Description
This Chicken Lasagna recipe combines tender shredded chicken with a creamy spinach sauce and layers of cheesy ricotta and mozzarella for a comforting and hearty Italian-inspired meal. Featuring a rich béchamel-style spinach cream sauce and a blend of fresh and savory cheeses, this lasagna is baked to golden perfection and perfect for family dinners or entertaining guests.
Ingredients
Scale
Lasagna and Chicken
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
Sauce Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half (or equal parts heavy cream and milk)
- 5 ounces fresh spinach, coarsely chopped
- 3 cloves garlic, minced
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded, divided
Instructions
- Cook noodles and prepare chicken: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente, then rinse under cold water and drain well. Shred the cooked rotisserie chicken or chicken breast into bite-sized pieces.
- Make the spinach cream sauce: In a large skillet or saucepan, heat olive oil over medium heat and sauté the finely chopped onion until it becomes soft and translucent. Add the butter and, once melted, whisk in the flour to form a roux; cook until golden and fragrant, about 2 minutes. Gradually whisk in chicken broth and half and half, stirring continuously to prevent lumps, and simmer the sauce for 5 minutes until it thickens. Stir in minced garlic and coarsely chopped spinach, then remove from heat. Season with sea salt and black pepper.
- Prepare ricotta cheese mixture: In a mixing bowl, combine ricotta cheese, the egg, 2 cups of shredded mozzarella, grated Parmesan, and chopped parsley. Mix thoroughly until smooth and well combined.
- Assemble the lasagna layers: Spread a thin layer of the spinach cream sauce on the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles on top. Spread half of the ricotta cheese mixture over the noodles, followed by half of the shredded chicken, and then one-third of the remaining spinach cream sauce. Repeat with another layer of 3 noodles, remaining ricotta mixture, remaining chicken, and another third of spinach sauce. Top with the last 3 noodles, spread the remaining spinach sauce over them, and sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
- Bake the lasagna: Cover the dish tightly with aluminum foil, using toothpicks to prevent the foil from touching the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil for 2-3 minutes until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- For a lighter version, use low-fat half and half or milk instead of heavy cream.
- Fresh spinach can be substituted with frozen spinach; thaw and squeeze out excess moisture before using.
- Use gluten-free lasagna noodles to make this dish gluten free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Use fresh parsley for the best flavor but dried parsley can be used in a pinch (reduce quantity to 1 tablespoon).
