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

Units Scale

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

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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