Description
This Chicken Lasagna recipe combines tender shredded chicken, fresh spinach, and creamy ricotta cheese layered between perfectly cooked lasagna noodles and a rich homemade spinach cream sauce. Baked to golden perfection and topped with melted mozzarella, it’s a comforting, crowd-pleasing Italian-American classic that serves 12 and takes about 1 hour and 15 minutes to prepare and bake.
Ingredients
Scale
Lasagna and Chicken
- 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 Mixture
- 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 and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente. After cooking, rinse the noodles with cold water and drain thoroughly. Meanwhile, shred the rotisserie or cooked chicken breast.
- Make the Spinach Cream Sauce: In a large skillet or saucepan, sauté the finely chopped onion in olive oil over medium heat until it softens. Add the 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. Let it simmer gently for about 5 minutes until it thickens. Stir in the minced garlic and chopped fresh spinach, then remove from heat.
- Prepare the Ricotta Cheese Mixture: In a mixing bowl, combine the ricotta cheese, egg, 2 cups of the shredded mozzarella, grated Parmesan, and chopped parsley. Mix well until fully incorporated.
- Assemble the Lasagna: Spread a thin layer of the spinach cream sauce on the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce, then add half of the ricotta mixture, half of the shredded chicken, and one-third of the spinach cream sauce. Repeat the layering with noodles, the remaining ricotta mixture, remaining chicken, and another third of the sauce. Finish with the remaining noodles, the last of the spinach cream sauce, and top with the remaining 1 cup of shredded mozzarella cheese.
- Bake and Broil: Cover the baking dish with foil. Use toothpicks to tent the foil so it doesn’t touch the cheese. Bake in the preheated oven for 45 minutes. After baking, remove the foil and broil for 2-3 minutes to brown and bubble the top cheese layer. Allow the lasagna to rest for about 10 minutes before slicing and serving to set properly.
Notes
- Use rotisserie chicken for quick prep or cook and shred your own chicken breast.
- Rinsing the noodles after cooking prevents them from sticking and stops the cooking process.
- The spinach cream sauce adds moisture and a fresh flavor; don’t skip the simmering step to properly thicken it.
- Letting the lasagna rest after baking helps it hold its shape when cut.
- Foil tenting prevents the cheese from sticking and helps the lasagna heat evenly.
