Sauce for white lasagna

[Alas1119]

Hello.
My sister has a recipe for a "white lasagna" which calls for Campbell's cream of chicken soup combined with canned chicken broth for the sauce, instead of tomato sauce.

I would like to make a homemade white sauce instead of using the canned ingredients. However I'm at a loss on what type of white sauce to use. Should it be a milk based sauce or a combination of milk and chicken stock?

Any suggestions would be appreciated.

[Jim]

How about an Alfredo? Perhaps you could punch it up bit with some fresh basil and/or spinach? You could use chicken stock in there, as well. Are you going for vegetarian?

[Alas1119]

Nope, vegetarian isn't necessary since the recipe has chicken in it. Alfredo sounds great but the only thing is, I find that it dries up after a while. That's why I've decided against using it in this particular recipe. I think the lasagna noodles will soak up that alfredo sauce rather quickly.

[nowIamone]

Lasagna isn't meant to be soupy with sauce, the pasta is supposed to absorb the sauce. You can always reserve a bit of sauce to dress the serving with.

[countrycook]

Hi there, Whenever I make it , I use a white, or bechemel sauce. You can then add your choice of cheese into the sauce. Thats what I use and I find it turns out nicely. Hope this helps.

[asadel]

Bechamel sauce is the exact sauce to make it turn out juicy and tasty.
Butter, all purpose wheat flour, milk, onion, cloves and bau leaves, then flavour with slat and nutmeg.