Description
This Chicken Lasagna is a delicious twist on the classic Italian favorite, featuring tender shredded chicken, creamy béchamel sauce, fresh spinach, and a blend of ricotta, mozzarella, and parmesan cheeses layered between al dente lasagna noodles. Perfect for feeding a crowd, this hearty casserole offers a rich, comforting meal with layers of flavor and gooey cheese, ideal for weeknight dinners or special occasions.
Ingredients
Scale
Lasagna
- 9 lasagna noodles (cooked al dente)
- 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
- 5 oz fresh spinach (coarsely chopped)
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup parsley (chopped)
- 1/4 cup parmesan cheese
- 3 cups mozzarella cheese (12 oz by weight, divided; reserve 1 cup for topping)
Béchamel Sauce
- 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 heavy cream and milk)
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3 garlic cloves (minced)
Instructions
- Prepare Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside to cool slightly to prevent sticking.
- Make Béchamel Sauce: Heat olive oil and unsalted butter in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle in the all-purpose flour and whisk continuously to form a roux, cooking for about 2 minutes without browning.
- Add Liquids: Gradually whisk in the chicken broth and half and half, ensuring no lumps form. Continue stirring the sauce until it thickens and coats the back of a spoon, about 5-7 minutes. Season with sea salt and black pepper to taste.
- Prepare Ricotta Mixture: In a separate bowl, combine ricotta cheese, egg, and chopped parsley. Mix until well blended. Set aside.
- Layer the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of béchamel sauce on the bottom. Lay three lasagna noodles over the sauce. Spread a portion of the ricotta mixture evenly over the noodles, then add a layer of shredded chicken and chopped spinach. Spoon more béchamel sauce over the layers, sprinkle with some parmesan and mozzarella cheese. Repeat this layering process two more times, finishing with noodles topped with béchamel and the reserved 1 cup of mozzarella cheese.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown on top.
- Rest and Serve: Once baked, allow the lasagna to rest for 10-15 minutes to set before slicing. Serve warm and enjoy!
Notes
- You can substitute shredded rotisserie chicken with cooked chicken breasts for a fresher taste.
- Make sure the béchamel sauce is thick enough to avoid a watery lasagna.
- Spinach can be replaced or combined with other greens like kale or Swiss chard.
- Letting the lasagna rest after baking ensures cleaner slices and better texture.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 months.
