Chicken Lasagna
User Reviews
4.9
174 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Rest
10 mins
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Total Time
1 hr 30 mins
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Servings
12
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Calories
451 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Lasagna
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Creamy chicken lasagna is a tasty twist on a classic. With homemade white sauce, spinach, and chicken, it's always a hit!
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Ingredients
Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 teaspoons salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup Parmesan Cheese
- 2 teaspoons dried parsley
Lasagna
- 1 package lasagna noodles
- 32 ounces ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 eggs
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 8 ounces frozen spinach, thawed and drained
- 3 cups shredded cooked chicken
- 18 lices Provolone cheese
Instructions
- Preheat the oven to 350°F. Cook the lasagna noodles according to the package directions, then drain and let cool.
- To make the sauce, melt the butter in a large skillet over medium heat. Whisk in the flour, and cook for 3-4 minutes, or until golden brown and bubbling. Add the milk and the chicken broth a little at a time, whisking constantly, and bring the sauce to a simmer. Simmer until thickened. Remove from heat and stir in the salt, pepper, garlic powder, parmesan, and parsley.
- To make the filling, mix the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir in the spinach and chicken.
- To assemble, spoon about ¾ cup of sauce into the bottom of a 9 x 13 baking dish. Add three lasagna noodles to cover the bottom, then spread half of the chicken filling over the noodles. Spread six slices of provolone over the top, then spoon ¾ cup of sauce over the cheese. Repeat the layers. Top with three more noodles, then the remaining sauce and remaining slices of cheese.
- Bake for 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool for 10-15 minutes before serving.
Notes
- Recipe Tips.
- Make
- or shred a rotisserie chicken to use in the recipe.
- Freezer meal. Assemble as instructed in a freezer-safe dish, but don't bake. Allow the warmer ingredients to cool off a bit before wrapping the pan tightly with plastic wrap and again aluminum foil. Label and freeze for 3-4 months. Thaw overnight in the fridge and bake at 350°F for 60-65 minutes.
- Store leftovers covered with foil or in an airtight container(s) in the fridge for 3-5 days or in the freezer for up to 4 months. Thaw if needed and reheat in the microwave for 1-2 minutes. Large amounts can be reheated in the oven.
- To avoid runny lasagna be sure to simmer the sauce until it thickens, cook the lasagna to al dente, thaw and drain the spinach, and bake uncovered.
- This freezes well so we often make a double batch; one to serve for dinner and one to freeze and bake later.
- Make Shredded Chicken or shred a rotisserie chicken to use in the recipe.
- Assemble the recipe in a crock pot and cook it on the warm setting for 2-3 hours.
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
10g
(3%)
Protein
32g
(64%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Cholesterol
140mg
(47%)
Sodium
1308mg
(55%)
Potassium
378mg
(11%)
Sugar
2g
(4%)
Vitamin A
3205IU
(64%)
Vitamin C
2.4mg
(3%)
Calcium
627mg
(63%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 140mg | 47% |
| Sodium | 1308mg | 55% |
| Potassium | 378mg | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3205IU | 64% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 627mg | 63% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
174 reviews
Excellent
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