Description
This Chicken Lasagna is a rich and comforting dish with layers of tender chicken, creamy spinach sauce, and ricotta cheese. A twist on the classic lasagna, it’s perfect for family dinners or special occasions. The combination of savory chicken and creamy sauces makes it irresistible!
Ingredients
Scale
For the Lasagna:
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
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
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
Ricotta Cheese Sauce:
- 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 your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the spinach cream sauce:
- Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the butter and allow it to melt. Stir in the flour and cook for 1-2 minutes until golden.
- Slowly whisk in the chicken broth and half and half, stirring continuously to prevent lumps.
- Add the spinach, salt, pepper, and garlic. Stir until the spinach wilts and the sauce thickens, about 5 minutes. Remove from heat and set aside.
- Prepare the ricotta cheese sauce:
- In a bowl, combine the ricotta cheese, egg, parsley, Parmesan cheese, and 2 cups of shredded mozzarella. Stir until fully combined.
- Assemble the lasagna:
- Spread a thin layer of the spinach cream sauce on the bottom of the prepared baking dish.
- Layer 3 lasagna noodles on top of the sauce.
- Add one-third of the shredded chicken, followed by one-third of the ricotta mixture.
- Top with another layer of spinach cream sauce, followed by another layer of noodles.
- Repeat the layering process two more times, ending with a layer of spinach cream sauce on top.
- Top with cheese:
- Sprinkle the remaining 1 cup of shredded mozzarella over the top of the lasagna.
- Bake for 25-30 minutes, or until the lasagna is bubbly and the cheese on top is golden brown.
- Let it rest for 10 minutes before slicing and serving.
Notes
- Feel free to add more vegetables, like mushrooms or zucchini, to the spinach cream sauce for extra flavor.
- You can make this lasagna ahead of time by assembling it the night before and refrigerating it. Just add a few extra minutes to the baking time if it’s cold from the fridge.
- For a lighter version, you can substitute the half and half with milk or use low-fat ricotta.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian