why make this recipe
Chicken lasagna is a wonderful twist on the classic recipe. It is hearty, comforting, and perfect for family dinners. Using rotisserie chicken makes this dish quick and easy to prepare. Plus, it’s packed with flavor from fresh ingredients and rich sauces. This yummy lasagna is sure to please both kids and adults, making it a great choice for gatherings or weeknight meals.
how to make Chicken Lasagna
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:
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Preheat your oven to 375°F (190°C).
Make the Bechamel (Spinach Sauce):
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook, stirring, until softened (about 5 minutes).
- Stir in the butter until melted. Add the flour, and whisk for 1 minute to form a roux.
- Gradually add the chicken broth, stirring until smooth. Add the half and half, then bring to a gentle simmer.
- Stir in the spinach, salt, pepper, and garlic. Cook until the spinach wilts. Set aside.
Make the Ricotta Cheese Sauce:
- In a bowl, mix the ricotta, egg, parsley, and half of the mozzarella cheese (1.5 cups). Blend well and season with a little salt.
To Assemble Chicken Lasagna:
- In a baking dish, spread a layer of the spinach sauce on the bottom.
- Place 3 noodles on top of the sauce. Spread half of the chicken over the noodles, then add half of the ricotta mixture, followed by another layer of spinach sauce.
- Repeat these layers once more. Top with the remaining noodles, the last of the spinach sauce, and the reserved mozzarella cheese. Sprinkle with parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes or until bubbly and golden.
how to serve Chicken Lasagna
Let the chicken lasagna sit for about 10 minutes before serving. This will help it set and make it easier to cut into squares. Serve with a side salad and garlic bread for a complete meal.
how to store Chicken Lasagna
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the casserole before baking. Just wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight, then bake as directed.
tips to make Chicken Lasagna
- Use a store-bought rotisserie chicken to save time.
- Feel free to add more vegetables like mushrooms or zucchini for added nutrition.
- Always let the lasagna rest after baking to help it hold its shape.
- Adjust the seasoning to your taste, especially with salt and garlic.
variation
You can easily switch up the recipe by adding different proteins, like ground turkey, shredded beef, or even a mix of veggies for a vegetarian version. Swap the spinach for kale or add layers of sliced zucchinis.
FAQs
Can I use no-boil lasagna noodles?
Yes! No-boil noodles work great in this recipe. Just layer them as you would traditional noodles.
Can I make this ahead of time?
Absolutely! You can prepare the lasagna a day in advance. Just store it in the fridge before baking.
How do I reheat chicken lasagna?
Reheat in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can cover it with foil to prevent it from drying out.
Chicken Lasagna
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: None
Description
A hearty twist on classic lasagna using rotisserie chicken, perfect for family dinners.
Ingredients
- 9 lasagna noodles (cooked al dente)
- 4 cups shredded rotisserie chicken
- 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
- 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 (divided)
Instructions
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened (about 5 minutes).
- Add the butter until melted, then stir in the flour to form a roux.
- Gradually add the chicken broth, stirring until smooth. Add the half and half and bring to a gentle simmer.
- Stir in the spinach, salt, pepper, and garlic. Cook until the spinach wilts. Set aside.
- In a bowl, mix ricotta, egg, parsley, and half of the mozzarella cheese. Blend well and season with a little salt.
- In a baking dish, spread a layer of the spinach sauce on the bottom.
- Place 3 noodles on top, spread half of the chicken, half of the ricotta mixture, then another layer of spinach sauce.
- Repeat these layers once more. Top with the remaining noodles, last of the spinach sauce, and reserved mozzarella cheese. Sprinkle with parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes or until bubbly and golden.
- Let the lasagna sit for about 10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
