Ingredients
Scale
Chicken Lasagna Ingredients:
- 9 lasagna noodles: Cooked al dente for easy layering.
- 4 cups shredded rotisserie chicken: You can also use cooked chicken breasts.
Spinach Cream Sauce:
- 1 Tbsp olive oil: For sautéing the onions.
- 1 medium onion, finely chopped: Adds depth to the sauce.
- 4 Tbsp unsalted butter: Creates a rich roux for the sauce.
- 1/3 cup all-purpose flour: Thickens the sauce.
- 2 ½ cups chicken broth: Forms the base of the béchamel.
- 1 ½ cups half-and-half: Or equal parts heavy cream and milk for a creamy texture.
- 5 oz fresh spinach, coarsely chopped: Adds freshness and a hint of earthiness.
- 2 tsp sea salt: Enhances all the flavors.
- ½ tsp black pepper: For a subtle kick.
- 3 garlic cloves, minced: Infuses the sauce with bold flavor.
Ricotta Cheese Sauce:
- 15 oz ricotta cheese: For creamy, cheesy layers.
- 1 large egg: Helps bind the ricotta mixture.
- ¼ cup parsley: Adds a bright, herby note.
- ¼ cup Parmesan cheese: For a touch of nuttiness.
- 3 cups mozzarella cheese (12 oz by weight): Divided, with 1 cup reserved for the topping.
Instructions
1. Cook the Noodles & Prep Ingredients
- Preheat your oven to 375˚F.
- Boil a large pot of salted water and cook the lasagna noodles until al dente, following package instructions. Drain the hot water and add cold water to stop the cooking process. This prevents the noodles from sticking.
- Shred 4 cups of chicken and set aside.
2. Make the Spinach Cream Sauce (Béchamel)
- Heat 1 Tbsp olive oil in a large saucepan over medium heat. Sauté the chopped onions for 3–4 minutes until softened.
- Add 4 Tbsp butter, allowing it to melt, then whisk in 1/3 cup flour. Continue whisking for 3 minutes until the mixture is golden and smooth.
- Gradually pour in 2 ½ cups chicken broth and 1 ½ cups half-and-half, whisking constantly to avoid lumps. Add 2 tsp salt and ½ tsp black pepper.
- Simmer the sauce for 5 minutes, whisking occasionally, until it thickens to a light gravy consistency.
- Stir in minced garlic and chopped spinach. Remove from heat and set aside.
3. Prepare the Ricotta Cheese Sauce
- In a large mixing bowl, combine:
- 15 oz ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese
- ¼ cup Parmesan cheese
- ¼ cup parsley
- Mix until the ingredients are well combined.
4. Assemble the Chicken Lasagna
- Spread a thin layer of the spinach cream sauce at the bottom of a 9×13-inch casserole dish.
- Layer 3 lasagna noodles over the sauce.
- Spread ½ of the ricotta mixture evenly over the noodles, followed by ½ of the shredded chicken. Ladle ⅓ of the spinach cream sauce over the chicken.
- Repeat with another layer: 3 noodles, remaining ricotta cheese, remaining chicken, and another ⅓ of the spinach cream sauce.
- For the final layer, add 3 noodles, top with the remaining spinach cream sauce, and sprinkle the reserved 1 cup mozzarella cheese evenly on top.
5. Bake the Lasagna
- Insert 10–12 toothpicks across the top to keep the foil from touching the cheese. Cover the dish with a large sheet of foil.
- Bake on the center rack at 375˚F for 45 minutes.
- Uncover and broil for 2–3 minutes until the cheese is golden and bubbly.
6. Rest and Serve
- Allow the lasagna to rest for at least 10 minutes before slicing. This helps the layers set and makes serving easier.
Notes
- Make Ahead: Assemble the lasagna a day ahead and refrigerate. Bake just before serving.
- Freezing: Freeze unbaked lasagna for up to 3 months. Bake from frozen, adding an extra 15–20 minutes to the cooking time.
- Customize: Add sautéed mushrooms, roasted red peppers, or artichokes for extra flavor.
- Cheese Options: Swap mozzarella for provolone or Gruyère for a different cheesy twist.
- Prep Time: 30 minutes
- Cook Time: 45 minutes