White Chicken Lasagna {Sunday Family Dinner for a Crowd}
A family favorite, this white chicken lasagna can be scaled to feed 10-20 people, easily!
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As empty nesters, we have a standing invitation to our kids (and even local nieces and nephew’s) to come to our house on Sunday nights for dinner. We usually have 10 people over for dinner, but we can get up to 20! And, no matter how much it costs to make food for that many people, it’s worth every penny.
It’s become such a tradition for the past 3 years, that we rarely miss a Sunday.
I’ve been wanting to track, and record all our dinner ideas, so we can not only have a reference for when we make it again, but also so my kids can have the recipes of their favorite dinners.
I also like to calculate the calories and macros! Another reason to write the official recipe down. I’ve been able to stay on my diet plan, be in bikini prep, and off bikini prep, ALL while eating these dinners.
And finally, I like to brainstorm the perfect side dishes for these meals as well! So, without further ado, this White chicken lasagna dinner has:
What to serve with Lasagna
What I love about lasagna, is side dishes don’t need to be complicated! And you only need two-three side dishes at most! Here’s what our meal typically looks like:
- WHITE CHICKEN LASAGNA (RECIPE BELOW)
- Green salad with homemade ranch dressing
- Homemade sourdough bread (this is the recipe I use)
- and we had strawberries and cream for dessert (since it’s summertime here!)
Alternative side dishes for lasagna
- Fruit (Fruit salad or fruit slices)
- Breadsticks
- Roasted veggies
White Chicken Lasagna
Equipment
- 1 9×13 pan
Ingredients
- 10 oz lasagna noodles
- 6 tbsp butter
- 2 cloves garlic
- 6 tbsp flour
- 4 cups whole milk
- 4 oz cream cheese
- 1/2 cup shredded parmesan cheese 1/4 cup extra for final topping
- 1 cup chopped spinach
- 1 lb hand cooked, pulled rotisserie chicken
- 2 cup shredded mozarella 1 cup extra for final topping
- 2 cup lowfat cottage cheese
- 1 egg
Instructions
- In a saucepan, melt butter over medium heat. Add garlic and sautee for 1 minute. Add flour and stir continuously until you form a roux.
- Slowly add milk, 1 cup at a time until it thickens with each addition to make a white sauce.
- Once all milk is added, add cream cheese, parmesan, spinach and chicken. Stir until all blended together.
- In a separate bowl, combine mozzarella, cottage cheese, and egg.
- Build like classic lasagna.
- Pour 1/3 of the white sauce on the bottom of a 9X13 inch cake pan.
- Add 1 layer of uncooked lasagna noodles.
- Top raw noodles with cottage cheese mixture and spread evenly.
- Pour 1/3 of the white sauce on the cottage cheese mixture and spread evenly.
- Top with another layer of noodles, cottage cheese, and white sauce.
- Top with extra mozzarella and parmesan cheese.
- Cover in foil and cook in oven at 350 for 55 minutes.
- Remove foil and bake for 10 more minutes (I like to switch to the top broiler setting to get the cheese on top crispy.
- Remove from oven. It will be BUBBLING hot. VERY IMPORTANT: Let sit for at least 30-40 minutes for lasagna to set (otherwise it’s soupy!)
Nutrition
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