Description
This creamy chicken lasagna features shredded rotisserie chicken and a delicious spinach béchamel, layered with ricotta and mozzarella for a warm family meal.
Ingredients
Scale
- 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)
Instructions
- Cook the lasagna noodles until al dente, drain, and lay them flat to cool.
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté onion and garlic in olive oil until soft.
- Melt butter, whisk in flour, and cook for 1 minute to make a roux.
- Gradually whisk in chicken broth and half and half until smooth and thick.
- Stir in chopped spinach until it wilts. Season with salt and pepper.
- Mix ricotta with egg, parsley, and parmesan to make the ricotta filling.
- Layer noodles, ricotta mixture, shredded chicken, spinach béchamel, and mozzarella. Repeat to make three layers, finishing with reserved mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly.
- Let rest for 10–15 minutes before cutting into squares to serve.
Notes
Let the lasagna rest after baking so slices hold together. Adjust the seasoning in béchamel and ricotta mixtures to taste before layering.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg