Chicken Lasagna Recipe

why make this recipe

This chicken lasagna is creamy, calm to cook, and feeds the family. It uses shredded rotisserie chicken and a spinach béchamel so you save time and still get rich flavor. The layers are cheesy and soft. It is a good choice for weeknight dinner or a simple Sunday meal.

introduction

This Chicken Lasagna Recipe mixes tender chicken, a spinach white sauce, ricotta, and lots of mozzarella for a warm, filling dish. If you like baked chicken ideas, try the similar oven-baked flavors found in baked caprese chicken recipe for another simple meal.

how to make Chicken Lasagna Recipe

1. Cook the lasagna noodles until al dente, drain, and lay them flat to cool a bit.
2. Sauté onion and garlic in olive oil until soft.
3. Melt butter, whisk in flour, and cook a minute to make a roux.
4. Gradually whisk in chicken broth and half and half until smooth and thick.
5. Stir chopped spinach into the sauce until it wilts. Season with salt and pepper.
6. Mix ricotta with egg, parsley, and parmesan to make the ricotta filling.
7. Layer noodles, ricotta mixture, shredded chicken, spinach béchamel, and mozzarella. Repeat to make three layers and finish with reserved mozzarella on top.
8. Bake until bubbly and golden, then let rest 10–15 minutes before cutting.

Ingredients :

• 9 lasagna noodles (cooked al dente)
• 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
• 1 Tbsp olive oil
• 1 medium onion (finely chopped)
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 1/2 cups half and half ((or equal parts of heavy cream and milk))
• 5 oz fresh spinach (coarsely chopped)
• 2 tsp sea salt
• 1/2 tsp black pepper
• 3 garlic cloves (minced)
• 15 oz ricotta
• 1 large egg
• 1/4 cup parsley
• 1/4 cup parmesan cheese
• 3 cups mozzarella cheese (12 oz by weight, divided (reserve 1 cup for topping))

Directions :

Cook Noodles & Prep:

• Boil noodles in salted water until al dente. Drain and spread on a tray so they do not stick.
• Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Make the Bechamel (Spinach Sauce):

• Heat 1 Tbsp olive oil in a pan over medium heat. Add chopped onion and minced garlic. Cook until soft.
• Add 4 Tbsp butter and let melt. Stir in 1/3 cup flour and cook 1 minute to form a roux.
• Slowly whisk in 2 1/2 cups chicken broth and 1 1/2 cups half and half. Cook and stir until sauce thickens.
• Add 5 oz chopped spinach and cook until it wilts into the sauce. Season with 2 tsp sea salt and 1/2 tsp black pepper. Remove from heat.

Make the Ricotta Cheese Sauce:

• In a bowl, mix 15 oz ricotta, 1 large egg, 1/4 cup parsley, and 1/4 cup parmesan cheese. Stir until smooth. Set aside.

To Assemble Chicken Lasagna:

• Spread a thin layer of the spinach béchamel on the bottom of the baking dish.
• Place three lasagna noodles over the sauce.
• Spread half of the ricotta mixture over the noodles.
• Sprinkle about half of the 4 cups shredded chicken over the ricotta.
• Spoon a layer of spinach béchamel over the chicken and add about 2/3 cup shredded mozzarella.
• Repeat the layers: three noodles, remaining ricotta, remaining chicken, more béchamel, and 1 cup mozzarella.
• Top with the final three noodles, the last béchamel layer, and reserve 1 cup mozzarella on top.
• Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and sauce is bubbly.
• Let rest 10–15 minutes before slicing.

how to serve Chicken Lasagna Recipe

Cut into squares and serve warm. A simple green salad and garlic bread go well. Let each plate get a little extra cheese on top.

how to store Chicken Lasagna Recipe

• In the fridge: Cover leftover lasagna and store up to 3–4 days.
• In the freezer: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Bake covered at 350°F (175°C) until hot, or microwave single portions until warm.

tips to make Chicken Lasagna Recipe

• Cook noodles just until al dente so they finish cooking in the oven.
• Use rotisserie chicken to save time.
• Drain excess liquid from the chicken if it is very wet.
• Let the lasagna rest after baking so slices hold together.
• Taste the béchamel and ricotta mixes and adjust salt and pepper before layering.

variation (if any)

• Add cooked mushrooms or bell peppers to the spinach sauce.
• Use grated fontina or provolone mixed with mozzarella for a different cheese flavor.
• Swap spinach for chopped kale, but cook it a bit longer to soften.

FAQs

Q: Can I use no-boil lasagna noodles?
A: Yes. If you use no-boil noodles, add a little extra liquid to the sauce and follow manufacturer directions. They may need more time in the oven.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need 5–10 extra minutes in the oven.

Q: Is there a way to make it lighter?
A: Use low-fat ricotta and milk instead of half and half, and reduce the cheese on top. You can also use less chicken or add more vegetables.

Q: How many does this serve?
A: This dish usually feeds 6–8 people, depending on portion size.

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