Chicken Lasagna
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
50 mins
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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
Description
The recipe begins by preparing lasagna noodles according to package instructions. A butter-based roux is whisked with milk and chicken broth to form a thick, seasoned white sauce flavored with garlic powder, Parmesan cheese, salt, pepper, and dried parsley. This sauce covers and moistens the lasagna layers.
The filling combines ricotta cheese, grated Parmesan, eggs, seasonings, thawed drained spinach, and shredded cooked chicken for a creamy and protein-rich mixture. The lasagna assembles by layering sauce, noodles, half the filling, provolone slices, more sauce, and repeating the layers before finishing with noodles, sauce, and cheese on top.
Baked at 350°F, the lasagna develops a bubbling, golden top and firm but tender noodles. The dish delivers comforting flavors of mild chicken, spinach, and creamy cheeses in a homestyle casserole. It can be served as a main course for family meals or gatherings.
The notes provide helpful tips for freezing the assembled but unbaked lasagna, making it in advance, and reheating leftovers. Proper sauce thickening, draining spinach well, and using al dente noodles help prevent watery lasagna. The recipe can use rotisserie chicken to save time and also be cooked in a crock pot on a warm setting after assembly.
Ingredients
Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup Parmesan Cheese
- 2 teaspoons parsley dried
Lasagna
- 1 lasagna noodles package
- 32 ounces ricotta cheese
- ¼ cup Parmesan Cheese grated
- 2 egg
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 8 ounces spinach thawed and drained, frozen
- 3 cups chicken shredded, cooked
- 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
- Shredded rotisserie chicken can be used to simplify the preparation.
- Assemble in a freezer-safe dish without baking to freeze for 3-4 months; thaw overnight and bake at 350°F for 60-65 minutes.
- Store leftovers covered in the fridge up to 5 days or freeze up to 4 months; reheat in microwave or oven.
- For best texture, simmer sauce until thickened, cook noodles al dente, drain spinach thoroughly, and bake uncovered.
- This recipe adapts to crock pot by assembling and warming on low for 2-3 hours before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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