why make this recipe
Chicken lasagna is a delicious twist on traditional lasagna. It offers a hearty and flavorful dish that uses cooked chicken, making it a great way to use leftovers or a rotisserie chicken. This recipe is perfect for family dinners, potlucks, or even just for meal prep. It’s a comfort food favorite that is easy to prepare and will surely please everyone at the table.
how to make Chicken Lasagna
Ingredients:
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
- 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
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded, divided
Directions:
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions. Rinse with cold water and drain.
- Shred the cooked chicken.
- In a pan, sauté the onion in olive oil until softened. Add the butter, and whisk in the flour until it turns golden. Gradually whisk in the chicken broth and half and half until smooth. Simmer for 5 minutes, or until the mixture thickens. Stir in the garlic and spinach, then remove from heat.
- In a bowl, mix together the ricotta cheese, egg, 2 cups of mozzarella cheese, Parmesan cheese, and parsley.
- Spread a thin layer of the spinach cream sauce in a 9×13 inch baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the chicken, and 1/3 of the spinach sauce. Repeat the layers.
- Top with the remaining noodles, spinach sauce, and the last cup of mozzarella cheese.
- Cover the dish with foil (use toothpicks to prevent sticking) and bake for 45 minutes. Uncover and broil for 2-3 minutes to brown the cheese on top. Let it rest for 10 minutes before slicing and serving.
how to serve Chicken Lasagna
You can serve chicken lasagna with a simple side salad or garlic bread. A sprinkle of extra parsley on top adds a nice finish. This dish is hearty enough to be a meal on its own, but pairing it with a fresh salad helps balance the flavors.
how to store Chicken Lasagna
Store any leftover chicken lasagna in an airtight container in the refrigerator. It can last for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions.
tips to make Chicken Lasagna
- Make sure to cook the noodles just until al dente, as they will continue to cook in the oven.
- You can use different types of cheese based on your taste preferences. For a more robust flavor, consider adding some ricotta or cottage cheese to the layers.
- For added vegetables, consider layering in some mushrooms or bell peppers.
variation
You can easily switch up this recipe by using different proteins like turkey or a meat sauce instead of chicken. For a vegetarian option, you might replace the chicken with more spinach and veggies like zucchini or bell peppers.
FAQs
1. Can I use homemade noodles?
Yes, homemade noodles can be used! Just ensure they are rolled thin to cook properly in the lasagna.
2. How do I know when chicken lasagna is done?
The lasagna should be bubbly and hot throughout. You can use a thermometer to check that it has reached an internal temperature of 165°F (74°C).
3. Can I freeze chicken lasagna?
Yes, you can freeze chicken lasagna before or after baking. Wrap it tightly in plastic wrap and aluminum foil and store it for up to 3 months. Just thaw it overnight in the fridge before baking or reheating.
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 and flavorful twist on traditional lasagna using cooked chicken, perfect for family dinners or meal prep.
Ingredients
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
- 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
- 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 the oven to 375°F (190°C). Cook the lasagna noodles according to package directions. Rinse with cold water and drain.
- Shred the cooked chicken.
- In a pan, sauté the onion in olive oil until softened. Add the butter, and whisk in the flour until it turns golden.
- Gradually whisk in the chicken broth and half and half until smooth. Simmer for 5 minutes, or until the mixture thickens.
- Stir in the garlic and spinach, then remove from heat.
- In a bowl, mix together the ricotta cheese, egg, 2 cups of mozzarella cheese, Parmesan cheese, and parsley.
- Spread a thin layer of the spinach cream sauce in a 9×13 inch baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the chicken, and 1/3 of the spinach sauce. Repeat the layers.
- Top with the remaining noodles, spinach sauce, and the last cup of mozzarella cheese.
- Cover the dish with foil (use toothpicks to prevent sticking) and bake for 45 minutes.
- Uncover and broil for 2-3 minutes to brown the cheese on top. Let it rest for 10 minutes before slicing and serving.
Notes
For added flavor, you can experiment with different cheeses or add vegetables like mushrooms or bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
