Description
This comforting Chicken Lasagna recipe features layers of tender lasagna noodles, shredded rotisserie chicken, creamy ricotta mixture, fresh spinach in a velvety béchamel sauce, and melted mozzarella cheese. Baked to perfection and finished with a golden mozzarella topping, this dish is perfect for a hearty family meal or special gathering.
Ingredients
Lasagna and Chicken
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half (or equal parts heavy cream and milk)
- 5 ounces fresh spinach, coarsely chopped
- 3 cloves garlic, minced
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded (divided)
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Once cooked, rinse the noodles with cold water to stop the cooking process and drain thoroughly. Shred your rotisserie chicken finely.
- Make the Spinach Cream Sauce: In a skillet, sauté the finely chopped onion in olive oil over medium heat until softened. Add butter and whisk in the flour, cooking until the mixture turns golden. Gradually whisk in the chicken broth and half and half until the sauce is smooth. Let it simmer for 5 minutes until thickened. Stir in minced garlic and chopped spinach, then remove from heat.
- Combine Cheese Mixture: In a mixing bowl, thoroughly combine ricotta cheese, the large egg, 2 cups of shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley to create a creamy cheese mixture.
- Assemble the Lasagna: Spread a thin layer of spinach cream sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta cheese mixture, half of the shredded chicken, and one-third of the spinach cream sauce. Repeat this layering sequence once more. Finish with the remaining noodles, remaining spinach sauce, and sprinkle the remaining 1 cup of mozzarella cheese on top.
- Bake and Broil: Cover the baking dish with foil, using toothpicks to prevent the foil from sticking to the cheese. Bake in the preheated oven for 45 minutes. After baking, uncover the lasagna and broil it for 2-3 minutes to achieve a golden-brown cheese crust. Let the lasagna rest for 10 minutes before slicing and serving to allow it to set.
Notes
- Use toothpicks to keep the foil from sticking to the cheese while baking.
- Rinsing the noodles with cold water stops the cooking process and prevents them from sticking together.
- Half and half can be substituted with equal parts heavy cream and milk for a richer sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
