Description
This Chicken Lasagna is a creamy, comforting pasta bake that layers tender shredded chicken, spinach-infused cream sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses. Perfect for a family dinner, it combines hearty ingredients with a smooth béchamel-style sauce to create a rich and satisfying meal.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
Spinach Cream 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)
- 5 ounces fresh spinach, coarsely chopped
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
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
- Prepare Oven and Noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Rinse them under cold water and drain well. Shred the cooked chicken if not already shredded.
- Make the Spinach Cream Sauce: In a large skillet, heat olive oil over medium heat and sauté the finely chopped onion until softened and translucent. Add the butter and whisk in the flour, cooking until the mixture is golden and smooth. Gradually whisk in the chicken broth and half and half, stirring constantly to prevent lumps. Simmer the sauce for about 5 minutes or until it thickens. Stir in the minced garlic and chopped spinach, then remove from heat. Season with sea salt and black pepper.
- Mix the Cheese Filling: In a medium bowl, combine ricotta cheese, beaten egg, 2 cups of the shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley. Mix until evenly incorporated.
- Assemble the Lasagna: Spread a thin layer of the prepared spinach cream sauce on the bottom of a 9×13 inch baking dish. Layer three lasagna noodles over the sauce, then add half of the ricotta cheese mixture, followed by half of the shredded chicken, and then a third of the spinach cream sauce. Repeat the layering with three more noodles, the remaining ricotta mixture, remaining chicken, and another third of the sauce. Finish by layering the last three noodles, the remaining spinach cream sauce, and topping it all with the remaining 1 cup of shredded mozzarella cheese.
- Bake and Broil: Cover the baking dish tightly with foil, using toothpicks to keep the foil from sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil for 2-3 minutes until the cheese is golden brown and bubbly. Allow the lasagna to rest for 10 minutes before slicing and serving.
Notes
- For a richer cream sauce, use all heavy cream instead of half and half.
- To save time, use pre-cooked rotisserie chicken.
- Make sure not to overcook the noodles to prevent them from becoming mushy.
- Use fresh spinach for best flavor; frozen spinach may release too much water and alter the sauce consistency.
- Letting the lasagna rest after baking helps it set and makes it easier to slice.
