Description
This comforting Chicken Lasagna recipe combines tender shredded chicken, fresh spinach, and a creamy ricotta cheese mixture layered between perfectly cooked lasagna noodles. A luscious homemade spinach cream sauce enriches every bite, topped with melted mozzarella and a touch of Parmesan for a deliciously satisfying meal ideal for family dinners or gatherings.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
Sauce and Vegetables
- 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
- Preheat and prepare noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain, rinse with cold water to stop cooking, and set aside. Shred the rotisserie or cooked chicken breast into bite-sized pieces.
- Make spinach cream sauce: In a large skillet, heat the olive oil and sauté the finely chopped onion until softened and translucent. Add the unsalted butter and whisk in the all-purpose flour, cooking until the mixture turns golden, about 1-2 minutes. Gradually whisk in the chicken broth followed by the half and half, stirring continuously until smooth. Simmer the sauce for 5 minutes or until thickened. Stir in the minced garlic and chopped fresh spinach, then remove the skillet from heat.
- Prepare the cheese mixture: In a medium bowl, combine the ricotta cheese, egg, 2 cups of shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley. Mix thoroughly until well blended.
- Assemble the lasagna: Lightly spread a thin layer of the prepared spinach cream sauce on the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles evenly over the sauce. Spread half of the ricotta cheese mixture on top of the noodles, then half of the shredded chicken, and then about one-third of the spinach cream sauce. Repeat the layering: noodles, remaining ricotta mixture, remaining chicken, and another third of the sauce. Finish with the last 3 noodles, remaining spinach cream sauce, and top with 1 cup of shredded mozzarella cheese.
- Bake and finish: Cover the baking dish with foil, using toothpicks to prevent the foil from sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil for 2-3 minutes to brown the cheese on top. Allow the lasagna to rest for 10 minutes before slicing and serving.
Notes
- Use rotisserie chicken for convenience or cook your own chicken breast and shred it.
- Fresh spinach can be substituted with frozen spinach, well-drained, if necessary.
- To avoid sticking, cook lasagna noodles al dente and rinse them well under cold water.
- Covering the lasagna with foil during baking prevents the cheese from burning while allowing the flavors to meld.
- Broiling at the end adds a nice golden crust to the cheese topping.
- Letting the lasagna rest before slicing helps it set and improves serving consistency.
