Description
A rich and comforting Chicken Lasagna layered with tender shredded chicken, spinach-ricotta filling, mozzarella, pasta, and a homemade Parmesan cream sauce.
Ingredients
¼ cup butter (57g)
1 medium onion, chopped (240g)
4 garlic cloves, minced
½ cup all-purpose flour (50g)
2½ cups chicken broth (600mL)
1½ cups whole milk (360mL)
1½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ cup grated Parmesan cheese (20g)
10 ounces frozen chopped spinach, thawed
1 (15-ounce/425g) container ricotta cheese
2 cups shredded mozzarella cheese (224g)
¼ cup grated Parmesan cheese (20g)
2 tablespoons chopped fresh parsley
¾ teaspoon salt
½ teaspoon dried basil
¼ teaspoon ground black pepper
1 large egg
9 lasagna noodles (225g)
4 cups shredded cooked chicken (623g)
1½ cups shredded mozzarella cheese (168g)
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil for the lasagna noodles.
- Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook for about 3 minutes.
- Stir in the flour and cook for another 3 minutes, whisking constantly. Gradually whisk in the chicken broth and whole milk, then add the salt, black pepper, and dried basil.
- Bring the sauce to a gentle simmer and cook for about 5 minutes, whisking frequently, until thickened. Stir in ¼ cup Parmesan and cook for another minute until melted. Remove from the heat.
- Squeeze as much liquid as possible from the thawed spinach using a clean kitchen towel or cheesecloth.
- In a medium bowl, combine the spinach, ricotta, 2 cups mozzarella, ¼ cup Parmesan, parsley, salt, dried basil, black pepper, and egg. Mix until evenly incorporated.
- Cook the lasagna noodles according to package directions. Drain and rinse under cold water.
- Spread ½ cup of the cream sauce over the bottom of a 9×13-inch baking dish.
- Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, add half of the shredded chicken, and spoon one-third of the cream sauce over the chicken.
- Add another 3 noodles, followed by the remaining ricotta mixture, remaining chicken, and another one-third of the cream sauce.
- Top with the final 3 noodles. Spread the remaining cream sauce over the top and sprinkle with the remaining 1½ cups mozzarella.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes.
- For a golden, bubbly topping, broil on high for 2–3 minutes, watching carefully to prevent burning.
- Let the lasagna rest for at least 15 minutes before slicing and serving.
Notes
Squeeze the thawed spinach thoroughly to prevent a watery lasagna.
Rotisserie chicken or leftover roasted chicken works well for the shredded cooked chicken.
For a richer sauce, replace part of the whole milk with heavy cream.
Sautéed mushrooms, zucchini, or finely chopped broccoli can be added; cook moisture-rich vegetables before layering.
Fontina, provolone, Monterey Jack, or an Italian cheese blend can replace some of the mozzarella.
For more garlic flavor, add 1–2 additional garlic cloves. Italian seasoning can replace the dried basil.
Assemble the lasagna ahead, cover tightly, and refrigerate until ready to bake. Allow additional baking time when cooking directly from the refrigerator.
Store leftovers covered or in an airtight container in the refrigerator for 3–4 days.
Freeze cooled portions in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Serve with a green salad, roasted vegetables, steamed broccoli, or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg
