Chicken Lasagna Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Additional Time
10 mins
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Total Time
1 hr 25 mins
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Servings
12 people
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Calories
337 kcal
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Course
Main Course
Chicken Lasagna Recipe
Description
The Chicken Lasagna is constructed with cooked lasagna noodles, shredded chicken, a spinach cream sauce, and a ricotta cheese sauce combining ricotta, egg, mozzarella, Parmesan, and parsley. The spinach cream sauce starts with sauteed onions and a roux, combined with chicken broth and half-and-half to create a smooth, gently thickened base with garlic and fresh spinach stirred in.
Layering cooked noodles with these sauces and shredded chicken results in a baked pasta casserole that combines creamy textures and mild, savory flavors. The cheeses bind the layers while the spinach adds color and subtle vegetal notes. Baking at 375°F will meld the layers and brown the top.
This lasagna would work well as a hearty meal on its own or paired with a simple green salad or crusty bread. The savory cheese sauce and spinach make it more than a typical meat lasagna, offering variety in flavor and texture.
Ingredients
Chicken Lasagna Ingredients:
- 9 lasagna noodles cooked al dente
- 4 cups chicken or cooked from 2 lbs chicken breast, shredded rotisserie
Spinach Cream Sauce:
- 1 Tbsp olive oil
- 1 onion finely chopped, medium
- 4 Tbsp butter unsalted
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half (or equal parts of heavy cream and milk)
- 5 oz spinach coarsely chopped, fresh
- 2 tsp salt sea salt
- 1/2 tsp black pepper
- 3 garlic minced, cloves
Ricotta Cheese Sauce:
- 15 oz ricotta cheese
- 1 egg large
- 1/4 cup parsley
- 1/4 cup Parmesan Cheese
- 3 cups mozzarella cheese 12 oz by weight, divided (reserve 1 cup for topping)
Instructions
Cook Noodles & Prep:
- Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
Make the Belachamel (Spinach Sauce):
- Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
- Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
- Add minced garlic and chopped spinach, and stir to combine then remove from heat.
Make the Ricotta Cheese Sauce:
- In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
To Assemble Chicken Lasagna:
- Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
- Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
- Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
- Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbs | 24g | |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 73mg | 24% |
| Sodium | 670mg | 28% |
| Potassium | 287mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1768IU | 35% |
| Vitamin C | 6mg | 7% |
| Calcium | 377mg | 38% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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