Description
A hearty and flavorful twist on traditional lasagna using cooked chicken, perfect for family dinners or meal prep.
Ingredients
Scale
- 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