This Chicken Lasagna is a comforting and flavorful twist on a classic! It features layers of tender pasta, shredded chicken, a creamy spinach sauce, and a ricotta cheese filling, all topped with a generous amount of melted mozzarella cheese. This recipe is perfect for a family dinner, a special occasion, or any time you’re craving a hearty and satisfying meal.
Why You’ll Love This Chicken Lasagna Recipe
- Creamy and Cheesy: The combination of creamy spinach sauce, ricotta cheese filling, and melted mozzarella cheese creates a truly indulgent lasagna experience.
- Packed with Flavor: This lasagna is bursting with flavor, thanks to the savory chicken, aromatic vegetables, and a blend of herbs and spices.
- Easy to Assemble: While this recipe has a few steps, it’s easy to assemble and the results are well worth the effort.
Ingredients
Chicken Lasagna Ingredients:
- Lasagna Noodles: Cooked al dente for the perfect texture.
- Shredded Chicken: Provides protein and a savory flavor. You can use rotisserie chicken or cook your own chicken breasts.
Spinach Cream Sauce:
- Olive Oil, Onion, Butter, and Flour: Create the base of the creamy béchamel sauce.
- Chicken Broth and Half and Half: Add richness and flavor to the sauce.
- Spinach: Adds a nutritious and flavorful boost to the sauce.
- Salt, Pepper, and Garlic: Enhance the overall taste.
Ricotta Cheese Sauce:
- Ricotta Cheese: Adds a creamy and slightly tangy flavor to the filling.
- Egg: Helps bind the ricotta cheese filling.
- Parsley: Adds freshness and a vibrant green color.
- Parmesan Cheese: Adds a salty, nutty depth of flavor.
- Mozzarella Cheese: Used for both the filling and the topping, providing a gooey, cheesy layer.
How to Make Chicken Lasagna Recipe
Step 1: Cook Noodles & Prep
Cook lasagna noodles according to package directions. Shred the chicken and preheat the oven.
Step 2: Make the Béchamel (Spinach Sauce)
Sauté onions in olive oil, then add butter and flour to make a roux. Gradually whisk in chicken broth and half and half until smooth. Simmer until thickened, then stir in spinach and garlic.
Step 3: Make the Ricotta Cheese Sauce
Combine ricotta cheese, egg, mozzarella cheese, Parmesan cheese, and parsley in a bowl.
Step 4: Assemble the Lasagna
Layer béchamel sauce, noodles, ricotta cheese mixture, shredded chicken, and spinach sauce in a casserole dish. Repeat the layers, then top with remaining béchamel sauce and mozzarella cheese.
Step 5: Cover and Bake
Cover the lasagna with foil and bake until bubbly and heated through. Uncover and broil briefly to brown the cheese. Let rest before slicing and serving.
Tips for Making Chicken Lasagna Recipe
- Use Fresh Spinach: Fresh spinach adds the best flavor and texture to the sauce.
- Don’t Overcook the Noodles: Cook the lasagna noodles al dente to prevent them from becoming mushy in the oven.
- Let it Rest: Allowing the lasagna to rest before slicing helps it set and makes it easier to serve.
How to Serve Chicken Lasagna
- As a Main Course: This lasagna is hearty and satisfying enough to be a meal on its own.
- With a Side Salad: A simple green salad with a vinaigrette dressing complements the richness of the lasagna.
- With Garlic Bread: Crusty garlic bread is the perfect accompaniment for soaking up any extra sauce.
Make Ahead and Storage
Storing Leftovers
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Freezing
This lasagna freezes well. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave or bake the whole lasagna in the oven until heated through.
FAQs
1. Can I use no-boil lasagna noodles? Yes, you can use no-boil noodles, but you may need to adjust the amount of liquid in the recipe.
2. Can I use a different type of cheese? Absolutely! Try using ricotta, cottage cheese, or a blend of Italian cheeses for the filling.
3. How can I make this lasagna vegetarian? Substitute the chicken with vegetables, such as mushrooms, zucchini, or bell peppers.
4. Can I make this lasagna ahead of time? Yes, you can assemble the lasagna a day ahead of time and bake it when ready to serve.
There you have it! A simple and delicious recipe for Chicken Lasagna. I hope you enjoy it!
PrintChicken Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: main dishes
- Method: baking
- Cuisine: Italian-American
Description
This Chicken Lasagna is a creamy and delicious twist on a classic Italian dish. Layers of pasta, tender chicken, and a rich spinach cream sauce are topped with a blend of cheeses and baked to perfection.
Ingredients
- 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
Ricotta Cheese Sauce:
- 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 prep: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Rinse with cold water and drain. Shred chicken.
- Make spinach cream sauce: Sauté onion in olive oil until softened. Add butter and whisk in flour until golden. Gradually whisk in chicken broth and half and half until smooth. Simmer for 5 minutes, or until thickened. Stir in garlic and spinach; remove from heat.
- Make ricotta cheese sauce: In a bowl, combine ricotta cheese, egg, 2 cups mozzarella cheese, Parmesan cheese, and parsley.
- Assemble lasagna: Spread a thin layer of spinach cream sauce in a 9×13 inch baking dish. Layer 3 noodles, half of the ricotta mixture, half of the chicken, and 1/3 of the spinach sauce. Repeat layers. Top with remaining noodles, spinach sauce, and 1 cup mozzarella cheese.
- Bake: Cover with foil (use toothpicks to prevent sticking) and bake for 45 minutes. Uncover and broil for 2-3 minutes to brown the cheese. Let rest for 10 minutes before slicing and serving.
Notes
- You can use different types of pasta, but adjust cooking time as needed.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 490kcal
- Sugar: 5g
- Sodium: 810mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
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