a beautifully golden and bubbly top.
Parmesan Cheese: Parmesan adds a salty, savory flavor to the dish, enhancing the overall taste of the lasagna.

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Instructions

Prepare the Chicken:

Cook the Chicken: If you haven’t already, cook the chicken breast. You can either bake, boil, or pan-fry the chicken until it’s fully cooked and reaches an internal temperature of 165°F (75°C). Once the chicken is cooked, allow it to cool slightly before shredding it into bite-sized pieces using two forks or your hands.

Prepare the White Sauce:

Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Add the Liquids and Seasonings: Pour in the heavy cream and chicken broth, and stir to combine. Add the basil, oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Thicken the Sauce: Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally, until it thickens. The sauce should have a creamy consistency that coats the back of a spoon.

Assemble the Lasagna:

Prepare the Lasagna Noodles: If you’re using traditional lasagna noodles, cook them according to the package instructions. If you’re using no-boil noodles, skip this step and move on to the next.
Layer the Lasagna: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Start by spreading a thin layer of the white sauce on the bottom of the dish. Then, layer the lasagna noodles, followed by a third of the shredded chicken, a third of the ricotta cheese, and a third of the mozzarella cheese. Repeat this layering process twice more, finishing with a layer of white sauce and a generous amount of mozzarella and Parmesan cheese on top.

Bake the Lasagna:

Cover and Bake: Cover the lasagna with aluminum foil and bake it for 25 minutes. After 25 minutes, remove the foil and bake for an additional 25-30 minutes, or until the cheese on top is golden and bubbly.
Cool and Serve: Let the lasagna cool for about 10 minutes before slicing and serving. Garnish with fresh parsley and a pinch of red pepper flakes, if desired.

Prep Time: 20minutes

Nutrition

Serving Size: 10
Calories: 450
Fat: 22g
Carbohydrates: 35g
Protein: 30g