Description
This Chicken Lasagna recipe features layers of tender lasagna noodles, shredded rotisserie chicken, a creamy spinach sauce, and a rich ricotta cheese mixture, all baked to golden perfection. The combination of flavors makes for a hearty and comforting Italian-inspired dish perfect for family dinners or gatherings.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
- 3 cups mozzarella cheese, shredded, divided
Spinach Cream Sauce
- 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
- 3 cloves garlic, minced
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Ricotta Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- Cook noodles and prep: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Rinse them under cold water to stop the cooking process, then drain thoroughly. Meanwhile, shred the rotisserie chicken if not already prepared.
- Make spinach cream sauce: Heat olive oil in a pan over medium heat. Sauté the finely chopped onion until softened and translucent. Stir in butter and whisk in the flour, cooking until the mixture turns golden to form a roux. Gradually whisk in the chicken broth and half and half until the sauce is smooth. Allow it to simmer for 5 minutes, or until it thickens slightly. Stir in the minced garlic and chopped spinach, then remove the sauce from heat.
- Prepare ricotta cheese mixture: In a large bowl, combine the ricotta cheese, egg, 2 cups of shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley. Mix well until thoroughly blended.
- Assemble the lasagna: Spread a thin layer of the spinach cream sauce on the bottom of a 9×13 inch baking dish. Arrange three lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles, followed by half of the shredded chicken, and then one-third of the remaining spinach cream sauce. Repeat this layering with three more noodles, the remaining ricotta mixture, remaining chicken, and another third of the cream sauce. Top with the final three noodles, spread the remaining spinach cream sauce over, and finish with the remaining 1 cup of shredded mozzarella cheese.
- Bake: Cover the baking dish with foil, using toothpicks to prevent the foil from sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil the lasagna for 2 to 3 minutes, or until the cheese is browned and bubbly. Let the lasagna rest for 10 minutes before slicing and serving to allow it to set properly.
Notes
- Using rotisserie chicken saves time and adds flavor to the dish, but cooked chicken breast can be used as an alternative.
- To prevent the lasagna noodles from sticking, make sure to rinse them with cold water after boiling.
- If you prefer a thicker sauce, let the spinach cream sauce simmer a bit longer to reduce.
- You can substitute half and half with equal parts heavy cream and milk for a richer sauce.
- Resting the lasagna after baking helps with easier slicing and better texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
