Description
This Chicken Lasagna recipe combines tender shredded chicken, creamy ricotta, fresh spinach, and layers of melted mozzarella cheese baked to golden perfection. A savory spinach cream sauce enriches the dish, making it a comforting and delicious family-friendly meal perfect for any occasion.
Ingredients
Scale
Lasagna and Chicken
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
Sauce
- 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)
- 3 cloves garlic, minced
- 5 ounces fresh spinach, coarsely chopped
- 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
- Preheat and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until just al dente. Rinse the noodles with cold water to stop cooking and prevent sticking, then drain thoroughly. Shred the rotisserie chicken and set aside.
- Make the Spinach Cream Sauce: Heat olive oil in a skillet over medium heat and sauté the finely chopped onion until it becomes soft and translucent. Stir in the butter, and then whisk in the all-purpose flour, cooking until the mixture turns golden brown. Slowly whisk in the chicken broth and half and half, continuing until smooth. Allow the sauce to simmer for about 5 minutes until thickened. Stir in the minced garlic and chopped spinach, then remove the pan from heat.
- Mix the Cheese Filling: In a large bowl, combine the ricotta cheese, egg, 2 cups of shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley. Mix thoroughly to create a creamy cheese filling.
- Assemble the Lasagna: Spread a thin layer of the spinach cream sauce at the bottom of a 9×13 inch baking dish. Layer 3 cooked lasagna noodles on top. Spread half the ricotta cheese mixture over the noodles, then add half the shredded chicken, followed by one-third of the spinach cream sauce. Repeat this layering one more time: noodles, ricotta mixture, chicken, and spinach sauce. Finish with a final layer of noodles, the remaining spinach cream sauce, and the remaining 1 cup of mozzarella cheese on top.
- Bake and Broil: Cover the assembled lasagna with foil, using toothpicks if needed to prevent the foil from sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil the lasagna for 2-3 minutes until the cheese is bubbly and golden brown. Allow the lasagna to rest for 10 minutes before slicing and serving to let the layers set.
Notes
- Using rotisserie chicken helps save time without compromising flavor, but cooked chicken breast works equally well.
- Cooking lasagna noodles al dente prevents them from becoming too soft during baking.
- Broiling at the end ensures a beautifully browned cheese topping; watch closely to avoid burning.
- To make this recipe gluten free, use gluten-free lasagna noodles and flour substitute.
