Tips and Variation Ideas
I love lasagna recipes because they’re nearly fail-proof! Here are some additional tips for the best homemade chicken lasagna, along with some ingredient variations:
- Pat dry the lasagna noodles. After you’ve drained the noodles for the second time and before layering your lasagna, pat the noodles dry so that your lasagna doesn’t come out too watery.
- Tent the foil with toothpicks. Stick a few toothpicks into the top of the lasagna to keep the foil from lying against the cheese.
- Let the lasagna rest before slicing. Cutting into your lasagna while it’s still hot from the oven will result in soupy, messy slices. Give the lasagna about 15 minutes for the cheese and filling to set up for cleaner slicing.
- Make it spicy. Add a sprinkle of crushed red chili flakes to the cheese filling for a subtle, spicy kick.
- Use cottage cheese in place of ricotta. If you don’t have ricotta cheese, substitute it with the same amount of cottage cheese instead.
Storing and Reheating Leftovers
This white sauce lasagna is very make-ahead friendly. Sometimes I’ll make two: one to enjoy right away, and another to store or freeze for last-minute dinners down the road.
- Fridge. Store your baked and cooled chicken lasagna airtight in the fridge for up to 5 days.
- Reheat. Reheat the lasagna in the oven, covered in foil at 350ºF until warmed through. You can also reheat individual servings in the microwave. Sprinkle a bit of water over the lasagna prior to reheating, to help retain some of the moisture.
- Freezer. Wrap the cooled lasagna tightly in plastic wrap and a layer of foil. Freeze for up to 3 months. Defrost in the fridge then reheat as directed above.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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