Name: Chicken Lasagna
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
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)

Description

A hearty twist on classic lasagna using rotisserie chicken, perfect for family dinners.

Ingredients

Scale

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)

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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