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Creamy Chicken Spinach Lasagna Recipe

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4 from 2 reviews

This Chicken Lasagna recipe combines tender lasagna sheets layered with a creamy béchamel sauce, savory shredded rotisserie chicken, fresh spinach, and a rich ricotta mixture, all baked to golden perfection with melted mozzarella and Parmesan cheese on top. It's a comforting and hearty dish perfect for family dinners.

Ingredients

Lasagna & Cheese

  • 1 pound lasagna sheets
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese (for topping)
  • ½ cup grated Parmesan cheese (for filling)
  • 1 (15-ounce) container ricotta cheese
  • 2 large eggs
  • 2 tablespoons chopped fresh basil

Béchamel Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • ½ cup Stonyfield Whole Milk Greek yogurt
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Chicken Filling

  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 3 garlic cloves (minced)
  • 3 cups shredded rotisserie chicken
  • 2 cups baby spinach
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt (plus more for cooking pasta)
  • ½ teaspoon black pepper

Instructions

  1. Cook the lasagna sheets: Bring a large pot of salted water to a boil. Add lasagna sheets and cook until al dente, usually about 8-10 minutes. Drain the pasta and lay the sheets overlapping on a parchment-lined sheet pan to prevent them from sticking.
  2. Prepare the béchamel sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden to form a roux. Slowly whisk in the milk continuously until smooth. Let the mixture simmer gently for 4-5 minutes until it slightly thickens. Remove from heat, then whisk in the Greek yogurt, salt, and pepper until creamy and well combined.
  3. Make the chicken filling: Heat olive oil in a large skillet over medium heat. Sauté the diced onion until softened, about 5 minutes. Add minced garlic and cook for another minute. Stir in shredded chicken, spinach, Italian seasoning, salt, and pepper. Cook for 2-3 minutes until warmed through and the spinach wilts. Remove from heat and add ricotta cheese, Parmesan cheese, eggs, and chopped basil. Stir until the mixture is well combined.
  4. Assemble the lasagna: Preheat the oven to 375°F (190°C). Spread about 1 ½ cups of the béchamel sauce evenly on the bottom of a 9x13-inch baking dish. Layer one-third of the cooked lasagna sheets, slightly overlapping. Spread half of the chicken-ricotta mixture over the pasta, then add about 1 cup of béchamel sauce on top. Repeat with another layer of pasta, the remaining chicken-ricotta mixture, and 1 cup of béchamel sauce. Finish with the last layer of pasta, pour the remaining béchamel sauce over the top, and sprinkle with shredded mozzarella and grated Parmesan cheese.
  5. Bake the lasagna: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes until the top is golden and bubbly. Let the lasagna rest for 15 minutes before slicing and serving to allow it to set properly.

Notes

  • Be sure not to overcook the lasagna sheets during boiling as they will continue cooking in the oven.
  • Use fresh basil for the best flavor; dried basil can be substituted but reduce quantity to 1 teaspoon.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • You can substitute rotisserie chicken with cooked shredded chicken breast if desired.
  • For a lighter béchamel, you can use 2% milk instead of whole milk, but the sauce may be less creamy.

Find it online: https://cozyplatter.com/creamy-chicken-spinach-lasagna-recipe/