White skillet lasagna is a cheesy skillet of deliciousness. Made with ground chicken, an easy béchamel and topped with gooey melting cheese.

,Skillet Lasagne for two

I have something extra cheesy and extra easy for you; I can’t wait to share it!

I made this Skillet Lasagna for two because I was craving the flavors of lasagne, but didn’t want to heat up the house by boiling water for the noodles and then baking the dish for an hour. Enter one-skillet, one-pan-to-clean lasagne! I made this a white version of lasagne by making a white bechemel sauce.

If you love lasagna but don’t want to make a whole pan of it, you’ve got to try making it like this.

I also have a red version of skillet lasagna made with beef.

This skillet lasagne has ground chicken, a cheesy white sauce, pockets of fresh ricotta, curly lasagna noodles, and fresh basil on top. You’re going to love it!

I shared the recipe over on the Kerrygold blog –> HERE

But I’ll also share the recipe below.

Yield: 2 servings

Skillet White Lasagna

Skillet White Lasagna

Lasagna in a skillet, but with a white sauce. Serves two.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • 1 small white onion, diced
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup water
  • 6 lasagna noodles, broken into pieces
  • 1/3 cup ricotta cheese
  • 7 ounces Kerrygold Blarney Castle Cheese (or other soft melting cheese)
  • fresh basil, for serving
  • Parmesan cheese, for serving

Instructions

In a 10” skillet, heat the olive oil over medium-high heat.

Add the chicken to the skillet, breaking up the clumps with a wooden spoon while it cooks.

When the chicken is almost done, add the diced onion, dried basil, garlic, salt and pepper. Stir to combine.

Sprinkle the flour evenly over the mixture, and cook for 1 minute while stirring constantly.

Pour in the milk and water. Stir to combine.

Add the broken lasagna noodles, and bring the mixture to a brisk simmer.

Let cook, uncovered, until noodles are al dente, about 8-9 minutes.

Before serving, stir in the ricotta and Blarney Castle cheese.

Garnish with fresh basil and Parmesan on the plate.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 740 Total Fat: 42g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 190mg Sodium: 773mg Carbohydrates: 40g Fiber: 2g Sugar: 8g Protein: 50g