Creamy Chicken Lasagna
User Reviews
5
24 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Resting time
10 mins
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Total Time
1 hr 55 mins
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Servings
10
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Calories
675 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Lasagna
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Creamy Chicken Lasagna layers shredded cooked chicken, lasagna noodles, and a rich cheese mixture including ricotta, mozzarella, and Parmesan combined with thawed spinach and Italian seasoning. A creamy sauce based on cream cheese, heavy cream, sautéed garlic, and onion binds the dish, baked until bubbly and golden on top. The result is a rich, cheesy lasagna with tender chicken and spinach throughout.
Description
This lasagna recipe uses pre-cooked chicken, layered between al dente lasagna noodles and a seasoned cheese mixture of ricotta, mozzarella, Parmesan, beaten egg, and thawed spinach. The creamy sauce is made by sautéing onions and garlic in butter, then blending in softened cream cheese and heavy cream to create a smooth, rich base seasoned with salt and pepper.
Assembly involves layering noodles, the chicken, cheese mixture, and cream sauce in a baking dish, topped with additional mozzarella, then baking at 375°F until set and golden. The spinach adds moisture and earthiness, balancing the richness of the cheeses and cream. The baked lasagna offers a dense, creamy texture with well-distributed chicken.
This dish can serve 8 to 12 people depending on portion size and pairs well with simple sides or salads. Using the highest fat ricotta helps ensure creaminess. Careful preparation of ingredients—thawing spinach completely and softening cream cheese—ensures smooth, homogenous sauce integration.
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Ingredients
For assembling the lasagna:
- 3 cups chicken I used rotisserie, cooked
- 12 lasagna noodles uncooked
- 2 cups mozzarella cheese to top the lasagna, shredded
Cheese mixture:
- 1 large egg beaten
- 15 ounces ricotta cheese see note
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan Cheese freshly grated
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 16 ounces spinach thawed, frozen
Cream sauce:
- 2 tablespoons butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 8 ounces cream cheese softened, block, Philly brand
- 1 1/3 cups heavy cream aka whipping cream
- 1/2 teaspoon salt
- black pepper to taste
Instructions
- This recipe goes more smoothly if you prep/lay out all the ingredients ahead of time. Start by thawing the spinach and microwaving the cream cheese for about 30 seconds or until it's very soft (this is important so it melts into the sauce easily).
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a large, salted pot of water for the lasagna noodles. Cook them al dente (about 7-8 minutes). Be careful not to overcook them. Stir them occasionally to prevent sticking. Once they're cooked, drain them (do not rinse). When they're cool enough to handle after a couple of minutes, lay them out individually on a sheet of parchment paper so they don't stick together.
- Meanwhile, add the egg to a fairly large prep bowl and beat it with a fork. Add in the remaining cheese mixture ingredients and stir until well combined.
- Make the cream sauce: add the butter and onion to a skillet and sauté for 4-5 minutes over medium heat. Stir in the garlic and cook for about 30 seconds, then add in the cream cheese, cream, and salt & pepper. Stir/whisk until the cream cheese has melted in. This process should take about 5 minutes. Do not let the sauce get too thick. It should have a similar consistency to Alfredo sauce, and it will thicken more once you take it off the stove and then as it cooks in the oven. Add a splash more cream to thin if needed.
- To assemble the lasagna: spread some of the cream sauce on the bottom of a deep 9x13 casserole dish (about 1/4 cup sauce). Add 4 noodles to the bottom of the casserole dish (they will overlap a bit). Spread 1/2 of the cheese mixture over top, add 1/2 the chicken, and then spoon about 1/3 of the cream sauce on top of that. Add another 4 noodles, the rest of the cheese mixture, the rest of the chicken, another 1/3 of the cream sauce, and then the final layer of 4 noodles. Spread on the rest of the cream sauce, then top with the remaining 2 cups of mozzarella cheese.
- Cover with foil and bake for 30 minutes, then uncover and continue baking for another 15 minutes. If needed, broil for a few minutes until the cheese is browned (watch it carefully).
- Let the lasagna sit for 10 minutes before slicing. I recommend slicing it into squares with a sharp knife then scooping each piece out with a spatula. Season with extra salt & pepper as needed.
Notes
- Use whole milk or high-fat ricotta for a creamier texture and less watery mixture.
- This recipe yields 8 to 12 servings depending on portion size and accompaniments.
- Thaw spinach fully and microwave cream cheese until very soft for easier sauce blending.
- Follow recipe as tested; exercise caution if substituting ingredients.
- Detailed layering photos and additional tips are available in the blog post accompanying this recipe.
Nutrition Information
Show Details
Calories
675kcal
(34%)
Carbohydrates
33g
(11%)
Protein
38g
(76%)
Fat
44g
(68%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
179mg
(60%)
Sodium
882mg
(37%)
Potassium
499mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
6778IU
(136%)
Vitamin C
3mg
(3%)
Calcium
556mg
(56%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 33g | 11% |
| Protein | 38g | 76% |
| Fat | 44g | 68% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 179mg | 60% |
| Sodium | 882mg | 37% |
| Potassium | 499mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6778IU | 136% |
| Vitamin C | 3mg | 3% |
| Calcium | 556mg | 56% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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